Vegetable Biryani

Name: Vegetable Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g basmati rice, rinsed and soaked 30 minutes; 750 ml water; 60 g ghee, melted; 2 each yellow onion, thinly sliced; 4 each garlic, minced; 20 g ginger root, grated; 1 each green bell pepper, cubed; 1 each red bell pepper, cubed; 150 g carrot, diced; 150 g green beans, trimmed and halved; 300 g cauliflower, cut into small florets; 120 g plain yogurt, whisked; 2 each tomato, chopped; 2 tsp garam masala; 1 tsp cumin; 1 tsp coriander powder; 0.5 tsp turmeric; 0.5 tsp cayenne pepper, optional; 0.25 tsp saffron, soaked in 2 tbsp warm water; 2 tsp kosher salt, divided; 30 ml vegetable oil; 20 g mint, roughly chopped; 20 g cilantro, roughly chopped; 100 g frozen peas, thawed

A fragrant and colorful one-pot rice dish layered with spiced vegetables and aromatic basmati rice, finished with saffron and crispy onions. This home-cook-friendly version delivers restaurant-quality flavor with simple techniques.

⏱ 30 min prep · 45 min cook · medium

Servings

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Ingredients

300 g basmati rice rinsed and soaked 30 minutes
750 ml water
60 g ghee melted
2 yellow onion thinly sliced
4 garlic minced
20 g ginger root grated
1 green bell pepper cubed
1 red bell pepper cubed
150 g carrot diced
150 g green beans trimmed and halved
300 g cauliflower cut into small florets
120 g plain yogurt whisked
2 tomato chopped
10 ml garam masala
5 ml cumin
5 ml coriander powder
2 ml turmeric
2 ml cayenne pepper optional
1.25 ml saffron soaked in 2 tbsp warm water
10 ml kosher salt divided
30 ml vegetable oil
20 g mint roughly chopped
20 g cilantro roughly chopped
100 g frozen peas thawed

Nutritionper serving (4 total: 1960 kcal)

Calories	490
Protein	13g
Fat	10g
Carbs	90g
Fiber	10g
Sugar	14g
Sodium	1230mg

Excludes 2 ingredients without data.

Gear for this recipe

Method

1
Soak the basmati rice in cold water for 30 minutes, then drain and set aside.
2
Sautéing
In a large heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and cook, stirring occasionally, until deep golden brown and crispy, about 12-15 minutes. Remove half of the fried onions for garnish and set aside.
⏲ 15 min
3
Sautéing
Add the garlic and ginger to the remaining onions in the pot and sauté for 1 minute until fragrant.
⏲ 1 min
4
Sautéing
Add the green bell pepper, red bell pepper, carrot, green beans, and cauliflower. Sauté for 5-7 minutes until the vegetables are slightly softened and beginning to brown.
⏲ 7 min
5
Sautéing
Stir in the chopped tomatoes, yogurt, garam masala, ground cumin, coriander powder, turmeric, cayenne (if using), and 1 teaspoon of salt. Cook for 3-4 minutes until the tomatoes break down and the mixture is fragrant and thick.
⏲ 4 min
6
Add the soaked and drained rice to the pot. Gently stir to coat the rice with the spice mixture, being careful not to break the grains.
7
Simmering
Pour in the water and add the remaining 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
⏲ 18 min
8
Remove the pot from the heat and let it stand, covered, for 10 minutes. Then fluff the biryani gently with a fork.
⏲ 10 min
9
Fold in the frozen peas, fresh mint, and most of the cilantro. Drizzle the saffron water over the top and sprinkle with the reserved crispy onions.