Vegetable Biryani is a fragrant and flavorful rice dish that is popular in Indian cuisine. It is made with basmati rice, mixed vegetables, and a blend of aromatic spices. This vegetarian version of Biryani is a great option for those who enjoy flavorful and healthy meals. Follow this step-by-step recipe to create a mouthwatering Vegetable Biryani that will impress your family and friends.
Ingredients: For Rice:
- 2 cups basmati rice
- 4 cups water
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- Salt to taste
For Vegetable Mixture:
- 2 tablespoons ghee or vegetable oil
- 1 large onion, thinly sliced
- 2 green chilies, slit lengthwise (adjust to taste)
- 2 teaspoons ginger-garlic paste
- 2 cups mixed vegetables (carrots, beans, peas, potatoes, etc.)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
For Layering and Garnish:
- A few strands of saffron (optional), soaked in 2 tablespoons warm milk
- 2 tablespoons ghee, melted
- Fresh coriander leaves, chopped
- Fried onions (optional)
- Roasted cashews and raisins (optional)
Instructions:
- Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
- In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with the cinnamon stick, cardamom pods, cloves, and salt. Cook the rice until it is 70-80% cooked. The grains should still be firm. Once done, drain the rice and set it aside.
- In a separate large, deep pan or pot, heat the ghee or vegetable oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnishing.
- To the remaining onions in the pan, add the slit green chilies and ginger-garlic paste. Sauté for a minute until the raw smell disappears.
- Add the mixed vegetables to the pan and stir-fry for a few minutes until they are partially cooked.
- Sprinkle turmeric powder, red chili powder, garam masala, and salt over the vegetables. Mix well to coat the vegetables evenly with the spices. Cook for an additional 2-3 minutes until the vegetables are cooked but still retain their crunch.
- Preheat your oven to 350°F (180°C) if you’re planning to bake the Biryani, or you can cook it on the stovetop.
- Now, it’s time to layer the Biryani. In an oven-safe dish or a heavy-bottomed pot, spread a layer of partially cooked rice evenly. Top it with a layer of the cooked vegetable mixture. Repeat the process with alternating layers of rice and vegetables until you have used up all the ingredients. Finish with a final layer of rice on top.
- Drizzle the soaked saffron milk and melted ghee over the top layer of rice. Sprinkle the reserved fried onions, chopped coriander leaves, and optionally, roasted cashews and raisins.
- If you’re baking the Biryani, cover the dish tightly with aluminum foil and bake in the preheated oven for 20-25 minutes until the flavors meld together.
- If you prefer to cook it on the stovetop, cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes, or until the rice is fully cooked and aromatic.
- Once the Biryani is cooked, let it rest for a few minutes before fluffing the rice gently with a fork. Serve hot and enjoy the aromatic Vegetable Biryani with raita or any other side dish of your choice.
Conclusion: Vegetable Biryani is a delightful and aromatic rice dish that is sure to impress everyone at your table. With a beautiful blend of spices and colorful mixed vegetables, this vegetarian version of Biryani is a perfect choice for a satisfying and healthy meal. Give this recipe a try and experience the flavors of India in your own kitchen!