
Recipe by
Chef Greenleaf
Vegetable Biryani
Sign in to rate this recipe
Vegetable Biryani is a rich and fragrant rice dish that's packed with spices, colorful vegetables, and a delightful blend of flavors. Perfect for a special occasion or a comforting weeknight dinner!
Ingredients
- 1 and 1/2 cups basmati rice
- 3 cups mixed vegetables (carrots, green beans, peas, and bell peppers)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, slit (optional, for heat)
- 1/2 cup yogurt (plant-based yogurt can be substituted for a vegan option)
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 4-5 whole cloves
- 4-5 green cardamom pods
- 1 bay leaf
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro and mint leaves, for garnish
- Optional: Fried onion (for garnish)
Instructions
-
Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
-
Cook the Vegetables: In a large pot or pressure cooker, heat the vegetable oil or ghee over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
-
Sauté Onions and Spices: Add the sliced onions and sauté until they turn golden brown. Then, add the minced garlic, grated ginger, and green chili (if using). Sauté for another minute until fragrant.
-
Add Mixed Vegetables: Toss in the mixed vegetables and stir well. Cook for about 5 minutes until they begin to soften.
-
Spice It Up: Add the turmeric powder, garam masala, and salt. Mix well.
-
Combine with Rice: Stir in the soaked and drained rice. Gently mix to coat the rice with the spices and vegetables.
-
Add Liquid: Pour in 3 cups of water (or vegetable broth for added flavor) and bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and cook for about 15-20 minutes until the rice is fully cooked and water is absorbed.
-
Rest and Fluff: Once cooked, remove from the heat and let it sit covered for about 5 minutes. Fluff the rice lightly with a fork to separate the grains.
