Description
This restaurant-style Vegetable Biryani is an aromatic and flavorful Indian rice dish, layered with spiced vegetables, homemade biryani masala, saffron milk, and caramelized onions. Perfect for special occasions or a satisfying family meal, it’s naturally gluten-free and vegetarian.
Ingredients
- 1.5 cups basmati rice (300g)
- 3–4 green cardamoms
- 1-inch cinnamon stick (for rice)
- 1 medium tej patta (Indian bay leaf)
- 2 star anise
- 1 black cardamom
- 5 cups water (for rice)
- 3/4 tsp salt (or to taste, for rice)
- 2 cups onions, thinly sliced (200g, about 2 large onions)
- 1 tbsp ginger garlic paste (or 1-inch ginger + 7–8 garlic cloves, crushed)
- 2 medium carrots, chopped
- 1 medium potato, chopped
- 1/2 cup cauliflower florets (optional)
- 4–5 button mushrooms, chopped
- 1/4 cup French beans, chopped
- 1/2 cup green peas (fresh or frozen)
- 1 cup curd (plain yogurt, 200g)
- 1/2 cup water (for pressure cooking)
- 1/2 to 1 tsp red chili powder
- 3–4 tbsp oil or ghee
- Salt to taste (for gravy)
- 1-inch cinnamon stick (for masala)
- 4 cloves (for masala)
- 4 green cardamoms (for masala)
- 1 strand of mace (javitri, for masala)
- 1/4 cup sautéed browned onions (birista, for topping)
- 15–20 saffron strands
- 2 tbsp warm milk
- 1/4 cup mint leaves, chopped
- 2 tbsp oil, butter, or ghee (for topping)
Instructions
- Rinse the basmati rice thoroughly and soak in water for 30 minutes. Drain.
- Boil 5 cups of water in a deep pan. Add whole spices (green cardamom, cinnamon stick, tej patta, star anise, black cardamom) and salt. Add the soaked rice and cook until 75% done, then drain and set aside.
- Grind the biryani masala spices (1-inch cinnamon stick, 4 cloves, 4 green cardamoms, 1 strand mace) to a fine powder.
- Heat oil or ghee in a large pan. Sauté thinly sliced onions on medium heat until golden brown and caramelized. Remove 1/4 cup for topping.
- Add ginger garlic paste and cook until the raw smell disappears.
- Add the ground biryani masala and red chili powder, stir well.
- Add chopped carrots, potato, cauliflower, mushrooms, French beans, and green peas. Cook for 3-4 minutes on low heat.
- Lower the heat and add yogurt, stirring well to combine.
- Add water and salt. Mix, then pressure cook for 1 whistle (or simmer covered until vegetables are just cooked and gravy is medium-thick).
- Soak saffron strands in warm milk and set aside.
- Preheat oven to 180°C (356°F) if baking, or prepare a stovetop setup.
- In a deep baking dish or pan, spread half the vegetable gravy. Top with half of the cooked rice, half of the mint leaves, 1 tbsp ghee/oil, and half the saffron milk. Sprinkle half the sautéed onions.
- Repeat layering with the remaining vegetable gravy, rice, mint, ghee/oil, saffron milk, and onions.
- Oven: Cover dish with foil and bake 25-30 minutes. Stovetop: Place biryani pan on a griddle over medium heat, cover, and cook for 25-30 minutes.
- Let rest 5-7 minutes before serving. Fluff rice and serve hot.
Notes
- Use fresh or frozen vegetables as preferred; customize to taste.
- Garnish with fried nuts for extra richness.
- To make vegan, use cashew yogurt and oil instead of dairy.
- Biryani can be assembled ahead and cooked before serving.
- Store leftovers up to 3 days in the fridge; reheat gently with a splash of water.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop or Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg
