Short Cut Vegetable Biryani
Simplify your weeknight dinner routine with this flavorful Short Cut Vegetable Biryani, a quick and easy take on the classic Indian dish. This one-pot recipe layers aromatic basmati rice with a vibrant medley of vegetables, warm spices like cinnamon and cardamom, and a creamy yogurt-based sauce for rich, indulgent flavors. Perfectly spiced with biryani masala and turmeric, this vegetarian biryani is cooked on low heat for a traditional “dum” method that locks in all the mouthwatering aromas. Ready in just 45 minutes, this hassle-free recipe is perfect for busy evenings and pairs beautifully with cooling raita or a simple side of yogurt. Bring the authenticity of Indian cuisine to your table with this satisfying, time-saving dish that’s sure to please the whole family.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 cups Mixed vegetables (carrots, peas, green beans, bell peppers)
- 1 large Onion, thinly sliced
- 1 large Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 0.5 cup Yogurt
- 3 tablespoons Vegetable oil
- 2 teaspoons Biryani masala powder
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Mint leaves, chopped
- 2 small Green chilies, slit
- 1 medium Bay leaf
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 3 pieces Cardamom pods
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes while preparing other ingredients, then drain it.
In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook until the rice is 80% cooked (approximately 6–7 minutes). Drain the water and set the rice aside.
In a large pan or pot, heat 3 tablespoons of vegetable oil over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, about 5–7 minutes.
Stir in the ginger-garlic paste and slit green chilies. Sauté for 1–2 minutes until the raw smell disappears.
Add the chopped tomato, turmeric powder, and a pinch of salt. Cook until the tomato softens and breaks down into a paste, around 3–4 minutes.
Mix in the yogurt, biryani masala, mixed vegetables, cilantro, and mint leaves. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.
Layer half of the cooked rice over the vegetable mixture in the pot. Spread it evenly without mixing. Add the remaining rice as a second layer.
Cover the pot with a tight-fitting lid. Reduce the heat to low and let the biryani cook on dum (steam) for 10–12 minutes.
Turn off the heat and let it rest for 5 minutes before serving. Gently fluff the biryani with a fork to mix the layers.
Serve hot with raita or yogurt on the side.
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 32.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
