Vegetable Biryani
Dive into the delightful world of flavors with this Vegetable Biryani recipe—a fragrant, layered rice dish bursting with vibrant vegetables and warm spices. Perfectly cooked basmati rice is paired with tender carrots, green beans, cauliflower, and peas, all infused with the rich aroma of biryani masala, cinnamon, cardamom, and saffron strands. This recipe features a blend of yogurt, mint, and coriander that enhances the dish’s complexity, while a sprinkling of golden-fried cashews adds a satisfying crunch. Perfectly baked or slow-cooked to preserve its aromatic layers, this dish is ideal for family dinners or festive occasions. Serve hot with cooling raita or a crisp salad for the ultimate culinary experience.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 1 medium Carrot
- 1 medium Potato
- 100 grams Green beans
- 0.5 cup Green peas
- 100 grams Cauliflower florets
- 2 tablespoons Ghee
- 1 large Red onion
- 1.5 tablespoons Ginger-garlic paste
- 2 small Green chilies
- 0.5 cup Yogurt
- 20 fresh leaves Mint leaves
- 0.5 cup Coriander leaves
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 2 tablespoons Biryani masala powder
- 8 strands Saffron strands
- 0.25 cup Milk
- 2 tablespoons Cooking oil
- 10 pieces Cashew nuts
- 1 inch Cinnamon stick
- 3 pods Green cardamom
- 4 whole Cloves
- 1 large Bay leaf
- 1 whole Star anise
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in fresh water for 30 minutes, then drain.
Bring 3 cups of water to a boil and add the soaked and drained rice. Cook until 70% done, then drain and set aside.
Cut the carrot, potato, and green beans into 1-inch pieces. Boil or steam them along with cauliflower florets for about 5-7 minutes or until just tender. Set aside.
In a small bowl, dissolve the saffron strands in 1/4 cup warm milk and set aside.
Heat ghee in a large deep pan over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and star anise, and sauté for a minute.
Add sliced onion and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for 2-3 minutes until the raw smell disappears.
Lower the heat and add whisked yogurt. Mix quickly to combine well without curdling.
Add biryani masala powder, salt, and the cooked vegetables. Mix well to coat the vegetables with the spices.
Add mint and coriander leaves and mix well. Add lemon juice and adjust salt if needed.
In a separate small pan, heat cooking oil and fry cashew nuts until golden brown. Set aside.
Preheat the oven to 350°F (180°C).
Layer half of the semi-cooked rice over the vegetable mixture. Sprinkle half of the saffron milk and half of the fried cashews.
Add the remaining rice as the top layer. Sprinkle remaining saffron milk and cashews on top.
Cover the pan with a tight-fitting lid or seal with aluminum foil.
Bake in the preheated oven for 20 minutes. Alternatively, you can cook on low heat on the stovetop if you do not have an oven.
Fluff the rice gently with a fork before serving. Garnish with extra coriander leaves. Serve hot with raita or a fresh salad.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 4443 mg | 193% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 32.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 636 mg | 49% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2669 mg | 57% | |
*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.
