Vegetarian Biryani
Dive into the fragrant world of flavors with this authentic Vegetarian Biryani recipe! A delightful medley of basmati rice, vibrant vegetables, aromatic spices, and rich saffron milk come together in a harmonious symphony of taste and texture. This one-pot recipe is prepared using the traditional "dum" cooking method, ensuring perfectly layered flavors in every bite. Garnished with fresh mint, cilantro, and optional toasted cashews and raisins, this biryani is as luxurious as it is wholesome. Perfectly paired with cooling raita or tangy chutneys, this vegetarian delight is ideal for family dinners or festive celebrations. Master the art of traditional biryani and bring the essence of Indian cuisine to your table with this hearty and flavorful dish!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 cup (diced) Carrots
- 1 cup (chopped) Green beans
- 1 cup Cauliflower florets
- 1 cup Green peas
- 1 large, sliced thinly Onion
- 2 medium, chopped Tomatoes
- 0.5 cup Yogurt
- 1 tablespoon Ginger garlic paste
- 3 tablespoons Vegetable oil or ghee
- 4 whole Cloves
- 1 2-inch piece Cinnamon stick
- 4 whole Green cardamom pods
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Biryani masala
- 0.25 cup (chopped) Fresh cilantro
- 0.25 cup (chopped) Fresh mint leaves
- 0.25 teaspoon Saffron strands
- 3 tablespoons Warm milk
- 2 teaspoons (to taste) Salt
- 0.25 cup (optional) Cashews
- 0.25 cup (optional) Raisins
Instructions
Rinse basmati rice thoroughly and soak in water for 30 minutes. Drain and set aside.
In a pot, bring 4 cups of water to a boil, add 1 teaspoon of salt, and cook the rice until it is 70% cooked. Drain and set aside.
In a small bowl, soak the saffron strands in warm milk and set aside.
Heat vegetable oil or ghee in a large pot over medium heat. Add cloves, cinnamon stick, green cardamom pods, bay leaf, and cumin seeds. Sauté until they release their aroma, about 1 minute.
Add the sliced onion and sauté until golden brown.
Stir in ginger garlic paste and cook for 1 minute until fragrant.
Add the chopped tomatoes and cook until they are soft and the oil starts to separate.
Add turmeric powder, red chili powder, biryani masala, and 1 teaspoon of salt. Mix well.
Stir in the vegetables (carrots, green beans, cauliflower, and peas). Cook for 5 minutes, stirring occasionally.
Add yogurt and mix well, letting it cook with the vegetables for another 2-3 minutes.
Reduce the heat and layer the partially cooked rice over the vegetable mixture. Sprinkle chopped cilantro, mint leaves, and the saffron milk over the rice.
Cover the pot with a tight-fitting lid and cook on a low flame for 25-30 minutes (this is called 'dum cooking').
Optional: In a small pan, lightly toast cashews and raisins in a little ghee and add them as a garnish.
Fluff the biryani gently with a fork before serving.
Serve hot with raita, salad, or your favorite chutney.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 819 mg | 17% | |
*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.
