Vegetarian Classic Biryani Rice
Savor the vibrant, aromatic flavors of our Vegetarian Classic Biryani Rice—a dish that combines fragrant basmati rice with a medley of fresh vegetables, a symphony of warming spices, and a touch of saffron for an authentic, restaurant-style experience at home. This vegetarian twist on the traditional biryani is layered with tender carrots, green beans, peas, and bell peppers, cooked with robust biryani masala, yogurt, and caramelized onions to create a rich, complex base. The final touch of saffron-infused milk, fresh cilantro, bright mint, and zingy lemon juice elevates each bite with an irresistible aroma and depth of flavor. Perfect for a crowd-pleasing dinner or a festive centerpiece, this one-pot dish is easy to make and packed with nourishing, wholesome ingredients. Whether you're impressing guests or treating yourself, this classic biryani guarantees a flavorful and satisfying meal every time.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 large Onion, thinly sliced
- 1 cup Carrots, diced
- 1 cup Green peas
- 1 cup Green beans, chopped
- 1 medium Red bell pepper, diced
- 1 medium Tomato, chopped
- 2 teaspoons Ginger-garlic paste
- 0.5 cup Yogurt
- 2 tablespoons Biryani masala
- 1 teaspoon Cumin seeds
- 2 pieces Bay leaves
- 1 piece (2-inch) Cinnamon stick
- 4 pieces Cloves
- 3 pieces Cardamom pods
- 0.5 teaspoon Saffron threads
- 2 tablespoons Warm milk
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh mint, chopped
- 2 tablespoons Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Soak saffron threads in warm milk and set aside.
In a large pot, bring 4 cups of water to a boil, add 1 teaspoon of salt and the drained rice. Cook until the rice is 70% cooked, then drain and set aside.
Heat vegetable oil in a large pan over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until the spices become fragrant.
Add sliced onions and fry until they are golden brown.
Stir in the ginger-garlic paste and sauté for another minute.
Add the diced carrots, green peas, green beans, red bell pepper, and chopped tomato. Sauté the vegetables for about 5-7 minutes.
Stir in the yogurt, biryani masala, and remaining 0.5 teaspoon salt. Cook until the vegetables are tender and the mixture is well-combined.
In a large pot or Dutch oven, layer half the cooked rice, then spread the vegetable mixture over the rice. Top with the remaining rice.
Drizzle the saffron milk over the rice, and garnish with chopped cilantro, mint, and lemon juice.
Cover the pot tightly with a lid or foil, and cook on a very low flame for about 15 minutes, allowing the flavors to meld together.
Turn off the heat and let it sit for another 10 minutes before serving.
Fluff the biryani gently with a fork and serve hot.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 49.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 673 mg | 52% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2896 mg | 62% | |
*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.
