Vegetable Biryani
Fragrant basmati rice is layered with spiced potatoes, carrots, beans and peas, then finished with saffron, herbs and crisp onions for a festive meal.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis Indian vegetable biryani is a layered rice dish made with fragrant basmati, mixed vegetables, whole spices and a warmly seasoned masala. The classic dum-style finish gives distinct white and saffron-tinted grains, tender potato and carrot pieces, green peas, fried onions, mint and cilantro.
For well-separated rice, rinse and soak the basmati before parboiling it until only partly tender. The final covered cooking stage lets the grains finish steaming over the vegetables without becoming mushy. Serve it with cooling cucumber raita, lemon wedges and sliced onion; the raita is not included in the ingredient quantities below.
Ingredients
- 2 cups (400 g) aged basmati rice, rinsed until the water runs mostly clear
- Water, for soaking and boiling
- 2 tsp (10 ml) lemon juice
- 2 tsp (12 g) kosher salt, plus more for the rice water
- 3 tbsp (45 ml) neutral oil, divided
- 1 large yellow onion, thinly sliced
- 1 tsp cumin seeds
- 2 green cardamom pods, lightly crushed
- 1 black cardamom pod, lightly crushed
- 1 bay leaf
- 1 cinnamon stick
- 4 whole cloves
- 1 medium yellow onion, finely chopped
- 1 tbsp (15 g) grated fresh ginger
- 4 garlic cloves, finely grated
- 2 medium tomatoes, finely chopped
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp Kashmiri chili powder or mild paprika
- 1/2 tsp garam masala
- 1 1/2 tsp kosher salt
- 2 medium russet potatoes (about 12 oz/340 g), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium carrots (about 6 oz/170 g), cut into 1/2-inch (1.25 cm) rounds
- 6 oz (170 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) frozen green peas
- 1/2 cup (120 ml) plain whole-milk yogurt
- 1/4 cup (60 ml) water
- 1/4 tsp saffron threads
- 2 tbsp (30 ml) hot water
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (10 g) chopped fresh mint leaves
- 1 tbsp (15 g) ghee or unsalted butter
- Lemon wedges, for serving
- Plain cucumber raita, for serving
Instructions
- 1
Put the rinsed basmati in a bowl, cover with fresh water and soak at room temperature for 20 minutes. Drain well; soaking helps the long grains cook evenly and remain separate.
- 2
Bring a large pot of generously salted water to a boil over high heat. Add the drained rice and lemon juice, boil for 5-7 minutes, and drain when the grains are flexible but still firm at the center; spread them on a tray so they stop cooking.
- 3
Heat 2 tablespoons (30 ml) oil in a large heavy pot over medium heat. Fry the sliced onion for 10-14 minutes, stirring often, until deep golden and crisp; transfer it to a plate and reserve the oil in the pot.
- 4
Add the cumin seeds, cardamoms, bay leaf, cinnamon and cloves to the pot over medium heat and cook for 30 seconds, until aromatic. Add the chopped onion and cook for 5-7 minutes, until soft and lightly golden.
- 5
Add the ginger and garlic and cook over medium heat for 1 minute. Stir in the tomatoes, turmeric, coriander, ground cumin, chili powder, garam masala and salt; cook for 8-10 minutes, until the tomatoes break down and the oil shows at the edges.
- 6
Add the potatoes, carrots, green beans, peas, yogurt and 1/4 cup (60 ml) water. Cover and cook over medium-low heat for 10-12 minutes, stirring once, until the vegetables are nearly tender but not soft; the potatoes should still resist a knife slightly.
- 7
Stir the saffron into the hot water and let it stand for 5 minutes. Spoon half of the vegetable masala into an even layer, top with half of the parboiled rice, half of the saffron water, half of the cilantro and mint, then repeat with the remaining masala, rice, saffron water and herbs.
- 8
Drizzle the ghee over the top, cover tightly with foil or a lid, and cook over the lowest heat for 15 minutes. Turn off the heat and rest, still covered, for 10 minutes; the rice should be fully tender and steam should smell richly spiced.
- 9
Gently fluff from the sides without crushing the grains. Transfer to a serving dish and scatter with the reserved fried onions; serve hot with lemon wedges and cucumber raita.
Tips for the Best Vegetable Biryani
- Do not boil the basmati until fully cooked before layering. A firm center is essential because the rice finishes steaming during dum cooking.
- Fry the onions slowly for the best color and sweetness. Remove them as soon as they reach deep golden brown because they continue darkening briefly off the heat.
- If your pot is thin, place it on a heat diffuser or a second skillet during the covered stage to prevent the bottom masala from scorching.
- Use full-fat yogurt at room temperature and stir it into the warm masala gradually; cold or low-fat yogurt is more likely to split.
- The biryani can be assembled up to 4 hours ahead and refrigerated covered, but bring it close to room temperature before the final steaming. Add fried onions only just before serving so they stay crisp.
Storage and Reheating
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 4 days. Freeze portions for up to 2 months. Reheat covered in the microwave with 1 tablespoon water per serving, or in a covered skillet over low heat until steaming hot.
Frequently Asked Questions
What vegetables go in vegetable biryani?
Potatoes, carrots, green beans and peas make a balanced traditional-style combination. Cauliflower, bell pepper or sweet corn can replace some of these, but keep the pieces similar in size.
Why is my biryani rice mushy?
The rice was probably overcooked before layering or too much water was added to the vegetable masala. Parboil until the grain still has a firm center, and make sure the masala is thick rather than soupy.
Can I make vegetable biryani without saffron?
Yes. Leave it out for a fragrant biryani with white rice, or add a small pinch of turmeric to the soaking water for color. Saffron adds aroma as well as the golden streaks seen in the dish.
What do you serve with vegetable biryani?
Cucumber raita, lemon wedges, sliced red onion and fresh cilantro are classic accompaniments. A simple green salad also works well.
Quick Info
Prep Time
35 min
Cook Time
45 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
