Go Back
–+ servings
Vegetable Biryani
Print

Vegetable Biryani

Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
Course rice
Cuisine Indian
Keyword briyani
Servings 5 people

Ingredients

  • 1 cup long-grain rice, preferably Basmati
  • 2 cup water
  • 1/4 tbsp salt
  • 1 tbsp oil
  • 2 pinch saffron
  • 2 tbsp milk

For the Vegetable gravy:

  • 2 tbsp oil
  • 1/4  tbsp asafetida (hing)
  • 1 tbsp cumin seed (jeera)
  • 4 medium chopped tomatoes
  • 1 green chili finely chopped
  • 1 tbsp fine shredded ginger
  • 1 cup yogurt
  • 1/2 tbsp red chili powder
  • 1/2 tbsp turmeric
  • 1/2 cup cubed paneer
  • 2 cup sliced cauliflower
  • 1/2 cup  sliced carrots
  • 1/2  cup chopped green beans
  • 1/2  cup chopped green bell pepper
  • 2 tbsp cashew nuts broken into pieces
  • 1 tbsp salt adjust to taste
  • 2 tbsp chopped mint leaves

For Garnish:

  • 1 tbsp garam masala
  • 4 tbsp melted butter
  • 2 tbsp sliced almonds

Instructions

making Rice:

  • Wash rice gently changing water several times until the water appears clear.
  • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
  • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
  • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
  • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

Vegetable And Gravy:

  • Blend tomatoes to make a puree.
  • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder - mix it well.
  • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
  • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

Prepare The Biryani:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Take a baking glass dish 9" x 9" or about the same size round bowl.
  • Put half of the cooked vegetables into the baking dish.
  • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
  • Pour the remaining vegetables evenly over the rice.
  • Spread the remaining rice evenly over the vegetables.
  • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
  • Cover the pan and bake for about 30 minutes.

Notes

Tips:
  • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
Serving Suggestion:
  • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
Variations:
  • Vegetables can be added and subtracted to your choice.
  • Saffron and mint are key ingredients for biryani.