Vegetable Biryani

🧂 Ingredients

• 400 g Basmati rice(Rinsed thoroughly until water runs clear)
• 400 g Mixed vegetables(Such as carrots, peas, beans, potatoes, cauliflower florets, cut into bite-sized pieces. Ensure they are firm and hold their shape.)
• 150 g Plain yogurt(Full-fat, whisked until smooth)
• 1 cup Fried onions (Birista)(Store-bought or homemade, for layering and garnish)
• 2 tbsp Biryani masala powder(A good quality store-bought blend or homemade)
• 15-20 strands Saffron threads(Soaked in 50ml warm milk for at least 10 minutes)
• 60 g Ghee(Divided for cooking and layering)
• 1 tbsp Whole spices for rice(Such as bay leaves, cardamom pods, cloves, cinnamon stick, star anise)
• 1 tbsp Ginger-garlic paste
• 2-3 Green chilies(Finely chopped, adjust to taste)
• to taste Salt
• 1/4 cup Fresh cilantro and mint leaves(Chopped, for layering and garnish)

👨‍🍳 Instructions

1. 1

   Prepare the rice: In a large pot, bring plenty of salted water to a rolling boil. Add the rinsed basmati rice and the whole spices. Cook for 5-7 minutes, or until the rice is about 70% cooked (al dente). The grains should be elongated but still have a slight bite. Drain the rice immediately and set aside. Discard the whole spices if desired.

   ⏱️ 15 minutes (includes soaking/rinsing time)
2. 2

   Cook the vegetable masala: Heat 30g of ghee in a heavy-bottomed pan or pot over medium heat (approx. 180°C / 350°F). Add ginger-garlic paste and sauté for 30 seconds until fragrant. Add the mixed vegetables and green chilies. Stir-fry for 2-3 minutes. Add the biryani masala powder and salt. Mix well to coat the vegetables. Cook for another 2 minutes. Stir in the whisked yogurt and cook, stirring constantly, until the yogurt is absorbed and the mixture thickens slightly, about 5-7 minutes. The vegetables should be tender-crisp. Remove from heat.

   ⏱️ 15 minutes
3. 3

   Assemble the biryani: In a heavy-bottomed pot (the same one used for the vegetables is ideal), spread half of the cooked vegetable masala evenly at the bottom. Top this with half of the par-cooked basmati rice. Sprinkle half of the fried onions, half of the chopped cilantro and mint leaves, and drizzle half of the remaining ghee (30g) over the rice. Pour half of the saffron milk evenly over this layer. Repeat the layering process with the remaining vegetable masala, rice, fried onions, herbs, ghee, and saffron milk.

   ⏱️ 10 minutes
4. 4

   Cook on 'dum' (steam): Cover the pot tightly with a lid. You can seal the edges with dough to ensure no steam escapes. Cook on very low heat (simmer setting on your stovetop, or use a tawa/flat griddle underneath the pot) for 20-25 minutes. The steam will finish cooking the rice and vegetables, infusing the flavors. The aroma should be deeply fragrant.

   ⏱️ 25 minutes
5. 5

   Rest and serve: Once cooked, let the biryani rest, covered, for at least 10 minutes off the heat. This allows the flavors to meld. Gently fluff the biryani with a fork, mixing the layers from the bottom upwards. Garnish with remaining fried onions and fresh herbs. Serve hot.

   ⏱️ 10 minutes (resting time)

💡 Pro Tips

• ✓For best results, use firm vegetables that hold their shape during cooking, such as carrots, potatoes, beans, and cauliflower.
• ✓Saffron is key for the authentic color and luxurious aroma of biryani. Ensure it's properly bloomed in warm milk.
• ✓The 'dum' cooking method is crucial for infusing flavors. Cook on the lowest possible heat to prevent burning.
• ✓A good quality biryani masala blend will significantly enhance the flavor profile.
• ✓Ensure the basmati rice is only 70% cooked initially, as it will continue to cook in the steam.

🔄 Variations

• Add paneer cubes or chunks of tofu to the vegetable mixture for added protein.
• For a Hyderabadi style, consider adding a pinch of nutmeg and mace to the vegetable masala and using a slightly different layering technique.

🥗 Nutrition

Per serving