Vegetable Biryaniby Leena Kohli (@leenakohli)
Vegetable biryani is not only a classic Indian dish full of aromatic spices and flavorful vegetables but also nutritious. Whether you're a vegetarian or simply looking for a meatless option, this vegetable biryani will impress.
- 2cupBasmati Rice
- 1/2Cauliflower florets
- 2Carrots (diced)
- 1Potato (diced)
- 1Onion (sliced)
- 2Green Chillies (sliced/chopped)
- 1/2cupTomato puree
- 1Capsicum (sliced)
- 1Cinnamon stick
- 3Green Cardamom pods
- 1Bay leaf
- 1tspCumin seeds
- 1tbspGinger-Garlic paste
- 2tbspBiryani powder
- 1tspCoriander Powder
- 1tbspKashmiri Red Chilli Powder
- Salt, to taste
- 1/2cupCurd (yogurt)
Soak 2 cups of basmati rice in water for 30 minutes.
In a large heavy-bottomed pot, heat ghee\oil over medium-high heat. Once hot, add cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds to the pot. Fry the spices for a few seconds until fragrant.
Add sliced onion and green chillis to the pot and fry until pinkish.
Add ginger-garlic paste and fry for a few seconds.
Add tomato puree and cook for 2-3 minutes until it slightly thickens and the oil oozes out.
Add turmeric, coriander powder, biryani masala, kashmiri red chilli powder and salt.
Add curd (yogurt) to the pot. Mix well.
Add the chopped vegetables (cauliflower, potatoes, diced carrots, peas, and sliced capsicum) and fry for 5-7 minutes until slightly softening.
Drain the soaked basmati rice and add it to the pot. Mix well with the vegetables.
Add 2 cups of water to the pot and bring it to a boil. Then, lower the heat to a simmer, cover the pot, and let the rice cook for 10-15 minutes until it absorbs all the water and becomes tender.
Once the rice is cooked, gently mix the rice and vegetables with a spoon or flat ladle.
Cover and let the biryani rest for a few minutes.
Serve hot with raita and papad.
Tips & Tricks
Chop the vegetables and prepare them before cooking to save time.
Use a heavy-bottomed pot to ensure the biryani doesn't burn or stick to the bottom. If you don't have a heavy-bottomed pot, you can use a non-stick pot.
Adjust the amount of biryani powder and salt to suit your taste. Add some red chilli powder or more green chillies if you like your biryani spicier.
After cooking, let the biryani rest for at least 5-10 minutes before serving, allowing the flavours to blend and the rice to settle.
This recipe yields 4-6 servings. You can adjust the serving size based on your preference.
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