Introduction
This is not just a recipe but an emotion for the family. Vegetable biriyani has been incredibly popular among Indian people. They often refer to this dish as their comfort food. It’s also an easy recipe make and does not need any fancy ingredients. Simple to make yet pleasurable to eat.
What Is Vegetable Biryani?
Traditional biryani is made with meat and a variety of spices, and it is one of the most popular dishes among Indians. This dish is so popular that even vegetarians have created their own version with vegetables, which is known as vegetable biriyani.
In simple terms, instead of meat, vegetables are used in this recipe. This dish is made With a fine combination of many colorful vegetables, basmati rice, and plenty of spices and herbs.
How to Make Vegetable Biryani?
So easy! It starts with soaking the rice and then preparing and marinating the vegetables. You need to cook the vegetables with spices and herbs, then cook the rice until it is 80% done. The next step will be, layering the rice on top of the vegetables. Below I am providing the step-by-step instructions. Please follow them accordingly.
Vegetable Biryani Recipe
Servings: 4, Prep Time: 10 minutes, Soaking Time: 45 minutes, Cook Time: 40 minutes, Course: Main Dish, Taste: Lightly spicy Calories: 400 kilocalories, Cuisine: India
Ingredients
- Basmati Rice: 500 grams
- Beans: 100 grams
- Cauliflower: 140 grams
- Carrot 100 grams
- Frozen green peas:70 grams
- Green Chillies
- Salt to taste
- Coriander powder 1 tablespoon
- Chilli Powder: Two tablespoon
- Turmeric powder: ½ tablespoon
- Cumin powder: ½ tablespoon
- Biryani masala: 1 tablespoon + ¼ tablespoon+ ¼ tablespoon
- Barista
- Garlic paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Sour yogurt: 100 grams
- Cooking Oil: 3 tablespoon
- Onion Slice: ¼ Cup
- Bay leaf: 3 pieces
- Star anise: 2 pieces
- Clove: 10 pieces
- Cinnamon stick: 2-piece
- Cardamom: 8 pieces
- Water: 1 liter
- Black Cardamom: 2 pieces
- Green cardamom: 6 pieces
- Jayatri: 1 piece
- Black pepper: ½ tablespoon
- Lemon: 1 piece
- Green cardamom powder: ¼ +¼ tablespoons
- Coriander leaves
- Mint leaves
- Keora water: ¼ +¼ tablespoons
- Rose water: ¼ +¼ tablespoons
- Yellow color: ¼ +¼ tablespoons mixed with 2 tablespoons of water
- Ghee: 2 tablespoon
Directions
This recipe involves 3 steps
Let’s begin by cleaning the rice.
- Clean the rice with neat water and then soak it for 45 minutes. Keep it aside. We will come back to it after 45 minutes.
- Now, let’s prepare the vegetables. You can add any vegetable you prefer. Here’s what I use, 100 grams of beans, 140 grams of cauliflower, 100 grams of carrot, 70 grams of frozen green peas, and green chillis.
- Now mix the vegetables with these spices. Salt to taste, 1 tablespoon of Coriander powder, 2 tablespoons of Chilli Powder, ½ tablespoon of Turmeric powder, ½ tablespoon of cumin powder, 1 tablespoon of biryani masala, Barista (fried onions), 1 tablespoon Of garlic paste, 1 tablespoon of ginger paste, and 100 grams of sour yogurt.
- Give it a fine mix, and the spices should be well mixed with the vegetables.
- In a pan, heat some cooking oil and add sliced onion. Cook until the onion turns brown.
- Now, let’s add some spices to enhance the flavors. Add, 2 bay leaves, 1 star anise, 5 cloves, 1 cinnamon stick, and 8 pieces of cardamom to the pan.
- Next, add the marinated vegetables to the pan and saute for 4 minutes.
- After that, add water, cover the lid, and cook on low flame for 6 minutes.
Now, let’s prepare the rice for biryani
- Take a large pot, and pour 1 liter of water. Then add spices, 1 star anise,1 cinnamon stick, 2 pieces of black cardamom, 6 pieces of green cardamom, 1 piece of Jayatri, 5 cloves, ½ tablespoon of black pepper, and 1 bay leaf. Boil it for 10 minutes.
- Can you smell the aroma? It’s so aromatic, right? Well, now Remove the spices from the water.
- Add 2 tablespoons of salt, 1 tablespoon of oil, 2 tablespoons of lemon juice, and 2 slices of lemon to the water. Then add the soaked rice.
- Boil the rice until it is 80% cooked.
- Drain the water from the rice.
It is time to layer the biryani
- Add a layer of rice to the vegetable mixture in the pan. We need to do it for a few times.
- Now, Sprinkle ¼ tablespoon of green cardamon powder, ¼ tablespoon of biriyani masala, some coriander leaves, mint leaves, ¼ tablespoon keora water, ¼ tablespoon rose water, and yellow color ( ¼ tablespoon mixed with 2 tablespoons of water).
- Add green chilies and fried onion(barista).
- Now, Add another layer of rice and repeat the same spices and toppings you used before.
- Add 2 tablespoons of ghee on top.
- Cover the pan with a lid. If the lid has a hole, plug it with a piece of pepper or something similar.
- Cook on high flame for 2 minutes.
- Now, lower the flame to low and cook for another 15-20 minutes. Your delicious healthy vegetable biriyani should be ready now.
What can be done to make this fully vegan?
To make this fully vegan, all you have to do is avoid using ghee and replace the yogurt with coconut milk or almond milk yogurt.
What side dishes go well with vegetable biriyani?
Vegetable biriyani is a standout dish on its own, no side dish is necessary. However, for a variation, you can try this dish with raita or any spicy curry you may like.
Chef’s Tips
- For the perfect combination of rice and vegetables, try following this ratio: 1 part rice to 1.25 parts vegetables. This ratio ensures the biriyani is neither too watery nor too dry.
- To get perfectly cooked gains, follow gently the rinsing and soaking method. Rinsing removes surface starch which prevents the rice from becoming sticky, while soaking allows the grains to absorb water evenly. It helps to proper expansion during cooking. Following these 2 steps ensures perfectly cooked rice.
- You can prepare this meal in advance because the leftovers are just as great. Simply reheat by steaming in a bowl or just microwave it.
Nutritional Facts (per serving)
| Per Serving Nutrient Breakdown | Amount Per Serving | % Daily Value* |
| Calories | 400 kilocalories | 20% |
| Cholesterol | 15 milligrams | 5% |
| Protein | 13 grams | 26% |
| Fat | 12 grams | 15% |
| Calcium | 1001 milligrams | 77% |
| Sodium | 100 milligrams | 4% |
| Potassium | 480 milligram | 10% |
| Carbohydrates | 80 grams | 27% |
| Fiber | 8 grams | 29% |
Disclaimer: The % Daily Value indicates the contribution of a nutrient in one serving to a daily diet. General nutritional guidance is based on a 2000-calorie daily intake. Also, This nutrient information is estimated using an online calculator. I am not a certified dietitian. If you have any dietary concerns, please consult with an expert for an accurate estimation.