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Vegetable Biryani
A colorful celebration of spiced vegetables and saffron rice, layered and steamed until fragrant.
The whole recipe in 60 seconds
Vegetable Biryani, in 5 ideas
- Cut vegetables in similar sizes so they cook evenly.
- Parboiling the rice prevents it from turning mushy in the steam.
- Frozen peas work perfectly and save prep time.
- A heavy pot with a tight lid is the secret to good biryani.
- Leftovers fry up beautifully the next day.
What you need
Ingredients
- 3 cups basmati rice
- 2 cups cauliflower florets
- 2 carrots, diced
- 1 cup green peas
- 2 potatoes, cubed
- 1 cup plain yogurt
- 2 tbsp biryani masala
- 1 tsp turmeric
- 1/2 tsp saffron in 1/4 cup warm milk
- 2 onions, sliced and fried crisp
- 1/2 cup chopped mint and cilantro
- 1/4 cup ghee and 2 tsp salt
How to make it
Directions
- Parboil rice until 70 percent cooked; drain and set aside.
- Toss vegetables with yogurt, biryani masala, turmeric, and salt.
- Heat ghee in a heavy pot and saute the marinated vegetables for 8 minutes.
- Layer half the rice over the vegetables, then repeat.
- Drizzle saffron milk on top and scatter with fried onions, mint, and cilantro.
- Cover tightly and steam on low for 30 minutes.
- Rest 10 minutes, then fluff gently and serve.
Money saver. Use whatever vegetables are in season; biryani is forgiving and loves variety.