Vegetable Biryani
Experience the aromatic fusion of basmati rice and fresh veggies with our Vegetable Biryani recipe. It's a heart-warming, traditional Indian dish that's not just nourishing, but also a culinary delight, ideal for beginners in the kitchen.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g Basmati Rice
- 2 Potatoes (peeled, cubed)
- 1 Onion (thinly sliced)
- 1 Carrot
- 100 g Green Peas
- 1 tsp Cumin Seeds
- 2 Cardamom Pods
- 2 Cloves
- 1 Cinnamon Stick
- 1 Bay Leaf
- 2 tbsp Vegetable Oil
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder
- 500 ml Water
- Salt (adjust to taste)
- Coriander (garnish)
Instructions
- 1
Begin by thoroughly rinsing the rice in cold water and soaking it.
- 2
Heat oil in a heavy-bottomed pot over medium-high heat.
- 3
Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
- 4
Add sliced onions and sauté until they turn golden brown.
- 5
Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
- 6
Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
- 7
Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
- 8
Add 500ml of water to the pot, mix well, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let the vegetables simmer for 10-15 minutes or until they are fully cooked.
- 9
While the vegetables are cooking, in a separate pot, bring 1 litre of water to a boil. Add the soaked rice and parboil for 5-6 minutes until the rice is partially cooked. Drain the rice and set it aside.
- 10
Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
- 11
Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
- 12
Once done, remove the pot from the heat and let it rest for 10 minutes.
- 13
Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
- 14
Serve the biryani hot with raita or a side salad.