Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, fried onions, mint and saffron, then cooked on dum until every grain is infused.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Serves
- 4
- Diet
- Vegetarian
Vegetarian
Ingredients
Serves 4For the rice
For the vegetable masala
For layering
Method
Fry the onions
Heat the oil in a heavy-bottomed pot. Fry the sliced onions for 10 to 12 minutes until deep golden. Remove half and keep aside for layering.
Cook the vegetables
To the remaining onions, add the ginger-garlic paste and green chillies. Add the carrot, potato, cauliflower and peas, then the chilli powder, turmeric, coriander powder, biryani masala and salt. Stir in the curd and cook for 8 minutes until the vegetables are about 70% cooked.
Par-boil the rice
Bring 6 cups of water to a boil with the whole spices and salt. Add the soaked, drained rice and cook for 5 to 6 minutes until the grains are about 70% cooked. Drain immediately.
Layer the biryani
Spread half the vegetable masala evenly in the pot. Top with half the rice, then half of the mint, coriander and fried onions. Repeat with the remaining masala and rice. Drizzle saffron milk and ghee on top, and sprinkle over the rest of the herbs and onions.
Cook on dum
Cover the pot with a tight lid, or seal with a layer of foil. Cook on the lowest heat for 20 minutes. Turn off the heat and rest for 5 minutes.
Serve
Gently mix from the bottom and serve hot with raita.
Cook’s notes
- Do not overcook the rice at the par-boil stage. It finishes cooking in the steam.
- Use a heavy-bottomed pot or place a tawa under the pot so the base does not catch.
- Adjust the biryani masala and chilli to your taste.
Keep cooking