Vegetable Biryani
Fragrant long-grain basmati rice layered with spiced mixed vegetables and caramelized onions — a celebratory one-pot meal that's surprisingly budget-friendly.
20mPrep
40mCook
5Servings
385Calories
10gProtein
Ingredients
- basmati rice, soaked 30 min
- mixed vegetables (carrot, peas, beans, potato)
- onion, thinly sliced
- yogurt
- biryani masala
- whole spices (bay leaf, cardamom, cloves, cinnamon)
- saffron in warm milk
- ghee
- fried onions (birista)
- mint and cilantro
- salt
Ingredients
- 2 cups basmati rice, soaked 30 min
- 3 cups mixed vegetables (carrot, peas, beans, potato)
- 2 large onion, thinly sliced
- 0.5 cup yogurt
- 3 tbsp biryani masala
- 1 tbsp whole spices (bay leaf, cardamom, cloves, cinnamon)
- 2 tbsp saffron in warm milk
- 3 tbsp ghee
- 0.5 cup fried onions (birista)
- 0.5 cup mint and cilantro
- 2 tsp salt
Instructions
- Parboil soaked rice with whole spices and salt until 70% cooked; drain.
- Heat ghee; fry onions until crispy and golden (birista); remove half for garnish.
- In same ghee, sauté vegetables with biryani masala and yogurt; cook 10 minutes.
- Layer half the parboiled rice over vegetables; scatter mint, cilantro, fried onions.
- Add remaining rice; drizzle saffron milk and ghee on top.
- Seal pot with foil and lid; dum-cook on low heat 20 minutes.
- Gently mix and serve with raita and mirchi salan.