Vegetable Biryani Recipe

Introduction

Vegetable Biryani is a fragrant and colorful Indian rice dish filled with aromatic spices and tender vegetables. This recipe combines saffron-infused rice with a flavorful vegetable medley, making it a satisfying meal for any occasion.

Ingredients

• 1 cup basmati rice
• 1/4 cup whole milk
• 1/8 teaspoon saffron threads
• 4 green cardamom pods
• 4 whole cloves
• 1 (3 inch) cinnamon stick
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cumin seeds
• 1/4 cup ghee or neutral oil, divided
• 1 medium red onion, thinly sliced
• 1 1/2 teaspoons kosher salt, divided
• 3 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 medium Yukon gold potato, peeled and cut into 1/2 inch pieces
• 1 cup small cauliflower florets
• 1 medium carrot, peeled and cut into 1/2 inch pieces
• 5 cloves garlic, finely chopped
• 2 teaspoons finely chopped peeled ginger
• 1/2 cup whole-milk Greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh mint
• 1/4 cup chopped dried apricots
• 1/4 cup chopped roasted cashews
• 1 tablespoon chopped fresh mint (for garnish)

Instructions

1. Step 1: Rinse the basmati rice under cold water until the water runs clear. Transfer to a medium bowl, cover with water, and soak for 30 minutes.
2. Step 2: While the rice soaks, warm the milk in a medium pot over medium heat until heated through. Remove from heat, stir in saffron threads, and let steep until ready to use.
3. Step 3: Drain the soaked rice and place it in a medium pot. Add 4 green cardamom pods, 4 cloves, cinnamon stick, bay leaf, 1 1/2 teaspoons kosher salt, cumin seeds, and 1 1/2 cups cold water. Bring to a boil, then cover and simmer on low heat until the rice is tender and liquid absorbed, about 10 to 12 minutes.
4. Step 4: Remove the pot from heat. Discard the whole spices. Fluff the rice gently with a fork and set aside.
5. Step 5: In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add the sliced onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and golden brown, about 12 to 15 minutes. Transfer the onions to a small bowl.
6. Step 6: In the same pot, melt the remaining 2 tablespoons ghee over medium-low heat. Add 3 green cardamom pods, 3 cloves, bay leaf, garam masala, turmeric, cumin seeds, black pepper, and cayenne if using. Stir constantly for about 30 seconds until fragrant.
7. Step 7: Add the potato and cauliflower florets, stirring frequently to prevent spices from burning. Cook until vegetables are tender, about 8 to 10 minutes.
8. Step 8: Stir in the carrot, garlic, and ginger. Cook, stirring often, until tender and aromatic, around 5 minutes.
9. Step 9: Mix in the yogurt, lime juice, and 1 tablespoon chopped fresh mint. Season with the remaining 1 teaspoon kosher salt and cook until some of the liquid evaporates, about 1 to 2 minutes. Discard cardamom, cloves, cinnamon, and bay leaf.
10. Step 10: To assemble, layer half the rice in a large serving dish. Top with half the vegetable mixture, then half the caramelized onions. Repeat layering with remaining rice, vegetables, and onions.
11. Step 11: Drizzle the saffron-infused milk over the assembled biryani. Garnish with chopped roasted cashews, dried apricots, and the remaining chopped fresh mint before serving.

Tips & Variations

• For extra richness, substitute ghee with unsalted butter or coconut oil.
• Add other vegetables like peas, green beans, or bell peppers for more variety and color.
• Use soaked saffron threads to infuse vibrant color and aroma to the rice.
• Adjust cayenne pepper according to your spice preference or omit for a milder dish.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, covered, to retain moisture. Avoid overcooking during reheating to keep the rice fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant or quick-cooking rice for this biryani?

Instant rice can be used but it may change the texture and cooking time. Traditional basmati rice is preferred for its aroma and fluffy grains that hold the spices well.

Is vegetable biryani vegan-friendly?

This recipe uses ghee and yogurt, which are dairy products. To make it vegan, substitute ghee with vegetable oil or vegan butter and use a plant-based yogurt alternative.

Vegetable Biryani Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

This Vegetable Biryani is a fragrant and flavorful Indian rice dish featuring basmati rice cooked with aromatic spices, tender vegetables, and caramelized onions layered to perfection and garnished with saffron-infused milk, dried apricots, roasted cashews, and fresh mint. It is a rich and hearty vegetarian meal that combines the warmth of traditional spices with fresh ingredients for a satisfying one-pot dish.

• Author: Ruby
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 1 cup basmati rice
• 1/4 cup whole milk
• 1/8 teaspoon saffron threads
• 4 green cardamom pods
• 4 whole cloves
• 1 (3″) cinnamon stick
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cumin seeds
• 1 1/2 cups cold water

Vegetables & Spices

• 1/4 cup ghee or neutral oil, divided
• 1 medium red onion, thinly sliced
• 1/2 teaspoon kosher salt
• 3 green cardamom pods
• 3 whole cloves
• 1 bay leaf
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 medium Yukon gold potato, peeled and cut into 1/2” pieces
• 1 cup small cauliflower florets
• 1 medium carrot, peeled and cut into 1/2” pieces
• 5 cloves garlic, finely chopped
• 2 teaspoons finely chopped peeled ginger
• 1/2 cup whole-milk Greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh mint
• 1/4 cup chopped dried apricots
• 1/4 cup chopped roasted cashews
• Additional 1 tablespoon chopped fresh mint for garnish

Instructions

1. Prepare Rice: Rinse the basmati rice thoroughly and soak in water for 30 minutes. Meanwhile, warm the milk in a medium pot and stir in the saffron threads to steep until ready to use.
2. Cook Rice with Spices: Drain the soaked rice and place it in a medium pot. Add the cardamom pods, cloves, cinnamon stick, bay leaf, kosher salt, cumin seeds, and cold water. Bring to a boil, then cover and simmer on low heat until the liquid evaporates and the rice is tender, about 10 to 12 minutes. Remove from heat, discard the whole spices, and fluff the rice with a fork. Set aside.
3. Caramelize Onions: In a large heavy pot over medium heat, melt 2 tablespoons of ghee or oil. Add the sliced red onion and 1/2 teaspoon kosher salt and cook, stirring occasionally, until the onions are deeply caramelized and browned, about 12 to 15 minutes. Transfer onions to a bowl and set aside.
4. Sauté Spices and Vegetables: Using the same pot, melt the remaining 2 tablespoons ghee over medium-low heat. Add the cardamom pods, cloves, cinnamon stick, bay leaf, garam masala, turmeric, cumin seeds, black pepper, and optional cayenne pepper. Stir constantly until fragrant, about 30 seconds. Add the potato and cauliflower and cook, stirring frequently, to prevent burning, until vegetables start to soften, about 8 to 10 minutes. Then add carrot, garlic, and ginger and continue cooking until tender and fragrant, about 5 minutes.
5. Add Yogurt and Final Seasoning: Stir in the Greek yogurt, fresh lime juice, and 1 tablespoon chopped fresh mint. Season with remaining 1 teaspoon kosher salt and cook, stirring occasionally, until some liquid evaporates, about 1 to 2 minutes. Discard the whole spices from the pot.
6. Assemble the Biryani: On a large serving dish or platter, layer half of the cooked rice evenly on the bottom. Spread half of the vegetable mixture over the rice, then top with half of the caramelized onions. Repeat layering with remaining rice, vegetables, and onions.
7. Garnish and Serve: Drizzle the saffron-infused milk over the top layer. Sprinkle with chopped roasted cashews, dried apricots, and the remaining fresh mint for a colorful and aromatic finish. Serve warm.

Notes

• Soaking the basmati rice helps achieve fluffy and separate grains after cooking.
• Caramelizing the onions slowly adds rich sweetness and depth of flavor to the biryani.
• You can substitute ghee with a neutral oil, but ghee adds a traditional aroma and richness.
• The optional cayenne pepper adds heat; omit or adjust according to spice preference.
• If unavailable, whole-milk Greek yogurt can be replaced with regular whole-milk yogurt.
• Layering the rice and vegetable mixture creates the signature biryani texture and flavor meld.
• For vegan version, substitute ghee with oil and use plant-based yogurt.

Keywords: Vegetable Biryani, Indian Rice Dish, Vegetarian Biryani, Spiced Rice, Caramelized Onion Biryani