Vegetable Biryani ......

Vegetable Biryani is a traditional and aromatic Indian dish that showcases the beauty of rice and spices. Made with basmati rice, vibrant vegetables, and a fragrant blend of spices, this one-pot wonder is a satisfying and wholesome vegetarian main course. Perfect for festive occasions or an indulgent weeknight dinner, this biryani brings warmth and flavor to the table.

Ingredients

For the Rice:

  • 1½ cups basmati rice
  • 3 cups water
  • 2-3 whole cloves
  • 2 green cardamom pods
  • 1 small cinnamon stick
  • ½ teaspoon salt

For the Vegetables:

  • 2 tablespoons ghee or vegetable oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 green chili, finely chopped (optional)
  • 2 medium carrots, diced
  • 1 cup green beans, chopped
  • 1 cup cauliflower florets
  • 1 cup peas (fresh or frozen)
  • ½ cup yogurt (plain, unsweetened)

For the Spice Mix:

  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder (optional)
  • Salt to taste

For Assembly:

  • 2 tablespoons fried onions (optional)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped mint
  • A pinch of saffron soaked in 2 tablespoons warm milk (optional)

Instructions

1. Cook the Rice:

  1. Rinse the basmati rice under cold water until the water runs clear.
  2. In a pot, boil the water with cloves, cardamom, cinnamon, and salt. Add the rice and cook until 90% done (it should still have a bite). Drain and set aside.

2. Prepare the Vegetables:

  1. Heat ghee or oil in a large pan. Add the sliced onions and sauté until golden brown.
  2. Add garlic, ginger, and green chili, and sauté for 1-2 minutes.
  3. Stir in the carrots, beans, cauliflower, and peas. Cook for 5-7 minutes until slightly tender.
  4. Add cumin seeds, turmeric, garam masala, red chili powder, and salt. Mix well.
  5. Stir in the yogurt and cook for another 2 minutes to coat the vegetables in the spices.

3. Assemble the Biryani:

  1. In a large pot or baking dish, layer half of the rice, then the vegetable mixture, followed by the remaining rice.
  2. Sprinkle fried onions, cilantro, mint, and saffron milk over the top layer. Cover tightly with a lid or foil.

4. Cook the Biryani:

  1. Place the pot on low heat and cook for 15-20 minutes (this allows the flavors to meld and the rice to steam). Alternatively, bake in a preheated oven at 350°F (180°C) for 20 minutes.

5. Serve:
Gently fluff the biryani before serving. Garnish with additional cilantro or fried onions. Serve hot with raita (yogurt sauce) or a fresh salad.

TIPS 

  • Add raisins and cashews for a festive touch.
  • Use your favorite vegetables based on the season.
  • Substitute saffron with a few drops of turmeric-infused milk for color.

Vegetable Biryani is a timeless classic that brings together the essence of Indian spices and the wholesome goodness of vegetables. Each bite is a celebration of layered flavors and textures, making it a memorable dish for any occasion.

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