Vegetable Biryani

A vegetarian’s delight, this biryani is loaded with flavourful masalas and medley of vegetables. It is so flavourful that you will surely believe that veg biryanis do exist! And they can be enjoyed accompanied with a raita of your choice.

By Sanjeev Kapoor 18 Jul 2024 in Recipes Indian

New Update

Vegetable Biryani - YT (2) — Vegetable Biryani

Main ingredients	Cauliflowers, French beans, Carrots, Onions, Green peas, Basmati biryani rice, Green cardamoms, Ginger-garlic paste, Yogurt, Melted ghee, Green chillies, Biryani masala, Fresh coriander leaves, Red chilli powder, Turmeric powder, Coriander powder, Whole garam masala, Saffron milk, Ginger, Browned onions, Screwpine (kewda) water, Rose water
Cuisine	Indian
Course	Rice
Prep time	45-50 minutes
Cook time	40-45 minutes
Serve	4
Taste	Spicy
Level of cooking	Easy
Others	Vegetarian

Ingredients

20-25 medium cauliflower florets
15-20 French beans, cut into 1 inch pieces
2 medium carrots, cut into 1 inch diamonds
2 medium onions, sliced
½ cup green peas, shelled
1½ cups Basmati biryani rice
3 green cardamoms
1 tablespoon ginger-garlic paste
¾ cup whisked yogurt
2-3 tablespoons melted ghee + for drizzling
5-6 green chillies, slit
2 tablespoons biryani masala
4 tablespoons chopped fresh coriander leaves
Salt to taste
1 teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
3-4 cloves
6-8 black peppercorns
1-2 bay leaves
2-3 tablespoons milk
A large pinch of saffron, soaked in 1-2 tablespoons warm water
1 inch ginger, cut into thin strips
⅓ cup browned onions + for garnish
2 teaspoons screwpine (kewra) water
2 teaspoons rose water
Fresh coriander sprig for garnish
Salad to serve
Raita to serve
Papads to serve

Method

Take Biryani Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
Put the cauliflower florets, French beans, carrots, onions, and green peas in a deep non-stick pan. Break the cardamom pods and add to the vegetables. Add ginger-garlic paste, yogurt, ghee, 3 green chillies, biryani masala, 2 tablespoons coriander leaves, salt, red chilli powder, coriander powder and turmeric powder and mix till well combined.
Bring sufficient water to a boil in another deep pan. Add salt, cloves, black peppercorns, bay leaf and milk and mix.
Add the drained rice, mix and cook for 3-5 minutes. Drain the rice and spread it evenly over the vegetable mixture.
Drizzle the saffron water, sprinkle remaining coriander leaves, ginger strips, remaining green chillies, browned onions, drizzle some ghee, screwpine water and rose water. Tightly cover the pan with an aluminium foil and place the lid on it.
Place the pan on high heat for 5-10 minutes, reduce the heat to medium, place a tawa below the pan and continue to cook for 20-25 minutes.
Switch the heat off and allow the biryani to rest for 15 minutes.
Transfer the biryani onto a serving plate and garnish with browned onions and fresh coriander sprig. Serve hot with salad, raita and papads.