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Vegetable biryani

Recipe Information

Description:
Vegetable biryani is a delicious Indian recipe usually served as a main dish. It requires about 1 hour of prep time and about 20 minutes of cooking time for a combined total time of 1 hour, 20 minutes. The overall cooking skill level is considered advanced. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 1 Hour
Cook Time 20 Minutes
Total Time 1 Hour, 20 Minutes
Difficulty Advanced
Main Ingredient Rice; Green Beans; Cauliflower
Category Rice & Grains; Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Indian
Cook Method Stove Top; Baking
Diet

Ingredients

  • 1 pinch saffron

  • 1 tablespoon milk

  • 1 cup water

  • 2 cloves, divided

  • 2 teaspoons salt, divided

  • 2 cardamom pods, divided

  • 4 tablespoons oil, divided

  • 2 onions, sliced

  • 1 (1 inch) piece of cinnamon stick

  • 1 star anise

  • 1 bay leaf

  • 2 teaspoons ginger-garlic paste

  • 2 green chilies, chopped

  • 1 1/2 teaspoon biryani masala

  • 3/4 teaspoon black pepper

  • 1 tablespoon turmeric

  • 10 green beans, chopped

  • 1 carrot, chopped

  • 1 potato, chopped

  • 1/2 head of cauliflower, chopped small

  • 1/4 cup green peas

  • 3/4 teaspoon chili powder

  • 1/2 cup curd

  • 1 1/2 cup basmati rice, soaked for at least 30 minutes

  • 2 tablespoons mint leaves, chopped

  • 2 tablespoons coriander leaves, chopped

Directions

  • Preheat an oven to 400ºF.

  • Soak the saffron in a tablespoon of warm milk for 15 minutes. Cook in a saucepan over medium heat with water, 1 clove, 1 teaspoon salt, and 1 cardamom pod for about 10 minutes. Set aside.

  • Heat two tablespoons of oil in a deep pot over medium-low heat and cook the sliced onions for about 4-5 minutes. Set aside in a bowl.

  • In the same pot, heat the remaining two tablespoons of oil and cook the cinnamon, 1 clove, 1 cardamom pod, star anise, and the bay leaf for about 5 minutes.

  • Stir in the ginger-garlic paste, chopped green chilies, biryani masala, black pepper, turmeric, green beans, carrot, potato, cauliflower, peas, chili powder, and salt. Cook for 5 minutes and add the curd. Cook another 5-6 minutes, mixing well until the masala coats the vegetables thoroughly.

  • Layer the bottom of a large, oven-safe pot with a portion of the soaked basmati rice and sprinkle with some cooked saffron milk. Evenly spread some vegetable mixture on top of the rice. Top with some of the mint, onions, and coriander.

  • Repeat this until the ingredients run out. Cover the pot and bake for 15-20 minutes. Mix well and serve warm.

Nutrition (per serving)

  • Calories: 525 cal

  • Total fat: 18g

  • Saturated fat: 4g

  • Monounsaturated fat: 0g

  • Cholesterol: 7mg

  • Sodium: 1,481mg

  • Potassium: 0g

  • Carbohydrate: 80g

  • Fiber: 11g

  • Protein: 16g