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Vegetable Biryani

A fragrant, spiced rice dish layered with mixed vegetables, herbs, and aromatics. This vegetarian biryani is a complete meal bursting with authentic Indian flavors.

60 minMediumServes 4330 cal/serving

IndianLunchStovetopVegetarianVeganHigh FiberDairy-FreeEgg-FreeLow-Sodium

Ingredients

  • 2 cups basmati rice, rinsed, soaked
  • 3 tbsp vegetable oil
  • 2 yellow onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbsp fresh ginger, grated
  • 2 carrots, diced
  • 2 cups cauliflower florets
  • 1 cup green beans, trimmed, cut
  • 1/2 cup green peas, fresh or frozen
  • 1 potatoes, diced
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 green cardamom pods, lightly crushed
  • 5 whole cloves
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp red chili powder, adjust to taste
  • to taste salt
  • 3 cups vegetable broth
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh mint leaves, chopped
  • 1 lemon, cut into wedges

Instructions

  1. 1

    Rinse 2 cups rinsed, soaked basmati rice under cold water until water runs clear. Soak in water for 30 minutes, then drain well.

  2. 2

    Heat 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

  3. 3

    Add 1 tsp cumin seeds, 2 bay leaves, 1 cinnamon stick, 4 lightly crushed green cardamom pods, and 5 whole cloves. Sauté for 30 seconds until aromatic.

  4. 4

    Add 2 thinly sliced yellow onion and cook until golden brown, about 8-10 minutes.

  5. 5

    Add 4 minced garlic cloves and 2 tbsp grated fresh ginger and sauté for another minute.

  6. 6

    Add 2 diced carrots, 2 cups cauliflower florets, 1 cup trimmed, cut green beans, 1 diced potatoes, and 1/2 cup fresh or frozen green peas. Stir to combine.

  7. 7

    Stir in 1 tsp ground turmeric, 2 tsp ground coriander, 1 tsp garam masala, 1/2 tsp adjust to taste red chili powder, and to taste salt. Mix well to coat vegetables.

  8. 8

    Cook vegetables for 5-7 minutes, stirring occasionally.

  9. 9

    Add the drained rice and gently mix with the vegetables and spices, being careful not to break the rice grains.

  10. 10

    Pour in 3 cups vegetable broth and bring to a boil. Then reduce heat to low, cover tightly with a lid.

  11. 11

    Simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Do not stir during cooking.

  12. 12

    Remove from heat and let stand, covered, for 5 minutes.

  13. 13

    Gently fluff the biryani with a fork, removing the whole spices if desired.

  14. 14

    Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves before serving.

  15. 15

    Serve with 1 cut into wedges lemon on the side.

Questions

How long does Vegetable Biryani keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Vegetable Biryani?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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