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.
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
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1
Rinse 2 cups rinsed, soaked basmati rice under cold water until water runs clear. Soak in water for 30 minutes, then drain well.
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2
Heat 3 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
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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.
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4
Add 2 thinly sliced yellow onion and cook until golden brown, about 8-10 minutes.
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5
Add 4 minced garlic cloves and 2 tbsp grated fresh ginger and sauté for another minute.
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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.
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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.
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8
Cook vegetables for 5-7 minutes, stirring occasionally.
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9
Add the drained rice and gently mix with the vegetables and spices, being careful not to break the rice grains.
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10
Pour in 3 cups vegetable broth and bring to a boil. Then reduce heat to low, cover tightly with a lid.
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11
Simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Do not stir during cooking.
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12
Remove from heat and let stand, covered, for 5 minutes.
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13
Gently fluff the biryani with a fork, removing the whole spices if desired.
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14
Garnish with 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh mint leaves before serving.
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15
Serve with 1 cut into wedges lemon on the side.