Vegetable Biryani
This isn’t a 15 minute recipe and that’s exactly what makes it so special. Every step, from frying the onions to layering the rice to smoking the dish plays a part in creating a biryani that’s packed with aroma and flavour in every single bite ♡
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Vegetable Biryani
0 out of 5 stars (based on 0 reviews)
servings
7+
prep time
2 hrs
cook time
1 hr
Ingredients
Onions
- 3 red onions, sliced
- 1/4 cup vegetable oil
Rice
- 1 + 1/2 cup basmati rice
- 3 cups water
- 2 cinnamon sticks
- 2 green chilli, slashed
- 2 tbsp salt
- 7-11 elaichi (cardamom) and cloves
- 2 tbsp onion oil
- 2 tbsp rose water
Vegetable Marinade
- 1 carrot, chopped in chunks
- 11 green beans, halved
- 11 cauliflower florets
- 3 parboiled medium potatoes, halved
- 200 g paneer, chopped
- 1 tsp mint powder
- 1 tsp coriander powder
- 2 cardamom pods
- 1 tsp biryani masala
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 green chilli, sliced
- 7 garlic cloves, pounded
- 1 inch ginger, pounded
- juice of 1/2 lemon
- 1/4 cup curd/ yogurt
- salt to taste
- handful of mint leaves
More
- 3 tbsp milk + 1/2 tsp kesar (saffron)
- 2 tbsp ghee
- handful of fresh mint leaves
- 1-2 charcoal pieces + 1 tbsp ghee
Instructions:
- For the onions: Heat up some vegetable oil in a deep, heavy bottomed pot over medium-low heat. Add thinly sliced onions and cook, stirring occasionally until they turn golden. Remove about 1/4 of the onions and set them aside. Continue cooking the remaining onions till they are deep golden brown and crispy. Remove them from the oil and set aside and reserve the onion infused oil in the pot.
- Cook the rice: Soak the basmati rice in water for atleast 1 hour. Bring a large pot of water to a boil and add spices like cinnamon sticks, green chillies, green cardamom, cloves, salt, rose water and a few tablespoons of the reserved onion oil. Drain the soaked rice and add it to the boiling water and cook till the rice is about 90% cooked, then drain and set aside.
- Marinate the vegetables: In a large bowl, combine the vegetables and paneer with ginger, garlic, curd, lemon juice, mint leaves and all the spices. Mix well until everything is evenly coated, cover and refrigerate for atleast 30 minutes, preferably 1 hour.
- Cook the vegetables: In the same pot with the reserved onion oil, add the marinated vegetables and paneer. Add back the golden onions you had set aside earlier and cook till the vegetables are cooked through and turn off the heat.
- Layer the biryani: Top the vegetables with partially cooked rice, followed by the crispy fried onions, fresh mint leaves, a saffron milk mixture and a few spoonfulls of ghee.
- Give it a smoky flavour (NOT optional): Heat a piece of charcoal over an open flame until it is red hot. Place a small heatproof bowl in the centre of the rice, add the hot charcoal and carefully pour ghee over it. Immediately cover the pot. If your lid isn’t tight fitting, seal the edges with whole wheat dough to trap the steam.
- Final cook: Place a flat tawa over low heat and place the biryani pot on top. Cook on low heat for 30 minutes. This allows the rice to finish cooking gently while all the flavours come together without the bottom burning.
- Serve: Turn off the heat and let the biryani rest for 5 minutes. Remove the charcoal, gently mix the biryani to combine the layers and serve hot with raita, enjoyy!
Recipe Video
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