Classic Indian Vegetable Biryani
A vibrant, aromatic biryani featuring basmati rice, colorful vegetables, and whole spices, layered and steamed for authentic flavor.
Cuisine: indian
Cooking time: 47 minutes
Serves: 4
Ingredients
- 1.5 cups basmati rice
- 3 cups mixed vegetables (carrot, peas, green beans, potato, cauliflower)
- 2 medium red onion
- 1 medium tomato
- 2 teaspoons ginger-garlic paste
- 2 medium green chili
- 4 pieces whole cloves
- 3 pieces green cardamom pods
- 1 2-inch piece cinnamon stick
- 1 piece bay leaf
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1.5 teaspoons salt
- 2.5 tablespoons oil or ghee
- 0.5 cup plain yogurt
- 0.25 cup fresh cilantro
- 0.25 cup fresh mint leaves
- 10 threads saffron threads (optional)
- 2 tablespoons warm milk (for saffron, optional)
- 3 cups water
Instructions
- 1. Rinse rice until water runs clear. Soak for 20 minutes, then drain.
- 2. If using, soak saffron in warm milk for 10 minutes.
- 3. Heat oil/ghee in a heavy-bottomed pan. Add cumin, cloves, cardamom, cinnamon, bay leaf. Sauté 1 minute.
- 4. Add thinly sliced onions. Cook until deep golden brown, about 8 minutes. Reserve 1/3 for garnishing.
- 5. Add ginger-garlic paste and green chilies. Sauté 1 minute.
- 6. Add chopped tomato, turmeric, coriander, garam masala, red chili powder, and salt. Cook until tomato softens, 3 minutes.
- 7. Add mixed vegetables. Sauté for 3 minutes. Stir in yogurt and half the cilantro and mint. Cook 2 minutes.
- 8. Layer drained rice over the vegetables. Pour water over. Drizzle saffron milk (if using) on top.
- 9. Cover tightly. Cook on low heat for 15 minutes until rice is tender and water absorbed.
- 10. Turn off heat. Rest covered 5 minutes. Fluff rice. Garnish with reserved onions, cilantro, and mint.
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