Classic Vegetable Biryani
A fragrant and aromatic rice dish layered with spiced vegetables, saffron, and fresh herbs.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Basmati Rice
- 2 cups Mixed Vegetables (Carrots, Peas, Beans, Potatoes)
- 2 large Onion, thinly sliced
- 1/2 cup Plain Yogurt
- 1 tablespoon Ginger-Garlic Paste
- 2 tablespoons Biryani Masala Powder
- 3 tablespoons Ghee or Vegetable Oil
- 1/2 cup Fresh Mint and Cilantro
- 1 pinch Saffron strands soaked in warm milk(optional)
- 1 teaspoon Whole Spices (Cinnamon, Cardamom, Cloves)
Instructions
- 1
Soak basmati rice for 30 minutes, then parboil in salted water with whole spices until 70% cooked; drain and set aside.
- 2
In a large heavy-bottomed pot, heat ghee and fry half the onions until golden brown for garnish, then remove.
- 3
In the same pot, sauté the remaining onions, ginger-garlic paste, and mixed vegetables until slightly softened.
- 4
Stir in the biryani masala and yogurt, cooking until the oil separates from the vegetable gravy.
- 5
Layer the parboiled rice over the vegetable mixture, sprinkling fresh mint, cilantro, and fried onions between layers.
- 6
Drizzle the saffron milk over the top layer of rice and seal the pot tightly with a lid or foil.
- 7
Cook on very low heat (Dum) for 15-20 minutes to allow the flavors to meld and rice to finish steaming.
- 8
Gently fluff the rice with a fork before serving hot with raita.
Nutrition per Serving
420
Calories
9g
Protein
65g
Carbs
14g
Fat
6g
Fiber
4g
Sugar
680mg
Sodium
Ratings & Reviews
No ratings yet
