Vegetable biryani is a fragrant and colorful one-pot dish that combines basmati rice with a variety of spiced vegetables. Celebrated for its rich flavors and enticing aroma, it reflects the diverse culinary traditions of South Asia. Perfect for special occasions or everyday meals, this dish is a nourishing delight for both vegetarians and vegans.
Ingredients
For the Rice:
- 1 ½ cups basmati rice
- 3 cups water
- 2-3 whole cloves
- 2-3 green cardamom pods
- 1-2 bay leaves
- 1 small cinnamon stick
- 1 teaspoon salt
For the Vegetable Mixture:
- 2 tablespoons oil (or ghee for non-vegan)
- 1 large onion, thinly sliced
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, slit (adjust to taste)
- 1 cup mixed vegetables (carrots, peas, green beans, bell pepper, etc.)
- 1 large tomato, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
- 1-2 tablespoons fresh cilantro, chopped (for garnish)
- 1-2 tablespoons fresh mint leaves, chopped (optional, for garnish)
Execution
1. Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak it in water for about 30 minutes, then drain.
2. Cook the Rice:
- In a large pot, bring 3 cups of water to a boil. Add the soaked rice, cloves, cardamom, bay leaves, cinnamon stick, and salt.
- Cook the rice until it’s about 70% done (the rice should still be slightly firm). This usually takes about 5-6 minutes. Drain the rice and set it aside.
3. Prepare the Vegetable Mixture:
- In the same pot, heat oil over medium heat. Add cumin seeds and let them sizzle.
- Add the sliced onions and sauté until they turn golden brown.
- Stir in the minced garlic, grated ginger, and green chilies, cooking for an additional minute.
- Add the chopped tomatoes and cook until they soften.
- Stir in the mixed vegetables, turmeric powder, coriander powder, garam masala, and salt. Cook until the vegetables are tender but not mushy (about 5-7 minutes).
4. Layer the Biryani:
- Spread half of the partially cooked rice over the vegetable mixture in the pot.
- Add the remaining rice on top and gently fluff it with a fork to keep the grains separate.
- Cover the pot with a tight-fitting lid. You can seal it with a kitchen towel before placing the lid to trap the steam (this is optional but helps in cooking).
5. Cook on Low Heat:
- Cook on low heat for about 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
- Turn off the heat and let it rest for another 10 minutes without lifting the lid.
6. Serve:
- Gently fluff the biryani with a fork before serving. Garnish with fresh cilantro and mint.
- Serve hot with vegan raita (made from plant-based yogurt), salad, or pickles.
Additional tips
- Adjust Spice Levels: Modify the number of green chilies based on your spice preference.
- Add Nuts: For extra flavor, you can add cashews or almonds while sautéing the onions.
- Vegetable Variations: Feel free to use any seasonal vegetables you like, such as zucchini, eggplant, or mushrooms.
