Vegetable Biryani Recipe

Fragrant basmati layered with spiced vegetables, saffron milk and fried onions, then slow-steamed until every grain is perfumed. This vegetable biryani is a celebration in a pot.

Prep time

25 mins

Cook time

40 mins

Total time

65 mins

Servings

4 servings

Calories

560

Ingredients

• 400 g basmati rice, soaked 30 minutes
• 2 medium potatoes, cubed
• 150 g cauliflower florets
• 150 g green beans, cut into pieces
• 1 large carrot, diced
• 100 g green peas
• 1 large onion, thinly sliced
• 3 tablespoons ghee or oil
• 2 tablespoons biryani masala
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds
• 2 bay leaves
• 4 cardamom pods
• Raita, to serve + Salt to taste + Small bunch of coriander and mint, chopped + Pinch of saffron soaked in 60 ml warm milk + 1 cinnamon stick

Instructions

1. Parboil the rice in salted water for 5 minutes until 70% cooked, then drain.
2. Heat the ghee in a heavy pot, fry the sliced onion until crisp and golden, then remove half for garnish.
3. In the same pot, cook the cumin seeds, bay leaves, cardamom and cinnamon for 30 seconds, then add the vegetables, turmeric, biryani masala and salt. Cook for 8 minutes.
4. Layer half the rice over the vegetables, scatter with herbs and half the fried onions, then repeat with the remaining rice.
5. Drizzle over the saffron milk, cover tightly with a lid (seal with foil if needed) and cook on the lowest heat for 25 minutes.
6. Rest for 10 minutes without lifting the lid, then fluff gently and serve with raita.

Pro tips

• Soaking the rice gives long, separate grains instead of a stodgy pot.
• Keep the lid sealed during dum cooking; the trapped steam is what perfumes the rice.
• Parboiling to only 70% prevents mushy rice at the end.

Frequently asked questions