Veg Biriyani Recipe
Indulge in the aromatic and flavorful Veg Biriyani, a rich and colorful dish made with basmati rice, a medley of fresh vegetables like carrots, peas, beans, and bell peppers, all layered and slow-cooked with a blend of fragrant spices including saffron, cardamom, cinnamon, and cloves. This vegetarian delight is infused with the essence of herbs like mint and cilantro, and often garnished with fried onions and nuts for added texture and flavor. Perfect for a festive occasion or a lavish meal, Veg Biriyani captures the essence of Indian cuisine, offering a delectable and satisfying feast that's both nourishing and comforting.
Ingredients
Main Ingredients:
- 1 cup Basmati rice soaked for 30 minutes and drained
- 1 ¾ cups water
- 2 tablespoons olive oil a dairy-free alternative to ghee
- 1 large onion thinly sliced
- 1 small onion for garnish
- 1 ½ cups mixed vegetables carrots, green beans, bell peppers, peas
- ½ cup cauliflower florets
- ¼ cup chopped mint leaves
- ¼ cup chopped cilantro coriander
- Salt to taste
For the Biryani Masala:
- 1 teaspoon cumin seeds
- 4 cloves
- 4 green cardamom pods
- 2- inch piece of cinnamon stick
- 1 bay leaf
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- 2 green chilies slit (adjust to taste)
- 1 cup tomato puree
- Juice of half a lemon
- 2 tablespoons almond milk yogurt a substitute for dairy yogurt
Instructions
Prepare the Rice:
- Rinse the Basmati rice thoroughly under cold water until the water runs clear to remove excess starch.
- In a saucepan, bring 1 ¾ cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Cook the Vegetables:
- Heat the coconut oil in a large pan over medium heat.
- Add the cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté for a minute until fragrant.
- Add the sliced onions and cook until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- Add the mixed vegetables and cauliflower. Cook for 5-7 minutes until they start to soften.
- Mix in the tomato puree, turmeric, coriander powder, and salt. Cook for 5 minutes.
- Add the garam masala and almond milk yogurt. Stir well and cook for another 2 minutes. Remove from heat.
Layer the Biryani:
- In a deep baking dish or pot, spread half of the cooked rice as the first layer.
- Over the rice, evenly spread the cooked vegetable mixture.
- Top with the remaining rice. Sprinkle chopped mint, cilantro, and lemon juice over the top.
- Basmati rice forms the topmost layer which is layered over the layer of cooked vegetables.
Cook the Biryani:
- Preheat your oven to 350°F (175°C).
- Cover the baking dish with aluminum foil or a tight-fitting lid.
- Bake for 15-20 minutes, allowing the flavors to meld together.
Serving:
- Gently mix the biryani before serving to distribute the layers.
- Serve hot with a side of cucumber raita made with dairy-free yogurt.