Vegetable Biryani

Dive into the vibrant flavors of Vegetable Biryani, a fragrant and colorful one-pot dish that’s a celebration of aromatic spices and wholesome vegetables. This Indian classic combines fluffy basmati rice with tender carrots, potatoes, green beans, and cauliflower, all simmered in a rich blend of biryani masala, saffron-infused milk, and tangy yogurt. Layered to perfection and finished with golden fried cashews and fresh herbs, this biryani is cooked until each bite bursts with flavor, whether in the oven or on the stovetop. Ideal for cozy family dinners or festive gatherings, serve this vegetarian masterpiece with a side of cooling raita for an irresistible, crowd-pleasing meal. Tags: Vegetable Biryani recipe, Indian vegetarian recipes, one-pot biryani, easy biryani recipe.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 1 medium Carrot
• 1 medium Potato
• 100 grams Green beans
• 0.5 cup Green peas
• 100 grams Cauliflower florets
• 2 tablespoons Ghee
• 1 large Red onion
• 1.5 tablespoons Ginger-garlic paste
• 2 small Green chilies
• 0.5 cup Yogurt
• 20 fresh leaves Mint leaves
• 0.5 cup Coriander leaves
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 2 tablespoons Biryani masala powder
• 8 strands Saffron strands
• 0.25 cup Milk
• 2 tablespoons Cooking oil
• 10 pieces Cashew nuts
• 1 inch Cinnamon stick
• 3 pods Green cardamom
• 4 whole Cloves
• 1 large Bay leaf
• 1 whole Star anise

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak in fresh water for 30 minutes, then drain.

Step 2

Bring 3 cups of water to a boil and add the soaked and drained rice. Cook until 70% done, then drain and set aside.

Step 3

Cut the carrot, potato, and green beans into 1-inch pieces. Boil or steam them along with cauliflower florets for about 5-7 minutes or until just tender. Set aside.

Step 4

In a small bowl, dissolve the saffron strands in 1/4 cup warm milk and set aside.

Step 5

Heat ghee in a large deep pan over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and star anise, and sauté for a minute.

Step 6

Add sliced onion and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for 2-3 minutes until the raw smell disappears.

Step 7

Lower the heat and add whisked yogurt. Mix quickly to combine well without curdling.

Step 8

Add biryani masala powder, salt, and the cooked vegetables. Mix well to coat the vegetables with the spices.

Step 9

Add mint and coriander leaves and mix well. Add lemon juice and adjust salt if needed.

Step 10

In a separate small pan, heat cooking oil and fry cashew nuts until golden brown. Set aside.

Step 11

Preheat the oven to 350°F (180°C).

Step 12

Layer half of the semi-cooked rice over the vegetable mixture. Sprinkle half of the saffron milk and half of the fried cashews.

Step 13

Add the remaining rice as the top layer. Sprinkle remaining saffron milk and cashews on top.

Step 14

Cover the pan with a tight-fitting lid or seal with aluminum foil.

Step 15

Bake in the preheated oven for 20 minutes. Alternatively, you can cook on low heat on the stovetop if you do not have an oven.

Step 16

Fluff the rice gently with a fork before serving. Garnish with extra coriander leaves. Serve hot with raita or a fresh salad.

Nutrition Facts

Serving size	(2038.9g)

Amount per serving	% Daily Value*
Calories	1602.4

Total Fat 78.6g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 2.3g
Cholesterol 97.3mg	0%
Sodium 5745.8mg	0%
Total Carbohydrate 195.3g	0%
Dietary Fiber 27.2g	0%
Total Sugars 35.4g
Protein 39.0g	0%

Vitamin D 85.6IU	0%
Calcium 713.7mg	0%
Iron 15.0mg	0%
Potassium 2734.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 9.5%

Carbs: 47.5%