Vegetarian Biryani

Dive into the fragrant world of flavors with this authentic Vegetarian Biryani recipe! A delightful medley of basmati rice, vibrant vegetables, aromatic spices, and rich saffron milk come together in a harmonious symphony of taste and texture. This one-pot recipe is prepared using the traditional "dum" cooking method, ensuring perfectly layered flavors in every bite. Garnished with fresh mint, cilantro, and optional toasted cashews and raisins, this biryani is as luxurious as it is wholesome. Perfectly paired with cooling raita or tangy chutneys, this vegetarian delight is ideal for family dinners or festive celebrations. Master the art of traditional biryani and bring the essence of Indian cuisine to your table with this hearty and flavorful dish!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 1 cup (diced) Carrots
• 1 cup (chopped) Green beans
• 1 cup Cauliflower florets
• 1 cup Green peas
• 1 large, sliced thinly Onion
• 2 medium, chopped Tomatoes
• 0.5 cup Yogurt
• 1 tablespoon Ginger garlic paste
• 3 tablespoons Vegetable oil or ghee
• 4 whole Cloves
• 1 2-inch piece Cinnamon stick
• 4 whole Green cardamom pods
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Biryani masala
• 0.25 cup (chopped) Fresh cilantro
• 0.25 cup (chopped) Fresh mint leaves
• 0.25 teaspoon Saffron strands
• 3 tablespoons Warm milk
• 2 teaspoons (to taste) Salt
• 0.25 cup (optional) Cashews
• 0.25 cup (optional) Raisins

Directions

Step 1

Rinse basmati rice thoroughly and soak in water for 30 minutes. Drain and set aside.

Step 2

In a pot, bring 4 cups of water to a boil, add 1 teaspoon of salt, and cook the rice until it is 70% cooked. Drain and set aside.

Step 3

In a small bowl, soak the saffron strands in warm milk and set aside.

Step 4

Heat vegetable oil or ghee in a large pot over medium heat. Add cloves, cinnamon stick, green cardamom pods, bay leaf, and cumin seeds. Sauté until they release their aroma, about 1 minute.

Step 5

Add the sliced onion and sauté until golden brown.

Step 6

Stir in ginger garlic paste and cook for 1 minute until fragrant.

Step 7

Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

Step 8

Add turmeric powder, red chili powder, biryani masala, and 1 teaspoon of salt. Mix well.

Step 9

Stir in the vegetables (carrots, green beans, cauliflower, and peas). Cook for 5 minutes, stirring occasionally.

Step 10

Add yogurt and mix well, letting it cook with the vegetables for another 2-3 minutes.

Step 11

Reduce the heat and layer the partially cooked rice over the vegetable mixture. Sprinkle chopped cilantro, mint leaves, and the saffron milk over the rice.

Step 12

Cover the pot with a tight-fitting lid and cook on a low flame for 25-30 minutes (this is called 'dum cooking').

Step 13

Optional: In a small pan, lightly toast cashews and raisins in a little ghee and add them as a garnish.

Step 14

Fluff the biryani gently with a fork before serving.

Step 15

Serve hot with raita, salad, or your favorite chutney.

Nutrition Facts

Serving size	(2717.3g)

Amount per serving	% Daily Value*
Calories	1799.9

Total Fat 66.4g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 11.0mg	0%
Sodium 5394.9mg	0%
Total Carbohydrate 269.8g	0%
Dietary Fiber 41.2g	0%
Total Sugars 79.4g
Protein 54.9g	0%

Vitamin D 76.9IU	0%
Calcium 992.2mg	0%
Iron 26.1mg	0%
Potassium 4146.2mg	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: 31.5%

Protein: 11.6%

Carbs: 56.9%