Vegetarian Classic Biryani Rice

Elevate your weeknight dinners with this aromatic and flavor-packed Vegetarian Classic Biryani Rice, a timeless dish that brings the vibrant essence of Indian cuisine to your table. Featuring fragrant basmati rice layered with perfectly spiced vegetables like carrots, green peas, and red bell peppers, this biryani is infused with the rich flavors of cumin, cinnamon, cardamom, and saffron-soaked milk. The addition of biryani masala and a yogurt-based marinade creates a hearty, savory base, while fresh cilantro, mint, and a drizzle of lemon juice add a refreshing finish. Cooked using the traditional "dum" method to seamlessly meld the layers, this recipe guarantees a perfectly fluffy and flavorsome biryani. Ready in just one hour, it's an ideal vegetarian main course that pairs beautifully with a cooling raita or a side of naan. Perfect for family dinners or special occasions!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 1 large Onion, thinly sliced
• 1 cup Carrots, diced
• 1 cup Green peas
• 1 cup Green beans, chopped
• 1 medium Red bell pepper, diced
• 1 medium Tomato, chopped
• 2 teaspoons Ginger-garlic paste
• 0.5 cup Yogurt
• 2 tablespoons Biryani masala
• 1 teaspoon Cumin seeds
• 2 pieces Bay leaves
• 1 piece (2-inch) Cinnamon stick
• 4 pieces Cloves
• 3 pieces Cardamom pods
• 0.5 teaspoon Saffron threads
• 2 tablespoons Warm milk
• 0.25 cup Fresh cilantro, chopped
• 0.25 cup Fresh mint, chopped
• 2 tablespoons Lemon juice

Directions

Step 1

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

Step 2

Soak saffron threads in warm milk and set aside.

Step 3

In a large pot, bring 4 cups of water to a boil, add 1 teaspoon of salt and the drained rice. Cook until the rice is 70% cooked, then drain and set aside.

Step 4

Heat vegetable oil in a large pan over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté until the spices become fragrant.

Step 5

Add sliced onions and fry until they are golden brown.

Step 6

Stir in the ginger-garlic paste and sauté for another minute.

Step 7

Add the diced carrots, green peas, green beans, red bell pepper, and chopped tomato. Sauté the vegetables for about 5-7 minutes.

Step 8

Stir in the yogurt, biryani masala, and remaining 0.5 teaspoon salt. Cook until the vegetables are tender and the mixture is well-combined.

Step 9

In a large pot or Dutch oven, layer half the cooked rice, then spread the vegetable mixture over the rice. Top with the remaining rice.

Step 10

Drizzle the saffron milk over the rice, and garnish with chopped cilantro, mint, and lemon juice.

Step 11

Cover the pot tightly with a lid or foil, and cook on a very low flame for about 15 minutes, allowing the flavors to meld together.

Step 12

Turn off the heat and let it sit for another 10 minutes before serving.

Step 13

Fluff the biryani gently with a fork and serve hot.

Nutrition Facts

Serving size	(2559.9g)

Amount per serving	% Daily Value*
Calories	1300.6

Total Fat 37.0g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 17.1g
Cholesterol 9.8mg	0%
Sodium 4296.7mg	0%
Total Carbohydrate 215.5g	0%
Dietary Fiber 40.3g	0%
Total Sugars 49.3g
Protein 45.0g	0%

Vitamin D 70.8IU	0%
Calcium 919.4mg	0%
Iron 21.4mg	0%
Potassium 3167.3mg	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: 24.2%

Protein: 13.1%

Carbs: 62.7%