Easy Vegetable Biryani
Easy Vegetable Biryani - sharing flavorful and slightly easy version of the vegetable biryani which is made with fragrant basmati rice, veggies, aromatic spices and saffron.
Servings: 4
Ingredients
Saffron Milk
- 2 tablespoons milk, heated
- 2 pinches saffron
Rice
- 1 ½ cups basmati rice
- 2 cardamom pods, 1 star anise, 3 cloves, 1 bay leaf
- 1 teaspoon salt
- 2 ¾ cups water ( amount of water may vary depending on the kind of basmati rice) see note
Sautéing Onions
- 2 medium white onions
- 1 tablespoon oil
Vegetable Masala & For Layering Biryani
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- whole spices - ½ cinnamon stick, 1 star anise, 3 cloves, 2 cardamom pods
- 1 green chili, finely chopped
- 1 inch ginger, ginely chopped
- 4-5 garlic pods, finely minced
- 12 -15 green beans
- 1 large potato, peeled and cubed
- 1 medium carrot, diced
- 1 cup cauliflower florets
- ⅓ cup green peas ( I used frozen)
- 1 large tomato, chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon Indian chili powder (spicy kind)
- 1 teaspoon Kashmiri red chili powder
- 2 teaspoon coriander powder
- 2 teaspoon garam masala (divided)
- ½ cup plain yogurt, whisked
- ½ cup mint, chopped
- 2 tablespoons coriander leaves, chopped
- ¼ cup water (while cooking the masala)
- 1 teaspoon rose water (optional)
- 1-2 teaspoon ghee ( to top the biryani)
- squeeze of lemon juice ( after cooking the biryani)
Instructions
Saffron Milk
- Heat 2 tablespoons of milk and add 2 pinches of saffron threads and let it soak for 30 minutes.
Cooking the rice ( in a rice cooker)
- Wash 1.5 cups of basmati rice till water runs clear. Add 2 ¾th cups of water, one teaspoon of salt, 2 cardamom pods, 3 cloves, 1 bay leaf, and 1 star anise. Soak for 10 minutes and cook the rice in a rice cooker.
Sauteing the onions
- Thinly slice two medium white onions. Add 1 tablespoon of oil in a pan and pan fry the onion stirring often till golden brown. Remove and set a side.
Cooking the vegetable masala
- In a heavy bottom pot ( I used a large non stick pot) Heat 1 tablespoon oil and 1 tablespoon ghee to the pot add1 teaspoon cumin seeds, bay leaf, cinnamon stick, 3 cloves, 2 cardamom pods and 1 star anise. Saute for 30 seconds.
- Add 1 finely chopped green chili, 1 inch ginger finely chopped, 5 garlic pods finely minced. Saute for 30 seconds.
- Now add green beans and diced potato and cook for 5 minutes covered.( I add these first as they take more time to cook).
- Now add sliced carrot and cauliflower florets and cook for another 5-7 minutes. Check to see if the almost cooked ( cooked but not mushy).
- Now add ⅓ rd of the already sauteed onion, frozen green peas, 1 large tomato, ¼ teaspoon turmeric powder, ½ teaspoon Indian red chili powder (spicy), 1 teaspoon Kashmiri red chili powder( mild), 2 teaspoon coriander powder, 1 teaspoon garam masala and one teaspoon salt. Mix and cook for 5 minutes.
- Remove pot from heat and whisk in ½ cup plain yogurt, ½ cup chopped mint and 2 tablespoons coriander leaves. Cook for a minute.
- Add ¼ cup water, 1 teaspoon garam masala and cook for couple more minutes. At this point the veggies should be almost cooked but firm. When you taste the gravy it should be slightly spicy. Turn off the stove.
Layer the Biryani
- Top the vegetable gravy with cooked rice and top with sauteed onion ( or fried onion), saffron milk, 1 teaspoon rose water, and coriander leaves.
- Cover the pot and seal it with aluminum foil.
- If using a non stick pan you can dum the biryani in direct flame. Reduce the flame to lowest and cook for 20 minutes.
- You can also use a flat cast iron pan to cook the biryani. Heat the pan and reduce the heat to the lowest and place the biryani pot on top of the pan and cook for 20-25 minutes.
- Let the biryani rest for 15 minutes before serving. Scoop the biryani from the bottom to enjoy each layer.
ANOTHER VERSION IS ONE POT VEGETABLE BIRYANI
- Wash and soak the rice in water for 15 minutes. To a large pot add oil, cumin seeds and whole spices. Sauté for 30 seconds. Now add onion and cook till light brown. Add green chili, ginger and garlic and sauté for a minute.
- First add green beans and potato and cook for 5 minutes. Then add the other veggies and cook for 7-8 minutes. Now add tomato and all the spices and salt. Cook for 2 minutes.
- Turn off the heat and add whisked yogurt and mix well. Now add mint and coriander leaves and mix it.
- Add water and bring it to a boil. Drain all the water from the rice and add it, mix and taste the broth and adjust the salt. cover and simmer for 15 minutes till the biryani is done. Finally add saffron milk and more coriander leaves and fluff the rice. Let the biryani rest for 15 minutes before enjoying it.
VEGETABLE BIRIYANI IN RICE COOKER:
- After cooking the vegetable masala, transfer the entire mixture to a rice cooker. Add the drained rice and water, mix it and cook it in the rice mode.
Notes
Cook the rice as you would cook regularly, just make sure the rice is not soft. It should be fluffy with grains separated.
To making it vegan - skip ghee and use oil. Replace yogurt with coconut milk and skip milk and soak saffron in hot water or any nut milk.
If you do not want to add the pan fried or sauteed onions, add 1 large sliced onion while making the vegetable masala. Add the onion after frying the whole spices.