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Homemade Vegetable Biryani photo

Vegetable Biryani

This Vegetable Biryani is a vibrant, flavorful dish packed with spices and veggies. It's a comforting one-pot meal that's perfect for any occasion!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Biryani:
  • 1 1/2 cups basmati rice rinsed and soaked for 30 minutes
  • 1 1/2 cups water
  • 1 1/2 cups vegetable broth
  • 1 1/2 tablespoons vegetable oil
  • 1 large onion thinly sliced
  • 2 pieces green chilies sliced lengthwise
  • 1 tablespoon ginger-garlic paste or minced fresh garlic and ginger
  • 1 1/4 cups mixed chopped vegetables carrots, peas, beans, and bell peppers
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust according to your heat preference
  • to taste salt
  • 2/3 cup plain yogurt
  • 1 teaspoon garam masala
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving spoon

Method
 

Preparation Steps:
  1. Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the thinly sliced onions and sauté until they are golden brown and caramelized, about 10-12 minutes.
  3. Stir in the sliced green chilies and ginger-garlic paste. Cook for an additional 2-3 minutes until fragrant.
  4. Add the mixed chopped vegetables to the pot. Stir them into the onion mixture and cook for about 5-7 minutes until they begin to soften.
  5. Sprinkle in the turmeric powder, red chili powder, and salt. Mix well to coat the vegetables in the spices.
  6. Gently fold in the soaked and drained basmati rice, being careful not to break the grains.
  7. Add the vegetable broth and water to the pot. Stir everything together, ensuring the rice is evenly distributed. Bring to a gentle boil.
  8. Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes.
  9. After 20 minutes, turn off the heat and let the biryani sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork.
  10. Stir in the plain yogurt, garam masala, chopped mint, and cilantro. Garnish with additional mint and cilantro before serving.

Notes

  • Let the biryani cool completely before storing to avoid condensation.
  • Store in an airtight container in the fridge for up to 3 days.
  • For longer storage, freeze individual portions for up to 2 months.