Vegetable Biryani

We love Biryani. Till date, I have cooked over 45 varieties of Biryani, with different flavors and different styles of cooking. Its amazing how beautifully the flavors blend in together and give out fabulous taste.

Biryani was introduced by Mughals in India. But with time, the addition of spices, chilies, local produce were added to enhance and make numerous varieties of Biryanis. And, I believe that with time, the vegetarians in India adapted the dish and decided to make the vegetarian option. Nevertheless, meat/ chicken/ vegetables, Biryani is always delicious.

Usually, Biryanis always goes hand in hand with chicken/ meat and is a non vegetarians delight. But, little do we realize that vegetarian Biryani would be equally delicious. While making vegetable Biryani, its always advised to use a variety of vegetables, of your choice. The good thing is that veggies are incorporated so easily that even with people who dislike them, enjoy it in this form.

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Vegetable Biryani

Long grained basmati rice layered and cooked with vegetables.

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Cuisine

Indian, Mughlai

Prep Time

20 minutes

Cook Time

40 minutes

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 1/2 cup olive oil
• 1/2 tsp Black cumin seeds
• 1 no. Bay leaves
• 1 No. Cinnamon stick medium size
• 3 No. Green cardamom
• 3 No. Onions Medium size, sliced
• 2 TBLSP Ginger garlic paste
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1 tsp Coriander powder
• 1 tsp Salt According to your taste
• 3 No. Tomatoes Medium size, chopped
• 1 cup Yoghurt
• 4 No. Potatoes Medium sized, chopped
• 3 cups Cauliflower chopped
• 3 No. Carrots Medium sized, long sliced
• 2 cups String beans chopped
• 5 No. Green chilies
• 1/2 cup Mint leaves
• 1/2 cup Coriander leaves chopped
• 4 cups Long grain Basmati Rice Washed and soaked for 20 minutes

Cuisine Indian, Mughlai Prep Time 20 minutes Cook Time 40 minutes Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 1/2 cup olive oil 1/2 tsp Black cumin seeds 1 no. Bay leaves 1 No. Cinnamon stick medium size 3 No. Green cardamom 3 No. Onions Medium size, sliced 2 TBLSP Ginger garlic paste 1/2 tsp Red chili powder 1/2 tsp Turmeric Powder 1 tsp Coriander powder 1 tsp Salt According to your taste 3 No. Tomatoes Medium size, chopped 1 cup Yoghurt 4 No. Potatoes Medium sized, chopped 3 cups Cauliflower chopped 3 No. Carrots Medium sized, long sliced 2 cups String beans chopped 5 No. Green chilies 1/2 cup Mint leaves 1/2 cup Coriander leaves chopped 4 cups Long grain Basmati Rice Washed and soaked for 20 minutes

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Instructions

1. Add oil to a pan. Add the caraway seeds, green cardamoms, cinnamon stick and bay leaves.

   
2. Once they crackle, add onions and cook till they turn brown.

   
3. Add red chili powder, turmeric powder and coriander powder. Saute for 5 minutes.

   
4. Add tomatoes and cook till they are mushy.

   
5. Add yoghurt and coriander leaves with mint leaves and chilies.

   
6. Add all the vegetables. Let them boil for 10 mins.

   
7. Now add salt and 7 cups of water. Let the water come to a boil.

   
8. Now add the soaked rice. Let it cook on low to medium heat so the rice is cooked.

   
9. Serve it with Raita on the side.