Biryani Recipe

Vegetable Biryani is a fragrant, spiced rice dish made with fresh vegetables, aromatic basmati rice, and a blend of traditional spices. This classic dish is perfect for special occasions or a hearty meal.

---

Ingredients

For the Vegetable Marinade:

• 2 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, etc.)

• 1 cup yogurt

• 1 tablespoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• 1 teaspoon coriander powder

• ½ teaspoon cumin powder

• Salt to taste

• Juice of ½ lemon

• 2 tablespoons chopped cilantro

• 2 tablespoons chopped mint

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)

• 5 cups water

• 1 bay leaf

• 2 cloves

• 2 cardamom pods

• 1 cinnamon stick

• 1 teaspoon salt

For the Biryani Masala:

• 2 tablespoons oil or ghee

• 1 large onion (thinly sliced)

• 2 tomatoes (chopped)

• 1 teaspoon cumin seeds

• 1 teaspoon garam masala

• ½ teaspoon saffron strands (soaked in 2 tablespoons warm milk)

• ½ cup fried onions (for garnish)

Instructions

Step 1: Marinate the Vegetables

1. In a large bowl, mix the vegetables with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, coriander powder, cumin powder, salt, lemon juice, cilantro, and mint.

2. Cover and let it rest for at least 30 minutes.

Step 2: Cook the Rice

1. In a large pot, bring 5 cups of water to a boil.

2. Add bay leaf, cloves, cardamom, cinnamon, and salt.

3. Add the soaked basmati rice and cook until 70% done (the grains should still be firm).

4. Drain the rice and set aside.

Step 3: Cook the Vegetable Masala

1. Heat oil or ghee in a large pan. Add cumin seeds and sliced onions, sauté until golden brown.

2. Add chopped tomatoes and cook until soft.

3. Add the marinated vegetables and cook for 10-15 minutes until partially cooked.

Step 4: Layer the Biryani

1. In a heavy-bottomed pot, add a layer of vegetable masala.

2. Add a layer of half-cooked rice on top.

3. Drizzle with saffron milk and sprinkle fried onions.

4. Repeat layers, finishing with a rice layer.

Step 5: Dum Cooking (Slow Cooking)

1. Cover the pot with a tight lid or seal with dough.

2. Cook on low heat for 20-25 minutes until the rice is fully cooked and infused with flavors.

3. Let it rest for 10 minutes before serving.

Serving Suggestions

• Serve hot with raita (yogurt sauce), salad, and pickle.

• Garnish with fresh cilantro, mint, and lemon wedges.

Pro Tips

✔ Use long-grain basmati rice for the best texture. ✔ Marinate the vegetables for deeper flavor. ✔ Cook on low heat for a perfect dum biryani texture. ✔ Add rose water or kewra essence for an authentic aroma.

Enjoy your homemade, restaurant-style vegetable biryani!