About the Recipe
Vegetable Biryani, a beloved Indian dish, is a fragrant medley of basmati rice, mixed vegetables, and aromatic spices. Its name is derived from the Persian word "birian," signifying fried before cooking, reflecting the cooking method. This dish has a rich history, evolving over centuries with influences from various regions and cultures. As an affordable and flavorful option, Vegetable Biryani has become a staple in Indian households, offering a perfect blend of convenience, taste, and nutrition. Its popularity endures as a go-to dish, showcasing the culinary diversity and love for aromatic, hearty meals in every Indian home.
Ingredients
2 cups basmati rice
1 cup mixed vegetables (carrots, peas, beans, etc.)
1 large onion, thinly sliced
1 large tomato, chopped
1/2 cup plain yogurt
1/4 cup fried onions (for garnish)
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
1/4 cup ghee
2 tablespoons vegetable oil
1 tablespoon ginger-garlic paste
Whole spices (bay leaf, cardamom, cinnamon stick, cloves)
2 tabletspoons - Biryani masala
1 tablespoon - Red chili powder
1 tablespoon - Turmeric powder
Salt to taste
Preparation
Preparation:
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, bring water to a boil. Add soaked and drained rice, cook until it's 70% cooked. Drain the water and set aside.
Sauté Vegetables:
In a pan, heat oil and ghee. Add whole spices and sauté until fragrant.
Add sliced onions and cook until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
Add mixed vegetables and cook for 3-4 minutes. Add chopped tomatoes, biryani masala, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft.
Layering:
In a heavy-bottomed pan, layer half of the partially cooked rice.
Spread the vegetable mixture evenly over the rice layer.
Sprinkle chopped mint and coriander leaves. Drizzle half of the yogurt over the layer.
Final Layer:
Add the remaining rice as the final layer.
Drizzle the remaining yogurt over the rice. Sprinkle fried onions, mint, and coriander leaves.
Dum Cooking:
Cover the pan with a tight-fitting lid. Cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to cook completely.
Serve:
Gently fluff the biryani with a fork. Serve hot, garnished with additional fried onions, and with raita on the side.
Enjoy your delicious restaurant-style Vegetable Biryani!