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Vegetarian Biryani

Vegetarian Biryani

Vegetarian biryani with fluffy basmati, spiced veg, and caramelized onions. 100% meatless Indian classic.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 cups basmati rice soaked 30 minutes then drained
  • 2 large yellow onions thinly sliced
  • 4 tbsp ghee or oil divided
  • 2 medium potatoes cubed
  • 1 cup cauliflower florets
  • 1 cup mixed frozen peas and carrots thawed
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp biryani masala
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 1 cup full fat yogurt
  • 3 whole green cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped
  • 1 pinch saffron threads soaked in 2 tbsp warm milk
  • salt to taste

Method
 

  1. **Caramelize.** Heat 3 tbsp ghee in a large pot over medium. Slow cook sliced onions 15 minutes until deeply golden. Remove half for topping.
  2. **Veg.** To the pot, add garlic and ginger. Cook 30 seconds. Add potatoes, cauliflower, peas and carrots, biryani masala, turmeric, chili powder, salt. Stir 2 minutes.
  3. **Yogurt.** Off heat, stir in yogurt until smooth. Return to low heat for 2 minutes.
  4. **Par cook rice.** Meanwhile boil drained rice in salted water with cardamom, cinnamon, and bay leaves until 70% cooked, about 7 minutes. Drain.
  5. **Layer.** Spread par cooked rice over the vegetables in the pot. Drizzle saffron milk, remaining ghee, reserved onions, cilantro, and mint on top.
  6. **Dum.** Seal pot tightly with foil and lid. Cook on lowest heat 20 minutes. Rest 10 minutes. Gently fluff and serve.

Notes

Soak basmati 30 minutes for fluffy separate grains. Vegan swap: use full fat coconut milk instead of yogurt and skip the ghee for vegan biryani. Store leftovers in the fridge for up to 3 days.