Vegetable Biryani

Course: Dinner, Main Course

Cuisine: Indian

Diet: Vegetarian

Prep Time: 20

Cook Time: 35

Soaking Time: 30

Total Time: 1 25

Servings: servings

Calories: 416kcal

Author: Shruthi Baskaran-Makanju

Fragrant home-style vegetable biryani with cauliflower, carrots, peas, crispy fried onions, and warm whole spices, baked in the oven for perfectly fluffy rice

Print Recipe Add to Collection

Equipment

Heavy ovenproof pot with tight-fitting lid 3-quart or larger
Large cast iron skillet
Aluminum foil

Ingredients

For the rice

2 cups basmati rice
2 tablespoons ghee or neutral oil (such as vegetable or canola)
1 cinnamon stick 2-inch
2 bay leaves
5 whole cloves
5 green cardamom pods lightly crushed
½ teaspoon whole cumin seeds
12 raw cashews split lengthwise
2 tablespoons golden raisins
½ medium onion cut into thin half-moons
2¾ cups water
1½ teaspoons kosher salt

For the vegetables:

2 tablespoons ghee or neutral oil (such as vegetable or canola)
¼ teaspoon whole cumin seeds
½ medium onion cut into thin half-moons
2 teaspoons fresh ginger finely grated
1 lb cauliflower florets
1 medium carrot peeled and diced
¼ teaspoon ground turmeric
¼ teaspoon Kashmiri red chili powder ½ teaspoon for more heat
1 cup frozen peas thawed
2 fresh green chilies finely chopped
¾ teaspoon kosher salt
¼ teaspoon black pepper freshly ground
½ teaspoon garam masala
1 medium lime juiced, 1 tablespoon

For serving:

3 tablespoons fresh cilantro finely chopped
6 tablespoons raita

Instructions

Prep the rice

Rinse the basmati rice in a fine mesh strainer under cold running water until the water runs clear, about 1 minute.
Transfer to a bowl, cover generously with water, and soak 30 minutes. Drain well.
Preheat the oven to 325°F.

Cook the rice

Heat the ghee in a heavy ovenproof pot over medium-high heat until shimmering. Add the cinnamon, bay leaves, cloves, cardamom, and black cumin and cook until fragrant, about 30 seconds.
Add the cashews and stir until lightly golden, about 30 seconds. Add the raisins, which plump almost immediately.
Add the sliced onion and fry, stirring frequently, until reddish-brown at the edges, 6 to 8 minutes.
Add the drained rice, water, and salt. Stir gently and bring to a boil.
As soon as it boils, press a piece of foil tightly over the rim, set the lid on top to seal, and bake 25 minutes.

Cook the vegetables

While the rice bakes, heat the ghee in a large skillet over medium-high heat. Add the cumin seeds and let them sizzle 5 seconds.
Add the sliced onion, ginger, cauliflower, carrots, turmeric, and Kashmiri chili powder. Cook 4 to 5 minutes, letting the vegetables sit between stirs to develop color.
Reduce the heat to medium-low. Add the peas, green chilies, salt, pepper, garam masala, and lime juice. Cook 3 to 5 minutes, until the vegetables are just tender but still have bite. Remove from the heat.

Combine and serve

Take the rice from the oven and let it sit, undisturbed and still covered, 10 minutes so the steam finishes cooking the grains.
Transfer the rice to a large warmed serving bowl, gently breaking up any lumps with a fork without crushing the grains.
Add the vegetables and fold gently with two forks until combined. Taste and adjust salt.
Garnish with fresh cilantro and serve immediately, with yogurt or raita on the side.

Video

Notes

Whole spices are traditionally left in the biryani; move them aside while eating, or tie them in cheesecloth before cooking for easy removal.
Soak the rice 30 minutes so the grains cook up long, separate, and fluffy, and don't lift the lid while it bakes.
Kashmiri chili powder gives color with mild heat; substitute about ⅛ teaspoon cayenne if needed.
For a festive version, drizzle saffron soaked in 2 tablespoons warm milk over the rice before combining.
For stovetop, after the rice boils reduce to the lowest heat, cover tightly, cook 18 minutes, then rest covered 10 minutes without lifting the lid.
Store up to 3 days. Reheat with 1 to 2 tablespoons water, covered, in a 325°F oven 15 to 20 minutes, or microwave about 90 seconds

Nutrition