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Vegetable Biryani — AI-generated food illustration

Vegetable Biryani

Basmati rice is layered with spiced vegetables and fragrant herbs, then finished on low heat. Cut the vegetables evenly so they cook together.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting / soaking / chilling 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 300 g basmati rice
  • 150 g cauliflower small florets
  • 100 g carrots 1 cm cubes
  • 100 g green beans 2 cm pieces
  • 100 g peas
  • 2 medium onions sliced
  • 150 g plain yogurt
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 tbsp ginger garlic paste
  • 1 tsp chilli powder
  • 0.5 tsp turmeric
  • 1 tsp garam masala
  • 2 cardamom pods
  • 1 bay leaf
  • 2 tbsp mint leaves
  • 2 tbsp coriander leaves
  • 1 tbsp lemon juice
  • 1.5 tsp salt divided
  • 2 litres water for rice
  • 75 ml water for vegetables

Method
 

  1. Soak rice
    Rinse rice and soak 30 minutes.
  2. Cook vegetables
    Heat oil and brown onions 10 minutes. Reserve a third. Add ginger garlic paste, spices and vegetables. Stir 3 minutes.
  3. Simmer base
    Reduce heat, stir in yogurt, 0.75 tsp salt and 75 ml water. Cover and cook 8 minutes until vegetables are nearly tender.
  4. Parboil rice
    Boil 2 litres water with remaining salt, cardamom and bay. Cook drained rice 5–6 minutes until still firm in the centre, then drain.
  5. Layer and steam
    Spread rice over vegetables. Add reserved onion, herbs, lemon and ghee. Cover tightly and cook over very low heat 15 minutes.
  6. Rest
    Rest covered 10 minutes off heat, then gently mix from the edges.

Notes

Do not fully cook the rice before layering. Chill rice leftovers promptly and reheat thoroughly.