Vegetable Biryani
Fragrant basmati rice layered with spiced mixed vegetables and saffron — a complete vegetarian celebration dish.
Total time
140 min
Prep
90 min
Cook
50 min
Difficulty
hard
Cuisine
Indian
vegetariangluten-free
Ingredients
400gbasmati rice, soaked 30 minutes
400gmixed vegetables, diced
250mlfull fat yoghurt
2large onions, thinly sliced and fried golden
4 clovesgarlic, minced
2cmfresh ginger, minced
1 tspsaffron soaked in warm milk
2 tspbiryani masala
1 tspturmeric
4 tbspghee
fresh mint and corianderto layer
4cardamom pods
1cinnamon stick
4cloves
Instructions
1
Marinate vegetables in yoghurt, garlic, ginger and spices 1 hour.
2
Cook marinated vegetables in ghee until tender, about 20 minutes.
3
Parboil soaked rice with whole spices until 70 percent cooked, drain.
4
Layer half the rice over vegetables.
5
Scatter with fried onions, mint and coriander.
6
Add remaining rice, pour saffron milk over top.
7
Seal pot, cook on lowest heat 20 minutes.
8
Rest 10 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
431
Protein
10g
Fat
20g
Carbs
63g
Fiber
14.8g
Sodium
87mg
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