Vegetable Biriyani Recipe

Boil and peel eggs

Place 6 eggs in a saucepan, cover with cold water by an inch, bring to a rolling boil. Turn off heat, cover and let sit 9–10 minutes. Drain, cool under cold water, peel, and set aside. Optionally make 4 shallow slits on each egg so they absorb spice later.

Par-cook the rice

Rinse 2 cups basmati rice under cold water until water runs clear. Soak 20 minutes, then drain. Bring 4 cups water to a boil with 1 tsp salt and 1 bay leaf. Add rice and cook uncovered until grains are about 70% cooked (about 6–7 minutes). Drain rice in a colander and set aside.

Heat 3 tbs vegetable oil and 1 tbs ghee in a heavy-bottomed pot or deep skillet over medium heat. Add 0.5 tsp cumin seeds, 2 bay leaves, 4 green cardamom pods, 4 cloves, 1-inch cinnamon stick and 6 peppercorns. Sauté 30 seconds until fragrant.

Add 1 large sliced onion and cook, stirring, until lightly golden (6–8 minutes). Remove about 0.5 cup of the onions for garnish (fried onions).

Stir in 1.5 tbs ginger-garlic paste and 2 slit green chilies; cook 1–2 minutes until raw smell disappears.

Add 1 medium chopped tomato, 1 cup green peas and 1 diced carrot. Cook 4–5 minutes until tomatoes soften and vegetables are slightly tender.

To the vegetable mixture add 0.5 tsp turmeric powder, 0.75 tsp red chili powder, 1 tbs biriyani masala (or garam masala) and 2 tsp salt. Stir and cook 1–2 minutes so spices bloom.

Gently add the boiled eggs to the pot, rolling them in the spiced vegetable mix so they get coated. If you made slits, spoon some of the masala onto the eggs. Cook 2 minutes more to let eggs absorb flavor.

Lower heat to simmer. Spread half of the par-cooked rice evenly over the egg-vegetable layer. Sprinkle half of the chopped cilantro (0.25 cup), half of the mint (about 2 tbs), 0.5 cup fried onions, and 0.5 tbs lemon juice over the rice.

Layer the remaining rice on top. Sprinkle the remaining herbs, fried onions, and remaining lemon juice. If using saffron, steep 10 saffron threads in 2 tbs warm milk for 5 minutes and drizzle over the top.

Seal the pot for dum: cover tightly with a lid. For a better seal, place a sheet of aluminum foil between pot rim and lid or wrap lid with a kitchen towel. Cook on the lowest heat for 18–20 minutes to steam (dum) the biriyani so rice finishes cooking and absorbs flavors.

After 20 minutes, turn off heat and let rest sealed for 5–10 minutes. Gently fluff the rice with a fork, taking care not to break eggs. Serve hot, garnished with additional fried onions and chopped cilantro if desired.

Serve Vegetable (Muttai) Biriyani with cooling raita (yogurt with cucumber), papad or a simple salad. Each serving gets 1 egg (slice eggs if preferred) and a generous portion of rice and vegetables.