Vegetable Biryani Recipe

Rinse the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

Prepare the Vegetables

Dice the carrot, bell pepper, potato, and slice the onion thinly. Set aside.

Sauté the Onions

In a large pot, heat the cooking oil (or ghee) over medium heat. Add the sliced onions and sauté until golden brown.

Add Ginger-Garlic Paste

Add the ginger-garlic paste to the pot and sauté for another 2 minutes until fragrant.

Cook the Vegetables

Stir in the diced carrots, potatoes, bell pepper, and green peas. Cook for 5-7 minutes until the vegetables are slightly tender.

Add Spices

Sprinkle in the cumin seeds, turmeric powder, coriander powder, biryani masala, salt, and black pepper. Mix well to combine.

Add Water and Rice

Pour the water into the pot and bring it to a boil. Once boiling, add the soaked and drained basmati rice, gently stirring to combine.

Simmer the Biryani

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes or until the rice is cooked and all the water is absorbed.

Fluff and Garnish

Once cooked, turn off the heat and let the biryani sit covered for an additional 5 minutes. Fluff the rice with a fork, then garnish with chopped cilantro and fried onions before serving.

Serve

Serve the vegetable biryani hot, ideally with a side of raita or salad.