Veg Biryani Recipe

Soak rice

Rinse 2 cups Basmati rice under cold water until the water runs clear. Soak the rice in 3 cups water for 20–30 minutes, then drain.

Parboil rice

Bring a large pot of water to a boil, add 1 tsp salt, 4 cardamom pods, 4 cloves, 2 bay leaves and 1-inch cinnamon stick. Add the drained rice and cook uncovered until rice is about 70–75% cooked (al dente), about 6–8 minutes. Drain the rice in a colander and set aside.

Prepare vegetables

While rice soaks, chop and measure all vegetables: thinly slice 1 large onion, dice 1 carrot, chop cauliflower into small florets, dice 1 medium potato (if using), thaw 1 cup frozen peas, chop 1 medium tomato, and chop cilantro and mint.

Cook vegetables

Heat 2 tbsp vegetable oil and 1 tbsp butter in a wide heavy-bottomed pan or Dutch oven over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds. Add the sliced onion and sauté until translucent and beginning to brown, 6–8 minutes. Add 1 tsp ginger paste, 1 tsp garlic paste and 1 slit green chili; sauté 1 minute until fragrant. Add diced carrot, cauliflower florets, diced potato (if using) and 1/2 cup water. Stir, cover, and cook on medium-low for 6–8 minutes until vegetables are tender-crisp. Add 1 cup peas and chopped tomato and cook 2–3 minutes until tomatoes soften.

Spice the vegetables

Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp ground coriander and 1 tsp salt (adjust to taste). Cook 1–2 minutes to let spices bloom. Add half of the chopped cilantro and half of the mint; mix well and remove from heat.

If you prefer a more intense aroma, sprinkle 1 tsp garam masala over the cooked vegetables and gently fold to combine. Taste and adjust seasoning. Keep remaining garam masala for layering.

Steep saffron

Warm 2 tbsp milk (not boiling), add about 10 saffron threads and let steep for 5–10 minutes until the milk turns golden.

Layer biryani

Preheat oven to 350°F (175°C) if you will oven-dum the biryani (optional). In the same heavy-bottomed pan or a baking dish, spread half of the parboiled rice in an even layer. Spoon the cooked vegetable mixture over the rice, distributing evenly. Sprinkle half of the fried onions, half of the remaining cilantro and mint, and 1/2 tsp garam masala (if kept). Drizzle half of the saffron milk and 1/2 tbsp lemon juice over this layer. Add the remaining rice to cover the vegetable layer. Top with remaining fried onions, cilantro, mint, remaining saffron milk, 1 tbsp milk, and a light drizzle of oil or 1/2 tbsp butter if desired.

Dum (steam) cook

Seal the pot with a tight-fitting lid. For stovetop dum: place the sealed pot on a low-heat tawa/griddle and cook on the lowest flame for 20–25 minutes to allow flavors to meld and rice to finish cooking. For oven method: cover the baking dish tightly with foil and bake at 350°F (175°C) for 20–25 minutes. Let rest sealed for 10 minutes after cooking.

Finish and serve

Gently fluff the biryani with a fork, taking care not to mash the grains. Sprinkle remaining chopped cilantro and mint. Serve hot with raita or salad and lemon wedges.