Vegetable Biryani Recipe
Contains tree nuts. Punjabi-style biryani. Rice with vegetables, cashews and raisins. Served with raita.
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Ingredients
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Rice
Vegetables & Masala
Frying & Toppings
Layering & Garnish
Raita (to serve)
Method
Rice
- 1
Rinse and soak
Rinse 2 cups basmati rice under cold running water until water runs clear. Soak the rice in cold water for 20–30 minutes, then drain thoroughly.
- 2
Prepare saffron milk
Warm 3 tablespoons of milk (not boiling). Add a pinch of saffron threads to the warm milk and set aside to infuse while you prepare the rest.
- 3
Par-cook the rice
Bring 3.5 cups water to a rolling boil in a large pot. Add 1.5 tsp salt, 2 bay leaves, 1 cinnamon stick, 4 cardamom pods, 4 cloves and 1 tsp cumin seeds and 1 tbs oil. Add the soaked and drained rice to the boiling water and cook uncovered for 6–8 minutes until the rice is about 70–80% cooked (grains should be slightly firm in the center). Drain rice in a fine mesh sieve and set aside. Keep covered to retain warmth.
Vegetables & Masala
- 4
- 5
Cook potato first (if using)
Heat 1 tbs ghee or oil in a heavy-bottomed skillet over medium heat. Add the diced potato and a pinch of salt and sauté for 6–8 minutes until surface begins to brown and it is almost tender. Remove and set aside.
- 6
Make the vegetable masala
In the same skillet add remaining 1 tbs ghee or oil. Add the sliced onion and sauté until translucent (about 4–5 minutes). Add 1 tbsp garlic-ginger paste and 2 slit green chilies; cook 1–2 minutes until raw aroma dissipates. Add chopped tomato and cook until softened and oil begins to separate (3–4 minutes).
- 7
Add spices and vegetables
Lower heat slightly and add 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp biryani masala and 1 tsp salt. Stir to coat, then add the sautéed potato, carrots (1 cup), green beans (1 cup) and peas (1 cup). Stir to combine and cook for 5–7 minutes until vegetables are tender-crisp.
- 8
Finish vegetable mix
Whisk 1/2 cup yogurt until smooth and add to the vegetables, stirring quickly to avoid curdling. Cook 2–3 minutes. Stir in 1 tsp garam masala and 1 tbsp lemon juice. Adjust seasoning. Vegetables should be fragrant and slightly saucy but not watery. Remove from heat and keep warm.
Frying & Toppings
- 9
Fry onions (birista)
In a separate small frying pan, heat 2 tbs ghee or oil over medium heat. Add thinly sliced onion (for birista) and fry, stirring frequently, until golden brown and crisp (8–12 minutes). Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the flavored oil/ghee for drizzling.
- 10
Layering & Dum (Final assembly and steaming)
- 11
Prepare pot for layering
Use a heavy-bottomed pot or Dutch oven. Spread a thin layer of the vegetable mixture on the bottom so rice won't stick.
- 12
Layer rice and vegetables
Place half of the par-cooked rice over the vegetables in an even layer. Sprinkle half of the chopped mint (2 tbsp), half of the chopped cilantro (2 tbsp), half of the fried onions, half of the toasted cashews and raisins, and a light pinch of garam masala. Spoon the remaining vegetable mixture evenly over the rice, then top with the remaining rice. Sprinkle the remaining mint, cilantro, fried onions, cashews and raisins on top.
- 13
- 14
Seal and steam (dum)
Cover the pot with a tight-fitting lid. You can seal the edge with dough or wrap the lid with a clean kitchen towel and place the lid tightly on top. Place the pot on a low-heat burner and cook for 18–22 minutes to allow flavors to infuse and rice to finish cooking (dum). After cooking, turn off the heat and let the biryani rest, covered, for 10 minutes.
- 15
Raita
- 16
Make the raita
In a bowl, whisk 1 cup plain yogurt until smooth. Stir in 1/2 cup grated or finely diced cucumber, 1/2 tsp roasted cumin powder, 1/2 tsp salt (adjust to taste), 1/4 tsp black pepper, 1 tbsp chopped cilantro and 1/2 tbsp lemon juice (optional). Chill until ready to serve. Taste and adjust seasoning.
- 17
Serve with biryani
Serve the Punjabi vegetable biryani hot with chilled cucumber raita on the side. Warn guests of tree nuts (cashews) in the biryani.
