Vegetable Biryani Recipe

Prep the Rice

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

Chop Vegetables

Peel and dice the potatoes into small cubes. Chop the tomato, ginger, garlic, and seasonal vegetables into bite-sized pieces. Finely chop the cilantro.

Cook the Potatoes

In a large pot, heat 2 tablespoons of oil over medium heat. Add the diced potatoes and sauté until golden brown. Remove and set aside.

Sauté Aromatics

In the same pot, add a little more oil if necessary. Add cumin seeds and let them splutter. Then add ginger and garlic, and sauté until fragrant.

Add Vegetables and Spices

Add the chopped tomatoes and seasonal vegetables to the pot. Stir in coriander powder, turmeric powder, garam masala, salt, and black pepper. Cook for about 5 minutes until the vegetables soften.

Combine Rice

Add the soaked and drained basmati rice to the pot. Gently mix to coat the rice with the spices and vegetables.

Add Water and Cook

Pour in 4 cups of water, add the sautéed potatoes back in, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and water is absorbed.

Fluff and Serve

Remove from heat and let it sit covered for 5 minutes. Fluff the biryani with a fork and garnish with chopped cilantro.

Serve

Serve hot with tzatziki sauce and warm pita bread on the side.