Vegetable Biryani is a flavorful, aromatic, and nutritious dish that is perfect for a hearty meal. Made with fragrant basmati rice, mixed vegetables, and a blend of spices, this dish is layered and slow-cooked to perfection. The colorful layers of rice and vegetable gravy, combined with saffron and fried onions, create a visual and culinary delight. Light, gluten-free, and packed with nutrients, this biryani is a perfect meal for vegetarians and health-conscious individuals alike.
Health Benefits:
- Rich in Antioxidants: The vegetables and spices used in this biryani are packed with antioxidants, boosting overall health and immune function.
- Supports Digestion: The fiber from vegetables and the probiotic properties of yogurt help improve digestion.
- Low Fat: This version of biryani uses minimal oil or ghee, keeping it light yet flavorful.
Nutritional Highlights:
- High in Fiber: Packed with vegetables, this biryani is rich in fiber, aiding digestion and promoting gut health.
- Plant-Based Protein: The addition of vegetables and yogurt provides a good amount of plant-based protein.
- Gluten-Free: Naturally gluten-free, this dish is suitable for those with gluten sensitivities.
- Rich in Spices: Biryani is spiced with anti-inflammatory ingredients such as turmeric, cumin, and cinnamon, adding both flavor and health benefits.
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 8g
- Fat: 10g
- Carbohydrates: 65g
- Fiber: 6g
Ingredients:
For the Rice:
- Basmati Rice: 1 ½ cups, soaked for 30 minutes
- Water: 5 cups
- Bay Leaf: 1
- Cinnamon Stick: 1 inch
- Green Cardamom: 3
- Cloves: 4
- Salt: To taste
For the Vegetables:
- Carrots: 1 medium, diced
- Potatoes: 1 medium, diced
- Cauliflower Florets: ½ cup
- Green Peas: ½ cup (fresh or frozen)
- Green Beans: ½ cup, chopped
For the Masala:
- Onion: 2 medium, thinly sliced
- Tomato: 1 large, chopped
- Green Chilies: 2, slit
- Ginger-Garlic Paste: 1 tbsp
- Curd (Yogurt): ½ cup, whisked
- Mint Leaves: ¼ cup, chopped
- Coriander Leaves: ¼ cup, chopped
- Ghee (Clarified Butter): 2 tbsp (can substitute with oil)
- Oil: 2 tbsp (for frying onions)
Whole Spices for Masala:
- Cumin Seeds: 1 tsp
- Bay Leaf: 1
- Cinnamon Stick: 1 inch
- Green Cardamom: 2
- Cloves: 3
- Star Anise: 1
- Mace: A small piece
Ground Spices:
- Turmeric Powder: ½ tsp
- Red Chili Powder: 1 tsp (adjust to taste)
- Coriander Powder: 1 tsp
- Biryanhttps://amzn.to/3YjDXsAi Masala: 1 ½ tsp
- Garam Masala: ½ tsp
For Assembling the Biryani:
- Saffron: A few strands soaked in 3 tbsp of warm milk
- Fried Onions (Birista): ½ cup (thinly sliced onions fried until crispy)
- Cashews: 10-12, lightly fried
- Ghee: 1 tbsp (for final layering)
- Kewra Water (optional): 1 tsp
- Rose Water (optional): 1 tsp
Recipe Instructions:
- Prepare the Rice: Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes. Boil 5 cups of water in a large pot, then add the soaked rice along with the bay leaf, cinnamon stick, cardamom, cloves, and salt. Cook until the rice is 70-80% cooked (al dente). Drain and set aside.
2. Fry Onions (Birista): In a pan, heat 2 tbsp oil and fry thinly sliced onions until they turn golden brown and crispy. Remove and drain on paper towels. Set aside for garnishing.
3. Cook the Vegetables: In the same pan, heat 2 tbsp ghee and add cumin seeds, bay leaf, cinnamon, cardamom, cloves, star anise, and mace. Sauté until fragrant. Add ginger-garlic paste and green chilies, cooking until the raw smell disappears. Add the chopped tomatoes and cook until they soften and turn mushy. Now, add turmeric, red chili powder, coriander powder, and biryani masala. Stir and cook until the oil separates from the masala. Add the chopped vegetables (carrots, potatoes, cauliflower, green peas, and beans) and cook them in the masala for 5 minutes. Stir in the whisked curd and cook for another 5 minutes until the vegetables are half-cooked.
4. Assemble the Biryani: In a heavy-bottomed biryani pot or deep pan, spread a layer of the cooked vegetable masala at the bottom. Add a layer of the partially cooked basmati rice on top. Sprinkle some chopped mint leaves, coriander leaves, fried onions (birista), and fried cashews over the rice layer. Drizzle saffron milk, ghee, and optional kewra or rose water over the top layer of rice.
5. Cook on Dum: Cover the pot tightly with a lid or seal it with foil to trap the steam. Cook on very low heat for 20-25 minutes (dum cooking), allowing the flavors to meld together. Turn off the heat and let the biryani rest for 10 minutes before opening the lid.
6. Serve: Gently fluff the rice with a fork and serve hot, garnished with the remaining fried onions, cashews, and some fresh mint leaves. Pair with raita or a salad.
Tips and Tricks:
- Cook rice al dente: Make sure to par-cook the rice so that it doesn’t turn mushy during the final dum cooking.
- Layer carefully: A good biryani depends on proper layering, so alternate between the vegetable masala and rice evenly.
- Fried onions (birista) add a burst of flavor, so make sure they are perfectly crisp and golden.
- Dum cooking is key: Seal the pot properly and cook on very low heat for the best infusion of flavors.
