Vegetable Biryani
Ingredients:
- 370 g (2 cups) basmati rice
- 30 ml (2 tbsp) neutral oil or vegan butter
- 160 g (1 large) onion
- 2 cups mixed vegetables (carrots, peas, green beans, potatoes), diced
- 6 g (1 tbsp) ginger-garlic paste
- 2 g (1 tsp) cumin seeds
- 2 g (1) cinnamon stick
- 3 green cardamom pods
- 2 bay leaves
- 1 tsp garam masala
- 1.1 g (1/2 tsp) turmeric
- 1/2 cup plain vegan yogurt
- 840 ml (3 1/2 cups) water or vegetable broth
- Fresh cilantro and mint, chopped
- Salt, to taste
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Fry the onions until they're deeply golden and genuinely crispy, not just soft — this takes patience, but they double as a flavor base and a crunchy garnish, which is central to biryani's flavor.
Instructions:
- Fry the Onion: Heat the oil in a large pot over medium heat and fry the sliced onion until deeply golden and crispy. Remove half for garnish and set aside.
- Bloom the Spices: Add the cumin seeds, cinnamon, cardamom, and bay leaves to the remaining onion and oil, and cook for 1 minute until fragrant.
- Add Vegetables & Aromatics: Stir in the ginger-garlic paste and mixed vegetables, cooking for 3-4 minutes.
- Season: Add the garam masala, turmeric, and salt, then stir in the vegan yogurt.
- Add the Rice: Add the drained rice and gently mix to combine with the vegetables and spices.
- Add the Liquid: Pour in the water or broth and bring to a boil.
- Simmer: Reduce heat to low, cover tightly, and cook for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- Rest & Fluff: Let rest, covered, for 5 minutes, then fluff with a fork.
- Garnish & Serve: Garnish with the reserved crispy onions, cilantro, and mint before serving.
Notes: Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The basmati rice adds a neutral, hearty base that soaks up the surrounding flavors. The neutral oil or vegan butter adds richness and helps create a tender, flavorful base. The onion adds sweetness and depth as it cooks down. The ginger-garlic paste adds a bright, peppery warmth that lifts the other flavors.
Vegetable Biryani
Ingredients:
- 370 g (2 cups) basmati rice
- 30 ml (2 tbsp) neutral oil or vegan butter
- 160 g (1 large) onion
- 2 cups mixed vegetables (carrots, peas, green beans, potatoes), diced
- 6 g (1 tbsp) ginger-garlic paste
- 2 g (1 tsp) cumin seeds
- 2 g (1) cinnamon stick
- 3 green cardamom pods
- 2 bay leaves
- 1 tsp garam masala
- 1.1 g (1/2 tsp) turmeric
- 1/2 cup plain vegan yogurt
- 840 ml (3 1/2 cups) water or vegetable broth
- Fresh cilantro and mint, chopped
- Salt, to taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The basmati rice adds a neutral, hearty base that soaks up the surrounding flavors. The neutral oil or vegan butter adds richness and helps create a tender, flavorful base. The onion adds sweetness and depth as it cooks down. The ginger-garlic paste adds a bright, peppery warmth that lifts the other flavors.
Prep:
Fry the onions until they're deeply golden and genuinely crispy, not just soft — this takes patience, but they double as a flavor base and a crunchy garnish, which is central to biryani's flavor.
Instructions:
- Fry the Onion: Heat the oil in a large pot over medium heat and fry the sliced onion until deeply golden and crispy. Remove half for garnish and set aside.
- Bloom the Spices: Add the cumin seeds, cinnamon, cardamom, and bay leaves to the remaining onion and oil, and cook for 1 minute until fragrant.
- Add Vegetables & Aromatics: Stir in the ginger-garlic paste and mixed vegetables, cooking for 3-4 minutes.
- Season: Add the garam masala, turmeric, and salt, then stir in the vegan yogurt.
- Add the Rice: Add the drained rice and gently mix to combine with the vegetables and spices.
- Add the Liquid: Pour in the water or broth and bring to a boil.
- Simmer: Reduce heat to low, cover tightly, and cook for 18-20 minutes, until the rice is tender and the liquid is absorbed.
- Rest & Fluff: Let rest, covered, for 5 minutes, then fluff with a fork.
- Garnish & Serve: Garnish with the reserved crispy onions, cilantro, and mint before serving.
