Veggie Biryani: A Rainbow of Flavor in Every Bite!

Are you craving a flavorful vegetarian biryani? Look no further! This recipe captures the restaurant-style layering technique for a visually appealing and delicious dish. Packed with colorful vegetables and aromatic spices, vegetable biryani is a crowd-pleaser.

Here’s how to make it: Rinse and soak basmati rice. Sauté onions, ginger-garlic paste, and vegetables. Layer half the cooked rice with fried onions, herbs, and saffron in a pot. Add the vegetables, remaining rice, and another layer of toppings. Simmer until the rice is cooked through. Enjoy your restaurant-style Vegetable Biryani!

Ingredients

• Basmati rice: 2 cups
• Ghee (clarified butter): 2-3 tablespoons
• Onion: 1 large, thinly sliced
• Ginger-garlic paste: 1 tablespoon
• Green chilies (optional): 1-2, slit
• Mixed vegetables: 2 cups (carrot, peas, potatoes, cauliflower, etc., chopped)
• Tomato: 1 medium, diced (optional)
• Yogurt: ½ cup
• Garam masala: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Red chili powder (optional): ¼ teaspoon to taste
• Salt to taste
• Fresh coriander leaves: a handful, chopped
• Fresh mint leaves: a handful, chopped
• Saffron (optional): a few strands
• Rose water (optional): 1 teaspoon

Instructions

1. Rinse basmati rice thoroughly. Soak it for 30 minutes.
2. Heat ghee in a heavy-bottomed pan over medium heat. Add onions and fry until golden brown.
3. Add ginger-garlic paste and green chilies (if using) and saute for a minute until fragrant.
4. Add chopped vegetables and cook for a few minutes until slightly softened.
5. (Optional) Add diced tomato and cook until it breaks down and forms a sauce.
6. In a separate bowl, mix yogurt, garam masala, turmeric powder, red chili powder (if using), and salt.
7. Add the yogurt mixture to the vegetables and cook for a minute or two, stirring well.
8. Add half of the cooked rice to the bottom of the pan, spreading it evenly.
9. Top the rice layer with half of the fried onions, coriander leaves, mint leaves, and a few saffron strands (if using).
10. Add the remaining vegetables on top of the rice layer.
11. Spread the remaining rice over the vegetables.
12. Sprinkle the remaining fried onions, coriander leaves, mint leaves, and saffron strands (if using).
13. Add a teaspoon of rose water (optional) and enough water to cover the rice by about an inch. (Adjust water based on your preference for fluffiness)
14. Cover the pan tightly with a lid or foil. Seal the edges with dough made from flour and water for an extra restaurant-style touch (optional).
15. Bring to a boil on high heat. Reduce heat to low and simmer for 15-20 minutes, or until the rice is cooked and fluffy.
16. Let the biryani rest for 10-15 minutes before serving. This allows the flavors to meld further.

Tips

• Customize the vegetables according to your preference.
• If you don’t have garam masala, make your own by combining ground coriander, cumin, cloves, cardamom, cinnamon, and black pepper.
• Serve vegetable biryani with raita or a side salad for a complete meal.

Enjoy your delicious Vegetable Biryani!