Vegetable Biryani is a layered Indian rice dish filled with different spices, vegetables and herbs (and it’s one of the favorite foods!) In my efforts to make all of the favorite restaurant foods, this restaurant-style vegetable biryani hits all of the spots, in the comfort of your kitchen.
One of my favorite things about biryani is that it is pretty much a complete dish so I don’t have to worry about multiple elements for the dish. Being a vegetarian, having a “go-to” all in one dish is pretty rare since I’m always digging in the fridge for more protein or fats.
How to Make Biryani
One of the main feature that makes biryani actually biryani, is the layering of the rice and vegetables. Creating the layers of the seasoned rice, masala vegetables and herbs gives you the opportunity to have tons of flavor in each bite.
Restaurant-style vegetable biryani brings elements of heat, freshness and spice in every bite. You also get a range of textures and flavors from the vegetables.
One of the main flavors in biryani is saffron which brings these amazing floral and slightly sweet notes which just a pinch. Letting the crushed saffron infuse with the ice cube gives you a more flavorful and redder saffron water.
Though biryani masala is the most important spice for this dish, it is also important to add other spices. I used the Banne Nawab Biryani Masala, which is delicious and spicy. I also added typical Indian spices like garam masala, chili powder, cumin coriander powder and salt. Mix all of the spices together in a small bowl.
In a large mixing bowl (I use the Viking Culinary Stainless Steel Mixing Bowl Set), add all of your chopped veggies. You want to cut them to roughly the same size so they cook evenly. I also love adding in some fresh herbs into the mix to get those flavors throughout.
Add in the yogurt and spices, then mix thoroughly. Marinate while you cook the rice.
How to Parboil Rice
- When making biryani, you want to use long grain Basmati rice to get long, thin grains of rice.
- Bring a pot of water to a rolling boil, then add the spices, salt and a bit of oil.
- Add in the washed basmati rice (you can soak for 10 minutes if you like).
- Let it cook for around 6 minutes, you want it “al dente”. Then strain it onto a baking dish thinly and let it cool until the vegetables cook.
- Drizzle with a bit of ghee!
How to Layer Biryani
Cook the marinated vegetables covered for around 15 minutes to make sure the potatoes are soft and then uncovered for 5 minutes to burn out any excess water.
Once the vegetables are cooked, its time to layer!
- Start by removing half of the cooked veggies into a separate bowl. Flatten the remaining vegetables into a layer at the bottom of the pan
- Sprinkle on half of the parboiled rice in a flat layer (Don’t press down, just an even layer).
- Then add some chopped cilantro and mint and your “fried” onions.
- Repeat by adding the rest of the vegetables in a layer, then the remaining rice.
- Top with herbs, onions, saffron and small cubes of butter.
- Cover and cook on a low heat for around 20 minutes. Once cooked garnish with more herbs (if you like) and serve with Raita!
Tips and Tricks!
- For the air-fried onions, cook them on a low heat for around 20-25 minutes. They get super crispy without you having to watch over them in a pan!
- Cook the last 5 minutes of the vegetables on high heat to evaporate all of the water. Once the potatoes are fork tender, they are ready to eat.
Restaurant-Style Vegetable Biryani
DifficultyMedium
Servings10
Prep time45 minutes
Cook time1 hour
Total time1 hour45 minutes
Ever get biryani from Indian takeout and want to make it at home? This recipe is delicious and as easy as biryani gets!
Ingredients
For the Spice Mix
- 1 Tbsp Salt
- 2 Tsp Cumin Coriander Powder
- 2 Tsp Turmeric
- 1 Tsp Swad Tandoori Masala
- 1 Tsp Garam Masala
- 3 Tbsp Banne Nawab Biryani Masala
For the Vegetables
- 3 Medium Onions, Sliced
- 3 Medium Tomatoes, Cubed
- 1 Small Cauliflower Head, In Small Florets
- 2 Large Carrots, In Matchsticks
- 3 Medium Red Potatoes, Cubed
- 1 Cup Frozen Peas
- 1 1/2 Cups Frozen Green Beans
- 1 Bunch Cilantro
- 1 Bunch Mint
- 4 Tbsp Garlic Paste
- 2 Tbsp Ginger Paste
- 2 Thai Chilies, Sliced
- Avocado Oil
- 1 1/2 Cups Plain Yogurt
For the Rice
- 2 1/2 Cups Basmati Rice
- 1 Tsp Salt
- 1 Tsp Cumin Seeds
- 2 Star Anise
- 1 Cinnamon Stick
- 2 Green Cardamon
- 3 Whole Cloves
- 3 Whole Peppercorns
- 1/8 Tsp Saffron
- Ghee
Instructions
- 1
In a small bowl, add in the crushed saffron, along with an ice cube. Let it melt until time to use.
- 2
In a small bowl, combine all of the spice ingredients and mix well.
- 3
Thinly slice 2 white onions. Coat in a bit of oil and airfry until crispy. (290F for around 20 minutes)
- 4
In a large mixing bowl, add the chopped tomatoes, remaining onion, cauliflower, potato, frozen peas, green beans, ginger garlic paste, carrots, chilies, half of the cilantro and mint. Then add the yogurt and spice mix. Use your hands to completely combine the spices and veggies. Let marinate for 15 minutes.
- 5
In the mean time, parboil the basmati rice. Add the rice seasoning to boiling water, along with a bit of avocado oil. Add the washed rice and cook for around 6-7 minutes. Once cooked, use a small strainer to add the rice to baking tray to cool. Drizzle some ghee on the rice.
- 6
Using a large pan, add around 3 tablespoons of oil. Add all of the marinated veggies and sauté for around 20 minutes or under the potatoes are cooked.
- 7
Once the vegetables are cooked, remove half of them into a bowl. Spread the remaining half into a flat layer in the pan. Then layer on half of the cooked rice. Add half of the “fried” onions and some fresh chopped cilantro and mint. Repeat with one more layer of vegetables, rice, onions, mint and cilantro. Drizzle on the saffron water and add small cubes of butter. Cook for around 20 minutes of low heat.
- 8
Once cooked garnish with more cilantro and mint. Serve with fresh raita and enjoy!
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