Vegetable Biryani Rice

Introduction

Vegetable Biryani Rice is a fragrant, colorful, and flavorful Indian rice dish made with aromatic basmati rice, a mix of seasonal vegetables, and a blend of warm spices. Traditionally layered and cooked to perfection, biryani is a beloved dish that celebrates the harmony of flavors and textures. Unlike plain rice dishes, biryani is elevated with saffron, herbs, fried onions, and ghee, making it festive and comforting at the same time.

This vegetarian version is perfect for family gatherings, festive occasions, or a hearty weekend meal. It is a complete dish in itself, combining grains, vegetables, and spices into one wholesome and satisfying plate.

Why I Love This Recipe

I love this recipe because:

• It’s rich in flavors—every spoonful bursts with spices, herbs, and fragrant rice.
• It’s vegetarian-friendly yet hearty, making it suitable for everyone.
• The layers of rice and vegetables look and taste festive.
• It’s nutritious and wholesome, filled with veggies, protein-rich yogurt, and fragrant rice.
• It’s a dish that brings people together, often enjoyed in a family-style meal.

Why It’s a Must-Try Dish

Vegetable Biryani Rice is a must-try because:

• It showcases the depth of Indian cuisine in a single pot.
• It’s versatile—you can customize it with your favorite vegetables.
• It’s a crowd-pleaser, perfect for celebrations and gatherings.
• Even beginners can master it with simple steps.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4–5 servings
• Calories: ~350–400 calories per serving (may vary depending on ingredients)
• Cuisine: Indian
• Course: Main Course

Ingredients

For Rice:

• 2 cups basmati rice
• 4 cups water
• 2–3 cloves
• 2 green cardamoms
• 1 bay leaf
• 1-inch cinnamon stick
• Salt to taste

For Vegetable Mix:

• 2 tbsp ghee (or oil)
• 1 large onion (thinly sliced, half for frying, half for cooking)
• 2 tomatoes (chopped)
• 1 cup mixed vegetables (carrots, peas, beans, potatoes, cauliflower)
• ½ cup plain yogurt (curd)
• 2 green chilies (slit)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp biryani masala (or garam masala)
• Salt to taste

For Garnishing & Layering:

• A few strands of saffron soaked in 2 tbsp warm milk
• 2 tbsp fried onions
• Fresh coriander leaves (chopped)
• Fresh mint leaves (chopped)

Simple Cooking Directions

1. Parboil basmati rice with whole spices.
2. Cook vegetables with spices, yogurt, and tomatoes.
3. Layer rice and vegetable curry in a pot.
4. Add saffron milk, herbs, and fried onions.
5. Seal and cook on low heat (“dum” method).
6. Serve hot with raita or salad.

Step-by-Step Recipe Preparation

Step 1: Prepare Rice

1. Rinse basmati rice until water runs clear. Soak for 20 minutes.
2. Boil water with cloves, cardamoms, cinnamon, bay leaf, and salt.
3. Cook rice until 80% done (grains should be firm). Drain and set aside.

Step 2: Fry Onions

1. Heat ghee in a pan.
2. Fry half of the sliced onions until golden and crisp. Remove and keep aside for garnish.

Step 3: Cook Vegetables

1. In the same pan, add cumin seeds and sauté remaining onions until soft.
2. Add ginger-garlic paste and green chilies, sauté for a minute.
3. Stir in tomatoes and cook until mushy.
4. Add turmeric, red chili powder, biryani masala, and salt.
5. Stir in mixed vegetables and cook for 5–6 minutes.
6. Mix in yogurt, cover, and simmer until vegetables are tender.

Step 4: Layer the Biryani

1. In a heavy-bottomed pot, spread a layer of rice.
2. Add half the vegetable curry on top.
3. Repeat layers, finishing with rice on top.
4. Sprinkle saffron milk, fried onions, coriander, and mint.

Step 5: Dum Cooking

1. Seal pot with a tight lid (or dough around edges for traditional style).
2. Cook on very low heat for 15–20 minutes.
3. Fluff gently before serving.

How to Serve This Recipe

• Serve hot with cucumber raita or boondi raita.
• Pair with papad, pickle, or a simple green salad.
• Can also be enjoyed with mirchi ka salan (Hyderabadi chili curry).

Additional Recipe Tips

• Always soak rice before cooking—it ensures long, fluffy grains.
• Use fresh herbs (mint and coriander) for authentic flavor.
• Frying onions well is key—they add depth and sweetness.
• Cook on low heat in the final step to avoid burning.

Variations

• Paneer Biryani: Add paneer cubes for protein-rich variation.
• Mushroom Biryani: Replace vegetables with mushrooms.
• Vegan Biryani: Use coconut milk instead of yogurt and oil instead of ghee.
• Quick Biryani: Mix cooked rice with vegetable curry (skip layering).

Freezing and Storage

• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Freeze portions for up to 1 month. Thaw overnight and reheat with a splash of water on the stove.

Special Equipment Needed

• Heavy-bottomed pot or Dutch oven (for dum cooking)
• Sharp knife and chopping board
• Strainer (for draining rice)
• Small bowl (for saffron milk)

Conclusion

Vegetable Biryani Rice is a festive, flavorful, and wholesome dish that truly represents the richness of Indian cuisine. With its fragrant rice, spiced vegetables, and layers of herbs and saffron, it’s not just food—it’s an experience. Whether for a family dinner, festival, or special occasion, this dish will win hearts and satisfy cravings. Once you make it at home, it’s bound to become a family favorite.

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Vegetable Biryani Rice

Author: admin Cuisine: Indian Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 40 mins Total Time 1 hr 5 mins

Servings: 5 Calories: 400 calories

Description

Vegetable Biryani Rice is a fragrant, colorful, and flavorful Indian rice dish made with aromatic basmati rice, a mix of seasonal vegetables, and a blend of warm spices.

Ingredients

Scale

1/2x 1x 2x 3x

For Rice:

• 2 cups basmati rice
• 4 cups water
• 2 cloves 2–3
• 2 green cardamoms
• 1 bay leaf
• 1 cinnamon -inch stick
• Salt to taste

For Vegetable Mix:

• 2 tbsp ghee (or oil)
• 1 large onion (thinly sliced, half for frying, half for cooking)
• 2 tomatoes (chopped)
• 1 cup mixed vegetables (carrots, peas, beans, potatoes, cauliflower)
• ½ cup plain yogurt (curd)
• 2 green chilies (slit)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp biryani masala (or garam masala)
• Salt to taste

For Garnishing & Layering:

• 2 few A strands of saffron soaked in tbsp warm milk
• 2 tbsp fried onions
• Fresh coriander leaves (chopped)
• Fresh mint leaves (chopped)

Instructions

1. Step 1: Prepare Rice : Rinse basmati rice until water runs clear. Soak for 20 minutes. Boil water with cloves, cardamoms, cinnamon, bay leaf, and salt. Cook rice until 80% done (grains should be firm). Drain and set aside.
2. Step 2: Fry Onions : Heat ghee in a pan. Fry half of the sliced onions until golden and crisp. Remove and keep aside for garnish.
3. Step 3: Cook Vegetables : In the same pan, add cumin seeds and sauté remaining onions until soft. Add ginger-garlic paste and green chilies, sauté for a minute. Stir in tomatoes and cook until mushy. Add turmeric, red chili powder, biryani masala, and salt. Stir in mixed vegetables and cook for 5–6 minutes. Mix in yogurt, cover, and simmer until vegetables are tender.
4. Step 4: Layer the Biryani : In a heavy-bottomed pot, spread a layer of rice. Add half the vegetable curry on top. Repeat layers, finishing with rice on top. Sprinkle saffron milk, fried onions, coriander, and mint.
5. Step 5: Dum Cooking : Seal pot with a tight lid (or dough around edges for traditional style). Cook on very low heat for 15–20 minutes. Fluff gently before serving.

Keywords: Vegetable Biryani Rice