Vegetable Biryani

Ingredients

• 300 g russet potato (Peeled and cut into small cubes)
• 120 g green beans (Cut into 2-inch pieces)
• 0.25 cup green peas
• 1 cup eggplant (Cut into small cubes)
• 0.5 cup carrots (Cut into thin strips)
• 300 g cauliflower
• 2.5 large onions (Finely sliced; fry until golden brown. Reserve some fried onions for garnish.)
• 0.25 cup cooking oil (Left over from frying the vegetables, for the masala)
• 1 tsp shahzeera (caraway seeds) (For the masala)
• 2 cloves (For the masala)
• 3 cardamom pods (For the masala)
• 1 cinnamon stick (Small; for the masala)
• 1 bay leaf (Small)
• 2 tbsp ginger-garlic paste
• 3 green chilies (Chopped)
• 3 tomatoes (Medium, cut into small chunks)
• salt (To taste)
• 0.5 tsp turmeric powder
• 1.5 tsp red chili powder
• 0.75 cup plain yogurt (Approximately)
• 1 cup fried onions (Add to the masala; reserve some of the fried onions for garnish)
• 1 tsp lemon juice
• 1.5 tsp garam masala powder
• 0.5 cup fresh mint (Chopped; some is used for garnish)
• 0.5 cup fresh cilantro (Chopped; some is used for garnish)
• 500 g basmati rice (Soak for 20–30 minutes)
• 1 L water (For boiling the rice)
• 1 tsp shahzeera (caraway seeds) (For the rice-cooking water)
• 2 cloves (For the rice-cooking water)
• 3 cardamom pods (For the rice-cooking water)
• 1 cinnamon stick (Small; for the rice-cooking water)
• 1 tsp cooking oil (Add to the rice-cooking water)
• lemon (Use a few drops of juice and add the peel to the rice-cooking water)
• 2 tsp ghee (Add over the layered rice)
• yellow food color (A pinch; alternative to saffron)
• saffron strands (A pinch, as an alternative to yellow food color; mix with 1 tbsp milk)
• 1 tbsp milk (Only if using saffron; mix with the saffron strands)
• aluminum foil (For sealing the pot)

Steps

1. 1

   Peel the potato and cut it into small cubes. Cut the green beans into 2-inch pieces, cube the eggplant, cut the carrots into thin strips, and prepare the cauliflower. Measure the peas.

2. 2

   Fry the potato, green beans, peas, eggplant, carrots, and cauliflower individually until each vegetable is slightly golden brown. Set the fried vegetables aside.

3. 3

   Finely slice the onions and fry them until golden brown to make birista. Set them aside, reserving some for the final garnish.

4. 4

   In a pot, warm 1/4 cup of the oil left from frying the vegetables. Add 1 teaspoon shahzeera, 2 cloves, 3 cardamom pods, the small cinnamon stick, and the bay leaf. Sauté for 30 seconds.

5. 5

   Add the ginger-garlic paste and chopped green chilies. Sauté for 1 minute.

6. 6

   Add the chopped tomatoes. Season with salt, turmeric powder, and red chili powder, and mix well.

7. 7

   Cook the tomato mixture for about 5 minutes, or until the tomatoes are soft.

8. 8

   Add approximately 3/4 cup plain yogurt and mix. Add 1 cup of the fried onions, reserving some for garnish.

9. 9

   Cook over medium-low heat until the mixture is combined and the oil separates.

10. 10

    Add the lemon juice, garam masala, chopped mint, and chopped cilantro. Mix them into the masala.

11. 11

    Add the fried vegetables and mix everything well. Transfer the vegetable mixture to the large pot that will be used to finish the biryani.

12. 12

    Soak the basmati rice in water for approximately 20–30 minutes.

13. 13

    In a separate pot, add 1 liter water, 1 teaspoon shahzeera, 2 cloves, 3 cardamom pods, the small cinnamon stick, 1 teaspoon oil, a few drops of lemon juice, and the lemon peel.

14. 14

    Bring the seasoned water to a rolling boil. Add the soaked rice and cook for 4 minutes.

15. 15

    Strain the rice, then spread it over the mixed vegetables in the large pot.

16. 16

    Top the rice with 2 teaspoons ghee. Add a pinch of yellow food color, or use a pinch of saffron strands mixed with 1 tablespoon milk. Garnish with the reserved fried onions and chopped cilantro and mint.

17. 17

    Seal the pot tightly with aluminum foil. Cook on high heat for 7–10 minutes, then reduce the heat to low and cook for 30 minutes. The biryani is ready when the steaming period is complete.

Notes

The source recommends looking up a birista technique if you need help properly frying the onions. The recipe does not specify the amount of frying oil used for the vegetables beyond the 1/4 cup reserved for the masala. The transcript explains that frying the vegetables helps remove excess moisture, prevents mushiness, and helps the masala coat them.

Nutrition per serving

• main
• vegetarian
• South Asian
• biryani
• rice dish
• one-pot
• stovetop
• spicy