Vegetable Biryani Recipe

Vegetable Biryani Recipe

Description:

Vegetable Biryani is a beloved vegetarian dish that showcases a vibrant array of vegetables cooked with aromatic spices and fragrant basmati rice. This popular dish, widely enjoyed in Bangladesh, is a delightful medley of flavors and textures, making it a perfect choice for both everyday meals and special occasions. The biryani can also include paneer or tofu for added richness and protein. The key to a perfect Vegetable Biryani lies in the careful layering of rice and vegetables, and the infusion of spices, which create a well-balanced and aromatic dish.

Ingredients:

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Vegetables:

  • 1 cup chopped carrots
  • 1 cup chopped potatoes
  • 1/2 cup green peas
  • 1/2 cup chopped beans
  • 1/2 cup chopped bell peppers (any color)
  • 1 cup cauliflower florets
  • 1 cup paneer or tofu cubes (optional)

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 2-3 green chilies, slit (optional, for heat)
  • 1/2 cup chopped tomatoes
  • 1/2 cup plain yogurt
  • 1/4 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 1 teaspoon biryani masala (optional)
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup fried onions (optional, for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water (optional, for extra fragrance)

Instructions:

1. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

2. Prepare the Vegetables:

   • Heat the ghee or oil in a large pan over medium heat.
   • Add the fennel seeds and cumin seeds. Cook until they start to sizzle.
   • Add the sliced onions and cook until they are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, garam masala, and biryani masala (if using).
   • Add the chopped tomatoes and cook until they are soft.
   • Add the chopped carrots, potatoes, beans, bell peppers, and cauliflower. Cook for 5-7 minutes, or until the vegetables start to soften.
   • Add the green peas and cook for another 5 minutes.
   • If using paneer or tofu, add it to the vegetables and cook for a few more minutes.
   • Stir in the plain yogurt and mix well. Cook for a few minutes until the vegetables are fully cooked and coated with the spices.

3. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked vegetable mixture over the rice.
   • Layer the remaining rice on top of the vegetables.
   • In a small bowl, mix the saffron threads with the milk and drizzle this mixture over the top layer of rice.
   • Pour a little ghee over the top.
   • Sprinkle the fried onions, coriander leaves, and mint leaves over the top.
   • Drizzle rose water (if using) and lemon juice over the biryani.

4. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 20-25 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 15-20 minutes.

5. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the colorful and aromatic Vegetable Biryani, a dish that celebrates the wholesome goodness of fresh vegetables and the complex flavors of biryani spices.