Vegetable Biryani
Layered basmati rice and spiced vegetables finish with saffron and toasted nuts for fragrant, textural depth. It’s an elevated weeknight centerpiece that rewards patience with bright, aromatic layers.
2 cup basmati rice, rinsed until water runs clear and soaked 30 minutes
3 cup water
2 tbsp vegetable oil
2 tbsp ghee
1 yellow onion, thinly sliced
3 cup mixed vegetables, (carrot, peas, cauliflower, chopped into bite-size pieces)
1 tomato, chopped
4 clove garlic, minced
1 tbsp ginger paste
1 green chili, slit lengthwise
½ cup plain yogurt, whisked smooth
1 tbsp coriander powder
1 tsp ground cumin
1 tsp turmeric
1 tsp red chili powder
1 tsp garam masala
1 ½ tsp salt
1 cinnamon stick
4 green cardamom
4 cloves
1 bay leaf
1 pinch saffron
2 tbsp milk, warmed (for saffron)
2 tbsp cashews, toasted
2 tbsp raisins, soaked briefly in warm water
1 bunch fresh cilantro, chopped
½ bunch fresh mint, chopped
1 lemon, juiced
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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