Vegetable Biryani

This version of vegetable biryani was inspired by legendary actress and food writer Madhur Jaffrey.

Vegetable Biryani

In this recipe, we’ve removed the meat. Vegetable biryani typically contains roasted vegetables, such as green beans, cauliflower, English peas, carrots, and potatoes, which don’t take too long to cook and hold up well when serving.

Vegetable Biryani

Usually the vegetables are cooked separately while the rice is soaked and par-cooked. The yogurt-coated spiced vegetables are then layered between the rice and steamed all together.

How To Make Vegetable Biryani?

Biryani can be served in the pot or on a platter topped with cashews, golden raisins, or apricots, and fresh herbs like mint. Raita can also be served alongside.

How To Serve It?

This biryani can be made ahead and stored in an airtight container in the refrigerator for up to 5 days for best results. Reheat the rice in the microwave or in a nonstick skillet, covered, over low heat.

How To Store It?

RICE – 1 c.basmati rice – 1/4 c.whole milk – 1/8 tsp.saffron threads – 4green cardamom pods – 4whole cloves – 1(3") cinnamon stick – 1bay leaf – 1 1/2 tsp.kosher salt – 1/2 tsp.cumin seeds

Ingredients

VEGETABLES – 1/4 c.ghee or neutral oil, divided – 1medium red onion, thinly sliced – 1 1/2 tsp.kosher salt, divided – 3green cardamom pods – 3whole cloves – 1(3") cinnamon stick – 1bay leaf – 1 1/2 tsp.garam masala – 1 tsp.ground turmeric

Ingredients

– 1/2 tsp.cumin seeds – 1/2 tsp.freshly ground black pepper – 1/8 tsp.cayenne pepper (optional) – 1medium Yukon gold potato, peeled and cut into 1/2" pieces – 1 c.small cauliflower florets

Ingredients

– 1medium carrot, peeled and cut into 1/2" pieces – 5cloves garlic, finely chopped – 2 tsp.finely chopped peeled ginger – 1/2 c.whole-milk Greek yogurt – 2 tbsp.fresh lime juice – 1 tbsp.chopped fresh mint

Ingredients

ASSEMBLY – 1/4 c.chopped dried apricots – 1/4 c.chopped roasted cashews – 1 tbsp.chopped fresh mint

Ingredients

RICE Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes. Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use.

Directions

Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.

Directions

Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.

Directions

VEGETABLES In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.

Directions

In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds.

Directions

Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes.

Directions

Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt.

Directions

Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.

Directions

ASSEMBLY In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.

Directions

Drizzle with saffron milk. Top with cashews, apricots, and mint.

Directions

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