Description
This Easy Vegetable Biryani recipe is a vibrant and aromatic one-pot meal combining basmati rice with a medley of fresh vegetables and traditional Indian spices. Perfectly balanced with sautéed aromatics, a rich tomato base, and a blend of fragrant seasonings, it is a flavorful vegetarian dish that’s simple to prepare and comforting to enjoy.
Ingredients
Units
Scale
Olive Oil and Aromatics
- 3 tablespoons olive oil, or ghee if available
- 1 yellow onion, cut into 1/2-inch dice
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 roma tomato, minced finely
- 1/2 cup water
Vegetables
- 1/2 cup peas
- 1 carrot, sliced into thin coins
- 2 russet potatoes, peeled and chopped
- 1 green bell pepper, sliced
- 2 stalks celery, thinly sliced
- 1 cup cauliflower florets
Spices and Seasonings
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
Liquids and Rice
- 4 cups vegetable broth
- 2 cups basmati rice, rinsed and drained
Instructions
- Sauté Aromatics: Add olive oil to a large Dutch oven over medium-high heat. Once hot, add the chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally to prevent sticking.
- Cook Tomato Mixture: Stir in minced garlic, ginger, and tomatoes along with 1/2 cup water. Bring to a simmer and cook until the water evaporates and the mixture thickens, about 10 minutes.
- Add Vegetables: Incorporate the peas, sliced carrots, chopped potatoes, sliced bell pepper, celery, and cauliflower into the pot. Stir well to combine all vegetables with the aromatic mixture.
- Season the Vegetables: Add salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir thoroughly to evenly distribute the spices.
- Cook Rice: Pour in the vegetable broth and bring the mixture to a boil. Rinse the basmati rice under cold water until the water runs clear. Add rice to the boiling mixture, stir once, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and broth is absorbed.
- Rest and Serve: Turn off the heat, leave the lid on, and let the biryani sit covered for 5 minutes. Fluff with a fork and serve hot, garnished with fresh herbs if desired.
Notes
- Feel free to customize the vegetables based on what you have available—green beans, snap peas, or zucchini work well.
- For additional flavor, garnish with chopped cilantro or a squeeze of fresh lemon before serving.
- Using ghee instead of olive oil enhances the traditional flavor of biryani.
- This dish can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
