Description
This Easy Vegetable Biryani is a flavorful, aromatic one-pot meal featuring basmati rice cooked with a medley of fresh vegetables and fragrant Indian spices. Perfect for a wholesome vegetarian dinner, this recipe combines sautéed aromatics, colorful veggies, and rich spices, simmered gently to create a comforting and satisfying dish.
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: Heat olive oil or ghee in a large Dutch oven over medium-high heat. Once hot, add the chopped onion and cook for 3-4 minutes until translucent, stirring occasionally to avoid sticking.
- Cook Tomato Mixture: Add minced garlic, ginger, and finely minced roma tomato along with 1/2 cup water. Bring to a simmer and cook until the water evaporates and the tomato mixture thickens, approximately 10 minutes.
- Add Vegetables: Stir in peas, sliced carrots, peeled and chopped potatoes, sliced green bell pepper, thinly sliced celery, and cauliflower florets until evenly combined with the aromatic tomato mixture.
- Season the Vegetables: Sprinkle in kosher salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Mix thoroughly to coat the vegetables evenly with the spices.
- Cook Rice: Pour in the vegetable broth and bring to a boil. Meanwhile, rinse the basmati rice under cold water until the water runs clear, then add rice to the boiling vegetable mixture. Stir once, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and broth is absorbed.
- Rest and Serve: Turn off heat and keep the pot covered. Let the biryani rest for 5 minutes to allow flavors to meld. Fluff the rice gently with a fork before serving hot, optionally garnished with fresh cilantro or lemon juice.
Notes
- Feel free to customize the vegetables based on availability—green beans, snap peas, or zucchini are great additions.
- Garnish with chopped cilantro or a squeeze of fresh lemon juice for extra flavor.
- Using ghee instead of olive oil enhances the traditional authentic taste of biryani.
- This dish can be prepared in advance 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
