This fragrant Vegetable Biryani is mildly spicy, packed with flavor, and comes together in just one hour.
Biryani is one of the most popular dishes on the planet, and its recipes vary widely depending on the region. Across South Asia, East Africa, the Middle East, and beyond, you’ll find different versions – some that sit extremely high on the Scoville scale, and others that land on the milder end.
While I’m a devotee of the extremely spicy Hyderabadi chicken biryani, I’ve also had the pleasure of trying a meat-free Awadhi biryani which was significantly mellower and absolutely delicious.
This vegetable-forward biryani recipe doesn’t call for paneer or tofu or any specialty items. Instead, you’ll take a handful of veggies you likely already have on hand, and combine them with garam masala, ginger, garlic, and herbs to create something that’s truly exceptional. This is one of those vegetarian dishes that demonstrates just how deeply flavorful vegetarian cooking can be.
Is This Vegetable Biryani Healthy?
This recipe is naturally vegetarian and low in cholesterol and saturated fat, and it can easily be made vegan by swapping yogurt for a plant-based alternative like coconut or almond yogurt.
To make the recipe even lighter, you could reduce the amount of oil used or opt for a non-fat yogurt version. This dish is a wonderful option that is suitable for most diets. It is also possible to swap out the basmati rice for cauliflower “rice” if you’re looking for a low-carb option.
What Exactly Is Garam Masala?
Garam masala is the spice blend that gives this vegetable biryani its complex flavor. It’s a medley of fragrant spices that includes cumin seeds, coriander seeds, cardamom pods, cloves, peppercorns, mace, and ginger. It adds layers of aromatic flavor to biryani as well as countless other dishes.
It’s important to note that recipes can vary widely based on regional and familial traditions. For example, some versions of garam masala might not include mace or ginger and may include other spices like nutmeg, cinnamon, or fennel seeds.
In biryani recipes, garam masala is an absolute essential and there is simply no substitute.
FAQs & Tips
Store leftover biryani in an airtight container in the refrigerator for up to 3 or 4 days. You can also keep it in the freezer for up to 3 months, just make sure it’s in a freezer-safe container.
The acidity from the yogurt provides a nice contrast against the warm flavors of the spices. If you aren’t a fan of yogurt, feel free to leave it out if you’d like. Yogurt is commonly eaten with biryani as it also tempers the heat from chilies.
While this recipe doesn’t call for it, feel free to incorporate paneer or even lentils, as either one would make a tasty and nutritious addition to this vegetable biryani.
Serving Suggestions
Biryani is most often served with simple salads – think sliced onions and fresh-cut tomatoes. In Kenya, where biryani is a staple rice dish, it is often served with a salad called kachumbari, which is not dissimilar to this Tomato Basil Salad – just swap the basil leaves for cilantro and the vinegar for lemon juice. This Cucumber and Tomato Salad is also great for cooling the spices and heat of the biryani.
Interested in something sweet to follow? This refreshing Mango Frozen Yogurt only requires three ingredients and is seriously good.
Recipe
Vegetable Biryani
Ingredients
- 1 1/2 cups basmati rice
- 1 1/2 cups water
- 1 1/2 cups vegetable broth
- 1 1/2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 2 green chilies sliced lengthwise
- 1 tablespoon ginger-garlic paste or 1:1 minced fresh garlic and ginger
- 1 1/4 cups mixed, chopped vegetables carrots, peas, beans, bell peppers
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2/3 cup plain yogurt
- 1 teaspoon garam masala
- 1/4 cup fresh mint leaves chopped, plus more for garnish
- 1/4 cup fresh cilantro chopped
Instructions
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Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
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Bring water and broth to a boil in a large pot. Add the drained rice and half a teaspoon of salt. Cook until the rice is 80% done, about 7 to 8 minutes. Drain and set aside.
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Heat oil in a large skillet over medium heat. Add sliced onions and green chilies. Sauté until onions are golden. Stir in ginger-garlic paste and sauté for another minute.
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Add chopped vegetables to the skillet. Stir in turmeric, red chili powder, and salt to taste. Cook for 5 to 7 minutes or until vegetables are tender.
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Reduce heat to low. Mix in yogurt, garam masala, mint, and cilantro. Cook for another 2 to 3 minutes or until everything is well combined. Adjust seasonings as needed.
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In a large pot, layer half of the cooked rice, followed by the vegetable biryani. Repeat with another layer of rice. Cover and cook on low heat for 10 minutes to meld the flavors. Fluff with a fork before serving. Sprinkle with fresh chopped mint for garnish.
Nutrition
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