Ever wondered how to make a really great tasting vegetable biryani without the addition of any meats and their flavours? This recipe brings you closest to the real thing. Try this recipe for a perfect vegetable biryani!
In a cast iron Dutch oven, fill 2 litres of water and season it with some salt and add cardamom and bay leaves to it. Add washed Basmati rice to the water with some ghee and cook them till they are 50% done.
2. In a clean Duthc oven, melt some ghee and add sliced onions to it with the whole spices. Fry it till the onions are brown and then add some slit green chillies. Also fry some chopped ginger and garlic into it.
3. Add chopped beans, cauliflower florets and carrots to the pan and add turmeric powder, coriander powder, cumin powder and red chilli powder, with some garam masala and half a cup of water and curd.
4. Top it off with coriander and mint leaves and cover it for 5-10 minutes. Once you open it, remove half the filling and start layering it with rice and coriander mint leaves.
5. Add the second layer of vegetables and rice. Top it off with some fried onions, coriander leaves and dollops of ghee on top. Cover and cook it for 15 minutes.
6. Serve the hot biryani in the Dutch oven itself and top every portion with some coriander and fried onions.
Expert Tips
If you cook the rice too much in the first stage they will become difficult to layer.
For better flavour, saute all the vegetables thoroughly before adding water.
Make sure there is excess gravy and ghee to top the rice or they will become dry after cooking.
In a cast iron Dutch oven fill 2 litres of water and season it with some salt and add cardamom and bay leaves to it. Add washed basmati rice to the water with some ghee and cook them till they are 50% done.
In a clean Duthc oven, melt some ghee and add sliced onions to it with the whole spices. Fry it till the onions are brown and then add some slit green chillies. Also fry some chopped ginger and garlic into it.
Add chopped beans, cauliflower florets and carrots to the pan and add turmeric powder, coriander powder, cumin powder and red chilli powder, with some garam masala and half a cup of water and curd.
Top it off with coriander and mint leaves and cover it for 5-10 minutes. Once you open it, remove half the filling and start layering it with rice and coriander mint leaves.
Add the second layer of vegetables and rice. Top it off with some fried onions, coriander leaves and dollops of ghee on top. Cover and cook it for 15 minutes.
Serve the hot biryani in the Dutch oven itself and top every portion with some coriander and fried onions.
Recipe Video
Recipe Note
Vegetable biryani can be made with a lot of different variations- using an assortment of ingredients and vegetables. A lot of people also add potatoes to their vegetable biryani.
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