Vegetable Biryani is a fragrant and colorful North Indian rice dish prepared by layering partially cooked basmati rice with a medley of vegetables and a rich yogurt-onion masala, then slow-cooked using the dum method for deep flavor infusion.
26 ingredients
One serving is 1 medium bowl per serving · 350 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 403 kcal | 17% |
| Protein | 9 g | 17% |
| Total Fat | 18 g | 30% |
| Carbohydrate | 56 g | 19% |
| Fiber (Total) | 7 g | 25% |
| Vitamins & Minerals | ||
| Sodium | 1249 mg | 62% |
| Potassium | 348 mg | 10% |
| Calcium | 133 mg | 13% |
| Iron | 2 mg | 13% |
| Zinc | 1 mg | 11% |
| Vitamin A (RAE) | 8 µg | 1% |
| Vitamin C | 14 mg | 17% |
| Vitamin D | 1 µg | 7% |
| Vitamin B12 | 0.17 µg | 8% |
| Folate (B9) | 31 µg | 10% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Water, tap; Yogurt, plain, low fat; Bay leaf, dried; Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Wash basmati rice thoroughly. Soak it in water for 30 minutes and then drain.
Boil 2 cups water with a pinch of salt in a saucepan. Add soaked rice and cook until 70% done (grains should still have some bite), about 7 minutes. Drain and keep aside.
Heat 1 tbsp oil in a pan. Add half the sliced onions and fry until golden brown and crisp. Remove and set aside for garnish.
In the same pan, add remaining oil and ghee. Add cumin seeds, bay leaf, cinnamon, cloves, cardamom, and black pepper. Sauté until aromatic (1 minute).
Add the remaining sliced onions and sauté until soft and golden.
Add ginger, garlic, and green chili. Sauté for 1 minute. Add chopped tomato and cook until soft.
Add all chopped vegetables (carrot, beans, peas, cauliflower). Sauté with turmeric, red chili powder, biryani masala and salt for 3-4 minutes.
Add whisked yogurt, half the chopped mint and coriander. Mix well and cook until oil releases and vegetables are just tender.
Layer the partially cooked rice evenly over the vegetable masala. Sprinkle the reserved fried onions, remaining mint and coriander on top.
Cover the pan tightly (use dough or foil for a seal if needed). Cook on a very low flame (dum) for 15 minutes. Let rest another 5 minutes before opening.
Gently fluff the biryani and serve hot with raita or curd.
by Workfile
