Quick Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables and yogurt, cooked in one pot. A simplified weeknight version of the classic Indian rice dish, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 9g
Ingredients
- 1.5 cups basmati rice
- ½ cup plain yogurt
- 1 whole onion, medium
- 2 medium carrots
- 1 cup frozen peas
- 1.5 teaspoons garam masala
- 3 cups water
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water for 30 seconds, swirling gently with your fingers, until the water runs mostly clear.
- 2
Place the onion flat-side down on a cutting board and slice it lengthwise from root to tip into 1/4-inch-thick half-moons, separating them into individual layers.
- 3
Hold each carrot on the cutting board and slice it on a diagonal into 1/4-inch-thick ovals, which will cook faster than rounds.
- 4
Heat 2 tablespoons of olive oil in a large pot with a lid over medium-high heat until the oil shimmers and a single piece of onion sizzles immediately, about 90 seconds.
- 5
Add the onion slices to the hot oil and stir once every 15 seconds for 3 minutes, until the edges turn golden brown and smell deeply caramelized.
- 6
Stir the garam masala into the onions for 20 seconds until the spice smell becomes strong and fragrant, coating everything evenly.
- 7
Pour in the 3 cups of water, scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, then bring the liquid to a rolling boil over high heat.
- 8
Stir the rinsed rice into the boiling water, add the carrot slices and frozen peas, then stir once to distribute vegetables evenly throughout.
- 9
Return the water to a boil, then immediately reduce heat to low, cover the pot with the lid, and simmer without lifting the lid for 15 minutes.
- 10
Remove the pot from heat and let it sit covered for 5 minutes, allowing the rice to finish steaming and the grains to become fully tender.
- 11
Stir the yogurt into the rice gently using a fork, lifting rice from the bottom and folding it over until the yogurt is evenly distributed and creates creamy pockets.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- large pot with a lid (4-quart or larger)
- wooden spoon
- fork
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