Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, fresh herbs, and crispy onions. This one-pot Indian classic delivers restaurant-quality results with simple layering technique.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 9g
Ingredients
- 1.5 cups basmati rice
- 1 medium potatoes, diced 1/2-inch
- 2 medium carrots, diced 1/4-inch
- 2 medium onions, thinly sliced, divided
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala spice mix
- 2 whole green chiles, minced
- ¼ cup fresh cilantro (or mint), chopped
- ½ cup vegetable oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Rinse basmati rice under cold water until water runs clear. Drain.
- 2
Heat 3 tbsp oil in a heavy pot over medium-high until shimmering, ~60 seconds.
- 3
Fry half the sliced onions until deep golden brown, ~8 minutes. Transfer to a paper towel.
- 4
Add remaining oil to the pot and fry potatoes and carrots until light golden, ~6 minutes.
- 5
Add remaining raw onions to the pot and sauté until translucent, ~3 minutes.
- 6
Stir in ginger-garlic paste and green chiles. Cook until fragrant, ~60 seconds.
- 7
Add biryani masala and cook, stirring, for 30 seconds to release spice oils.
- 8
Pour in 3 cups water, scraping up any spice bits stuck to the bottom of the pot.
- 9
Bring to a boil. Add rice and stir once. Reduce heat to low, cover tightly.
- 10
Simmer covered until rice is tender and water absorbs, ~18 minutes. Do not stir.
- 11
Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork.
- 12
Transfer to a serving dish. Top with crispy fried onions and fresh cilantro.
- 13
Serve hot.
Tools you’ll need
- heavy-bottomed pot with tight-fitting lid (4-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- fork
- paper towels
- measuring cups
- measuring spoons
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