Vegetable Biryani – The Bombay Chef
For Rice
For Vegetable Gravy
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Rice
Heat 1 tablespoon of oil in a pan. Add the bay leaf, cinnamon stick, green cardamom pods, black cardamom pod, cloves, and black peppercorns. for approximately until aromatic. Add 1/2 cup of fried onions and stir lightly for . Pour in 2 cups of boiling water, add 1 teaspoon of salt and 1 tablespoon of yogurt. Stir well. Once the water starts boiling, add 1 cup of basmati rice (previously soaked for ). Stir lightly to avoid breaking the grains. Cook for until the rice is half-done (grains are still a little raw but cooked on the outside). Strain the parboiled rice into a colander. Add a few drops of yellow food color (or saffron) to the rice for an appealing color.
Prepare the Vegetable Gravy
Heat 1 tablespoon of oil in a separate pan. Add the bay leaf, cinnamon stick, green cardamom pods, black cardamom pod, cloves, and black peppercorns. for approximately until aromatic. Add 1/2 cup of fried onions and lightly until golden brown, about . Add 1 medium chopped tomato and cook for until softened. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Stir well and cook for . Add 1 cup of cauliflower florets, 1/2 cup of chopped French beans, and 1/2 cup of chopped carrots. Stir to combine. Add 2 tablespoons of yogurt and 1/4 cup of water. Stir well. Add 1/2 cup of green peas. Stir and cook for until the vegetables are lightly cooked.
Assemble and Dum Cook the Biryani
Transfer the cooked vegetable gravy into a larger, deeper pan, spreading it evenly. Place 1/2 cup of paneer cubes on top of the vegetable gravy. Gently layer the parboiled rice on top of the vegetables and paneer, ensuring not to press the rice. Cover the pan with a lid and cook on a very low flame for for 'dum' cooking. After , turn off the flame and let the biryani rest for a few minutes with the lid on.
Serve
Gently transfer the biryani into a serving bowl, taking care to keep the rice grains intact. Garnish with 1/4 cup of fried onions, 1/4 cup of fresh pomegranate seeds, and a few sprigs of fresh mint leaves. Serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
Variations
Simple ways to adapt this recipe.
- Use saffron instead of yellowIngredient swap
Use saffron instead of yellow food color for a more authentic flavor and aroma.
Your Notes
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