Name: Vegetable Biryani
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 500 g mixed vegetables (carrot, potato, beans, cauliflower, peas, capsicum); 3 onions, sliced; 2 tomatoes, chopped; 250 g (1 cup) yoghurt, whisked; 2 tbsp ginger–garlic paste; 3 green chillies; 120 ml (½ cup) oil; 1 tbsp red chilli powder; ½ tsp turmeric; 1 tsp coriander powder; 1 tbsp biryani masala; Salt to taste; 500 g (2½ cups) basmati rice; 2.5 litres water, 2 tbsp salt; Whole spices: cinnamon, cloves, cardamom, bay leaf; ½ tsp saffron in 3 tbsp milk; 3 tbsp fried onions; Mint and coriander; 2 tbsp ghee

Colourful vegetable biryani with mixed vegetables and saffron rice — Photo: R103090 · CC BY-SA 4.0 · Wikimedia Commons

Vegetable biryani proves that no meat is needed for a showstopping rice dish. Seasonal vegetables are cooked in a fragrant yoghurt masala and layered with saffron-scented basmati, then steamed. Wholesome, vibrant and endlessly adaptable, it's a favourite for vegetarian tables and buffets.

Servings: 6
Prep: 25 minutes
Cook: 45 minutes
Total: 1 hour 10 minutes
Difficulty: Easy
Rice: Long-grain basmati

Method

Tick a step to mark it done.

Step 1: Rinse and soak the rice; drain.
Step 2: Fry the onions golden; add ginger–garlic paste and chillies.
Step 3: Add the vegetables and all the spices; sauté for a few minutes.
Step 4: Add the tomatoes and yoghurt and cook until the vegetables are just tender and the masala is thick. Do not overcook — they finish during dum.
Step 5: Parboil the rice to 70% in salted, spiced water; drain.
Step 6: Layer rice over the vegetables with saffron milk, fried onions, herbs and ghee.
Step 7: Seal and dum on the lowest heat for 20 minutes.
Step 8: Rest and fold gently.