This version of vegetable biryani was inspired by legendary actress and food writer Madhur Jaffrey. It can be impossible to choose a favorite, as there are so many different ways you can make and serve this dish, spanning across India and Pakistan alone, and the ingredients and technique can also vary per region. Some that are common across most of the recipes include chicken or lamb, eggs, kewra water, which closely resembles rose water, chili paste, tomatoes, lemon, and/or fennel.
In this recipe, we’ve removed the meat. Vegetable biryani typically contains roasted vegetables, such as green beans, cauliflower, English peas, carrots, and potatoes, which don’t take too long to cook and hold up well when serving. This is a great way to use up any extra produce hanging out in your refrigerator. Also, feel free to increase any of the spices in the recipe to your liking.
Ingredients
Rice
- 1 c.basmati rice
- 1/4 c.whole milk
- 1/8 tsp.saffron threads
- 4green cardamom pods
- 4whole cloves
- 1(3″) cinnamon stick
- 1bay leaf
- 1 1/2 tsp.kosher salt
- 1/2 tsp.cumin seeds
Vegetables
- 1/4 c.ghee or neutral oil, divided
- 1medium red onion, thinly sliced
- 1 1/2 tsp.kosher salt, divided
- 3green cardamom pods
- 3whole cloves
- 1(3″) cinnamon stick
- 1bay leaf
- 1 1/2 tsp.garam masala
- 1 tsp.ground turmeric
- 1/2 tsp.cumin seeds
- 1/2 tsp.freshly ground black pepper
- 1/8 tsp.cayenne pepper (optional)
- 1medium Yukon gold potato, peeled and cut into 1/2″ pieces
- 1 c.small cauliflower florets
- 1medium carrot, peeled and cut into 1/2″ pieces
- 5cloves garlic, finely chopped
- 2 tsp.finely chopped peeled ginger
- 1/2 c.whole-milk Greek yogurt
- 2 Tbsp.fresh lime juice
- 1 Tbsp.chopped fresh mint
Assembly
- 1/4 c.chopped dried apricots
- 1/4 c.chopped roasted cashews
- 1 Tbsp.chopped fresh mint
Directions
Rice
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- Step 1Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.
- Step 2Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use.
- Step 3Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.
- Step 4Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.
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Vegetables
- Step 1In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.
- Step 2In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
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Assembly
- Step 1In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.
- Step 2Drizzle with saffron milk. Top with cashews, apricots, and mint.
