Vegetable Biryani
A vegetable biryani variation with basmati rice, spiced carrot and peas, and saffron, finished by steaming the layered rice over low heat.
Prep
30m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 350gBasmati Rice (rinsed)
- 700mlWater
- 10gSalt
Vegetable Masala
- 220gOnion (thinly sliced)
- 200gTomato (finely chopped)
- 150gCarrot (cut into cubes)
- 150gGreen Peas
- 10gBiryani Masala
- 2gTurmeric Powder
- 45mlGhee
Saffron
- 200mgSaffron Threads
- 60mlWater (warm)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steep the saffron threads in the warm water until the colour deepens.
- 02
Bring the water to a boil at 100°C (212°F). Add the salt and basmati rice and cook until the rice is almost tender but still firm in the center. Drain and set aside.
- 03
Heat the ghee in a heavy pot over medium heat.
- 04
Add the onion and cook until deep golden.
- 05
Stir in the tomato, turmeric powder, and biryani masala, and cook until the masala thickens.
- 06
Add the carrot and green peas and cook until they begin to soften.
- 07
Spread the par-cooked basmati rice over the vegetable masala in an even layer.
- 08
Drizzle the saffron water over the rice, cover tightly, and cook on very low heat until the rice is fully tender and aromatic.
- 09
Let the biryani rest off the heat for a few minutes, then fluff gently before serving.
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