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Westbengal · Lunch

Vegetable Biryani

Traditional Recipe 34: Vegetable Biryani recipe

🧺 Ingredients

• Basmati rice: 250g, soaked
• Potato: 200g, cubed
• Peas (frozen): 150g
• Cauliflower: 150g, small florets
• Carrot: 100g, cubed
• Ghee: 25ml
• Mustard oil: 10ml
• Onion: 200g, sliced thin
• Ginger paste: 1 tbsp (15g)
• Green chillies: 3, slit
• Turmeric powder: 0.75 tsp (2g)
• Yogurt: 100ml
• Bay leaves: 3
• Green cardamom: 4
• Black cardamom: 1
• Cinnamon: 1 inch (2.5cm)
• Cumin powder: 1 tsp (3g)
• Salt: to taste
• Water: 500ml

👩‍🍳 How to make Vegetable Biryani

1. Heat ghee + mustard oil in a heavy pan over medium-high heat (170°C).
2. Fry onion slices for 5 minutes until golden and crispy. Remove and drain. Reserve for layering.
3. In the same ghee, add ginger paste and green chillies. Cook for 1 minute.
4. Add all vegetable pieces (potato, peas, cauliflower, carrot). Stir-fry for 3 minutes.
5. Add cumin and turmeric powder. Stir for 1 minute.
6. Lower heat to medium-low (100°C). Add yogurt slowly, stirring well.
7. Add bay leaves, green cardamom, black cardamom, and cinnamon. Cook for 2 minutes.
8. Add salt.
9. In a separate pot, heat remaining ghee over medium-high heat (170°C).
10. Add drained rice, stir-fry for 2 minutes.
11. Add water, bring to boil.
12. Reduce to low (80°C), cover, and cook for 12 minutes until water is absorbed.
13. In a heavy-bottomed pot, layer half the rice. Top with all the vegetable curry. Layer remaining rice.
14. Sprinkle reserved fried onions on top.
15. Cover with foil, then place lid.
16. Cook on high heat (160°C) for 2 minutes until steam forms. Reduce to low (80°C) for 3 minutes.
17. Turn off heat, let rest for 5 minutes.
18. Fluff gently with fork. Serve hot.

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