What is veg biryani made of?

Since vegetarian biryani isn't traditional, you can add a wide variety of vegetables based on your preferences and seasonal availability. This biryani recipe uses a mixture of vegetables, including onions, garlic, ginger, carrots, bell peppers, peas, potatoes, green beans, and more. You'll also need a good cooking oil, lots of fresh biryani spices, vegetable stock, and long-grain basmati rice for the best flavor.

What is the most important ingredient in biryani?

There are several key ingredients to add to your biryani, but without the right rice, you won't get the proper texture and flavor. We recommend using long-grained rice, like white basmati rice, for the best results.

How long do you boil rice for biryani?

Although some recipes have you cook the rice separately, we prefer to cook the rice with the cooked vegetables and spices/ This ensures that every bite has a ton of flavor, and you get that wonderful golden brown crust that's so delicious.

Vegetable Biryani

Description

This Vegetable Biryani recipe is one of the most warming and comforting recipes ever! Every bite is full of flavor and so many different textures, making it the ultimate vegetarian side dish. It's easy enough for a busy weeknight, but it's heaven for special occasions or dinner parties. This is pure celebration food — luxurious, decadent, and incredibly delicious.

Ingredients

2 tablespoons avocado oil or butter
1 medium yellow onion, diced
2 cloves garlic, finely chopped
1 teaspoon fresh ginger, grated
2 carrots, thinly sliced
1 red bell pepper, thinly sliced
1 cup cauliflower florets
1 medium russet potato, peeled and cut into 1-inch cubes
1/2 cup frozen peas
1/2 cup green beans, cut into 1-inch pieces
2 teaspoons garam masala
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
4 cups vegetable stock or water
2 cups basmati rice, rinsed and drained

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a Dutch oven or large pot over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 1-2 minutes.
Add carrots, bell pepper, cauliflower, potato, peas, and green beans and cook until slightly softened, about 5-7 minutes.
Stir in all seasonings and tomato paste. Mix well until evenly distributed.
Slowly pour the vegetable stock into the pot and add rice. Stir gently until the rice is evenly distributed in the vegetable mixture.
Bring the pot to a boil over medium-high heat. Reduce heat to low and cover the lid. Cook covered until the rice has absorbed all the liquid, about 15-18 minutes.
Turn off the heat and let it rest for 10 minutes. Serve warm.

Notes

How to store: Store leftover biryani in an airtight container in the fridge for 3-4 days.

How to reheat: You can either microwave leftover biryani or warm it on the stovetop. To microwave, cover the rice with a damp paper towel and microwave in 30-second increments until hot. Or, you can warm it in a large skillet over low heat with the lid on. Add a splash or two of water to make the rice fluff up.

How to freeze: Chill the leftovers in the fridge before placing them in the freezer for up to 2-3 months. Thaw in the fridge before reheating.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Rice
Method: Stovetop
Cuisine: Middle Eastern