Authentic Indian Biryani (Vegetable)
Layers of fragrant rice and spiced veggies come together in this restaurant-style Vegetable Biryani. It’s comforting, colorful, and bursting with bold, vibrant flavors
Equipment
- Heavy-bottomed pot with tight lid or Dutch oven (or lid sealed with dough for authentic dum)
- Large pot for boiling rice
- Strainer
Ingredients
For the Rice:
- 2 cups basmati rice aged preferred, soaked for 30 minutes
- 6 cups water
- 1 bay leaf
- 4 green cardamom pods
- 4 whole cloves
- 1 small cinnamon stick
- 1 teaspoon salt
For the Vegetables:
- 3 tablespoons ghee or neutral oil
- 1 teaspoon cumin seeds
- 1 medium red onion sliced thin
- 1 tablespoon ginger-garlic paste
- 1 medium carrot diced small
- ½ cup green beans chopped
- 1 small potato diced
- ½ cup green peas fresh or frozen
- ½ cup cauliflower florets
- 2 medium tomatoes finely chopped
- ½ cup plain yogurt full-fat
- 2 –3 tablespoons Shan Vegetable Biryani Seasoning Mix to taste
- ¼ cup cilantro chopped
- ¼ cup mint leaves chopped
- Juice of ½ lime or 1 teaspoon vinegar
For the Biryani Layers & Finish:
- ¼ cup fried onions store-bought or homemade (optional)
- 2 tablespoons warm milk + a pinch of saffron strands optional, for color and aroma
- Extra mint and cilantro for layering
- 1 tablespoon ghee to drizzle on top
Instructions
- Prep the Rice Like a Pro: Bring 6 cups of water to boil with bay leaf, cardamom, cloves, cinnamon, and salt. Add soaked rice and cook until 70–80% done (the grains should have a little bite). Drain and set aside.
- Get the Veggies Glowing: Heat ghee or oil in a heavy-bottomed pot. Add cumin seeds and sizzle until aromatic. Toss in the onions and sauté until they’re a luscious deep golden brown (10–12 minutes).
- Spice Things Up: Add the ginger-garlic paste and stir for 1 minute. Then add the carrots, beans, potatoes, and cauliflower, giving them a good sauté for 4–5 minutes.
- Tomato Time: Stir in the tomatoes and cook until they soften beautifully. Add the Shan seasoning mix and cook until everything smells like the best decision you’ve made all week.
- Bring It Together: Slowly stir in the yogurt (don’t rush; we’re avoiding curdling here). Add peas, cilantro, mint, and a squeeze of lime. Simmer until the veggies are tender but still holding their shape. Turn off the heat.
- Layer Up Like a Boss: Remove half the vegetable masala from the pot. Spread half the rice over the veggies left in the pot. Top with mint, cilantro, half the fried onions, and optional saffron milk. Repeat with remaining masala and rice. Top it all off with more herbs, fried onions, saffron milk, and a drizzle of ghee.
- Seal That Flavor (Dum): Cover the pot with a tight lid. For authentic dum, seal the edges with foil or roti dough. Place over low heat for 20–25 minutes. Pro tip: Put a griddle under the pot to avoid scorching.
- The Grand Reveal: Turn off the heat and let it sit for 10 minutes before uncovering. Your patience will be rewarded.
- Fluff and Serve Like a Queen (or King!): Gently mix the layers before serving. Dish it out with raita, kachumber salad, or your favorite spicy pickle.
Notes
For that wow factor, use aged basmati rice to ensure long, fluffy grains.
Feel free to add paneer or soya chunks for an extra protein boost.
Want royalty vibes? A dash of rose water or kevra water with saffron milk will give your biryani the final glow-up.
Don’t stress if your dum isn’t perfect! It’s still going to taste incredible.
Now go put on an apron and make your kitchen smell like success, bestie! You’ve got this.
Feel free to add paneer or soya chunks for an extra protein boost.
Want royalty vibes? A dash of rose water or kevra water with saffron milk will give your biryani the final glow-up.
Don’t stress if your dum isn’t perfect! It’s still going to taste incredible.
Now go put on an apron and make your kitchen smell like success, bestie! You’ve got this.