Vegetable Biryani (Weekend Project)

Showstopper layered rice dish with ~15g protein per serving. Perfect for gatherings!

🥘 14 ingredients📝 5 steps⏱️ Est. 15 min

🥘 Ingredients

  • 2 cups Basmati rice, soaked
  • 2 cups Mixed vegetables (carrots, peas, beans, cauliflower)
  • 1 cup Paneer cubes (or tofu for vegan)
  • 2 Onions, thinly sliced
  • 2 Tomatoes, chopped
  • 1/2 cup Yogurt (use plant-based for vegan)
  • 2 tbsp Biryani masala
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 4, 2, 1 Cloves, cardamom pods, bay leaf
  • to taste Salt
  • 3 tbsp Oil or ghee
  • handful each Fresh mint and cilantro for garnish
  • pinch Saffron strands soaked in milk (optional)

📝 Instructions

  1. Boil soaked rice with whole spices (cloves, cardamom, bay leaf) until 70% cooked. Drain and set aside.
  2. In a pan, fry onions until crispy (set half aside for garnish). Add vegetables, paneer, tomatoes, yogurt, biryani masala, turmeric, and salt. Cook for 10-15 minutes until veggies soften.
  3. In a large pot, layer half the rice, then veggie mixture, then remaining rice. Drizzle saffron milk and fried onions on top.
  4. Cover and cook on low heat for 20-25 minutes (dum style) to let flavors meld.
  5. Garnish with mint/cilantro and serve with raita.