Description
This Easy Vegetable Biryani is a flavorful, aromatic Indian-inspired one-pot dish featuring basmati rice simmered with a medley of fresh vegetables and fragrant spices. Perfectly balanced with a blend of garam masala, turmeric, and cumin, this vegetarian recipe offers a wholesome, hearty meal that can be made on the stovetop, ideal for a comforting weeknight dinner or meal prep.
Ingredients
Units
Scale
Olive Oil and Aromatics
- 3 tablespoons olive oil or ghee if available
- 1 yellow onion, cut into 1/2-inch dice
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 roma tomato, finely minced
- 1/2 cup water
Vegetables
- 1/2 cup peas
- 1 carrot, sliced into thin coins
- 2 russet potatoes, peeled and chopped
- 1 green bell pepper, sliced
- 2 stalks celery, thinly sliced
- 1 cup cauliflower florets
Spices and Seasonings
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
Liquids and Rice
- 4 cups vegetable broth
- 2 cups basmati rice, rinsed and drained
Instructions
- Sauté Aromatics: Add olive oil to a large Dutch oven over medium-high heat. Once hot, add the chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally to prevent sticking.
- Cook Tomato Mixture: Stir in minced garlic, ginger, and tomatoes along with 1/2 cup water. Bring to a simmer and cook until the water evaporates and the mixture thickens, about 10 minutes.
- Add Vegetables: Incorporate the peas, sliced carrots, chopped potatoes, sliced bell pepper, celery, and cauliflower into the pot. Stir well to combine all vegetables with the aromatic mixture.
- Season the Vegetables: Add salt, cayenne pepper, black pepper, garam masala, coriander, turmeric, cumin, and cinnamon. Stir thoroughly to evenly distribute the spices throughout the vegetables.
- Cook Rice: Pour in the vegetable broth and bring the mixture to a boil. Rinse the basmati rice under cold water until the water runs clear, then add the rice to the boiling mixture. Stir once, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the broth is fully absorbed.
- Rest and Serve: Turn off the heat, keep the lid on, and let the biryani sit covered for 5 minutes to steam. Fluff the rice gently with a fork and serve hot, optionally garnished with fresh herbs such as cilantro or a squeeze of lemon for extra flavor.
Notes
- You can customize the vegetables depending on what you have—green beans, snap peas, or zucchini are great substitutes.
- Garnish with freshly chopped cilantro or a squeeze of fresh lemon juice to brighten the dish before serving.
- Using ghee instead of olive oil enhances the authentic flavor of traditional biryani.
- This biryani can be prepared ahead of time and stored in the refrigerator for up to 2 days without losing flavor or texture.
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
