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Vegetable biryani

Vegetable biryani is an Indian layered rice dish with basmati rice, spiced vegetables, raisins and almonds, serving 6. It takes 45 minutes of active work, comes together the same day, and sits at medium difficulty for €3.00 per person. The key to success is cooking the rice only three quarters of the way before the final steaming.

A vegetable biryani, fragrant basmati rice layered with raisins, almonds and golden onions, a dish made for celebrating.

Vegetable biryani
For
6 people
Work
45 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Vegetable biryani brings together the warmth of cardamom and garam masala with the sweetness of raisins and the crunch of toasted almonds. Layers of basmati rice and tender vegetables, carrots, potatoes, cauliflower and peas, steam together until every grain is fragrant without turning sticky. It takes some planning, but the payoff is a dish that lands on the table looking like a celebration.

This is a generous dish for a dinner with friends or a family meal, perfect once the weather turns cool and right through spring. With no meat in it, it works for a mixed table and pairs well with a simple starter and dessert, leaving room for its spices to take center stage.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 20 min
  2. The same day 2 steps, 40 min
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 1 step, 20 min

The day before, marinate the vegetables in the spiced yogurt so the flavor sinks in. The same morning, brown the onions and cook the vegetables with the peas. Just before guests arrive, cook the rice three quarters of the way and layer everything in the pot, then finish the steaming and serve with fresh cilantro right as you bring it to the table.

The ingredients

6 people

Pantry

  • Basmati rice 500 g
  • Raisins 60 g
  • Sliced almonds 60 g
  • Garam masalaoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • Cardamom podsoften in the pantry 4
  • Clarified butter or oiloften in the pantry 5 tbsp
  • Fine saltoften in the pantry 1 tsp

Fruits and vegetables

  • Carrots 3
  • Potatoes 3
  • Cauliflower 0.5
  • Onions 4
  • Fresh cilantro 0.5 bunch

Frozen foods

  • Frozen peas 200 g

Dairy

  • Plain yogurt 25 cl

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Marinate the roughly cubed vegetables in the yogurt with the spices, salt and turmeric. 20 min

    This marinade flavors the vegetables all the way through.

The same dayDuring the day, whenever you get a moment.

  1. Cook the sliced onions in clarified butter until crisp and golden, set half aside. 25 min

    Take your time, they shouldn't burn.

  2. Cook the marinated vegetables with half the onions for 15 minutes, along with the peas. 15 min

    Add just a splash of water, you want a bit of sauce, not a stew.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the basmati rice three quarters of the way in boiling salted water with the cardamom, then drain. 8 min

    It should still be firm at the center.

  2. Layer the rice and vegetables in a pot, scattering raisins, almonds and golden onions between layers. 10 min

    Finish with a layer of rice.

When it's time to serveThe final touches, right in front of your guests.

  1. Cover with a kitchen towel under the lid and cook 20 minutes over very low heat, then serve with cilantro. 20 min

    The towel traps the steam and keeps the rice tender.

Our tips to get it right

  • Pick potatoes that hold their shape when cooked so they stay intact in the layers instead of breaking apart into the sauce.
  • Brown the onions in two batches if your pan is small, they need to turn crisp rather than soft to add crunch to the layers.
  • No clarified butter on hand? A neutral oil works fine, you'll just lose a bit of richness.

The variations

  • Swap the raisins for chopped dried apricots for a tangier bite.
  • Add cooked chickpeas in place of some of the peas for a heartier dish.
  • For a quicker version, skip the overnight marinade and do everything the same day, marinating the vegetables for just an hour before cooking.

What to serve it with

  • Cool cucumber raita
  • Mango chutney
  • Mint tea or lemonade

Storage

Biryani keeps 2 to 3 days in the fridge in a sealed container. It freezes well, reheat in a pan or oven with a splash of water so the rice doesn't dry out.

Questions about this recipe

Can I use a different rice instead of basmati?

Basmati is the best choice since its grains stay long and separate after steaming. A regular long grain rice can work in a pinch, but it will be less fragrant and a bit stickier.

How do I know the rice is cooked three quarters of the way?

The grain should still feel firm and slightly hard at the center when you taste it. It finishes cooking during the 20 minute steam with the vegetables, without turning mushy.

Can I present the biryani differently than in the pot?

You can serve it straight from the open pot at the table, or carefully turn it out onto a large platter to show off the layers. Scatter fresh cilantro on top right before serving for color.

Does this dish work if some guests avoid tree nuts?

You can simply leave out the sliced almonds without throwing off the balance of the dish, the golden onions will still give it crunch. Keep the raisins and spices, they carry most of the biryani's character.

Can a vegetable biryani be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a vegetable biryani?

Allow 1 h 40 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a vegetable biryani?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a vegetable biryani cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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