40min 2 ppl
Vegetable Biryani
90 minutes
2 people
Hard
90 min · 12 steps
Hard: over 60 min or 12+ steps
550 kcalper person
Protein 14g
Carbs 90g
Fats 16g
About this dish
A vibrant layered biryani of caramelised vegetables in aromatic masala under saffron-scented basmati — no meat required when the spice blend, fried onions, and fragrant steam combine to create something this celebratory.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Carrotmedium, peeled and cut into 1cm dice0.5
- Potatomedium, peeled and cut into 1cm dice0.5
- Peasfrozen50 g
- Green Beanscut into 2cm pieces50 g
- Onionslarge, finely sliced1
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Coriander and Fresh Mintroughly choppedhandful
Dairy & Eggs
- Ghee or Vegetable Oil2 tbsp
Tins & Jars
- Tinned Chickpeasdrained and rinsed200 g
- Chopped Tomatoestinned150 g
Dried Goods
- Basmati Rice200 g
Spices & Seasonings
- Bay Leaves1
- Green Cardamom Pods2
- Cinnamon Stick0.5
- Cloves2
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saffron Threadsdissolved in 1.5 tbsp warm milkpinch
- Saltto tasteto taste
Utensils
- large heavy oven-proof pot with lid
- large pot for boiling rice
- fine-mesh sieve
- sharp knife
- chopping board
- aluminium foil
- wooden spoon
Method
1
Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
Approx. 30 minutes
2
Peel and dice the carrot and potato into 1cm cubes. Cut the green beans into 2cm pieces. Drain and rinse the chickpeas. Finely slice the onions. Mince the garlic, grate the ginger, and finely slice the green chillies.
Approx. 10 minutes
3
Heat 1.5 tbsp ghee in a large heavy oven-proof pot. Add the cumin seeds, cardamom, cinnamon, cloves, and bay leaves. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the sliced onions and cook for 20 minutes, stirring often, until deeply golden. Remove half and reserve for garnish.
Approx. 20 minutes
5
Add the garlic, ginger, and green chillies to the pot. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
7
Add the tinned tomatoes. Cook for 5 minutes until thickened and reduced, with the oil starting to separate.
Approx. 5 minutes
8
Add the diced carrot, potato, green beans, and chickpeas. Stir well to coat. Cover and cook on medium-low heat for 15 minutes until the vegetables are tender. Stir in the peas and garam masala. Season generously with salt.
Approx. 15 minutes
9
Meanwhile, bring a large pot of salted water to a boil. Cook the drained rice for 6 minutes — it should be about 70% cooked, with a firm bite. Drain immediately.
Approx. 6 minutes
10
Spread the par-cooked rice evenly over the vegetable masala. Drizzle the saffron milk and remaining 0.5 tbsp ghee over the top. Scatter with the reserved fried onions, fresh coriander, and fresh mint.
Approx. 2 minutes
11
Cover the pot tightly with foil, then place the lid on top to seal in the steam. Cook over the lowest possible heat for 20 minutes (dum), then rest off the heat for 5 minutes.
Approx. 25 minutes
12
Uncover and serve gently mixed from the pot, scooping from the bottom to bring up the spiced vegetables with the fragrant rice.
Approx. 2 minutes
