Vegetable Biryani

4.5

(2)

2 Reviews

Aromatic basmati, ginger, spices, and paneer stud this classic Indian rice dish that is ready in less than an hour.

Chandra Ram

Published on July 15, 2024

Tested by

Renu Dhar

Vegetable Biryani — Photo:
Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Christina Daley / Food Styling by Julian Hensarling

Active Time:

30 mins

Total Time:

55 mins

Servings:

Biryani is one of the iconic Indian rice dishes. While some biryanis take hours to assemble and cook, this vegetable version is weeknight-friendly, and comes together in less than an hour. Start by cooking ginger, garlic, and onions in ghee before adding spices including green cardamom, cumin seeds, and garam masala, which create a flavorful base for the rice. Slowly cooking the biryani without opening the lid until the dish is cooked creates heavenly aromas and flavors of spices that make this quick biryani a hit every time. Serve it with yogurt, such as Raita, for a creamy foil to the spices.

Frequently Asked Questions

What can you substitute for ghee?

Ghee is clarified butter that can be made by heating butter and removing the milk solids, or purchased prepared. If you’d like to use a substitute, use another high-heat fat such as coconut oil or vegetable oil.
What are green cardamom pods?

Green cardamom differs from black cardamom in that it is harvested earlier at a “green” stage while black cardamom is more mature and dried over fire. Green cardamom tends to be more floral while black cardamom is more smoky, though they can be used interchangeably.

Notes from the Food & Wine Test Kitchen

This recipe is very versatile so feel free to add beans and cauliflower instead of zucchini and bell peppers, or use tofu instead of paneer. Or whatever vegetables and protein you have on hand.

Make ahead

Refrigerate leftovers for up to three days. If planning to freeze, omit the zucchini, as it gets soggy when thawed.

Cook Mode (Keep screen awake)

Ingredients

1 1/2 cups uncooked long-grain white basmati rice
4 cups, plus 1 1/2 cups water, divided
1/4 cup ghee
1 medium white or yellow onion, chopped (about 1 1/2 cups)
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
1 tablespoon kosher salt
2 teaspoons black pepper
1 teaspoon cumin seeds
1 teaspoon red chile powder
1 teaspoon garam masala
1/2 teaspoon ground turmeric
6 green cardamom pods, cracked
2 medium carrots, peeled and thinly sliced on an angle (about 1 cup)
1 small zucchini, sliced on an angle (about 1 1/4 cups)
1 small red bell pepper, stemmed and chopped (about 1 cup)
8 ounces firm paneer, cut into 1/2-inch cubes (about 2 cups)
1/2 cup chopped fresh cilantro

Directions

Place rice in a medium bowl, and cover with 4 cups of the water; let soak, uncovered, for 20 minutes.
Meanwhile, heat ghee in a medium Dutch oven over medium. Add onion, and cook, stirring occasionally, until lightly browned, about 7 minutes. Add ginger and garlic; cook, stirring often, until fragrant, about 1 minute. Stir in salt, black pepper, cumin seeds, chile powder, garam masala, turmeric, and cardamom pods; cook, stirring constantly, until spices are fragrant, about 1 minute. Add carrots, zucchini, and bell pepper; stir until coated with spice mixture. Gently stir in paneer.
Drain rice, and stir rice into vegetable mixture in Dutch oven; stir in remaining 1 1/2 cups water. Cover and cook over low, undisturbed, until vegetables are tender and rice is cooked, about 20 minutes. Remove from heat, and let stand, covered, for 5 minutes. Stir in cilantro, and serve.