Vegetable biryani is a fragrant rice dish made by layering basmati rice with seasoned vegetables. This version serves about seven people and can also be topped with boiled eggs if desired.

Ingredients

  • 1 kg basmati rice
  • 3 medium potatoes, peeled and cut into pieces
  • 1 cup peas
  • 1 small cauliflower, separated into florets
  • 2 carrots, sliced
  • About 225 g green beans, cut into small pieces
  • 2 boiled eggs, optional
  • 1 tablespoon ginger-garlic paste
  • 2 lemons
  • 2 medium onions, thinly sliced
  • 1/2 cup yogurt
  • Whole garam masala or biryani spices, to taste
  • Salt, to taste
  • Cooking oil, as needed

Method

  1. Rinse the basmati rice until the water runs mostly clear, then soak it briefly and drain.
  2. Cook or lightly fry the potatoes, peas, cauliflower, carrots and green beans until partly tender. Set them aside.
  3. Heat oil in a large pan and fry the sliced onions until golden. Remove some of the onions and place them on a clean plate lined with kitchen paper.
  4. Add the ginger-garlic paste to the remaining onions. Stir in the yogurt, vegetables, spices and salt. Cook for a few minutes so the flavors combine.
  5. In a separate pot, boil the rice in salted water with whole spices until it is almost cooked, then drain it.
  6. Place half of the rice in a heavy-bottomed pot. Spread the vegetable mixture over it, then cover with the remaining rice.
  7. Add the reserved fried onions, lemon juice and sliced boiled eggs if using.
  8. Cover tightly and cook over very low heat until the rice is fully tender and the flavors have combined.

Gently mix the biryani before serving so the rice grains and vegetables remain intact.