This version of vegetable biryani was inspired by legendary actress and food writer Madhur Jaffrey. It can be impossible to choose a favorite, as there are so many different ways you can make and serve this dish, spanning across India and Pakistan alone, and the ingredients and technique can also vary per region. Some that are common across most of the recipes include chicken or lamb, eggs, kewra water, which closely resembles rose water, chili paste, tomatoes, lemon, and/or fennel.
In this recipe, we’ve removed the meat. Vegetable biryani typically contains roasted vegetables, such as green beans, cauliflower, English peas, carrots, and potatoes, which don’t take too long to cook and hold up well when serving. This is a great way to use up any extra produce hanging out in your refrigerator. Also, feel free to increase any of the spices in the recipe to your liking.
How to make vegetable biryani?
Usually the vegetables are cooked separately while the rice is soaked and par-cooked. The yogurt-coated spiced vegetables are then layered between the rice and steamed all together. A saffron liquid is poured over, then the dish is topped with caramelized red onions. Spices such as cinnamon sticks, bay leaves, and cloves will complement the dish too, which we’ve included in the recipe—but you can choose your own adventure and use up what you have on hand.
How to serve it?
Biryani can be served in the pot or on a platter topped with cashews, golden raisins, or apricots, and fresh herbs like mint. Raita can also be served alongside. It’s a beautiful, aromatic centerpiece for family meals or dinner parties.
How to store it?
This biryani can be made ahead and stored in an airtight container in the refrigerator for up to 5 days for best results. Reheat the rice in the microwave or in a nonstick skillet, covered, over low heat.
Did you make this recipe? Let us know how it went in the comments!
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December 20, 2022 at 11:49PM
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Best Vegetable Biryani Recipe - How To Make Vegetable Biryani - Delish
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