Vegetable biryani
A fragrant and colorful vegetable biryani layered with spiced rice, marinated vegetables, saffron cream, and topped with crispy fried onions. A delicious and comforting oven-baked dish perfect for a special meal.
Updated : 02 July, 2025
Easy
About 20 min.
Ingredients
400 grams
Basmati rice
2 tablespoon
Ginger
2 tablespoon
Garlic
2
Green chilli pepper
2 teaspoon
Garam masala
2 teaspoon
Ground cumin
1 teaspoon
Curcuma
1 teaspoon
Red pepper, ground
200 grams
Greek yogurt
2 tablespoon
Lemon juice
50 grams
Cilantro, coriander
20 grams
Mint
300 grams
Sweet potato
200 grams
Beetroot
200 grams
Green beans
200 grams
Green peas
1 teaspoon
Cardamom
2 teaspoon
Cumin
1
Laurel leaf
200 grams
Chickpeas
3 tablespoon
Butter
2 tablespoon
Heavy cream
pinch
Saffron
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by rinsing the rice under cold water until it runs clear, then soak for 25–30 minutes.
Step 2
Prepare a spiced yoghurt marinade by blending ginger, garlic, chillies, dry spices, lemon juice, coriander, and mint. Coat the vegetables in this mixture and allow them to marinate.
Step 3
Cook the soaked rice in boiling salted water with cardamom, cumin, and bay leaf for 6-8 minutes, until al dente. Drain and combine with chickpeas.
Step 4
Preheat the oven to 200C. In a small bowl, mix melted butter with cream and saffron.
Step 5
In a flameproof casserole over medium–low heat, cook the marinated vegetables for 6-8 minutes, then season. Layer the rice over the vegetables and drizzle with the saffron cream. Cover tightly with a lid and bake for 30 minutes.
Step 6
While baking, fry onions in hot oil until golden and crisp, then drain on kitchen paper.
Step 7
To serve, top the biryani with crispy onions, fresh coriander, and mint.