Ingredients
1 c. basmati rice
1/4 c. whole milk
1/8 tsp. saffron threads
4 green cardamom pods
4 whole cloves
1 (3") cinnamon stick
1 bay leaf
1 1/2 tsp. kosher salt
1/2 tsp. cumin seeds
1/4 c. ghee or neutral oil, divided
1 medium red onion, thinly sliced
1 1/2 tsp. kosher salt, divided
3 green cardamom pods
3 whole cloves
1 (3") cinnamon stick
1 bay leaf
1 1/2 tsp. garam masala
1 tsp. ground turmeric
1/2 tsp. cumin seeds
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper (optional)
1 medium Yukon gold potato, peeled and cut into 1/2" pieces
1 c. small cauliflower florets
1 medium carrot, peeled and cut into 1/2" pieces
5 cloves garlic, finely chopped
2 tsp. finely chopped peeled ginger
1/2 c. whole-milk Greek yogurt
2 tbsp. fresh lime juice
1 tbsp. chopped fresh mint
1/4 c. chopped dried apricots
1/4 c. chopped roasted cashews
1 tbsp. chopped fresh mint
Preparation
Step 1Rinse rice, then transfer to a medium bowl. Cover with water and soak 30 minutes.Step 2Meanwhile, in a medium pot over medium heat, heat milk until warmed through. Remove from heat and stir in saffron. Let steep until ready to use. Step 3Drain rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water. Bring to boil, then cover and cook over low heat until liquid is evaporated and rice is tender, 10 to 12 minutes.Step 4Remove pot from heat. Discard cardamom, cloves, cinnamon, and bay leaf. Fluff rice with a fork; set aside until ready to use.
Step 1In a large heavy pot over medium heat, melt 2 tablespoons ghee. Add onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until caramelized and browned, 12 to 15 minutes. Transfer onions to a small bowl or plate.Step 2In same pot over medium-low heat, melt remaining 2 tablespoons ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne, if using. Cook, stirring constantly, until fragrant, about 30 seconds. Add potato and cauliflower and cook, stirring frequently and making sure spices don’t burn, until tender, 8 to 10 minutes. Add carrots, garlic, and ginger and cook, stirring frequently, until tender and fragrant, about 5 minutes. Add yogurt, lime juice, and mint and stir to combine; season with remaining 1 teaspoon salt. Cook, stirring occasionally, until some of the liquid is evaporated, 1 to 2 minutes more. Discard cardamom, cloves, cinnamon, and bay leaf.
Step 1In a large serving dish or platter, layer bottom with half of rice. Top with half of potato mixture and half of caramelized onions. Repeat with remaining rice, potato mixture, and caramelized onions.Step 2Drizzle with saffron milk. Top with cashews, apricots, and mint.
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!
