Vegetable Biryani (Spicy Vegetable Rice Dish)

India and Pakistan

Biryani can be an elaborate, ambitious affair packed with layer upon layer of spiced meat and vegetables, all steamed together with ghee or olive oil.

Ingredients

3 tablespoons ghee or olive oil
1 onion, diced into ½-inch pieces
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 Roma tomato, finely minced
½ cup water
1 cup cauliflower florets
½ cup peas
2 celery stalks, thinly sliced
2 potatoes, peeled and chopped
1 carrot, sliced into thin circles
1 green bell pepper, sliced
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
2 teaspoons salt
½ teaspoon black pepper
4 cups vegetable stock
2 cups basmati rice, rinsed in cold water and drained

Step 1

Add ghee or olive oil to a large pot over medium-high heat.

Step 2

Add the onion, and cook about 3 to 4 minutes until translucent.

Step 3

Stir in garlic, ginger, tomatoes, and water.

Step 4

Bring to a simmer, and cook until the water has evaporated (about 10 minutes).

Step 5

Add in the cauliflower, peas, celery, potatoes, carrot, and green pepper, and stir.

Step 6

Add the garam masala, coriander, cumin, cinnamon, turmeric, cayenne pepper, salt, and pepper. Stir well to incorporate.

Step 7

Add in the vegetable stock, and bring to a boil.

Step 8

Add the rinsed basmati rice, and reduce to low heat. Cover and cook for 18 to 20 minutes.

Step 9

Turn off the heat, and allow to sit covered for 5 minutes before opening and serving.

Variations:

Chicken Biryani: This variation is made with chicken pieces instead of the cauliflower, celery, potatoes, and carrot. You replace the vegetable stock with halal chicken stock.

Lamb Biryani: This variation uses lamb chunks instead of the cauliflower, celery, potatoes, and carrot. You replace the vegetable stock with halal beef or halal chicken stock.