Learn how to make this Vegetable Biryani Recipe with my step-by-step tutorial. Loaded with flavor, tons of colorful vegetables and naturally Gluten Free! Made in partnership with Pacific Foods.
Are you a fan of Indian Food? If you read here, then you know that I AM. A HUGE ONE.
Recently, I’ve become a bit obsessed with Biryani and decided to tackle making an excellent but not super difficult version at home.
What Is Vegetable Biryani?
At the most basic level, Biryani is a heavily spiced rice dish layered with vegetables, fried onions, herbs and some kind of sauce. But, there are so many variations, regional versions and family recipes out there, that, I think it’s fair to say – there might not be a “right” way to make it.
That is, unless you learned from your Mom or Grandmom, than her way is clearly “the right way” ;).
For this recipe, I partnered with Pacific Foods and used their Organic Low Sodium Vegetable Broth to enhance the flavor of the rice and the cooked vegetables. I also cooked the rice separately and used a layering technique to make the final dish.
There are styles of Biryani where the rice is cooked with the vegetables or par-cooked and then added back to the veggies with broth. For me, I don’t like how the vegetables can get overcooked so I prefer to cook separately and then layer.
What Vegetables To Use for Vegetable Biryani Recipe?
After taking notes at my favorite Indian restaurants, reading a lot of recipes and testing some combinations, I’ve settled on carrots, peas, green beans, red bell pepper and cauliflower for their color, texture and taste.
It’s important to make sure that all of the vegetables are cut into small bites so that they cook evenly and quickly.
I tried to make this recipe accessible for you and not super crazy to make. I’ll break it down Step-By-Step in the recipe card but leave a comment with any specific questions if I haven’t already answered them!
I also intentionally made it MILD so that my kids would love it. Feel free to up the spices a bit and add in some dried chilies if you like spicy food OR just serve some hot sauce or chili oil on the side (like I did).
Now, let’s get to the recipe!! Can’t wait to hear how you like it!
Did you make this recipe? Please give it a star rating below!
Learn how to make this Vegetable Biryani Recipe with my step-by-step tutorial. Loaded with flavor, tons of colorful vegetables and naturally Gluten Free!
- 2 cups basmasti rice uncooked and rinsed well until water is clear
- 2 cups Pacific Foods Organic Low Sodium Vegetable Broth
- 2 cups filtered water
- pinch Saffron threads
- 1 T boiling water
- 1 large yellow onion peeled, quartered and thinly sliced
- 1 T Ghee
- 1 T avocado oil or other mild oil
- 2 T Ghee
- 2 T avocado oil or other mild oil
- 1 cinnamon stick
- 6 green cardamom pods cracked
- 1 teaspoon kosher salt
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1 T garlic paste (or very finely chopped)
- 1 T ginger paste (or very finely chopped)
- 2 medium carrots peeled, ends trimmed and diced
- 1 cup cauliflower florets cut into bite sized pieces
- 2/3 cup green beans ends trimmed and cut into 1/2" pieces
- 1/3 cup red bell pepper seeded, cored and diced (approx 1/2 medium pepper)
- 1/2 cup frozen peas
- 1/2 cup Pacific Foods Organic Low Sodium Vegetable Broth
- 1 T lemon juice
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- 1/4 cup cashews
- 1/2 cup plain yogurt
Rinse rice until water runs clear. Cover rice with water and soak for 20 minutes.
Strain and place in a pot along with broth and water. Bring to a boil.
Once boiling, cover and immediately reduce heat to a simmer. Cook for 15 minutes or until water is absorbed.
While rice is cooking, combine saffron threads with 1 T of boiling water. Set aside.
Allow cooked rice to sit undisturbed for 5 minutes. Fluff with a fork and immediatey mix with saffron water (strained). Set aside.
*This can be made in advance*
*This can also be made in the Instant Pot to save time*
Heat 1 T Ghee and 1 T avocado oil in a cast iron or other frying pan over medium heat. Once hot, add in sliced onions.
Cook for 15 minutes, stirring frequently, until golden brown. Remove and set aside.
Add 2 T Ghee and 2 T avocado oil to the same pan used for the onions (medium heat).
Once hot, add spices. Saute for 30 to 45 seconds or until fragrant, stirring frequently.
Add in garlic and ginger paste and continue cooking for an additional 30 to 45 seconds.
Next, add carrots, cauliflower, green beans, red bell pepper and frozen peas along with 1/2 cup of Pacific Foods Organic Low Sodium Vegetable Broth. Cover and cook for 8 to 10 minutes until vegetables are tender (but not mushy).
Turn off heat and stir in lemon juice.
Use a deep casserole dish or enamel coated cast iron pot for layering.
Begin with 1/3 of the cooked rice mixture on the bottom.
Top with 1/2 of the cooked spice and vegetable mixture and then 1/3 of the fried onions.
Add 1/2 of the mint and cilantro leaves.
REPEAT with 1/3 of the rice, remaining spice and veg mixture, 1/3 of the fried onions and remaining min and cilantro leaves.
Top with remaining rice and fried onions.
Add cashews and serve with yogurt (and more chopped cilantro if desired).
You can make the entire casserole in advance. If so, leave off the yogurt and cashews.
Refrigerate (up to 48 hours) until ready to reheat.
Preheat oven to 325F.
Add cashews to casserole and place covered on center rack. Bake for 30 minutes or until warmed through.
Serve with yogurt and ENJOY!
DISCLOSURE: This post is part of a series of posts sponsored by Pacific Foods. Pacific Foods has compensated me for my time to develop this recipe as their 2018 Brand Ambassador for Broths. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.