One-Pot Vegetable Biryani
This one pot vegetable biryani is a fragrant, flavorful Indian rice dish made with basmati rice, mixed vegetables, and aromatic spices. Cooked entirely in a single pot and topped with saffron milk, crispy fried onions, and fresh cilantro, it’s perfect for pairing with cucumber raita for a complete meal.
Ingredients
- 2 tablespoonsghee (or neutral oil)
- 1 largeonion (thinly sliced)
- 1 teaspoonginger-garlic paste
- 1green chilies (slit)
- 2green cardamom pods
- 1bay leaf
- 1cinnamon stick
- 2cloves
- ½ teaspoonground turmeric
- 1 teaspoonground coriander
- 2 teaspoonsgaram masala
- 1 teaspoonkashmiri chili powder
- 1 cupmixed vegetables (carrots, beans, peas, cauliflower, chopped into small, even cubes)
- ½ cupplain yogurt (whisked)
- 1 ½ cupsbasmati rice (rinsed and soaked for 20 minutes)
- 2 cupswater (reduce slightly if using unsoaked rice)
- ¼ teaspoonsaffron strands
- 2 tablespoonsmilk (warm, to soak the saffron)
- salt (to taste)
- fresh cilantro leaves (for garnish)
- crispy fried onions (for garnish (store-bought or homemade))
Directions
- 1
Heat ghee in a large handi or heavy-bottomed pot over medium heat.
- 2
Add sliced onions and sauté for 8-10 minutes until golden brown, reserving a handful for garnish. Stir in ginger-garlic paste and green chilies, cooking for 2 minutes until aromatic.
- 3
Add cardamom, bay leaf, cinnamon, and cloves, frying for 30 seconds. Stir in turmeric, coriander, garam masala, and Kashmiri chili powder, and mix well.
- 4
Add the mixed vegetables and cook for 3-4 minutes. Lower heat, add whisked yogurt, and stir continuously until combined and creamy (about 1 minute).
- 5
Gently stir in the soaked rice to coat it with the spices. Pour in water, season with salt, and bring to a boil.
- 6
Reduce heat to low, cover tightly, and cook for 12-15 minutes until rice is tender and water is absorbed.
- 7
Drizzle saffron milk over the top and mix gently. Garnish with fried onions and cilantro. Serve hot with cucumber raita or your favorite side dish.