Vegetable Biryani

Vegetable Biryani

  • Servings: 8
  • Total Time:




Vegetable Curry:

2 tbsp ghee

1 onion large, diced

1 green chili pepper, minced

4 cloves garlic, minced

1 tbsp minced fresh gingerroot

1 tsp ground cumin

1 tsp ground turmeric

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp salt and pepper

3 cups small cauliflower florets

1 carrot, diced

1 cup diced potatoes

2 cups diced tomatoes

1 tbsp tomato paste

1/2 cup peas



1 1/2 cups Royal White Basmati Rice

3 tbsp ghee

1 cinnamon stick (2-inch piece)

4 whole cloves

4 cardamom pods

1/2 tsp cumin seeds

1/4 tsp fennel seeds

3 bay leaves



1/3 cup finely chopped fresh cilantro

1/4 cup finely chopped fresh mint

3/4 cup plain yogurt

1/2 cup coconut milk

2 tbsp ghee

1/2 tsp saffron threads

1/2 cup crispy shallots (optional)

1/3 cup almonds, toasted

1/4 cup raisins




  1. Vegetable Curry: Heat ghee in skillet set over medium heat; cook onion, green chili, garlic and ginger for 5 to 8 minute or until tender. Stir in cumin, turmeric, garam masala, coriander, salt and pepper. Cook cauliflower, carrot and potatoes for 5 to 8 minutes or until well coated. Stir in tomatoes, 1/2 cup water and tomato paste. Cover and cook for 10 to 15 minutes or until vegetables are tender; stir in peas.


  1. Rice: Heat ghee in saucepan set over medium-high heat; cook cinnamon stick, cloves, cardamom, cumin seeds, fennel seeds and bay leaves for 2 to 3 minutes or until fragrant. Stir in rice; stir-fry for 2 to 3 minutes or until translucent. Add 3 cups water; bring to boil. Reduce heat to low; cook for 15 to 18 minutes or until most of the water is absorbed.


  1. Assembly: Preheat oven to 325° Toss together cilantro and mint; reserve 4 tsp for garnish. Stir together yogurt, milk, ghee and saffron until blended. Let stand for 5 minutes before using.


  1. Grease Dutch oven; layer one-quarter of the rice mixture, one-quarter of the yogurt mixture, one-quarter of the remaining herb mixture and one-third of the vegetable curry in pan. Repeat layers twice. Layer remaining rice, yogurt and herb mixture over top.


  1. Cover and bake for 20 to 25 minutes or until heated through. Garnish with fried shallots (if using), almonds, raisins and remaining herb mixture.