Vegetable Biryani

Name: Vegetable Biryani
Total time: 1 h 8 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g Basmati rice; 1,000 ml Water; 0.25 tsp Saffron strands; 4 tbsp Whole milk; 2 piece Yellow onion; 4 clove Garlic clove; 25 g Fresh ginger; 1 piece Green chilli; 200 g ripe tomatoes; 300 g waxy potatoes; 2 piece Carrots; 250 g Cauliflower; 3 tbsp Vegetable oil; 1 tsp Cumin seeds; 2 tsp Ground coriander; 1 tsp Ground cumin; 1 tsp Turmeric; 0.5 tsp Chilli powder; 1 tsp Garam masala; 150 g plain yoghurt; 1.5 tsp Salt; 60 ml Water; 150 g Frozen peas; 1 tbsp Lemon juice; 2,000 ml Water; 4 piece Whole cloves; 4 piece Green cardamom pods; 2 piece Bay leaves; 1 piece Cinnamon stick; 1 tsp Salt

1 hr 8 min · 47 min active · makes 2 pieces · ~5.15 l · Easy · Indian

A fragrant Indian rice dish of saffron basmati layered over spiced potato, cauliflower, carrot and peas, sealed and steamed in the dum style and topped with herbs and crispy onions. Serves 4.

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Vegetable Biryani

A fragrant Indian rice dish of saffron basmati layered over spiced potato, cauliflower, carrot and peas, sealed and steamed in the dum style and topped with herbs and crispy onions. Serves 4.

See more →

TOTAL TIME

1 hr 8 min

ACTIVE TIME

47 min

QUANTITY

2 pieces · ~5.15 l

DIFFICULTY

Easy

CUISINE

Indian

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/31

Tools0/17

Ingredients

0/31 gathered · 4 servings

300g

3,060ml

0.25tsp

4tbsp

2piece

4clove

25g

1piece

200g

300g

2piece

250g

3tbsp

1tsp

2tsp

1tsp

0.5tsp

1.5tsp

150g

2.5tsp

150g

1tbsp

4piece

2piece

1piece

2tbsp

15g

40g

#	Quantity	Notes	State
1	300g	—	—
2	3,060ml	—	—
3	0.25tsp	—	—
4	4tbsp	—	—
5	2piece	—	—
6	4clove	—	—
7	25g	—	—
8	1piece	—	—
9	200g	—	—
10	300g	—	—
11	2piece	—	—
12	250g	—	—
13	3tbsp	—	—
14	1tsp	—	—
15	2tsp	—	—
16	1tsp	—	—
17	1tsp	—	—
18	0.5tsp	—	—
19	1.5tsp	—	—
20	150g	—	—
21	2.5tsp	—	—
22	150g	—	—
23	1tbsp	—	—
24	4piece	—	—
25	4piece	—	—
26	2piece	—	—
27	1piece	—	—
28	2tbsp	—	—
29	15g	—	—
30	15g	—	—
31	40g	—	—

Tools

21 items

Serveware

1 item

Procedure

83 steps

1 of 83

Put the rice in the large bowl.

Basmati rice · 300 g

⏱ 5s

ResultBasmati rice

2 of 83

Cover with 1 litre of cold water.

Water · 1,000 ml

⏱ 10s

ResultRice in water

3 of 83

Soak for at least 30 minutes.

⏱ 30 min

ResultSoaked basmati

4 of 83

Crumble the saffron into the small bowl.

Saffron strands · 0.25 tsp

⏱ 5s

ResultSaffron strands

5 of 83

Add 4 tablespoons of warm milk and set aside to infuse.

Whole milk · 4 tbsp

⏱ 5s

ResultSaffron milkused in step 71

6 of 83

Lay the onions on the chopping board.

Yellow onion · 2 piece

⏱ 5s

ResultYellow onion

7 of 83

Cut them in half through the root and peel off the skins.

Yellow onion · step 6

⏱ 1 min

ResultPeeled onion halves

8 of 83

Slice them thinly.

Peeled onion halves · step 7

⏱ 3 min

ResultSliced onions

9 of 83

Put the onion in the medium bowl.

Sliced onions · step 8

⏱ 5s

ResultSliced onionsused in step 38

10 of 83

Lay the garlic cloves on the chopping board.

Garlic clove · 4 clove

⏱ 5s

ResultGarlic clove

11 of 83

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 10

⏱ 30s

ResultPeeled garlic cloves

12 of 83

Chop the garlic very finely.

Peeled garlic cloves · step 11

⏱ 45s

ResultMinced garlic

13 of 83

Put the garlic in the small bowl.

Minced garlic · step 12

⏱ 5s

ResultMinced garlic

14 of 83

Lay the ginger on the board.

Fresh ginger · 25 g

⏱ 5s

ResultFresh ginger

15 of 83

Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.

Fresh ginger · step 14

⏱ 30s

ResultPeeled fresh ginger

16 of 83

Chop it finely.

Peeled fresh ginger · step 15

⏱ 40s

ResultFinely chopped ginger

17 of 83

Add it to the garlic.

Finely chopped ginger · step 16

⏱ 5s

ResultGarlic and ginger

18 of 83

Lay the chilli on the board.

Green chilli · 1 piece

⏱ 5s

ResultGreen chilli

19 of 83

Chop it finely.

Green chilli · step 18

⏱ 20s

ResultFinely chopped green chilli

20 of 83

Add it to the bowl.

Finely chopped green chilli · step 19

⏱ 5s

ResultBiryani aromaticsused in step 40

21 of 83

Lay the 2 tomatoes on the board.

Ripe tomatoes · 200 g

⏱ 5s

ResultRipe tomatoes

22 of 83

Roughly chop the ripe tomatoes

Ripe tomatoes · step 21

⏱ 40s

ResultRoughly chopped tomatoes

23 of 83

Put them in a third small bowl.

Roughly chopped tomatoes · step 22

⏱ 5s

ResultRoughly chopped tomatoesused in step 46

24 of 83

Lay the 2 potatoes on the board.

Waxy potatoes · 300 g

⏱ 5s

ResultWaxy potatoes

25 of 83

Peel the waxy potatoes

Waxy potatoes · step 24

⏱ 1 min

ResultPeeled potatoes

26 of 83

Cut into 2 cm dice.

Peeled potatoes · step 25

⏱ 1 min

ResultDiced Potatoes

27 of 83

Put them in a second medium bowl.

Diced Potatoes · step 26

⏱ 5s

ResultDiced Potatoes

28 of 83

Lay the carrots on the board.

Carrots · 2 piece

⏱ 5s

ResultCarrots

29 of 83

Peel the carrots on the chopping board

Carrots · step 28

⏱ 40s

ResultPeeled carrots

30 of 83

Cut into 1.5 cm dice.

Peeled carrots · step 29

⏱ 1 min

ResultDiced Carrots

31 of 83

Add them to the potato.

Diced Carrots · step 30

⏱ 5s

ResultPotato and carrot

32 of 83

Lay the cauliflower on the board.

Cauliflower · 250 g

⏱ 5s

ResultCauliflower

33 of 83

Cut it into small florets.

Cauliflower · step 32

⏱ 1 min

ResultCauliflower florets

34 of 83

Add them to the bowl.

Cauliflower florets · step 33

⏱ 5s

ResultBiryani vegetablesused in step 47

35 of 83

Pour the oil into the large flameproof casserole.

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

36 of 83

Heat over a medium heat.

⏱ 1 min

ResultHot oil

37 of 83

Add the cumin seeds and let them sizzle for 30 seconds.

Cumin seeds · 1 tsp

⏱ 30s

ResultSizzling cumin

38 of 83

Add the onions.

Sliced onions · step 9

⏱ 10s

ResultCumin and onion

39 of 83

Cook for about 10 minutes, stirring, until golden.

⏱ 10 min

ResultGolden onion

40 of 83

Add the garlic, ginger and chilli and stir for a minute.

Biryani aromatics · step 20

⏱ 1 min

ResultOnion and aromatics

41 of 83

Add the ground coriander.

Ground coriander · 2 tsp

⏱ 5s

ResultBase with coriander

42 of 83

Add the ground cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultBase with cumin

43 of 83

Add the turmeric.

Turmeric · 1 tsp

⏱ 5s

ResultBase with turmeric

44 of 83

Add the chilli powder.

Chilli powder · 0.5 tsp

⏱ 5s

ResultBase with chilli

45 of 83

Add 1 teaspoon of garam masala and stir for 30 seconds.

Garam masala · 1 tsp

⏱ 30s

ResultSpiced base

46 of 83

Add the tomatoes.

Roughly chopped tomatoes · step 23

⏱ 5s

ResultSpiced tomato base

47 of 83

Add the vegetables and stir to coat.

Biryani vegetables · step 34

⏱ 20s

ResultVegetables in spices

48 of 83

Stir in the yoghurt.

Plain yoghurt · 150 g

⏱ 10s

ResultVegetables and yoghurt

49 of 83

Add 1½ teaspoons of salt.

Salt · 1.5 tsp

⏱ 5s

ResultSalted curry

50 of 83

Add 60 ml of water.

Water · 60 ml

⏱ 5s

ResultVegetable curry base

51 of 83

Cover with the lid.

⏱ 5s

52 of 83

Simmer for 10 minutes, until the potatoes are almost tender.

⏱ 10 min

ResultPart-cooked vegetables

53 of 83

Lift the lid and stir in the peas.

Frozen peas · 150 g

⏱ 10s

ResultVegetables and peas

54 of 83

Add the lemon juice and take off the heat.

Lemon juice · 1 tbsp

⏱ 5s

ResultBiryani vegetable layer

55 of 83

Meanwhile, fill the stockpot with 2 litres of water.

Water · 2,000 ml

⏱ 20s

ResultWater

56 of 83

Add the cloves.

Whole cloves · 4 piece

⏱ 5s

ResultWater with cloves

57 of 83

Add the cardamom pods.

Green cardamom pods · 4 piece

⏱ 5s

ResultWater with cardamom

58 of 83

Add the bay leaves.

Bay leaves · 2 piece

⏱ 5s

ResultWater with bay

59 of 83

Add the cinnamon stick.

Cinnamon stick · 1 piece

⏱ 5s

ResultSpiced water

60 of 83

Add 1 teaspoon of salt.

Salt · 1 tsp

⏱ 5s

ResultSalted spiced water

61 of 83

Bring to a rolling boil.

⏱ 12 min

ResultBoiling spiced water

62 of 83

Drain the soaked rice in the sieve.

⏱ 15s

ResultRice soaking waterused in step 64

63 of 83

Pour the rice soaking water away.

⏱ 5s

64 of 83

Add the rice to the boiling water.

Rice soaking water · step 62

⏱ 10s

ResultRice in spiced water

65 of 83

Boil for 5 minutes, until the grains are just soft outside but still firm in the middle.

⏱ 5 min

ResultPar-boiled rice

66 of 83

Drain in the colander.

Par-boiled rice · step 65

⏱ 20s

ResultRice cooking waterused in step 68

67 of 83

Pour the rice water away.

Rice cooking water · step 66

⏱ 5s

68 of 83

Pick out the bay leaves and cinnamon stick onto a small plate.

Rice cooking water · step 66

⏱ 30s

ResultRice cooking waterused in step 70

69 of 83

Throw them away; the cloves and cardamom stay in, but are not eaten.

⏱ 5s

70 of 83

Spread the rice over the vegetables in an even layer.

Rice cooking water · step 68

⏱ 40s

ResultRice over vegetables

71 of 83

Drizzle the saffron milk over in streaks.

Saffron milk · step 5

⏱ 10s

ResultRice with saffron

72 of 83

Dot the ghee over the top in small pieces; it melts as the biryani steams.

Ghee · 2 tbsp

⏱ 10s

ResultRice with ghee

73 of 83

Sprinkle over the rest of the garam masala.

Garam masala · 0.5 tsp

⏱ 5s

ResultLayered biryani

74 of 83

Lay the mint leaves on the board.

Fresh mint leaves · 15 g

⏱ 5s

ResultFresh mint leaves

75 of 83

Chop the leaves roughly.

Fresh mint leaves · step 74

⏱ 40s

ResultRoughly chopped mint

76 of 83

Put them in the small bowl.

Roughly chopped mint · step 75

⏱ 5s

ResultRoughly chopped mint

77 of 83

Lay the coriander on the board.

Coriander leaves · 15 g

⏱ 5s

ResultCoriander leaves

78 of 83

Chop the leaves roughly.

Coriander leaves · step 77

⏱ 40s

ResultRoughly chopped coriander

79 of 83

Add it to the mint.

Roughly chopped coriander · step 78

⏱ 5s

ResultMint and coriander

80 of 83

Scatter half the herbs over; keep the other half for serving.

Mint and coriander · step 79

⏱ 10s

ResultBiryani ready to steamused in step 85

81 of 83

Cover tightly with foil, then the lid.

⏱ 20s

82 of 83

Cook on the lowest heat for 20 minutes, until the rice is fully tender.

⏱ 20 min

ResultSteamed biryani

83 of 83

Take off the heat and leave covered for at least 5 minutes.

⏱ 5 min

ResultRested biryani

Total Time1 hr 8 min

#	Product	Action
1	300 g	Put the rice in the large bowl.⏱ 5sResultBasmati rice
2	1,000 ml	Cover with 1 litre of cold water.⏱ 10sResultRice in water
3	—	Soak for at least 30 minutes.⏱ 30 minResultSoaked basmati
4	0.25 tsp	Crumble the saffron into the small bowl.⏱ 5sResultSaffron strands
5	4 tbsp	Add 4 tablespoons of warm milk and set aside to infuse.⏱ 5sResultSaffron milkused in step 71
6	2 piece	Lay the onions on the chopping board.⏱ 5sResultYellow onion
7	Yellow onionstep 6	Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves
8	Peeled onion halvesstep 7	Slice them thinly.⏱ 3 minResultSliced onions
9	Sliced onionsstep 8	Put the onion in the medium bowl.⏱ 5sResultSliced onionsused in step 38
10	4 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
11	Garlic clovestep 10	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11	Chop the garlic very finely.⏱ 45sResultMinced garlic
13	Minced garlicstep 12	Put the garlic in the small bowl.⏱ 5sResultMinced garlic
14	25 g	Lay the ginger on the board.⏱ 5sResultFresh ginger
15	Fresh gingerstep 14	Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.⏱ 30sResultPeeled fresh ginger
16	Peeled fresh gingerstep 15	Chop it finely.⏱ 40sResultFinely chopped ginger
17	Finely chopped gingerstep 16	Add it to the garlic.⏱ 5sResultGarlic and ginger
18	1 piece	Lay the chilli on the board.⏱ 5sResultGreen chilli
19	Green chillistep 18	Chop it finely.⏱ 20sResultFinely chopped green chilli
20	Finely chopped green chillistep 19	Add it to the bowl.⏱ 5sResultBiryani aromaticsused in step 40
21	200 g	Lay the 2 tomatoes on the board.⏱ 5sResultRipe tomatoes
22	Ripe tomatoesstep 21	Roughly chop the ripe tomatoes⏱ 40sResultRoughly chopped tomatoes
23	Roughly chopped tomatoesstep 22	Put them in a third small bowl.⏱ 5sResultRoughly chopped tomatoesused in step 46
24	300 g	Lay the 2 potatoes on the board.⏱ 5sResultWaxy potatoes
25	Waxy potatoesstep 24	Peel the waxy potatoes⏱ 1 minResultPeeled potatoes
26	Peeled potatoesstep 25	Cut into 2 cm dice.⏱ 1 minResultDiced Potatoes
27	Diced Potatoesstep 26	Put them in a second medium bowl.⏱ 5sResultDiced Potatoes
28	2 piece	Lay the carrots on the board.⏱ 5sResultCarrots
29	Carrotsstep 28	Peel the carrots on the chopping board⏱ 40sResultPeeled carrots
30	Peeled carrotsstep 29	Cut into 1.5 cm dice.⏱ 1 minResultDiced Carrots
31	Diced Carrotsstep 30	Add them to the potato.⏱ 5sResultPotato and carrot
32	250 g	Lay the cauliflower on the board.⏱ 5sResultCauliflower
33	Cauliflowerstep 32	Cut it into small florets.⏱ 1 minResultCauliflower florets
34	Cauliflower floretsstep 33	Add them to the bowl.⏱ 5sResultBiryani vegetablesused in step 47
35	3 tbsp	Pour the oil into the large flameproof casserole.⏱ 5sResultVegetable oil
36	—	Heat over a medium heat.⏱ 1 minResultHot oil
37	1 tsp	Add the cumin seeds and let them sizzle for 30 seconds.⏱ 30sResultSizzling cumin
38	Sliced onionsstep 9	Add the onions.⏱ 10sResultCumin and onion
39	—	Cook for about 10 minutes, stirring, until golden.⏱ 10 minResultGolden onion
40	Biryani aromaticsstep 20	Add the garlic, ginger and chilli and stir for a minute.⏱ 1 minResultOnion and aromatics
41	2 tsp	Add the ground coriander.⏱ 5sResultBase with coriander
42	1 tsp	Add the ground cumin.⏱ 5sResultBase with cumin
43	1 tsp	Add the turmeric.⏱ 5sResultBase with turmeric
44	0.5 tsp	Add the chilli powder.⏱ 5sResultBase with chilli
45	1 tsp	Add 1 teaspoon of garam masala and stir for 30 seconds.⏱ 30sResultSpiced base
46	Roughly chopped tomatoesstep 23	Add the tomatoes.⏱ 5sResultSpiced tomato base
47	Biryani vegetablesstep 34	Add the vegetables and stir to coat.⏱ 20sResultVegetables in spices
48	150 g	Stir in the yoghurt.⏱ 10sResultVegetables and yoghurt
49	1.5 tsp	Add 1½ teaspoons of salt.⏱ 5sResultSalted curry
50	60 ml	Add 60 ml of water.⏱ 5sResultVegetable curry base
51	—	Cover with the lid.⏱ 5s
52	—	Simmer for 10 minutes, until the potatoes are almost tender.⏱ 10 minResultPart-cooked vegetables
53	150 g	Lift the lid and stir in the peas.⏱ 10sResultVegetables and peas
54	1 tbsp	Add the lemon juice and take off the heat.⏱ 5sResultBiryani vegetable layer
55	2,000 ml	Meanwhile, fill the stockpot with 2 litres of water.⏱ 20sResultWater
56	4 piece	Add the cloves.⏱ 5sResultWater with cloves
57	4 piece	Add the cardamom pods.⏱ 5sResultWater with cardamom
58	2 piece	Add the bay leaves.⏱ 5sResultWater with bay
59	1 piece	Add the cinnamon stick.⏱ 5sResultSpiced water
60	1 tsp	Add 1 teaspoon of salt.⏱ 5sResultSalted spiced water
61	—	Bring to a rolling boil.⏱ 12 minResultBoiling spiced water
62	—	Drain the soaked rice in the sieve.⏱ 15sResultRice soaking waterused in step 64
63	—	Pour the rice soaking water away.⏱ 5s
64	Rice soaking waterstep 62	Add the rice to the boiling water.⏱ 10sResultRice in spiced water
65	—	Boil for 5 minutes, until the grains are just soft outside but still firm in the middle.⏱ 5 minResultPar-boiled rice
66	Par-boiled ricestep 65	Drain in the colander.⏱ 20sResultRice cooking waterused in step 68
67	Rice cooking waterstep 66	Pour the rice water away.⏱ 5s
68	Rice cooking waterstep 66	Pick out the bay leaves and cinnamon stick onto a small plate.⏱ 30sResultRice cooking waterused in step 70
69	—	Throw them away; the cloves and cardamom stay in, but are not eaten.⏱ 5s
70	Rice cooking waterstep 68	Spread the rice over the vegetables in an even layer.⏱ 40sResultRice over vegetables
71	Saffron milkstep 5	Drizzle the saffron milk over in streaks.⏱ 10sResultRice with saffron
72	2 tbsp	Dot the ghee over the top in small pieces; it melts as the biryani steams.⏱ 10sResultRice with ghee
73	0.5 tsp	Sprinkle over the rest of the garam masala.⏱ 5sResultLayered biryani
74	15 g	Lay the mint leaves on the board.⏱ 5sResultFresh mint leaves
75	Fresh mint leavesstep 74	Chop the leaves roughly.⏱ 40sResultRoughly chopped mint
76	Roughly chopped mintstep 75	Put them in the small bowl.⏱ 5sResultRoughly chopped mint
77	15 g	Lay the coriander on the board.⏱ 5sResultCoriander leaves
78	Coriander leavesstep 77	Chop the leaves roughly.⏱ 40sResultRoughly chopped coriander
79	Roughly chopped corianderstep 78	Add it to the mint.⏱ 5sResultMint and coriander
80	Mint and corianderstep 79	Scatter half the herbs over; keep the other half for serving.⏱ 10sResultBiryani ready to steamused in step 85
81	—	Cover tightly with foil, then the lid.⏱ 20s
82	—	Cook on the lowest heat for 20 minutes, until the rice is fully tender.⏱ 20 minResultSteamed biryani
83	—	Take off the heat and leave covered for at least 5 minutes.⏱ 5 minResultRested biryani
Total Time		1 hr 8 min

Serving

Lift off the lid and foil and spoon the biryani onto the platter, mixing the layers lightly.
Scatter over the rest of the herbs.
Scatter the shop-bought crispy fried onions over and serve.

Nutrition

per serving

Estimated · pre-cooking · 97% ingredients covered

Nutrient	Per serving
	519kcal
	14g
	23g
	7g
	67g
	12g
	10g
	1,120mg

Ingredients0/31

Tools0/17

Indian · Recipe

Vegetable Biryani

A fragrant Indian rice dish of saffron basmati layered over spiced potato, cauliflower, carrot and peas, sealed and steamed in the dum style and topped with herbs and crispy onions. Serves 4.

What you’ll doYou will soak basmati, cook a vegetable curry of potato, carrot, cauliflower and peas with onion, ginger, garlic, spices, tomato and yoghurt, and par-boil the rice in water with whole spices. Spread the rice over the curry, drizzle with saffron milk and ghee, scatter with garam masala and herbs, seal with foil and the lid and steam on the lowest heat for 20 minutes. Serve topped with herbs and crispy onions.

Serves4

Total1 hr 8 min

LevelMedium

Ingredients

Basmati rice300 g
Water3,060 ml
Saffron strands0.25 tsp
Whole milk4 tbsp
Yellow onion2 piece
Garlic clove4 clove
Fresh ginger25 g
Green chilli1 piece
Ripe tomatoes200 g
Waxy potatoes300 g
Carrots2 piece
Cauliflower250 g
Vegetable oil3 tbsp
Cumin seeds1 tsp
Ground coriander2 tsp
Ground cumin1 tsp
Turmeric1 tsp
Chilli powder0.5 tsp
Garam masala1.5 tsp
Plain yoghurt150 g
Salt2.5 tsp
Frozen peas150 g
Lemon juice1 tbsp
Whole cloves4 piece
Green cardamom pods4 piece
Bay leaves2 piece
Cinnamon stick1 piece
Ghee2 tbsp
Fresh mint leaves15 g
Coriander leaves15 g
Fried crispy onions40 g

Tools

Pot lidSpoonTongsSieveLarge serving platterSaffron milk bowl (small bowl)Biryani aromatics bowl (small bowl)Tomatoes bowl (small bowl)Mint bowl (small bowl)Small plateKitchen foilChef's knifeOnions bowl (medium bowl)Biryani vegetables bowl (medium bowl)Large bowlCasseroleWooden spoonColanderStockpotPeelerChopping board

Method

Put the rice in the large bowl.

5sLarge bowlBasmati rice · 300 g

Cover with 1 litre of cold water.

10sLarge bowlWater · 1,000 ml

Soak for at least 30 minutes.

30 minLarge bowl

Crumble the saffron into the small bowl.

5sSaffron milk bowl (small bowl)Saffron strands · 0.25 tsp

Add 4 tablespoons of warm milk and set aside to infuse.

Result · Saffron milk · used in step 71

5sSaffron milk bowl (small bowl)Whole milk · 4 tbsp

Lay the onions on the chopping board.

5sChopping boardYellow onion · 2 piece

Cut them in half through the root and peel off the skins.

1 minChopping board, Chefs knifeYellow onion · step 6

Slice them thinly.

3 minChopping board, Chefs knifePeeled onion halves · step 7

Put the onion in the medium bowl.

Result · Sliced onions · used in step 38

5sOnions bowl (medium bowl)Sliced onions · step 8

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 4 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 10

Chop the garlic very finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 11

Put the garlic in the small bowl.

5sBiryani aromatics bowl (small bowl)Minced garlic · step 12

Lay the ginger on the board.

5sChopping boardFresh ginger · 25 g

Scrape off the skin with the edge of the spoon, trimming any knobbly bits with the knife.

30sChopping board, Chefs knifeFresh ginger · step 14

Chop it finely.

40sChopping board, Chefs knifePeeled fresh ginger · step 15

Add it to the garlic.

5sBiryani aromatics bowl (small bowl)Finely chopped ginger · step 16

Lay the chilli on the board.

5sChopping boardGreen chilli · 1 piece

Chop it finely.

20sChopping board, Chefs knifeGreen chilli · step 18

Add it to the bowl.

Result · Biryani aromatics · used in step 40

5sBiryani aromatics bowl (small bowl)Finely chopped green chilli · step 19

Lay the 2 tomatoes on the board.

5sChopping boardRipe tomatoes · 200 g

Roughly chop the ripe tomatoes

40sChopping board, Chefs knifeRipe tomatoes · step 21

Put them in a third small bowl.

Result · Roughly chopped tomatoes · used in step 46

5sTomatoes bowl (small bowl)Roughly chopped tomatoes · step 22

Lay the 2 potatoes on the board.

5sChopping boardWaxy potatoes · 300 g

Peel the waxy potatoes

1 minChopping board, PeelerWaxy potatoes · step 24

Cut into 2 cm dice.

1 minChopping board, Chefs knifePeeled potatoes · step 25

Put them in a second medium bowl.

5sBiryani vegetables bowl (medium bowl)Diced Potatoes · step 26

Lay the carrots on the board.

5sChopping boardCarrots · 2 piece

Peel the carrots on the chopping board

40sPeelerCarrots · step 28

Cut into 1.5 cm dice.

1 minChefs knifePeeled carrots · step 29

Add them to the potato.

5sBiryani vegetables bowl (medium bowl)Diced Carrots · step 30

Lay the cauliflower on the board.

5sChopping boardCauliflower · 250 g

Cut it into small florets.

1 minChopping board, Chefs knifeCauliflower · step 32

Add them to the bowl.

Result · Biryani vegetables · used in step 47

5sBiryani vegetables bowl (medium bowl)Cauliflower florets · step 33

Pour the oil into the large flameproof casserole.

5sCasseroleVegetable oil · 3 tbsp

Heat over a medium heat.

1 minCasserole

Add the cumin seeds and let them sizzle for 30 seconds.

30sCasseroleCumin seeds · 1 tsp

Add the onions.

10sCasseroleSliced onions · step 9

Cook for about 10 minutes, stirring, until golden.

10 minCasserole, Wooden spoon

Add the garlic, ginger and chilli and stir for a minute.

1 minCasseroleBiryani aromatics · step 20

Add the ground coriander.

5sCasseroleGround coriander · 2 tsp

Add the ground cumin.

5sCasseroleGround cumin · 1 tsp

Add the turmeric.

5sCasseroleTurmeric · 1 tsp

Add the chilli powder.

5sCasseroleChilli powder · 0.5 tsp

Add 1 teaspoon of garam masala and stir for 30 seconds.

30sCasserole, Wooden spoonGaram masala · 1 tsp

Add the tomatoes.

5sCasseroleRoughly chopped tomatoes · step 23

Add the vegetables and stir to coat.

20sCasserole, Wooden spoonBiryani vegetables · step 34

Stir in the yoghurt.

10sCasserolePlain yoghurt · 150 g

Add 1½ teaspoons of salt.

5sCasseroleSalt · 1.5 tsp

Add 60 ml of water.

5sCasseroleWater · 60 ml

Cover with the lid.

5sCasserole, Pot lid

Simmer for 10 minutes, until the potatoes are almost tender.

10 minCasserole

Lift the lid and stir in the peas.

10sCasserole, Pot lidFrozen peas · 150 g

Add the lemon juice and take off the heat.

5sCasseroleLemon juice · 1 tbsp

Meanwhile, fill the stockpot with 2 litres of water.

20sStockpotWater · 2,000 ml

Add the cloves.

5sStockpotWhole cloves · 4 piece

Add the cardamom pods.

5sStockpotGreen cardamom pods · 4 piece

Add the bay leaves.

5sStockpotBay leaves · 2 piece

Add the cinnamon stick.

5sStockpotCinnamon stick · 1 piece

Add 1 teaspoon of salt.

5sStockpotSalt · 1 tsp

Bring to a rolling boil.

12 minStockpot

Drain the soaked rice in the sieve.

Result · Rice soaking water · used in step 64

15sSieve

Pour the rice soaking water away.

5sLarge bowl

Add the rice to the boiling water.

10sStockpotRice soaking water · step 62

Boil for 5 minutes, until the grains are just soft outside but still firm in the middle.

5 minStockpot

Drain in the colander.

Result · Rice cooking water · used in step 68

20sColanderPar-boiled rice · step 65

Pour the rice water away.

5sStockpotRice cooking water · step 66

Pick out the bay leaves and cinnamon stick onto a small plate.

Result · Rice cooking water · used in step 70

30sSmall plate, TongsRice cooking water · step 66

Throw them away; the cloves and cardamom stay in, but are not eaten.

5sSmall plate

Spread the rice over the vegetables in an even layer.

40sCasserole, SpoonRice cooking water · step 68

Drizzle the saffron milk over in streaks.

10sCasseroleSaffron milk · step 5

Dot the ghee over the top in small pieces; it melts as the biryani steams.

10sCasserole, SpoonGhee · 2 tbsp

Sprinkle over the rest of the garam masala.

5sCasseroleGaram masala · 0.5 tsp

Lay the mint leaves on the board.

5sChopping boardFresh mint leaves · 15 g

Chop the leaves roughly.

40sChopping board, Chefs knifeFresh mint leaves · step 74

Put them in the small bowl.

5sMint bowl (small bowl)Roughly chopped mint · step 75

Lay the coriander on the board.

5sChopping boardCoriander leaves · 15 g

Chop the leaves roughly.

40sChopping board, Chefs knifeCoriander leaves · step 77

Add it to the mint.

5sMint bowl (small bowl)Roughly chopped coriander · step 78

Scatter half the herbs over; keep the other half for serving.

Result · Biryani ready to steam · used in step 85

10sCasseroleMint and coriander · step 79

Cover tightly with foil, then the lid.

20sCasserole, Kitchen foil, Pot lid

Cook on the lowest heat for 20 minutes, until the rice is fully tender.

20 minCasserole

Take off the heat and leave covered for at least 5 minutes.

5 minCasserole

Lift off the lid and foil and spoon the biryani onto the platter, mixing the layers lightly.

40sLarge serving platter, Pot lid, Kitchen foil, SpoonRested biryani · step 83

Scatter over the rest of the herbs.

10sLarge serving platterBiryani ready to steam · step 80

Scatter the shop-bought crispy fried onions over and serve.

Result · Vegetable Biryani

10sLarge serving platterFried crispy onions · 40 g

Printed 6 October 2026