Vegetarian Biryani
Biryani is a celebration dish from northern India with roots in the Mughal kitchen. The core idea is basmati rice cooked with spices so every grain carries the flavour of clove, cinnamon and cardamom.
The vegetarian version swaps the meat for mixed vegetables, paneer and a handful of nuts and raisins. This gives a dish with protein, carbohydrate and vegetables all in one pot — simple everyday food, but with enough spice and garnish to hold its own at a festive table. Serve with raita and a fresh chutney on the side.
The key is to soak the rice before cooking so it turns out fluffy and not sticky, and to use whole spices rather than powder. They give a cleaner, more aromatic flavour, and you can pick them out of your plate if you prefer.
Ingredients
Serves 4–6
- 3 tbsp ghee (or vegetable oil)
- 1 large onion, finely chopped
- 2 cloves garlic, chopped
- 8 cloves
- 2 cinnamon sticks, 2.5 cm long
- 4 green cardamom pods
- 1 tsp turmeric
- 1 tsp garam masala
- 500 g basmati rice, soaked
- 250 g mixed vegetables, diced (e.g. carrot, cauliflower, courgette, okra, peas)
- 6 dl vegetable stock
- 50 g paneer, lightly toasted
- 50 g raisins
- 125 g mixed nuts, chopped (e.g. almonds, cashew nuts, pistachio nuts)
- salt
Directions
Heat the ghee or oil in a large, heavy-bottomed pot over medium heat. Add the onion and fry, stirring, for 8–10 minutes until golden and lightly caramelised. Set half aside to use as garnish.
Add the garlic, cloves, cinnamon sticks, cardamom, turmeric and garam masala to the remaining onion. Continue frying for 2–3 minutes until the spices are fragrant.
Rinse the soaked basmati rice in a sieve under cold water until the water runs clear. Leave to drain thoroughly, then fold it into the pot. Fry for 5 minutes, stirring gently, until the grains are glistening and look dry on the surface.
Add the vegetables, sprinkle with salt and pour in the stock. Bring to the boil, put the lid on and reduce the heat to the lowest setting so the dish barely simmers. Leave for 20–25 minutes until the liquid is gone and the rice is tender. Do not lift the lid during cooking.
Fold in the paneer, raisins and chopped nuts with a light hand so the grains do not get crushed. Put the lid back on and leave over low heat for 5 minutes so the nuts and raisins warm through.
Scatter the reserved fried onion over the dish and serve immediately while still piping hot.
Notes
Active time 15 minutes, cooking and frying time 40–45 minutes.
The rice should be soaked for at least 30 minutes in cold water before rinsing and using. This gives longer, more intact grains and a shorter cooking time.
Whole cardamom and cinnamon sticks are meant to be eaten around. You can mention this to guests, or pick them out before the dish comes to the table.
Paneer can be replaced with diced feta if it is difficult to source. It tastes different, but serves the same function as a small, salty-sour protein bite between the rice.
The dish keeps well in the fridge for a couple of days. Reheat in a pan with a splash of water under the lid so the rice does not dry out.
See Also
Homemade Hard Ricotta (Paneer)
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
