Vegetable Biryani
Fragrant basmati rice layered with spiced vegetables, fresh herbs, and crispy onions. This one-pot Indian classic delivers restaurant-quality results with simple layering technique.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 9g
Ingredients
10 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse basmati rice under cold water until water runs clear. Drain.
Step 2
Heat 3 tbsp oil in a heavy pot over medium-high until shimmering, ~60 seconds.
Step 3
Fry half the sliced onions until deep golden brown, ~8 minutes. Transfer to a paper towel.
Step 4
Add remaining oil to the pot and fry potatoes and carrots until light golden, ~6 minutes.
Step 5
Add remaining raw onions to the pot and sauté until translucent, ~3 minutes.
Step 6
Stir in ginger-garlic paste and green chiles. Cook until fragrant, ~60 seconds.
Step 7
Add biryani masala and cook, stirring, for 30 seconds to release spice oils.
Step 8
Pour in 3 cups water, scraping up any spice bits stuck to the bottom of the pot.
Step 9
Bring to a boil. Add rice and stir once. Reduce heat to low, cover tightly.
Step 10
Simmer covered until rice is tender and water absorbs, ~18 minutes. Do not stir.
Step 11
Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork.
Step 12
Transfer to a serving dish. Top with crispy fried onions and fresh cilantro.
Step 13
Serve hot.
Tools you’ll need
- heavy-bottomed pot with tight-fitting lid (4-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- fork
- paper towels
- measuring cups
- measuring spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
