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Pakistani
Vegetable Biryani Lunch Bowl
60 min total25 prep35 cook4 servings480 cal
VegetarianClassicContains dairy
Fragrant basmati rice layered with spiced mixed vegetables, caramelized onions, and fresh herbs, then steamed together so every grain is perfumed. A vibrant vegetarian take on the classic biryani served as a hearty lunch bowl.
Ingredients
pantry
- 2 cupbasmati rice
- 3 tbspbiryani masala
- 1 pinchsaffron
- 0.33 cupvegetable oil
- 2 tspsalt
produce
- 3 cupmixed vegetables (carrot, beans, peas, potato)
- 2onion
- 2 tbspginger garlic paste
- 0.5 cupfresh mint
dairy
- 0.75 cupplain yogurt
Steps
- Rinse the basmati rice until the water runs clear, then soak for 20 minutes.
- Thinly slice the onions and fry in hot oil until deep golden brown; remove half for garnish.
- Add the ginger garlic paste to the remaining onions and cook until fragrant.
- Stir in the chopped mixed vegetables, biryani masala, yogurt, and salt, and cook until the vegetables are half tender.
- Meanwhile, boil a large pot of salted water and parboil the soaked rice until about 70% cooked, then drain.
- Soak the saffron in a splash of warm milk or water.
- Layer half the parboiled rice over the vegetable masala.
- Scatter half the mint and fried onions, then add the remaining rice.
- Top with the rest of the mint, fried onions, and the saffron liquid.
- Cover tightly and steam on the lowest heat (dum) for 15 minutes.
- Turn off the heat and let it rest 5 minutes, then gently fluff and fold from the bottom up.
- Serve in bowls with raita on the side.
Tips
- Parboil the rice to about 70% done so it finishes perfectly during the steam (dum) stage.
- Fry the onions until deep golden for the signature sweet, savory depth.
- Layer and steam on the lowest heat to avoid burning the bottom.
- Soak a pinch of saffron in warm milk and drizzle over the top for color and aroma.
