Vegetable Biryani

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From the Persian connection for "roasted," a biryani is simply a mentation of atom pilaf. It requires immoderate prep work, but making components successful beforehand implicit clip makes the occupation easier. The condiment basal tin beryllium made respective days up and refrigerated (or frozen). The vegetables tin beryllium prepped the time before.

David Hagedorn adapted this look from the mentation prepared by cook Nilesh Singhvi.

Adapted from cook Nilesh Singhvi.

Ingredients

measuring cup

Servings: 8-10

For the Vegetable Biryani

2 pounds basmati rice
1 spoon saffron threads
2 tablespoons blistery water
1 cupful Biryani Sauce Base (see related recipe)
5 cups assorted vegetables, specified arsenic carrots, greenish beans, cauliflower, peeled Yukon Gold potatoes, peeled saccharine potatoes, peas and turnips, chopped into bite-size cubes oregon sticks, blanched (see enactment below)
1 1-inch portion ginger root, chopped into precise bladed strips (julienne)
4 Thai greenish chili peppers, stemmed, seeded and slit
2 mean tomatoes, chopped into 1/2-inch slices
3/4 cupful finely chopped cilantro leaves
2 tablespoons finely chopped mint
4 quarts water
1 tablespoonful salt
2 tablespoons canola oil

For the Indian-style bouquet garni

1 cinnamon stick
4 full cloves
3 cardamom pods
2 bay leaves

Nutritional Facts

Per serving (based connected 10, including Biryani Sauce Base)

Calories
417
Fat
4 g
Carbohydrates
85 g
Sodium
905 mg
Protein
8 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from cook Nilesh Singhvi.

Tested by Vanessa Williams.

Published March 12, 2026