Vegetable biryani is a lively and aromatic rice dish that merges the depth of Indian spices with fresh vegetables. It originated in the Indian subcontinent and remains a favourite because of its complex taste and colourful presentation in traditional and contemporary cuisine. The core ingredient of vegetable biryani includes long-grain basmati rice, which is prideful for its light and fluffy texture and aromatic scent. It is layered with saut ed vegetables like carrots, peas, potatoes, and green beans, all adding to the varied flavour of the dish. These vegetables are cooked in a mixture of spices that includes turmeric, cumin, coriander, and garam masala, which add to the flavour of the rice with their warm and earthy flavour. Saffron or turmeric gives it a nice golden colour and a mellow, somewhat profound taste. A unique feature of vegetable biryani is its preparation method. Essentially, the method of dum cooking is used wherein rice and vegetables are steamed together in a sealed vessel. This slow way of cooking allows beautiful integration of flavours and ensures each grain of rice is well bathed in spices and the essence of vegetables. This is the perfect way to climax it with garnishing: crispy fried onions, fresh cilantro, and a sprinkle of mint leaves. Other variants include yoghurt or raita set aside, which is cool against the spicy, aromatic biryani. The vegetable biryani recipe is often relished as a whole meal, along with cucumber salad, raita, or pickles. Thus, it calls for an assortment of flavours to be vibrant, becoming the ultimate comfort food for any event and every day.

• 250 gms basmati rice
• 250 gms mixed vegetables
• 2 tbsp ghee
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 onion
• 1tbsp biryani masala
• 2 cardamom green
• 1 inch cinnamon stick
• 1 tsp coriander powder
• 2-3 cloves
• 1 cardamom black
• 1 tbsp ginger garlic paste
• 1 bay leaf
• 1 tsp lal mirch powder
• 1/2 tsp garam masala
• Salt

• Take 250 gms of basmati rice. First, wash the basmati rice in a bowl of cold water to remove excess starch so that the rice will not be overly sticky. Allow the rice to soak in water for about 30 minutes. This soaking will help the grains expand in size, and then when they are cooked, they will be fluffier. Then, drain the water and keep the rice aside.
• Heat 2 tbsp of ghee or oil in a large pan over medium heat. Ghee gives it a vibrant, nutty flavour, though oil can be used as a lighter alternative. Once hot, add 1 tsp of cumin seeds, 2-3 cloves, two green cardamoms, 1 black cardamom, 1-inch cinnamon stick, and 1 bay leaf. Saute these spices for a minute until they release their aromatic oils. This step is quite important because it forms the flavour base of the biryani.
• After that, add one finely chopped onion to the pan and cook until golden brown. These caramelised onions bring sweetness and depth to this dish. Stir occasionally so that the fritters may be adequately cooked without burning.
• Add 1 tbsp of ginger-garlic paste to it. Saute for about 2 minutes until the raw smell goes away. This paste gives a unique, strong, and savoury taste that blends well with the spices.
• Add 250 gms of mixed vegetables to this pan. The mixed vegetables can be a mix of diced carrots, beans, peas, cauliflower, and potatoes. Cook for around 5 minutes until the vegetables are tender while soaking the spice flavour.
• Sprinkle 1/2 tsp of turmeric powder, 1 tsp of red chilli powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala. Mix well so that the vegetables get an even coating of spices. Cook for another 2 minutes, until flavours meld together.
• Fold the drained and soaked rice with vegetables and spices in the pan. Stir carefully so as not to break the rice grains, yet making sure it is well-mixed with vegetables and spices.
• Add to pan with 500 ml of water. The more critical point would be that the ratio between water and rice is just right so that the desired texture can be achieved. Add salt to your liking, remembering it will be stronger as the dish cooks. Bring to a boil on high heat.
• Once boiling, set to low. Cover the pan with a tight lid in such a way that steam does not come out easily. Let the biryani simmer for 15-20 minutes. Allow the rice to absorb flavour and be cooked evenly.
• Switch off the heat once the rice is cooked and the water is dried up. Give the biryani a fresh and herbal touch by garnishing it with chopped coriander leaves. Serve piping hot with raita, pickle, or any other accompaniment of your choice.
• This vegetable biryani gives an apt combination of spices and vegetables, which makes it an enjoyable and satisfying recipe of vegetable biryani.