Vegetable Biryani
Fragrant layered basmati rice and spiced vegetables in yogurt masala, perfumed with saffron, mint and crispy fried onions, then steamed low and slow.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published March 17, 2026
- Prep
- 40 min
- Cook
- 1 hr
- Total
- 1 hr 40 min
- Servings
- 6
- Level
- Advanced
Biryani is a celebration dish, and this vegetable version is worth every step. Long-grain basmati is parboiled with whole spices until about three-quarters cooked, then layered over a rich masala of vegetables simmered in yogurt, ginger, garlic and warm spices.
The magic happens during dum, the final gentle steaming. With the pot sealed tight, the rice finishes cooking in the aromatic steam of the vegetables below, absorbing saffron milk, fresh mint and the deep sweetness of crispy fried onions.
When you open the lid, the aroma alone is a showstopper. Fluff gently from the side to keep the grains long and separate, and serve with cool cucumber raita and a wedge of lemon.
- Saffron-perfumed basmati layers
- Slow dum steaming
- Crispy fried onion topping
Ingredients
Directions
Crumble the saffron into the warm milk and set aside to steep.
The rest of this recipe is for members.
You are looking at 21 more ingredients, 10 more steps, our test-kitchen tips and full nutrition. Start a 30-day free trial and cook it tonight.
Already a member? Sign in
