Recipes>Rice Recipes

Vegetable Biryani (Subzi Biryani)

by DK Publishing from Curry: Fragrant Dishes From India, Thailand, Vietnam & Indonesia

Serves 4-5

This Vegetable Biryani recipe will take centre-stage on any table it is served on. The universally-loved Indian rice dish is packed full of flavoursome spice and can be made using you and your families’ favourite and seasonal vegetables. Serve alongside your curry of choice.

Discover more delicious Indian recipes

From curry to biryani, dal to samosa

From the book

Curry: Fragrant Dishes From India, Thailand, Vietnam & Indonesia

DK Publishing

Buy From

Introduction

If you want a rice dish that is more than a rice dish, if you want one that is versatile and colourful, if you want it to be a centrepiece on your table and a dish to show your masterly skills, then this is the one to make. It is appropriate with any curry or condiment, great for picnics and barbecues, can be eaten hot or cold and is loved by children. You can use any vegetables that are in season.

Tags

Ingredients

500gBasmati rice
125mlsunflower oil
2large onions, sliced
1 tspginger paste
1 tspgarlic paste
225gtomatoes, skinned and finely chopped
1 tspred chilli powder
1 tspground turmeric
1 tspground coriander
2cinnamon sticks
4black cardamom pods
1 tspcumin seeds
1 tspblack peppercorns
1 tspcloves
4star anise
2bay leaves
salt
250gplain Greek-style yogurt
250gpotatoes, peeled and diced
150gshelled fresh or frozen peas
150gcarrots, peeled and diced
4 tbspfinely chopped coriander leaves
fried brown onions to garnish

Method

Thoroughly wash the rice in running cold water, then leave to soak, covered in water, for at least 1 hour. Drain the rice and cook in plenty of boiling salted water until it is 90 per cent cooked. Drain the rice and set aside.

Heat the oil in a saucepan, add the onions and fry until golden brown. Add the ginger and garlic pastes and cook for 1 minute, then stir in the tomatoes, all the spices, the bay leaves, some salt and the yogurt. Cook for about 10 minutes or until the oil separates out.

Add the potatoes, fresh peas and carrots with 125ml (4fl oz) water and cook for 5–8 minutes or until the vegetables are tender. (Add frozen peas when the potatoes and carrots are almost done.) Remove from the heat.

Spread half the cooked rice over the bottom of a large saucepan. Put the cooked vegetables on this layer of rice and sprinkle with the chopped coriander. Cover with the remaining rice.

Dampen a clean, thick kitchen cloth with water and cover the saucepan. Put the lid tightly on the cloth and set the saucepan on a very low heat. (You can place the saucepan in a thick frying pan to further reduce the heat.) Cook like this for about 30 minutes.

Mix the rice gently with the vegetables, then spoon into a large,flat dish. Garnish with fried brown onions and serve.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients
Method

More Indian Recipes

View all

Lamb Curry with Mustard Oil, Turmeric, Chilli and Ahuna Masala

by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens

Shahi Tukda

by Anurag Aggarwal from Indian Made Easy

More Rice Recipes

View all

Nadiya Hussain’s Khoshari with Buftek

by Nadiya Hussain from Rooza

Jamie Oliver’s Chicken and Mushroom Bake

by Jamie Oliver from Simply Jamie

More Vegetarian Recipes

View all

Ital Stew

by Xavier Bramble from Stews: One-Pot Comfort Food From Around The World

Jamie Oliver’s Spring Soup and Ricotta Toasts

Get our latest recipes, features, book news and ebook deals straight to your inbox every week