Vegetable Biryani

AuthorFood For RoyaltyCategoryDiet, DifficultyBeginner

A modern take on Julekha Maasie's (Aunty Julie's Late Aunt) classic recipe. Chunky and nutritious veggies infused with a distinct rich aroma... Julekha Gama's Fusion Vegetable Biryani is sure to become a healthy family favourite in your home.

Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 cups Basmati rice
 2 tsp salt for rice
 1 butternut, cut into pieces
 4 sweet potatoes, cut into pieces
 4 carrots, cut into 1cm rings
 300 g fresh green beans, cut into 3
 4 baby marrows unpeeled, cut into 3
 2 potatoes, cut into wedges
 2 brinjal, unpeeled, cut into pieces
 3 colour peppers, cut into 4x4cm squares
 23 sweetcorn, cut into small pieces
  cup oil
 1 ½ tsp mustard seeds
 3 onions – finely chopped
 5 tsp crushed garlic
 2 tsp cumin seeds
 3 tbsp coriander powder
 3 tsp green chilli paste
 1 tbsp crushed chilli
 1 ½ tsp turmeric powder
 8 curry leaves
 ¼ cup vinegar
 2 tsp salt
 2 large tomatoes – peeled and chopped
 ½ cup saffron – soaked in ½ cup boiling water
 1 tbsp ghee (pour over rice).
SERVING SUGGESTION
 Serve with raita, poppadums and kachumber
1

Boil Rice In Salted Water Until Tender. Drain And Set Aside.

2

Cut Up Vegetables And Soak In Cold Water With 2 Tsp Salt. Drain And Set Aside.

3

Heat Oil On Medium, Add Mustard Seeds, Onions And Braise Until Soft And Light Brown.

4

Add Garlic, Cumin, Coriander, Green Chilli Paste, Crushed Chilli, Turmeric, Curry Leaves And Braise.

5

Add Vegetables, Sprinkle Vinegar And Salt.

6

Close The Pot And Cook Until Tender. Do Not Add Water As Vegetables Cook In Their Own Juices.

7

Remove From Heat, Add Tomatoes And Mix Well.

8

Layer Rice Over Vegetables And Sprinkle With Saffron Water.

9

Close The Pot And Cook On Medium Heat For 10-15 Minutes Until Steamed And Dry. Do Not Cook On High As Biryani Burns Easily.

10

Remove From Heat, Add Ghee To The Rice And Garnish Before Serving.

Ingredients

 2 cups Basmati rice
 2 tsp salt for rice
 1 butternut, cut into pieces
 4 sweet potatoes, cut into pieces
 4 carrots, cut into 1cm rings
 300 g fresh green beans, cut into 3
 4 baby marrows unpeeled, cut into 3
 2 potatoes, cut into wedges
 2 brinjal, unpeeled, cut into pieces
 3 colour peppers, cut into 4x4cm squares
 23 sweetcorn, cut into small pieces
  cup oil
 1 ½ tsp mustard seeds
 3 onions – finely chopped
 5 tsp crushed garlic
 2 tsp cumin seeds
 3 tbsp coriander powder
 3 tsp green chilli paste
 1 tbsp crushed chilli
 1 ½ tsp turmeric powder
 8 curry leaves
 ¼ cup vinegar
 2 tsp salt
 2 large tomatoes – peeled and chopped
 ½ cup saffron – soaked in ½ cup boiling water
 1 tbsp ghee (pour over rice).
SERVING SUGGESTION
 Serve with raita, poppadums and kachumber

Directions

1

Boil Rice In Salted Water Until Tender. Drain And Set Aside.

2

Cut Up Vegetables And Soak In Cold Water With 2 Tsp Salt. Drain And Set Aside.

3

Heat Oil On Medium, Add Mustard Seeds, Onions And Braise Until Soft And Light Brown.

4

Add Garlic, Cumin, Coriander, Green Chilli Paste, Crushed Chilli, Turmeric, Curry Leaves And Braise.

5

Add Vegetables, Sprinkle Vinegar And Salt.

6

Close The Pot And Cook Until Tender. Do Not Add Water As Vegetables Cook In Their Own Juices.

7

Remove From Heat, Add Tomatoes And Mix Well.

8

Layer Rice Over Vegetables And Sprinkle With Saffron Water.

9

Close The Pot And Cook On Medium Heat For 10-15 Minutes Until Steamed And Dry. Do Not Cook On High As Biryani Burns Easily.

10

Remove From Heat, Add Ghee To The Rice And Garnish Before Serving.

Vegetable Biryani

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