Spiced Vegetable Biryani with Basmati Rice

A fragrant, vibrant one-pot dish filled with the warmth of aromatic spices and tender vegetables.

This Spiced Vegetable Biryani is the perfect comfort food with a twist—packed with flavors that transport you straight to the heart of Indian cuisine.Biryani made with this taste great.

Ingredients:

• 2 tablespoons ghee (clarified butter) or olive oil (for a lighter option)
• 1 red onion, finely diced (about ½-inch pieces)
• ½ teaspoon cumin seeds
• 1-inch piece of cinnamon stick
• 7 whole peppercorns
• 1 tablespoon ginger-garlic paste (the secret to so much flavor!)
• 1 ripe tomato, diced
• ½ cup water (for the perfect simmer)
• ½ cup peas (frozen or fresh)
• ½ cup carrots, diced into small cubes
• ½ cup potatoes, diced
• 1 chicken bouillon cube (or vegetable bouillon for a vegetarian version)
• 1 teaspoon salt
• ¼ teaspoon ground red chile pepper (adjust to your spice level)
• ¼ teaspoon black pepper
• ½ teaspoon garam masala (your new favorite spice blend)
• ¼ teaspoon ground turmeric (for a pop of golden color)
• 4 cups water (for the rice)
• 2 cups basmati rice, rinsed and drained (the key to fluffy rice)

1. Heat the Ghee: Start by melting the ghee (or olive oil) in a large Dutch oven over medium heat. The aroma will hit you right away—trust me, it’s worth the wait! Add in your diced red onion and sauté it until soft and translucent, about 3 minutes.
2. Bloom the Spices: Now for the fun part—add the cumin seeds, cinnamon stick, and peppercorns. Stir them around as they begin to release their magical, warm aroma. Keep cooking until the cumin seeds start to pop, about 3 minutes. This is where the flavor begins to deepen!
3. Add Ginger-Garlic Paste & Tomatoes: Stir in the ginger-garlic paste and diced tomatoes. Add a splash of water (about ½ cup), and let it simmer until the liquid evaporates and the tomato mixture thickens, about 5 minutes. This creates a rich base that will flavor the rice and vegetables perfectly.
4. Toss in the Veggies: Time to get those veggies in the mix! Stir in the peas, carrots, and potatoes. Sprinkle in the chicken bouillon, salt, red chile powder, black pepper, garam masala, and turmeric. Stir everything together, coating the veggies with all those delicious spices. Cover and cook for about 3 minutes, letting the flavors marry.
5. Add the Rice: Now pour in the 4 cups of water and bring everything to a boil over high heat. Once the water’s boiling, stir in your rinsed basmati rice, then reduce the heat to medium. Cover the pot and let it simmer for about 10 minutes.
6. Finishing Touches: Lower the heat to the absolute lowest setting, and let the biryani cook for another 10-15 minutes, or until the rice is soft and fluffy. Don’t peek—let the steam do its magic!
7. Serve & Enjoy: Fluff the rice gently with a fork and serve hot. This dish pairs beautifully with yogurt, a sprinkle of fresh cilantro, or even a cool raita.

There you have it—your very own Spiced Vegetable Biryani, full of flavor, texture, and that special aromatic magic that makes this dish a classic. Perfect for a cozy dinner or to impress your guests at your next gathering!

A Little About Biryani:
Biryani is more than just a dish; it’s a celebration of rich, aromatic flavors and a beloved staple in South Asian cuisine. Originating from the Indian subcontinent, biryani is a fragrant rice dish cooked with layers of spiced meat, vegetables, and sometimes, dried fruits or nuts. The magic of biryani lies in its intricate blend of spices like cumin, cinnamon, and garam masala, each adding depth and warmth to the dish. Whether you’re enjoying a classic chicken or lamb biryani, or a lighter, veggie-packed version like this one, it’s the perfect meal for any occasion—comforting, flavorful, and always satisfying.