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Clean recipe · cooking.nytimes.com

One-Pot Vegetable Biryani

Vegetable biryani may be the underdog of biryanis since it's often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
1 hr
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Ingredients

  1. 2 cups basmati rice
  2. ¼ cup ghee or any neutral oil
  3. 1 dried bay leaf
  4. 2 whole star anise (optional)
  5. 4 whole cloves
  6. 4 cardamom pods
  7. 4 fresh Thai green chiles or green finger chiles, stems removed
  8. 1 medium red onion, finely chopped
  9. 1 tablespoon ginger paste or freshly grated ginger
  10. 1 tablespoon garlic paste or freshly grated garlic
  11. ½ teaspoon turmeric powder
  12. 2 teaspoons Kashmiri red chile powder or other ground red chile
  13. 1 plum tomato, finely chopped
  14. ½ cup chopped cilantro leaves
  15. ½ cup chopped mint leaves
  16. 1 medium carrot, peeled and thinly sliced
  17. 1 small potato, peeled and finely diced
  18. 1 cup small cauliflower florets
  19. ½ cup frozen green peas, thawed
  20. ½ cup cut green beans (fresh or frozen)
  21. ½ cup full-fat Greek yogurt
  22. 2 tablespoons fine sea salt
  23. 2 ½ cups unsalted vegetable stock or water
  24. 1 teaspoon garam masala
  25. 1 tablespoon fresh lemon juice, plus 3 lemon slices
  26. ½ cup fresh pomegranate seeds (optional)
  27. ¼ cup toasted or fried cashews, halved (optional)

Instructions

  1. Rinse the rice, cover with cold water in a bowl and soak for 20 minutes. Meanwhile, heat ghee in a large pot over medium until it melts, 30 to 45 seconds. Add bay leaf, star anise, cloves, cardamom and green chiles and fry until fragrant, about 30 seconds. Add onion and fry, stirring often, until they start turning golden brown, about 5 minutes.
  2. Add ginger and garlic and continue frying and stirring until the raw smell dissipates, about 1 minute. Add turmeric and red chile powder and stir for 30 seconds to toast (don’t let them burn). Add tomato and 2 tablespoons water. Add half of cilantro and mint. Continue stirring until the tomato starts to break down, about 5 minutes.
  3. Add the carrot, potato, cauliflower, green peas, green beans, yogurt and salt. Cook, stirring occasionally, for 5 minutes until the ingredients are incorporated.
  4. Drain the rice and add to the pot, along with the lemon juice and garam masala. Stir until everything is evenly mixed. Add the vegetable stock and stir. Cover and cook on medium for 5 minutes.
  5. Uncover and stir. Add the rest of the cilantro and mint and the lemon slices. Cover and cook on low for 20 minutes. Turn off the stove and let the pot stand for 15 minutes. Fluff the rice and garnish with fresh pomegranate seeds and cashews if you like.