Bread Vegetable Biryani Recipe – Authentic Indian Rice Dish

Last Updated on 3 months by Neha Deshmukh

Bread Vegetable Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, you love a good biryani. But sometimes, you want all those amazing flavors without spending hours in the kitchen. That’s where this Bread Vegetable Biryani comes in! It’s a fantastic way to use up leftover bread, and honestly, it’s just incredibly comforting. I first made this when I was a student and needed something filling and flavorful on a budget – and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This biryani is a delightful twist on the classic Indian rice dish. It’s quicker to make than traditional biryanis, thanks to the addition of fried bread, which soaks up all those wonderful spices. It’s also wonderfully customizable – feel free to swap out the vegetables for your favorites! Plus, it’s a great way to introduce someone to the wonderful world of biryani without overwhelming them with a super complex recipe.

Ingredients

Here’s what you’ll need to make this delicious Bread Vegetable Biryani:

• 3 bread slices, sliced
• 2 tbsp oil
• 1 tsp ghee
• 1 bay leaf
• 1 inch cinnamon stick
• 3 cardamom pods
• 6 cloves
• 1 tsp cumin seeds
• ?? tsp fennel seeds
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1 carrot, chopped
• 1 potato, chopped
• 2 tbsp peas
• ?? tsp turmeric powder
• 1 tsp chilli powder
• ?? tsp cumin powder
• ?? tsp coriander powder
• ?? tsp garam masala
• 1 tsp salt
• ?? cup curd (plain yogurt)
• 3 tbsp mint, chopped
• 1?? cup basmati rice, soaked
• 3 cups hot water
• 2 tbsp coriander, chopped (for garnish)
• 2 tbsp fried cashews (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make this biryani special.

• Ghee: Don’t skip the ghee! It adds a richness and aroma that oil just can’t replicate. If you don’t have ghee, you can use more oil, but ghee really elevates the flavor.
• Spice Blends: Garam masala is key here. You can buy a pre-made blend, or make your own for a truly authentic flavor. Every family has their own garam masala recipe, so feel free to experiment!
• Basmati Rice: Basmati rice is the traditional choice for biryani. Its long grains and delicate fragrance are perfect. Look for aged basmati for the best results.
• Regional Variations: Biryani styles vary hugely across India! Some regions use more tomatoes, others add saffron, and some even include dried fruits. This recipe is a fairly common North Indian style.
• Fennel & Spice Amounts: The amount of fennel, turmeric, cumin, coriander and garam masala can be adjusted to your preference. Start with ½ tsp each and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the bread. Trim the bread slices into cubes and deep fry them in hot oil until they’re golden brown and crispy. Drain them on paper towels and set aside – we’ll add these later!
2. Now, heat the oil and ghee in a large kadai or deep pan. Once hot, add the bay leaf, cinnamon stick, cardamom pods, cloves, cumin seeds, and fennel seeds. Sauté for a minute or two until they become fragrant – this is where the magic starts!
3. Add the chopped onion and ginger-garlic paste. Sauté until the onions soften and turn a light golden brown.
4. Next, add the chopped carrot, potato, and peas. Sauté for just 1-2 minutes to lightly coat them in the spices.
5. Time for the spice powders! Add the turmeric powder, chilli powder, cumin powder, coriander powder, garam masala, and salt. Sauté for another minute, stirring constantly to prevent burning.
6. Stir in the curd (yogurt) and chopped mint. Cook until the oil starts to separate from the mixture – this means the spices are well cooked and the sauce is ready.
7. Add the soaked basmati rice and sauté for about a minute, coating each grain in the flavorful masala. Then, pour in the hot water and bring the mixture to a boil.
8. Once boiling, cover the pan and simmer for 10 minutes, or until the rice is about halfway cooked.
9. Now, gently add the fried bread cubes and fried cashews. Mix everything together carefully, trying not to break up the bread too much.
10. Cover the pan again and simmer for another 10 minutes, or until the rice is fully cooked and fluffy.
11. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Soaking the rice: Soaking the basmati rice for at least 30 minutes helps it cook evenly and become more fragrant.
• Gentle Mixing: Be gentle when mixing in the bread and cashews to avoid breaking them.
• Hot Water: Using hot water helps maintain the temperature and ensures the rice cooks properly.

Variations

• Vegan Adaptation: Swap the curd for plant-based yogurt – cashew or soy yogurt work well.
• Gluten-Free Adaptation: Double-check that your garam masala and other spice blends are gluten-free.
• Spice Level Adjustment: Adjust the amount of chilli powder to your liking. My family loves it a bit spicy, but you can tone it down if you prefer.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. You can add a sprinkle of saffron for extra festivity! My aunt always makes a huge batch for Eid.

Serving Suggestions

Bread Vegetable Biryani is fantastic on its own, but it’s even better with some accompaniments!

• Raita: A cooling raita (yogurt dip) is a must-have.
• Salad: A simple onion and cucumber salad adds a refreshing crunch.
• Pickle: A tangy Indian pickle complements the flavors beautifully.

Storage Instructions

Leftovers? Lucky you! Store any leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of bread works best in this biryani?

White bread works great, but you can also use whole wheat bread or even leftover naan. The key is to fry it until it’s crispy.

2. Can I make this biryani ahead of time?

You can prepare the masala base ahead of time and store it in the refrigerator. Then, just add the rice and bread when you’re ready to cook.

3. How can I adjust the spice level of this biryani?

Reduce the amount of chilli powder, or remove the seeds from the chillies before grinding them.

4. What is the best way to fry the bread cubes for optimal texture?

Fry the bread cubes in hot oil over medium-high heat until they’re golden brown and crispy. Don’t overcrowd the pan.

5. Can I use a different type of rice instead of basmati?

While basmati is traditional, you can use other long-grain rice varieties like jasmine rice.

6. What accompaniments go well with Bread Vegetable Biryani?

Raita, salad, and pickle are all excellent choices!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!