Vegetable Biryani Recipe – Authentic Basmati Rice & Kewra Water Flavors

Last Updated on 4 months by Neha Deshmukh

Vegetable Biryani Recipe – Authentic Basmati Rice & Kewra Water Flavors

Hey everyone! If you’re anything like me, a good biryani is pure comfort food. It’s the kind of dish that just feels special, perfect for a weekend treat or a festive gathering. I’m so excited to share my go-to Vegetable Biryani recipe with you – it’s packed with flavour, surprisingly easy to make, and always a crowd-pleaser.

Why You’ll Love This Recipe

This Vegetable Biryani isn’t just about throwing rice and veggies together. It’s about layering flavours – the fragrant spices, the delicate aroma of kewra water, and the subtle sweetness that balances everything perfectly. It’s a truly satisfying meal that’s both comforting and vibrant. Plus, it’s a great way to get your veggies in!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Basmati rice
• 1 carrot, chopped
• 7 green beans, trimmed and chopped
• 9 cauliflower florets
• 3 tablespoons green peas

• 1 teaspoon kewra water

• 10 Cashews

• 1 teaspoon sugar

• 1 & ½ tablespoons Ghee

• 1 teaspoon Black pepper

• 1 inch cinnamon piece
• 1 Clove
• 1 Cardamom
• 1 Biryani leaf
• 1 teaspoon Shahi jeera
• 2 Green chillies, slit

Ingredient Notes

Let’s talk ingredients for a sec, because quality really makes a difference here!

• Basmati Rice: Seriously, splurge on good quality Basmati. It has a natural fluffiness and aroma that cheaper rice just can’t match. I prefer aged Basmati for the best texture.
• Kewra Water: This is the secret ingredient! Kewra water adds a beautiful floral aroma that’s so characteristic of authentic biryani. You can find it at Indian grocery stores or online. A little goes a long way!
• Shahi Jeera: Also known as royal cumin, Shahi jeera has a more delicate and fragrant flavour than regular cumin. It adds a lovely depth to the biryani.
• Ghee: Ghee (clarified butter) is traditional, and it adds a richness you won’t get with oil. But, regional variations are common! Some families use mustard oil, especially in Eastern India, for a more pungent flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the Basmati rice in water for at least 10 minutes. This helps the grains cook evenly and become nice and fluffy.
2. Now, heat half the ghee (about ¾ tablespoon) in a heavy-bottomed vessel. Add the black pepper, cinnamon, clove, cardamom, biryani leaf, shahi jeera, and slit green chillies. Let these spices sizzle for a minute – you’ll know it’s ready when they become fragrant.
3. Add the chopped carrot, green beans, and cauliflower florets to the pan. Sprinkle with sugar and sauté for about a minute. We just want to lightly coat the veggies in the spices.
4. Drain the rice and add it to the pan. Gently roast the rice for another minute, being careful not to break the grains.
5. Pour in 1 ½ cups of water. Add salt to taste and the kewra water. Bring to a boil, then reduce the heat and simmer for 2 minutes, until the rice is about half-cooked.
6. Add the green peas, cover the pot, and cook on low heat for 10 minutes. Resist the urge to peek!
7. Once cooked, let the biryani stand, covered, for 5 minutes. This allows the steam to finish cooking the rice and helps the flavours meld.
8. While the biryani rests, fry the cashews in the remaining ghee until they’re golden brown. Fluff the rice gently with a fork, mix in the fried cashews, and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be slightly al dente when you add the peas, as it will continue to cook with the steam.
• Use a heavy-bottomed pot: This prevents the rice from sticking and burning.
• Be gentle when fluffing the rice: You don’t want to break the grains.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It won’t have quite the same richness, but it will still be delicious.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like things spicier, add another green chilli or a pinch of red chilli powder. My friend, Priya, always adds a dash of garam masala too!
• Festival Adaptations: During Eid, my family loves to add fried onions for extra flavour. For Diwali, we sometimes add a handful of raisins.

Serving Suggestions

Vegetable Biryani is fantastic on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip)
• A simple salad
• Papadums (crispy lentil wafers)

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and delicate flavour are perfect for biryani.
• Can I make this biryani ahead of time? You can definitely prepare the rice and vegetable mixture ahead of time, but I recommend finishing the cooking process just before serving for the best texture.
• What is kewra water and where can I find it? Kewra water is a floral-scented water used in Indian desserts and biryanis. You can find it at Indian grocery stores or online.
• How do I prevent the rice from sticking to the bottom of the pot? Using a heavy-bottomed pot and cooking on low heat are key. You can also add a tablespoon of oil or ghee to the bottom of the pot before adding the rice.
• Can I add other vegetables to this biryani? Absolutely! Feel free to add potatoes, peas, mushrooms, or any other vegetables you like.

Enjoy making this Vegetable Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!