Vegetable Biryani Recipe – Cashew & Coconut Milk Indian Rice Dish

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Cashew & Coconut Milk Indian Rice Dish

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 take on Vegetable Biryani – it’s packed with flavour, beautifully aromatic, and surprisingly easy to make. This version uses a creamy cashew and coconut milk base, which adds a lovely richness you won’t forget. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Biryani isn’t just delicious; it’s also wonderfully versatile. It’s a fantastic way to use up any veggies you have on hand, and the cashew-coconut milk blend creates a flavour profile that’s both comforting and exotic. Plus, it’s a relatively easy biryani recipe, perfect for those times when you want something impressive without spending hours in the kitchen. It serves 2, making it ideal for a cozy night in or a small family meal.

Ingredients

Here’s what you’ll need to create this flavourful biryani:

• 1 cup Basmati Rice
• 2 medium Onion
• 1 tsp Ginger-Garlic paste
• ¼ tsp Turmeric powder
• 5-6 Beans
• 1 medium Carrot
• 6-7 Cauliflower florets
• ⅓ cup Peas
• 1 cup Coconut Milk
• 1 cup Water
• 5 Cashew nuts (for grinding)
• 2 Green Chillies
• ½ tsp Lemon juice
• 1 tbsp Oil
• 1 tbsp Ghee

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice: Choosing the Right Grain

Using good quality basmati rice is key. Look for aged basmati – it’s longer, fluffier, and has a more distinct aroma. I usually rinse my rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent the biryani from becoming sticky. (Around 200g of uncooked rice)

Cashew Nuts: The Role of Cashews in Biryani

Don’t skip the cashews! They add a beautiful creaminess and subtle sweetness to the biryani. Soaking them in warm water for about 10 minutes before grinding makes them blend into a smoother paste.

Green Chillies: Adjusting the Spice Level

I like a little kick, but you can adjust the number of green chillies to your preference. Remove the seeds for a milder flavour.

Coconut Milk: Regional Variations & Benefits

Coconut milk adds a lovely richness and subtle sweetness. You can use full-fat coconut milk for a more decadent biryani, or light coconut milk to keep it a bit lighter. Some regions in India use yogurt instead, but I find coconut milk gives it a unique flavour. (Around 240ml)

Spices: The Aromatic Foundation – Cinnamon, Cloves, Fennel Seeds

The spices are what truly make a biryani sing! I always use whole spices – they release their flavour more slowly and create a more complex aroma. A pinch of fennel seeds adds a lovely anise note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in hot water for about 30 minutes. This helps it cook evenly and become nice and fluffy.
2. While the rice is soaking, let’s make the masala. Grind the cashews, coriander, mint, green chillies, and lemon juice into a smooth paste. Set this aside.
3. Heat the oil and ghee in a large, heavy-bottomed pan. Add the cinnamon, cloves, fennel seeds, and bay leaf. Let them sizzle for a minute until fragrant – this is where the magic begins!
4. Add the sliced onions and sauté until they turn translucent and golden brown. Patience is key here; well-caramelized onions are essential for a flavourful biryani.
5. Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant. Then, add the green masala paste and sauté until it’s beautifully fragrant and the raw smell disappears.
6. Now, add all the vegetables – beans, carrot, cauliflower, and peas – and mix well. Add the soaked rice and coat it evenly with the masala.
7. Pour in the coconut milk and water mixture, along with the turmeric powder and salt. Bring it to a boil, then reduce the heat to low, cover the pan, and simmer until the rice is about 90% cooked.
8. Here’s where the dum cooking comes in! Transfer the biryani to a tawa (flat griddle) and finish cooking on low heat for 5-6 minutes. This seals in the flavours and ensures the rice cooks perfectly.
9. Let the biryani rest for 5 minutes before fluffing it up with a fork. Garnish with ghee-roasted cashews and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be slightly al dente when you transfer it to the tawa.
• Using a heavy-bottomed pan prevents the biryani from sticking and burning.
• Roasting the cashews in ghee before garnishing adds a lovely nutty flavour.

Variations

• Vegan Vegetable Biryani: Simply substitute the ghee with a plant-based oil.
• Gluten-Free Vegetable Biryani: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: Feel free to add more or fewer green chillies, or a pinch of red chilli powder, to adjust the spice level to your liking. My friend, Priya, loves to add a dash of garam masala for extra warmth.
• Festival Adaptations (e.g., Eid, Diwali): For Eid, I sometimes add fried onions for extra crunch. During Diwali, I might include a few saffron strands for a touch of luxury.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with a cooling raita (yogurt dip) and crispy papadams. A simple onion-tomato salad also works beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and delicate aroma make it the perfect choice.

Can I make this biryani ahead of time?

You can prepare the masala and chop the vegetables ahead of time. However, it’s best to cook the biryani just before serving for the best flavour and texture.

How can I adjust the spice level of this biryani?

Adjust the number of green chillies or add a pinch of red chilli powder to control the spice level.

What is the purpose of dum cooking in biryani?

Dum cooking involves sealing the biryani and cooking it on low heat. This allows the flavours to meld together and the rice to cook evenly.

Can I use a different type of milk instead of coconut milk?

You can use yogurt or regular milk, but coconut milk adds a unique flavour that I highly recommend!

What side dishes complement vegetable biryani?

Raita, papadams, and a simple onion-tomato salad are all great choices.

Enjoy! I hope you love this Vegetable Biryani as much as I do. Let me know in the comments how it turns out for you!