Vegetable Biryani Recipe- Cauliflower, Peas & Potato Delight

Last Updated on 6 months ago by Neha Deshmukh

Vegetable Biryani Recipe – Cauliflower, Peas & Potato Delight

Introduction

Biryani. Just the word conjures up images of fragrant rice, tender vegetables, and a symphony of spices, doesn’t it? It’s the celebratory dish in so many Indian households, and for good reason! I remember the first time I attempted biryani – it felt a little daunting, honestly. But once I got the hang of layering flavors, it became a regular in my kitchen. This Vegetable Biryani, packed with cauliflower, peas, and potatoes, is a lighter take on the classic, perfect for a weeknight dinner or a festive gathering. It’s comforting, flavorful, and surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t your average veggie biryani. We’re building layers of flavor with a beautiful whole spice blend, and the combination of cauliflower, potatoes, and sweet peas is just divine. It’s a complete meal in one pot, and honestly, who doesn’t love that? Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 3 tbsp oil
• 2 cardamom pods
• 1 bay leaf
• 1 cinnamon stick
• 3 cloves
• 10 peppercorns
• 1 star anise
• 2 sprigs curry leaves
• 1 large onion (sliced)
• 3 green chillies (slit)
• 1 large tomato (chopped)
• 1 small cauliflower (florets)
• 1 large potato (chopped)
• 1 large carrot (chopped)
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 2 cups basmati rice (soaked)
• 3.75 cups hot water
• 0.5 cup frozen peas
• Salt and pepper to taste
• 0.5 tsp garam masala powder

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani.

• Basmati Rice: This is key. Basmati has a lovely fragrance and fluffy texture that holds up beautifully in biryani. Don’t skip soaking it for at least 30 minutes – it helps the grains cook evenly and stay separate.
• Garam Masala: This warm spice blend is the heart of Indian cooking. You can find it pre-made at most Indian grocery stores, or make your own for a truly authentic flavor.
• Whole Spice Blend: Don’t underestimate the power of these little guys! Cardamom, cinnamon, cloves, bay leaf, star anise, and peppercorns create a fragrant base that infuses the entire dish with aroma. Gently toasting them in oil releases their essential oils and maximizes their flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the cardamom, bay leaf, cinnamon, cloves, peppercorns, and star anise. Let them sizzle for about 30 seconds – you’ll smell the magic happening!
2. Add the curry leaves, sliced onion, and slit green chillies. Sauté until the onions turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
3. Now, toss in the chopped tomato, cauliflower florets, potato, and carrot. Sprinkle in the turmeric powder and red chilli powder. Give everything a good stir to coat the vegetables evenly.
4. Cover the saucepan and let the vegetables steam on low heat for about 5 minutes, stirring occasionally. This helps them soften slightly before adding the rice.
5. Add the soaked and drained basmati rice to the pan. Sauté for another 5 minutes, stirring frequently, until the rice grains appear dry and slightly toasted.
6. Pour in the hot water and add the frozen peas. Bring the mixture to a boil over high heat.
7. Season with salt, pepper, and garam masala powder. Reduce the heat to low, cover the pan tightly, and cook for 15-20 minutes, or until the rice has absorbed all the water. Resist the urge to peek!
8. Once the rice is cooked, turn off the heat and let it rest for 5-10 minutes. Fluff the rice gently with a fork. Serve hot!

Expert Tips

• Don’t overcook the vegetables: You want them to retain a little bite.
• Use good quality water: Filtered water will give you the best flavor.
• Low and slow is the way to go: Cooking on low heat ensures the rice cooks evenly and doesn’t stick to the bottom of the pan.
• Resting time is crucial: Allowing the biryani to rest allows the flavors to meld together beautifully.

Variations

• My family loves adding paneer (Indian cheese) to this biryani. Just cube some paneer and add it along with the peas.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.
• My friend makes a fantastic mushroom biryani using this same base recipe!

Vegan Adaptation

This recipe is easily made vegan! Simply ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala is also gluten-free.

Spice Level Adjustment

• Mild: Reduce the amount of green chillies to 1 or omit them altogether. Use ½ tsp of red chilli powder.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli and increase the red chilli powder to 1.5 tsp.

Festival Adaptations

Biryani is a staple at Indian festivals!

• Eid: Serve with raita and a side of salan (a spicy gravy).
• Diwali: Pair with a sweet dish like gulab jamun or rasgulla.
• Holidays: It’s always a crowd-pleaser, no matter the occasion!

Serving Suggestions

Biryani is fantastic on its own, but it’s even better with:

• Raita: A cooling yogurt dip.
• Pickle: Adds a tangy kick.
• Salad: A simple onion and cucumber salad.

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

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and fragrant aroma make it perfect for biryani.
• Can I use frozen cauliflower instead of fresh? Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the pan.
• How can I adjust the spice level of this biryani? See the “Spice Level Adjustment” section above for tips.
• What is garam masala and where can I find it? Garam masala is a warm spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.
• Can this biryani be made in an Instant Pot? Yes! There are many Instant Pot biryani recipes available online. You’ll need to adjust the cooking time and liquid accordingly.