Vegetable Biryani Recipe – Rose Matta Rice & Homemade Masala

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Rose Matta Rice & Homemade Masala

Hello friends! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to Vegetable Biryani recipe, made extra special with fragrant Rose Matta rice and a homemade biryani masala that will absolutely blow your mind. It’s a little bit of effort, but trust me – every single bite is worth it!

Why You’ll Love This Recipe

This isn’t just any vegetable biryani. We’re building layers of flavour, starting with a beautifully balanced masala. The Rose Matta rice adds a lovely nutty flavour and a gorgeous reddish hue. Plus, it’s packed with fresh veggies, making it a satisfying and wholesome meal. It’s perfect for a weekend feast, a special occasion, or just when you’re craving something truly delicious.

Ingredients

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

• 3 ½ cup Cooked Rose Matta rice
• ½ cup Carrot, chopped
• ½ cup Onion, chopped
• 1 Green chili, chopped
• 2 tablespoon Green onion, chopped
• 1 ½ cup Cabbage, chopped
• ½ cup Green peas
• 10 Cashews
• 25 Raisins
• 1 ½ teaspoon Salt
• 1 tablespoon Olive oil
• ½ teaspoon Turmeric powder
• 1 inch Cinnamon
• 3 Cardamom
• 1 Bay leaf
• ½ tablespoon Biryani masala powder
• ½ teaspoon Garam masala
• ½ teaspoon Chili powder
• ½ teaspoon Coriander powder
• 1 sprig Curry leaves
• 2 sprig Mint leaves
• 2 tablespoon Ghee

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rose Matta Rice: We’ll dive deeper into this later, but it’s key to the flavour profile.
• Ghee: Don’t skimp on the ghee! It adds a richness you just can’t replicate.
• Fresh Herbs: Fresh curry and mint leaves are a must. They really brighten up the dish.
• Spices: Using whole spices and grinding your own masala powder makes a huge difference. It’s fresher and more aromatic.

Rose Matta Rice: A Deep Dive into Kerala’s Red Rice

Rose Matta rice, also known as Kerala Red Rice, is a short-grain rice variety from Kerala, India. It gets its beautiful reddish hue from its anthocyanin content. It has a slightly earthy and nutty flavour, and it holds its shape beautifully when cooked – perfect for biryani! If you can’t find Rose Matta rice, you can substitute with basmati rice, but the flavour will be slightly different.

Biryani Masala: The Heart of Authentic Flavor

The biryani masala is where the magic happens. I always make my own, and I highly recommend you do too! It’s simple: grind fennel seeds, cumin seeds, caraway seeds, cloves, cardamom, and cinnamon into a fine powder. Store any extra in an airtight container – it keeps for months!

Ghee vs. Oil: Understanding the Difference

I prefer using a combination of ghee and oil. Ghee adds a lovely richness and aroma, while the oil helps prevent the spices from burning. You can use all ghee if you prefer, but keep a close eye on the heat.

Regional Variations in Vegetable Biryani

Vegetable biryani is incredibly versatile! Across India, you’ll find different variations. Some use potatoes and cauliflower, others add paneer (Indian cheese). In some regions, they add a touch of saffron for colour and aroma. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your biryani masala by grinding fennel seeds, cumin seeds, caraway seeds, cloves, cardamom, and cinnamon into a fine powder. Set aside.
2. Heat ghee and oil in a skillet. Fry cashews and raisins until golden brown and fragrant. Remove and set aside.
3. In the same pan, sauté cinnamon, cardamom, bay leaf, green chili, and onions until the onions turn translucent. This is where the aroma starts to build!
4. Add chopped carrots, cabbage, peas, salt, and turmeric powder. Cook for about 5 minutes, until the vegetables start to soften.
5. Stir in chili powder, coriander powder, garam masala, and biryani masala powder. Cook for just a minute, stirring constantly to prevent burning.
6. Add curry leaves and mint leaves, sautéing for about 30 seconds to release their wonderful aroma.
7. Gently mix in the cooked Rose Matta rice, ensuring the spices and vegetables are evenly distributed. Be gentle so you don’t break the rice grains.
8. Finally, garnish with the fried cashews and raisins. Serve hot with raita!

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Biryani Aroma: Don’t rush the sautéing process. Allowing the spices to bloom in the hot oil is crucial for developing that signature biryani fragrance.
• Tips for Fluffy, Separate Rice Grains: Make sure your rice is cooked al dente – slightly firm. Overcooked rice will become mushy.
• Mastering the Art of Sautéing Spices: Keep the heat medium-low and stir constantly. Burnt spices will ruin the flavour.

Variations

• Vegan Vegetable Biryani: Simply substitute the ghee with a plant-based oil.
• Gluten-Free Vegetable Biryani: This recipe is naturally gluten-free!
• Spice Level Adjustments: For a milder biryani, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: My family loves making this for Ugadi, Onam, and Diwali – it’s a festive treat!

Serving Suggestions

• Raita Pairings: Classic cucumber raita is always a winner. You can also try pineapple raita or boondi raita for a little something different.
• Side Dish Ideas: A simple onion-tomato salad or a side of papadums (Indian crackers) complement biryani beautifully.

Storage Instructions

Leftover biryani? Yes, please!

• Reheating Vegetable Biryani: Reheat gently in a microwave or on the stovetop with a splash of water to prevent it from drying out.
• Freezing Vegetable Biryani: Let the biryani cool completely before transferring it to an airtight container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What type of rice is best for vegetable biryani? Rose Matta rice is my favourite, but basmati rice is a good substitute.
• Can I make the biryani masala powder ahead of time? Absolutely! It actually improves the flavour if you let it sit for a few days.
• How do I prevent the rice from sticking together? Cook the rice al dente and be gentle when mixing it with the spices and vegetables.
• What vegetables can I substitute in this recipe? Feel free to use whatever vegetables you have on hand! Potatoes, cauliflower, beans, and mushrooms all work well.
• Is it possible to make this biryani in an Instant Pot? Yes, you can! There are many Instant Pot biryani recipes available online.