North Indian
Vegetable Biryani
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Vegetable Biryani is North Indian home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the rice, then parboil it with the cinnamon, cardamom, and half the salt until about three quarters cooked, and drain.
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Melt 2 tbsp ghee in a wide pot and fry the sliced onions until deeply golden, then remove half for garnish.
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Add the garlic, ginger, and biryani masala to the pot and cook until fragrant, about 1 minute.
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Stir in the mixed vegetables, yogurt, turmeric, and remaining salt and cook until the vegetables are nearly tender, about 10 minutes.
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Layer the parboiled rice over the vegetables, dot with the remaining ghee, and scatter the reserved onions, cashews, and cilantro on top.
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Cover tightly and steam over low heat until the rice is fluffy and cooked through, about 20 minutes, then fold gently and serve.
Watch how to cook Vegetable Biryani
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Vegetable Biryani, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Vegetable Biryani carries tree nuts and dairy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | Yes | Aloo Paratha (Potato Stuffed Flatbread) |
| Dairy | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 560 kcal
- Protein
- 9 g
- Carbs
- 71 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 650 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Vegetable Biryani takes about 70 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish. It also turns up at Eid.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.