Healthy Vegetable Biryani
A lighter, veggie-packed version of Indian biryani — aromatic basmati rice with mixed vegetables and mild spices, cooked with minimal oil for a healthy meal.
Ingredients
Equipment
Method
- Rinse the basmati rice 2–3 times until water runs clear, then soak in water for 20–30 minutes and drain before cooking.
- Heat oil in a large pot or pressure cooker on medium heat. Add bay leaf, cardamom, cinnamon and cumin seeds — sauté for 30 seconds until fragrant.
- Add sliced onions and sauté until they turn light golden.
- Add ginger-garlic paste and stir for a minute until raw smell disappears.
- Add chopped mixed vegetables, turmeric, red chilli powder, garam masala and salt. Cook for 3–4 minutes, stirring gently.
- Add drained rice and gently mix with the vegetable-spice mixture so all grains are coated well.
- Pour in water, stir gently, taste and adjust salt if needed. Bring to a boil.
- Once water boils, reduce heat, cover with a tight lid and cook on low flame for about 15 minutes (or pressure cook 1 whistle).
- Turn off flame. Let it rest for 5 minutes. Then open lid and gently fluff the biryani with a fork.
- Garnish with chopped coriander and mint leaves. Serve hot with light raita or salad.
Notes
You can add more vegetables (like carrots, beans, peas) or substitute water with low-fat yogurt diluted in water for a creamier feel. For vegan version skip ghee.