Basic Vegetable Basmati Biryani

Fragrant, vibrant, and deeply satisfying, this Basic Vegetable Basmati Biryani, spiced with Arvinda's Biryani Masala and Arvinda's Garam Masala is a celebration of spice and simplicity.

Tender basmati rice is layered with perfectly cooked vegetables and infused with aromatic spices like cumin, cardamom, and warming garam masala. It's a comforting classic that feels both everyday and special. Serve it as a hearty main or a standout side, and let the rich, warm spice flavours speak for themselves.

Basic Vegetable Basmati Biryani

Ingredients:

VEGETABLES
2 TBSP. ghee OR coconut oil
½ CUP finely chopped onions
¼ CUP crushed tomatoes, canned and unsalted
2 CUPS mixed frozen vegetables (carrots, peas, green beans, corn)
1 to 2 TSP. ARVINDA’S BIRYANI MASALA
½ TSP. sea salt

RICE
2 TBSP. ghee, divided
2 CUPS basmati rice
1 TSP. sea salt
2 EACH black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES
½ TSP. saffron strands, soaked in 1 tablespoon of water (optional)
½ TSP. rosewater
½ CUP cilantro, finely chopped
2 TSP. ARVINDA’S GARAM MASALA

Directions:
1) COOKING THE VEGETABLES: In a large non-stick skillet, melt the ghee on medium-high and add the onions. Cook until caramelized, for about 10 minutes, stirring.
2) Add the tomatoes and sprinkle in ARVINDA’S BIRYANI MASALA and the salt. Reduce the heat to medium, add the vegetables and cook for 5 to 7 minutes. Set aside.
3) COOKING THE RICE: In a large bowl, wash the rice in a few changes of lukewarm water and soak for 10 minutes.
4) Grease a large casserole dish with 1 tablespoon of ghee. Set aside.
5) Drain the rice and add it to a stock pot, with plenty of fresh water, the salt and ARVINDA’S WHOLE SPICES. Boil the rice until it is nearly done (al dente). Take care not to overcook it. Drain and transfer it to a large pot or dish and gently fold in 1 tablespoon of ghee, the saffron and the rosewater. Divide the rice into two parts.
6) Preheat the oven to 180C/350F/Gas Mark 4.
7) ASSEMBLING THE BIRYANI: Spread half of the rice evenly in the casserole dish. Sprinkle with a dusting of ARVINDA’S GARAM MASALA and cilantro. Then layer the cooked vegetables on top and garnish once again with ARVINDA’S GARAM MASALA and cilantro. Finally, cover the vegetable layer with the remaining rice.
8) Cover the casserole dish with foil and bake in oven for 15 to 20 minutes until piping hot. Garnish with the remaining cilantro and sprinkle once again with ARVINDA’S GARAM MASALA. Serve with plain thick yogurt or raita.