![\"You](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2018\/10\/vegetable-biryani-poster.jpg\")
<\/figure>\n\n\n\nThis vegetable biryani is developed in response to the request by some of my readers who read about the chicken biryani recipe<\/a> which I posted in 2017, who ask me how to convert it to a vegetarian version.<\/p>\n\n\n\n Without the meaty flavor of chicken, this recipe relies on the combination of herbs and spices<\/strong>, as well as a variety of vegetables complement each other to create the bold and flavorful taste that stands out on its own, not as the sidekick of the more heavily flavored counterpart.<\/p>\n\n\n\n Traditionally, there are three steps<\/strong> in making the vegetable biryani:<\/p>\n\n\n\n If you have tried other biryani recipes, this is very much of swopping ingredients. However, I will go into detail of each step, just in case you might have missed out any points.<\/p>\n\n\n\n Note: This post may contain affiliate links. Please read my privacy policy<\/a> for more info. I may receive commissions for purchases made through links in this post.<\/em><\/p>\n\n\n\n Soak the basmati rice<\/a> in water for at least half an hour.<\/p>\n\n\n\n Then drained and set aside.<\/p>\n\n\n\n This step is similar to how I prepare the chicken biryani, except this time I cook the soak and drained rice in the boiling water with some spices: <\/strong>cloves<\/a>, cardamom<\/a>, peppercorns<\/a>, cinnamon, bay leaf, and star anise.<\/p>\n\n\n\n The reason I want to flavor rice at this stage with the herbs and spices is that vegetable has a more subtle flavor relative to meat.<\/p>\n\n\n\n Add some salt to the water, just like boiling pasta.<\/p>\n\n\n\n The rice should boil over medium heat<\/strong> until it is about 3\/4 cook. That is when the rice grain will break if you press it with two fingers.<\/strong> It will take about three minutes, depends on the volume and the heat.<\/p>\n\n\n\n Once it is done, remove the rice and drain<\/strong> with a wire mesh strainer along with the spices. Set aside.<\/p>\n\n\n\n The spices used in the vegetable biryani are similar to the chicken biryani. The combination differs from one region to another. Since I am living in Malaysia, my recipes may have picked up some local influence, which means this will not be the truly authentic version form India. However, it will be close to the Hyderabadi biryani<\/strong> since there is a large number of people of Indian origin living here.<\/p>\n\n\n\n Instead of solely depends on a one main ingredients for flavor as of chicken or mutton biryani, vegetable biryani is made up with a list of vegetables<\/strong>. Carrot, cauliflower, French bean, green pea and tomato in this recipe. Other favorite vegetables are capsicum and potatoes.<\/p>\n\n\n\n To begin with, melt the butter or ghee<\/a> i<\/strong>n a thick bottom pot or pan. Throw in the whole spices<\/strong> (bay leaf<\/a>, cloves, cardamom, black peppercorn, and cinnamon bark<\/a>. Saute it over low heat to let the flavor of the spices infused into the oil.<\/p>\n\n\n\n Add the vegetable of your choice into the pot or dutch oven<\/a> once you can smell the aroma of the spices rising from the pot,<\/p>\n\n\n\n I cut the tomato<\/strong> in small cubes, cauliflower<\/strong> into small florets, carrot<\/strong> and French bean<\/strong> into short strips. You may want to cut them into any shape you like, but it should be small so that it can cook through quickly.<\/p>\n\n\n\n Next, add the remaining herbs, spices, and seasonings. (Ground coriander, ground turmeric, chili powder<\/strong>, and of course ginger and garlic paste<\/strong>, and salt<\/strong> to season.<\/p>\n\n\n\n1. Soak and boil the rice until 3\/4 cooked<\/h2>\n\n\n\n
![\"dum](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2018\/10\/Vegetarian-biryani-1.jpg\")
<\/figure><\/div>\n\n\n\n2. Cook the vegetables with the warm spices<\/h2>\n\n\n\n
The warm spices and herbs give you the bold and intense flavor<\/h3>\n\n\n\n
The vegetables form the body of the gravy<\/h3>\n\n\n\n
![\"hyderabadi](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2018\/10\/Vegetarian-biryani-5-1.jpg\")
<\/figure><\/h2>\n\n\n\n![\"vegetable](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2018\/10\/Vegetarian-biryani-4.jpg\")
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