Vegetable Biryani

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There are five things that we always order when we go for Indian food: vegetable biryani, chana masala, chicken tikka masala, naan, and Taj beer.  I decided to make vegetable biryani and chana masala for dinner tonight.  The biryani (and store-bought naan) was a hit with the kids.  The chana masala – not so much.

  • Olive oil
  • ½ tsp cumin
  • ½ tsp cayenne
  • 1 tsp coriander
  • ½ tsp turmeric
  • ½ tsp garam masala
  • 3 cups water
  • ½ cup each
    • Chopped potato
    • Chopped cauliflower
    • Diced red pepper
    • Peeled and diced carrot
    • Diced red onion
  • 2 Tb roughly chopped cilantro
  • 2 cups uncooked long-grain rice
  • 1 tsp salt
  • ½ cup diced tomato

In a large pan, heat 2 TB oil over medium heat.  Add cumin, cayenne, coriander, turmeric, and garam masala.  Cook for 30 – 60 seconds.  Add water, potato, cauliflower, pepper, carrot, and onion.  Bring to a boil.  When the water starts to boil, add rice and salt; stir and reduce to a simmer.  Loosely cover the pot and simmer for ~10 minutes.  Add tomato and cilantro.  Re-cover (loosely) the pot and simmer another 5 – 10 minutes, stirring occasionally, and adding slightly more water if needed.  When rice is cooked, allow to rest for 3 – 5 minutes, then serve.

2 Responses to “Vegetable Biryani”


  1. 1 Bobbi Main-Jackson March 30, 2010 at 4:06 AM

    One of our favorites too! Can’t wait to try it.

  2. 2 Virginia Fox March 30, 2010 at 9:14 AM

    I made Chicken Tikka Masala on a Saturday when you were in Andorra. Aside from some timing issues that were exacerbated by doubling the recipe (I wanted to leave Alison with enough for another meal in the week), it was fantastic. The kids didn’t eat much on Saturday, but the leftovers were a huge hit with the Fox children. It’s a Cook’s Illustrated recipe.


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