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Vegetable biryani, light on oil
सब्ज़ी बिरयानी
A layered rice and vegetable dish with the festive flavour of biryani, without the usual ghee pooling at the bottom.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
50 minServes 4DinnerSuits Vata, KaphaChildren eat itVegan
You'll need
- 1.5 cups basmati rice, soaked 20 minutes
- 2 cups mixed vegetables (carrot, beans, potato, peas), diced
- 1 onion, thinly sliced and lightly browned
- 1 tsp biryani masala
- 1/4 cup mint and coriander, chopped
- 1/2 cup curd
- 1 tsp oil
- Salt, to taste
- Saffron soaked in warm milk, optional
Method
- Parboil the rice until three-quarters done, then drain.
- Cook the vegetables with the biryani masala, curd, mint and coriander until just tender.
- Layer the vegetables and rice alternately in a heavy pot, topping with the browned onion and saffron milk.
- Cover tightly and cook on low heat for 20 minutes, undisturbed, before fluffing gently.
Why this dish
A whole-spice biryani like this carries the same warming, grounding quality Vata responds to at dinner, and the layering method, rather than deep oil, keeps it light enough for Kapha to still sleep well after.