Vegetable Biryani

This vegetable biryani recipe, rice and veggies, marinated in yogurt and Indian spices, is the ultimate one pot meal. Switch this up with whichever veggies you have on hand - there are no rules here. Enjoy!


1 tbsp RawSpiceBar's Garam Masala
2 cups basmati rice, rinsed
1 lb cauliflower, broccoli, peas, carrots or any other veggies on hand, diced
2 onions, diced 
Pinch saffron threads, soaked in 1/4 cup warm milk
1/4 cup cashews
1/4 cup raisins
3 tbsp coconut or vegetable oil
Kosher salt and pepper, to taste
Bunch fresh mint or coriander leaves, minced
Vegetable oil

To marinate:
2 cups yogurt 
2 fresh green or red chiles, minced
2 cloves garlic, minced
1 inch ginger, minced
2 tbsp RawSpiceBar's Tandoori Masala
1/2 lemon, juice
Kosher salt, to taste


1. In a plastic bag, combine marinade ingredients and add veggies. Refrigerate and let marinate, 2 hours or overnight.
2. Cook basmati rice as per directions.
3. In a large stock pot, heat oil over medium-high heat. Add salt and onions and saute until translucent, 5-7 minutes. Add cashews and raisins until golden. Remove and set aside. 
4. In same pot, add oil over medium-high heat and add chicken to brown on all sides, 5-7 minutes. Add cooked rice, onions, herbs, saffron milk, fried nuts, raisins and salt to taste.
5. Cover pot and cook on low heat, 30-45 minutes. Serve and enjoy!

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