One-Pot Vegetable Biryani Recipe – NYT Cooking – The New York Times

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
Vegetable biryani may be the underdog of biryanis since it’s often overshadowed by meatier varieties. But like other formidable yet unsung dishes, this one’s adaptability helps it hold its own. Recipes vary across South Asia: Hyderabadi versions are known for their fieriness, while milder, nuttier variations dominate northern regions. This one falls somewhere in the middle. Use any vegetables you have, such as nutty cauliflower, sweet peas and crunchy carrots. Nuts and fresh or dried fruits add a confetti of flavors and textures. This recipe skips the layering typically called for in favor of conveniently stirring everything together. Luckily, using fewer dishes doesn’t compromise flavor.
Melissa Clark
45 minutes
Tejal Rao
1 hour 10 minutes
Yotam Ottolenghi
About 1 1/2 hours
Rebekah Peppler
Rebekah Peppler
Christina Morales
10 minutes
Joan Nathan
1 hour 30 minutes, plus 3 hours’ cooling
Melissa Clark
10 minutes, plus cooling and 1 hour’s chilling
Melissa Clark
50 minutes
Melissa Clark
50 minutes, plus cooling
Sara Bonisteel, Dorothy Zehnder
1 hour 45 minutes, plus overnight chilling
Sarah Digregorio
35 to 45 minutes
Sarah Digregorio
30 to 35 minutes
Gabrielle Hamilton
30 minutes
Yewande Komolafe
2 hours 10 minutes
Yewande Komolafe
1 hour, plus at least 50 minutes’ chilling
Joan Nathan
1 hour 15 minutes, plus 3 hours’ or overnight refrigeration
Melissa Clark
20 minutes, plus 1 to 1 1/2 hours’ roasting
The New York Times, Marcella Hazan
2 hours
Sarah Digregorio
4 hours, 30 minutes
Cooking Guide
By Alison Roman
Cooking Guide
By Melissa Clark
Cooking Guide
By Claire Saffitz
Cooking Guide
By Tejal Rao
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