Tamarind-Spiced Vegetable Biryani with Fresh Curry Leaves

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Fragrant basmati rice layered with tamarind-spiced mixed vegetables and fresh curry leaves for a vibrant biryani experience. This indian-inspired rice & grains (vegetarian) ready in about 60 minutes pairs basmati rice, tamarind paste, large, thinly sliced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups basmati rice
• 2 cups diced mixed vegetables (carrot, beans, peas)
• 2 tbsp tamarind paste
• 1 large, thinly sliced onion
• 1 tbsp ginger-garlic paste
• 2 slit lengthwise green chilies
• 1/2 cup yogurt
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 15 leaves curry leaves
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped mint leaves
• 3 tbsp ghee or oil
• to taste salt
• 3 cups water

Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until clear, then soak for 30 minutes. Drain and set aside.
2. Step 2: Heat 3 tbsp ghee or oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; when they start to pop, add 15 fresh curry leaves and sauté for 30 seconds.
3. Step 3: Add 1 large thinly sliced onion and sauté for 8-10 minutes until golden brown. Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies; cook for 2 minutes until fragrant.
4. Step 4: Add 2 cups diced mixed vegetables, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp garam masala, and salt to taste. Cook for 5 minutes, stirring occasionally.
5. Step 5: Mix in 2 tbsp tamarind paste and 1/2 cup yogurt. Cook the vegetable mixture for another 5 minutes until slightly thickened.
6. Step 6: Add the drained rice to the pot, gently mixing to coat the grains with the spice and vegetable mixture.
7. Step 7: Pour in 3 cups water and bring to a boil. Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
8. Step 8: Turn off heat and let the biryani rest, covered, for 10 minutes. Fluff with a fork and garnish with 1/4 cup chopped fresh coriander and 1/4 cup chopped mint leaves before serving.