Vegetable Biryani

Why You’ll Love This Recipe

Vegetable Biryani is the perfect balance of taste, aroma, and nutrition. It’s naturally vegetarian, easy to make vegan, and customizable to suit different spice levels or vegetable combinations. The beautiful layering of rice and spiced vegetables, combined with the fragrance of saffron and whole spices, makes it an elegant and deeply comforting dish. It’s ideal for special occasions, dinner parties, or simply when you want to treat yourself to something indulgent and wholesome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Basmati rice (soaked for 30 minutes)
• Mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
• Oil or ghee
• Onions (thinly sliced)
• Ginger-garlic paste
• Green chilies (slit)
• Tomatoes (chopped)
• Yogurt (curd, optional for marination)
• Fresh coriander leaves
• Fresh mint leaves
• Whole spices (bay leaf, cloves, cardamom, cinnamon, star anise)
• Red chili powder
• Turmeric powder
• Garam masala or biryani masala
• Salt
• Water
• Saffron strands (soaked in warm milk, optional)
• Fried onions (for garnish, optional)

Directions

1. Wash and soak basmati rice for 30 minutes. Drain and cook until 90% done. Set aside.
2. Heat oil or ghee in a deep pan. Add whole spices and sauté until aromatic.
3. Add sliced onions and sauté until golden brown.
4. Stir in ginger-garlic paste and green chilies. Cook until raw smell fades.
5. Add chopped tomatoes and cook until soft.
6. Add turmeric, chili powder, garam masala, and salt. Mix well.
7. Stir in chopped vegetables and cook for 5–7 minutes until slightly tender.
8. Add yogurt (if using) and mix thoroughly. Cook until vegetables are coated and semi-cooked.
9. Add chopped mint and coriander leaves.
10. In a heavy-bottomed pot or biryani vessel, layer half the cooked rice over the vegetable mixture.
11. Add another layer of the remaining rice, drizzle saffron milk, and top with fried onions and more mint/coriander.
12. Cover tightly with a lid or seal with dough. Cook on low heat (dum) for 15–20 minutes.
13. Let it rest for 10 minutes before gently fluffing and serving.

Servings and timing

This recipe serves 4–5 people and takes approximately 45–50 minutes to prepare, including soaking, cooking, and layering.

Variations

• Make it vegan: Use dairy-free yogurt or skip yogurt entirely and use tomato puree instead.
• Add paneer or tofu: For added protein and texture, include cubed and sautéed paneer or tofu.
• Spice it up: Add more green chilies or extra biryani masala for a spicier version.
• One-pot version: Skip layering and cook everything together in a pressure cooker or Instant Pot.
• Use brown rice: For a healthier alternative, use brown basmati rice and adjust cooking time accordingly.

Storage/Reheating

Store leftover Vegetable Biryani in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave in short intervals or steam it gently on the stovetop with a splash of water to prevent drying out. Fluff lightly before serving.

FAQs

What kind of rice is best for Vegetable Biryani?

Long-grain basmati rice is ideal for biryani due to its fragrance and non-sticky texture.

Can I skip the saffron?

Yes, saffron adds aroma and color, but it’s optional. You can use a few drops of food-grade rose or kewra water instead.

Can I use frozen vegetables?

Yes, frozen vegetables work well. Just make sure they are not too watery when added.

Is this dish spicy?

Vegetable Biryani is mildly to moderately spiced, but you can adjust the spice level to your preference.

What’s the difference between biryani and pulao?

Biryani is typically layered and slow-cooked (dum), while pulao is usually a one-pot dish with milder flavors.

Can I make this recipe ahead of time?

Yes, Vegetable Biryani can be made in advance and reheated just before serving. The flavors often improve over time.

How do I prevent the rice from becoming mushy?

Cook the rice until it’s 90% done and handle it gently during layering to maintain its texture.

Can I make it in an Instant Pot?

Yes, you can prepare a one-pot version in the Instant Pot using the sauté and pressure cook functions.

What can I serve with Vegetable Biryani?

It pairs well with raita, salad, pickle, or a simple cucumber-onion yogurt mix.

Can I use store-bought biryani masala?

Absolutely. Store-bought biryani masala can simplify the spice mix and still deliver great flavor.

Conclusion

Vegetable Biryani is a classic and comforting dish that brings together the richness of spices, the wholesomeness of vegetables, and the elegance of basmati rice. Whether you’re cooking for a celebration or a cozy family meal, this recipe offers a satisfying and aromatic experience that everyone will love.

Vegetable Biryani

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Vegetable Biryani is a classic Indian rice dish made by layering fragrant basmati rice with spiced mixed vegetables and aromatic herbs. Slow-cooked to perfection, it’s a satisfying and wholesome one-pot meal perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–5 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

• 1.5 cups basmati rice (soaked for 30 minutes)
• 2 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower)
• 2 tablespoons oil or ghee
• 2 onions, thinly sliced
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 2 tomatoes, chopped
• 1/4 cup yogurt (optional)
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped fresh mint leaves
• 1 bay leaf
• 3 cloves
• 2 green cardamoms
• 1 small cinnamon stick
• 1 star anise
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala or biryani masala
• Salt to taste
• 2.5 cups water (for cooking rice)
• Few saffron strands soaked in 2 tablespoons warm milk (optional)
• Fried onions for garnish (optional)

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Instructions

1. Wash and soak basmati rice for 30 minutes. Drain and cook until 90% done. Set aside.
2. Heat oil or ghee in a deep pan. Add bay leaf, cloves, cardamom, cinnamon, and star anise. Sauté until aromatic.
3. Add sliced onions and sauté until golden brown.
4. Stir in ginger-garlic paste and green chilies. Cook until raw smell fades.
5. Add chopped tomatoes and cook until soft and pulpy.
6. Mix in turmeric powder, red chili powder, garam masala, and salt. Stir well.
7. Add chopped vegetables and sauté for 5–7 minutes until slightly tender.
8. Add yogurt (if using) and mix thoroughly. Cook until vegetables are coated and semi-cooked.
9. Add chopped mint and coriander leaves.
10. In a heavy-bottomed pot, layer half of the cooked rice over the vegetable mixture.
11. Add another layer with the remaining rice. Drizzle saffron milk, and top with fried onions and additional mint/coriander.
12. Cover with a tight lid or seal with dough. Cook on low heat (dum) for 15–20 minutes.
13. Let it rest for 10 minutes. Fluff gently before serving.

Notes

• Use long-grain basmati rice for best texture and aroma.
• Adjust spice levels to your preference by modifying green chilies or masala.
• Saffron is optional but enhances the flavor and color.
• Yogurt adds richness, but can be replaced with tomato puree for a vegan version.
• Let the biryani rest after dum cooking for better flavor infusion.

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 4g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 0mg