Print

Vegetable Biryani

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/vegetable-biryani/