1 Kg Veg Biryani Recipe Easy and Delicious to Make

If you’re craving a rich, aromatic, and wholesome meal, look no further than this 1 kg veg biryani recipe. A classic Indian dish celebrated for its vibrant colors and tantalizing flavors, veg biryani brings together fragrant basmati rice, a medley of fresh vegetables, and a blend of spices that dance on your palate.

Perfect for family dinners, festive occasions, or even meal prepping, this recipe offers both nutrition and indulgence in one pot.

Whether you’re a seasoned cook or a beginner, this detailed guide will walk you through every step to make a perfectly balanced biryani. The layers of vegetables and spices infuse the rice with depth, and the slow cooking technique ensures each grain is fluffy and flavorful.

Plus, it’s completely vegetarian, making it a fantastic option for plant-based diets without compromising on taste. Get ready to impress your loved ones with a dish that’s as comforting as it is delicious!

Why You’ll Love This Recipe

This veg biryani recipe is a standout for several reasons. First, it uses simple, fresh ingredients that are easy to find in any grocery store.

The layering technique and the slow cooking process allow the spices to fully develop, resulting in a dish bursting with flavor.

Moreover, it’s highly customizable — you can swap or add vegetables based on your preferences or seasonal availability. It’s also a one-pot meal, which means less cleanup and more time to enjoy your delicious creation.

Nutritionally, it offers a great balance of carbohydrates, fiber, vitamins, and plant-based protein.

Finally, this recipe honors traditional Indian cooking methods while being accessible enough for home cooks worldwide. If you love dishes that combine comfort and elegance, this veg biryani will quickly become a favorite in your culinary repertoire.

Ingredients

• 1 cup basmati rice (washed and soaked for 30 minutes)
• 500 grams mixed vegetables (carrots, peas, beans, cauliflower, potatoes – chopped)
• 2 large onions (thinly sliced)
• 2 tomatoes (chopped)
• 1/2 cup yogurt (whisked)
• 4 tbsp cooking oil or ghee
• 2 tbsp ginger-garlic paste
• 4 green chilies (slit)
• 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 2 tsp biryani masala powder (store-bought or homemade)
• Whole spices: 4 cloves, 4 green cardamoms, 2 bay leaves, 1-inch cinnamon stick, 1 star anise
• Salt to taste
• 2 cups water
• Juice of 1 lemon
• Fried onions for garnish (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven with a tight-fitting lid
• Medium saucepan for parboiling rice
• Sharp knife and chopping board
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander for draining rice
• Optional: Sieve or strainer for washing rice

Instructions

1. Prepare the Rice: Rinse the basmati rice under cold water until water runs clear. Soak the rice for 30 minutes, then drain. In a saucepan, bring 3 cups of water to boil with a pinch of salt and a few whole spices (2 cloves, 2 cardamoms, 1 bay leaf). Add the soaked rice and parboil for about 5-6 minutes until the grains are 70% cooked. Drain and set aside.
2. Cook the Vegetables: Heat oil or ghee in your heavy-bottomed pot over medium heat. Add the remaining whole spices (2 cloves, 2 cardamoms, 1 bay leaf, cinnamon stick, star anise) and sauté until fragrant, about 1 minute.
3. Sauté Onions and Aromatics: Add sliced onions and cook until golden brown and caramelized, stirring occasionally to avoid burning. Add the ginger-garlic paste and green chilies, sauté for 2 minutes until raw smell disappears.
4. Add Tomatoes and Spices: Mix in chopped tomatoes and cook until soft and mushy. Then add turmeric powder, red chili powder, biryani masala, and salt. Stir well to combine the spices and cook for another 2 minutes.
5. Add Vegetables and Yogurt: Add the chopped mixed vegetables and stir well to coat them with the masala. Lower the heat and add whisked yogurt, mix thoroughly. Cover and cook for 8-10 minutes until vegetables are tender but not mushy.
6. Layering the Biryani: Spread half of the cooked vegetables evenly in the pot. Sprinkle half of the chopped coriander and mint leaves over the vegetables. Layer half of the parboiled rice on top. Repeat the layering with the remaining vegetables, herbs, and rice.
7. Add Lemon Juice and Seal: Drizzle lemon juice over the top layer of rice. Cover the pot with a tight-fitting lid. To ensure the lid is sealed well, you can place a damp kitchen towel between the lid and pot to trap steam.
8. Slow Cook (Dum): Cook on the lowest heat possible for 25-30 minutes. This slow steaming allows the flavors to marry and the rice to finish cooking perfectly.
9. Rest and Serve: Turn off the heat and let the biryani rest for 10 minutes without opening the lid. Then gently fluff the biryani with a fork, mixing the layers slightly.
10. Garnish and Enjoy: Garnish with fried onions and extra fresh herbs if desired. Serve hot with raita, salad, or your favorite side dishes.

Tips & Variations

“For the best veg biryani, use fresh, fragrant basmati rice and soak it before cooking – this helps achieve fluffy, separate grains.”

• Vegetable Choices: Feel free to include your favorites like bell peppers, mushrooms, or even paneer cubes. Just adjust cooking times accordingly.
• Spice Levels: Adjust green chilies and red chili powder to suit your heat tolerance.
• Homemade Biryani Masala: For a deeper flavor, try making your own masala blend with cumin, coriander, fennel seeds, nutmeg, and mace.
• Vegan Option: Replace yogurt with coconut yogurt or cashew cream for a dairy-free version.
• Use a Slow Cooker: For a hands-off approach, check out our Veg Recipes for Slow Cooker for ideas on adapting biryani techniques.

Nutrition Facts

Serving Suggestions

Veg biryani pairs beautifully with a variety of sides that complement its rich flavors. A cooling cucumber or mint raita is a classic choice, balancing the spices with creamy freshness.

You might also enjoy it with a simple salad of onions, tomatoes, and lemon wedges for a refreshing bite.

For a more substantial meal, serve with Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or try our Lipton Vegetable Dip Recipe: Easy Party Favorite as an appetizer. If you have leftovers, this biryani tastes even better the next day, making it perfect for lunchboxes or meal prep.

Conclusion

This 1 kg veg biryani recipe is a celebration of vibrant flavors and wholesome ingredients, perfect for anyone looking to create a satisfying vegetarian meal. The combination of fragrant spices, fresh vegetables, and fluffy basmati rice makes it an irresistible dish for both everyday dinners and special occasions.

Its versatility means you can adapt it to your taste and dietary needs, while the slow cooking method ensures every bite is packed with flavor and texture. We hope this recipe inspires you to explore more delicious vegetarian dishes — and if you’re interested in expanding your cooking repertoire, be sure to check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for sweet treats that complement your savory creations.

Happy cooking and enjoy your flavorful veg biryani adventure!

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