Biryani Recipe Veg Recipes of India Made Easy and Tasty

India’s culinary tapestry is rich with flavors, and among its most celebrated dishes is biryani – a fragrant, layered rice delicacy that brings together aromatic spices, fresh vegetables, and herbs in perfect harmony.

While meat biryanis are popular worldwide, the vegetable biryani offers a wholesome, vibrant, and equally indulgent experience, perfect for vegetarians and anyone seeking a comforting meal packed with nutrition and taste.

This traditional recipe uses fresh seasonal veggies, basmati rice, and a blend of spices that transport you straight to the bustling streets of India.

Whether you’re cooking for family, guests, or just treating yourself, this vegetable biryani recipe is easy to follow and yields a flavorful, colorful dish that is sure to impress. Pair it with cooling raita or a crisp salad for a complete feast.

Let’s dive into the aromatic world of Indian spices and create a memorable meal!

Why You’ll Love This Recipe

This vegetable biryani recipe brings together the best of Indian flavors with the convenience of a one-pot meal. Here’s why it stands out:

• Rich layers of flavor: The combination of whole spices, fresh herbs, and vegetables creates a perfect balance of taste and aroma.
• Nutritious and wholesome: Packed with a variety of vegetables and basmati rice, it’s a balanced meal rich in fiber, vitamins, and complex carbs.
• Customizable: Easily adapt it by adding your favorite vegetables or nuts to suit your taste and dietary needs.
• Suitable for all occasions: Whether it’s a festive gathering or a simple family dinner, biryani never fails to impress.
• Vegetarian and vegan-friendly: A perfect option for those avoiding meat and dairy, without compromising on flavor.

Ingredients

• 1 ½ cups basmati rice, soaked for 30 minutes
• 2 cups mixed vegetables (carrots, peas, beans, potatoes, cauliflower, chopped)
• 1 large onion, thinly sliced
• 2 medium tomatoes, chopped
• 3 tablespoons oil or ghee
• 1 cup yogurt (use coconut yogurt for vegan version)
• 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon biryani masala (store-bought or homemade)
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• Fresh coriander leaves, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish)
• Salt, to taste
• 3 cups water
• Optional: fried onions, saffron soaked in warm milk (or almond milk for vegan), roasted cashews, and raisins

Equipment

• Large heavy-bottomed pot or thick-bottomed pan with a tight-fitting lid
• Frying pan
• Mixing bowls
• Measuring cups and spoons
• Strainer for rice
• Knife and chopping board
• Wooden spoon or spatula

Instructions

1. Rinse and soak the rice: Wash the basmati rice under cold running water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
2. Prepare the vegetables: Wash and chop your mixed vegetables into bite-sized pieces. Keep ready.
3. Heat oil in the pot: Over medium heat, warm 3 tablespoons of oil or ghee. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for about 30 seconds until fragrant.
4. Fry onions: Add the sliced onions and cook until golden brown, stirring frequently to avoid burning. This step is crucial for flavor.
5. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
6. Add tomatoes and spices: Mix in the chopped tomatoes, turmeric powder, red chili powder, biryani masala, garam masala, and salt. Cook until tomatoes soften and the oil starts to separate from the masala (spice mix).
7. Cook the vegetables: Add the chopped mixed vegetables and stir well to coat with the spices. Cook for 5-7 minutes until slightly tender.
8. Add yogurt: Lower the heat and mix in the yogurt gently. This adds creaminess and tang. Cook for another 5 minutes, stirring occasionally.
9. Prepare the rice: In a separate pot, bring 3 cups of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook the rice until it’s 70% cooked (it should still have a bite). Drain the rice thoroughly.
10. Layer the biryani: Over the vegetable mixture in your pot, spread the par-cooked rice evenly. Sprinkle chopped coriander and mint leaves on top. If using, drizzle saffron milk and scatter fried onions, cashews, and raisins.
11. Cook on dum (steam): Cover the pot with a tight lid. You can seal the edges with dough or a clean cloth to trap the steam. Cook on the lowest heat for 20-25 minutes to allow flavors to meld and rice to fully cook.
12. Rest and serve: Turn off the heat and let the biryani rest for 10 minutes before gently fluffing the rice with a fork. This ensures the layers remain intact yet fluffy.

Tips & Variations

“The secret to perfect biryani is patience and layering the flavors carefully. Don’t rush the cooking steps, especially the slow steaming (dum) part.”

• Vegetable options: Use seasonal vegetables like bell peppers, zucchini, or even sweet corn to add variety.
• Vegan adaptation: Replace yogurt with plant-based yogurt or cashew cream and use oil instead of ghee.
• Nutty twist: Toast nuts like cashews, almonds, or pistachios and sprinkle on top for crunch and richness.
• Saffron substitute: If saffron is unavailable, a pinch of turmeric for color and aroma works well.
• Cooking method: Use a slow cooker or Instant Pot for convenience; cook the vegetable mixture first, then layer with rice and steam.

Nutrition Facts

Serving Suggestions

Vegetable biryani is a complete meal on its own, but you can enhance the experience with these accompaniments:

• Raita: A cooling cucumber or mint yogurt raita complements the spices beautifully.
• Salad: Fresh onion, tomato, and cucumber salad with a squeeze of lemon adds crunch and freshness.
• Pickles: Indian-style pickles or chutneys provide a tangy contrast.
• Papadums: Crispy lentil crackers add texture and a light crunch.

For more delicious dishes to complement your meal, check out our Classico Sun Dried Tomato Alfredo Sauce Recipe or try something sweet afterwards like the Chocolate Heaven Cake Recipe.

Conclusion

Vegetable biryani is a timeless Indian classic that has won hearts across the globe with its layers of aromatic spices, tender vegetables, and fluffy basmati rice. This recipe is not only a celebration of flavors but also a versatile dish that you can adapt to your taste and dietary preferences.

With simple ingredients and easy-to-follow steps, you can bring the magic of Indian cuisine right into your kitchen.

Whether you are a seasoned cook or a beginner, this biryani recipe promises a rewarding cooking experience and a delicious meal for your family and friends. Don’t forget to explore our other exciting recipes like the comforting Chicken Shrimp And Broccoli Recipes or the indulgent Cinnamon Pecan Ice Cream Recipe to round off your culinary adventure.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetable Biryani”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and aromatic Indian rice dish made with mixed vegetables and spices. Perfect for a hearty vegetarian meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1.5 cups basmati rice”, “2 cups mixed vegetables (carrots, peas, beans, potatoes)”, “1 large onion, thinly sliced”, “2 tomatoes, chopped”, “3 tablespoons oil or ghee”, “1/4 cup yogurt”, “2 teaspoons ginger-garlic paste”, “1 teaspoon turmeric powder”, “2 teaspoons biryani masala”, “1 teaspoon red chili powder”, “4 cups water”, “Salt to taste”, “Fresh coriander and mint leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse and soak basmati rice for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a pan and saut\u00e9 onions until golden brown.”}, {“@type”: “HowToStep”, “text”: “Add ginger-garlic paste and saut\u00e9 for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add tomatoes, turmeric, chili powder, biryani masala, and salt; cook until oil separates.”}, {“@type”: “HowToStep”, “text”: “Add mixed vegetables and yogurt; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Drain rice and add to the pan; mix gently.”}, {“@type”: “HowToStep”, “text”: “Add water and bring to a boil, then reduce heat and cover.”}, {“@type”: “HowToStep”, “text”: “Cook on low heat for 20 minutes until rice is done.”}, {“@type”: “HowToStep”, “text”: “Turn off heat and let it rest for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh coriander and mint leaves before serving.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “8 g”, “fatContent”: “7 g”, “carbohydrateContent”: “60 g”}}