Biryani is a beloved South Asian dish known for its aromatic spices, vibrant colors, and rich flavors. If you’re looking for a delicious and wholesome meal that’s vegetarian-friendly, this vegetable biryani rice recipe is sure to impress.
Packed with fresh vegetables, fragrant basmati rice, and a blend of traditional spices, it’s a perfect dish for family dinners or special occasions. Whether you’re a seasoned cook or a beginner, this recipe guides you step-by-step to create a layered, flavorful biryani that’s both satisfying and nutritious.
This recipe balances the earthiness of vegetables with the warmth of spices like cumin, cardamom, and cinnamon, creating a mouthwatering experience. Plus, it’s completely customizable to suit your taste preferences or whatever veggies you have on hand.
Get ready to bring the magic of biryani to your kitchen and enjoy a hearty, colorful meal that everyone will love!
Why You’ll Love This Recipe
There are countless reasons to fall in love with this vegetable biryani recipe. First, it’s incredibly flavorful without relying on any meat, making it perfect for vegetarians and vegans alike.
The combination of spices like cloves, cinnamon, and cardamom offers a complex, aromatic profile that’s truly authentic.
Another plus is its versatility. You can use seasonal vegetables or pantry staples to make this your own.
It’s also a great way to incorporate more fiber and nutrients into your diet thanks to the variety of vegetables. The biryani can be made ahead of time, making it convenient for meal prep or entertaining guests.
Finally, the layering technique ensures every bite offers a perfect balance of rice, spices, and veggies. It’s a comforting meal that tastes like it took hours to prepare, but you’ll find it quite manageable with our detailed steps.
Ingredients
- 1 ½ cups basmati rice, rinsed and soaked for 30 minutes
- 2 tablespoons vegetable oil or ghee (for non-vegan option)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup mixed vegetables (carrots, peas, beans, potatoes, cauliflower)
- 1 large tomato, chopped
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick (2-inch piece)
- 1 bay leaf
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon garam masala
- Salt to taste
- 2 ½ cups water
- ¼ cup chopped fresh coriander (cilantro)
- ¼ cup chopped fresh mint leaves
- Juice of half a lemon
- Optional: roasted cashews and fried onions for garnish
Equipment
- Large mixing bowl
- Large heavy-bottomed pot or Dutch oven with a tight-fitting lid
- Fine mesh strainer (for rinsing rice)
- Wooden spoon or spatula
- Knife and chopping board
- Measuring cups and spoons
Instructions
- Rinse and soak the rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
- Prepare the vegetables: Chop all the vegetables into bite-sized pieces. Set aside.
- Cook the onions: Heat the vegetable oil in your pot over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 10-12 minutes. Remove half the onions and set aside for garnish.
- Add whole spices: To the remaining onions in the pot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Stir for about 1 minute until fragrant.
- Add ginger and garlic: Add the minced garlic and grated ginger to the pot. Sauté for 2-3 minutes until aromatic.
- Cook the vegetables: Add the chopped vegetables and tomato to the pot. Sprinkle in turmeric, red chili powder, garam masala, and salt. Stir well to coat the vegetables with the spices.
- Add water and simmer: Pour in 2 ½ cups of water. Bring to a boil, then reduce the heat and let it simmer covered for about 10 minutes or until the vegetables are just tender.
- Add rice: Spread the drained basmati rice evenly over the cooked vegetables in the pot. Do not stir.
- Add herbs and lemon juice: Sprinkle chopped coriander, mint leaves, and drizzle lemon juice over the rice layer.
- Cook the biryani: Cover the pot tightly with a lid. Cook on low heat for 20-25 minutes to allow the rice to steam and absorb all flavors. You can place a heavy pan or tawa under the pot to avoid direct heat and prevent burning.
- Rest and fluff: Turn off the heat and let the biryani rest for 10 minutes. Then gently fluff the rice with a fork, mixing the layers carefully.
- Garnish and serve: Top with the reserved fried onions and roasted cashews if using. Serve hot with raita or a side salad.
Tips & Variations
“Using aged basmati rice ensures fluffier grains that don’t stick together.”
- You can substitute the mixed vegetables with seasonal ones like bell peppers, zucchini, or spinach.
- For an extra layer of flavor, add a pinch of saffron soaked in warm milk or water, drizzled over the rice before cooking.
- Use homemade chili powder for a fresher and more vibrant spice taste.
- If you prefer a nutty twist, add toasted almonds or cashews.
- For a quicker version, use a pressure cooker but reduce the cooking time to avoid mushy rice.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 320 kcal |
Carbohydrates | 55 g |
Protein | 7 g |
Fat | 6 g |
Fiber | 5 g |
Vitamin A | 35% DV |
Vitamin C | 40% DV |
Iron | 15% DV |
Serving Suggestions
This vegetable biryani pairs beautifully with a variety of sides to round out your meal. A cooling cucumber or mint raita complements the spices perfectly.
You might also enjoy it alongside a tangy dairy-free yogurt dip.
For a fresh crunch, serve with a simple salad of sliced onions, tomatoes, and lemon wedges. Some warm naan or flatbread can also make a lovely accompaniment.
If you’re in the mood for more hearty options, try pairing it with a spiced lentil dish like dal or a vegetable curry.
Conclusion
There’s nothing quite like the comforting aroma and taste of vegetable biryani rice to brighten up any meal. This recipe offers a delightful blend of spices and wholesome vegetables layered with fluffy basmati rice, making it a nutritious and satisfying dish for vegetarians and non-vegetarians alike.
The best part is how adaptable it is — you can tailor the ingredients and spice levels to your liking or based on what’s available in your kitchen.
We hope this recipe inspires you to explore more delicious vegetarian dishes. If you enjoyed this biryani, be sure to check out our A to Z Vegetarian Recipes for Every Meal and Occasion or dive into wholesome grains with our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
For spice lovers, don’t miss the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to kick up your cooking!
Enjoy your cooking journey and happy eating!
📖 Recipe Card: Biryani Rice Recipe with Vegetables
Description: A flavorful and aromatic biryani made with basmati rice and mixed vegetables. Perfect as a hearty vegetarian meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 4 servings
Ingredients
- 1 1/2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 tomato, chopped
- 1/2 cup yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 cups water
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse and soak rice for 20 minutes.
- Heat oil and sauté cumin seeds until fragrant.
- Add onions, garlic, and ginger; cook until golden.
- Stir in chopped tomato and cook until soft.
- Add mixed vegetables, turmeric, garam masala, and salt; cook for 5 minutes.
- Mix in yogurt and cook for another 2 minutes.
- Drain rice and add to the pot, stirring gently.
- Pour water, bring to a boil, then reduce heat and cover.
- Cook on low heat for 20 minutes until rice is done.
- Turn off heat and let it rest for 5 minutes.
- Fluff rice gently and garnish with fresh cilantro before serving.
Nutrition: Calories: 320 kcal | Protein: 7 g | Fat: 8 g | Carbs: 55 g
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