Vegetable Biryani Recipe (Veg Biryani)

Veg Biryani is a fragrant and flavorful rice dish made with basmati rice, assorted vegetables, and aromatic spices. It originated in the royal kitchens of India and is now loved worldwide as a wholesome one-pot meal. This dish is layered with vegetables and rice, slow-cooked (“dum style”), making it rich in taste and aroma.

Ingredients

For Rice:

• Basmati rice – 2 cups (soaked 30 min)
• Water – 6 cups
• Salt – 1 tsp
• Bay leaf – 1
• Cloves – 4
• Green cardamom – 3
• Cinnamon – 1 small stick

For Vegetables & Masala:

• Mixed vegetables (carrot, beans, peas, potato, cauliflower) – 2 cups (chopped)
• Onion – 2 large (thinly sliced)
• Tomato – 1 medium (chopped)
• Green chillies – 2 (slit)
• Ginger-garlic paste – 1 tbsp
• Yogurt/curd – ½ cup
• Mint leaves – ½ cup
• Coriander leaves – ½ cup
• Biryani masala powder – 2 tsp (or garam masala)
• Red chilli powder – 1 tsp
• Turmeric powder – ¼ tsp
• Salt – as needed

For Layering & Garnish:

• Saffron – few strands (soaked in 2 tbsp warm milk)
• Fried onions – ½ cup
• Ghee – 2 tbsp

Preparation Process

Step 1: Cook the Rice

1. Boil 6 cups of water with whole spices and salt.
2. Add soaked basmati rice and cook until 70% done (grains should be firm).
3. Drain water and keep aside.

Step 2: Prepare Vegetable Masala

1. Heat 3 tbsp oil/ghee in a pan.
2. Add sliced onions and saute till golden brown.
3. Add ginger-garlic paste and green chillies, fry till raw smell goes.
4. Add tomatoes, turmeric, red chilli powder, and biryani masala; cook till soft.
5. Add yogurt, mix well.
6. Add chopped vegetables, salt, mint, and coriander. Cook covered until veggies are 70% cooked.

Step 3: Layering

1. In a heavy-bottomed pot, spread half the cooked rice.
2. Top with half the vegetable masala.
3. Sprinkle saffron milk, fried onions, and a little ghee.
4. Repeat layers with remaining rice and masala.
5. Seal the lid (with dough or cloth) and cook on very low flame for 20 minutes (“dum” method).

Step 4: Serve

• Gently fluff the biryani without breaking rice grains.
• Serve hot with raita or salan.

Tips

• Use aged basmati rice for long, non-sticky grains.
• Frying onions till crisp adds authentic flavor.
• Dum cooking on low flame is key for rich aroma.
• Can also be cooked in a pressure cooker or Instant Pot (avoid layering).

Variations

• Paneer Biryani – Add fried paneer cubes for a protein-rich version.
• Mushroom Biryani – Replace vegetables with mushrooms.
• Brown Rice Biryani – Healthier but takes longer to cook.
• One-pot Quick Biryani – Cook rice and veggies together for a faster version.

Health Benefits

• Packed with fiber and vitamins from assorted vegetables.
• Yogurt aids digestion.
• Aromatic spices like cardamom and cloves improve metabolism.
• A wholesome balanced meal when paired with raita.