Vegetable Biryani Recipe – Authentic Indian Rice Dish

Last Updated on 3 months by Neha Deshmukh

Vegetable Biryani Recipe – Authentic Indian Rice Dish

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. It’s the celebratory dish in so many Indian households, and for good reason. Today, I’m sharing my go-to Vegetable Biryani recipe – a flavorful, aromatic, and surprisingly easy version that always hits the spot. I first made this for a family gathering and it was a huge hit, so I knew I had to share it with all of you!

Why You’ll Love This Recipe

This Vegetable Biryani is more than just a meal; it’s an experience. It’s packed with vibrant veggies, fragrant spices, and fluffy basmati rice. It’s perfect for a weeknight dinner, a festive occasion, or simply when you’re craving something comforting and delicious. Plus, it’s relatively easy to make, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to create this flavorful biryani:

• 1½ cups basmati rice
• 2 tbsp ghee
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 bay leaf
• ½ tsp pepper
• ½ tsp cloves
• 1 inch cinnamon stick
• 1 javitri (mace)
• 2 onions, sliced
• 1 tbsp ginger garlic paste
• 1 green chilli, chopped
• 1 carrot, chopped
• 1 potato, chopped
• 5 beans, chopped
• 3 tbsp peas
• ½ capsicum, chopped
• 1 tomato, chopped
• ½ cup curd (yogurt)
• ½ tsp turmeric powder
• 1 tsp chilli powder
• 2 tsp biryani masala
• 1 tsp salt
• 2 tbsp coriander leaves, chopped
• 2 tbsp mint leaves, chopped
• 2½ cups water

Ingredient Notes

Let’s talk ingredients! A few things can really elevate your biryani:

• Basmati Rice: Seriously, the quality of your basmati makes a difference. Look for aged basmati rice – it’s longer-grained and stays fluffier. I usually get the Daawat or India Gate brands.
• Ghee vs. Oil: Ghee adds a beautiful richness and aroma, but you can use all oil if you prefer. I like a mix of both for the best flavor.
• Javitri/Mace: This is a bit of a special spice! Javitri (mace) is the outer covering of the nutmeg seed. It has a delicate, floral aroma that adds a unique depth to the biryani. If you can’t find it, a tiny pinch of nutmeg can work in a pinch, but it won’t be quite the same.
• Biryani Masala: There are so many variations of biryani masala! Regional differences are huge. I love MDH Biryani Masala, but feel free to use your favorite brand. You can even make your own if you’re feeling ambitious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by soaking 1½ cups of basmati rice in water for about 20 minutes. This helps the grains cook evenly and become nice and fluffy.
2. In a pressure cooker, heat 2 tbsp ghee and 2 tbsp oil over medium heat.
3. Add 1 tsp cumin seeds, 1 bay leaf, ½ tsp pepper, ½ tsp cloves, a 1-inch cinnamon stick, and 1 javitri. Sauté until you start to smell that amazing aroma – about 30 seconds.
4. Now, add 2 sliced onions, 1 tbsp ginger garlic paste, and 1 chopped green chilli. Sauté until the onions turn a beautiful golden brown. Patience is key here!
5. Toss in 1 chopped carrot, 1 chopped potato, 5 chopped beans, 3 tbsp peas, ½ chopped capsicum, and 1 chopped tomato. Sauté for just 2 minutes – we want them to retain a little crunch.
6. Reduce the flame to low. Add ½ cup curd and mix well, making sure everything is coated.
7. Add ½ tsp turmeric powder, 1 tsp chilli powder, 2 tsp biryani masala, 1 tsp salt, 2 tbsp chopped coriander, and 2 tbsp chopped mint. Sauté for another minute until the spices are fragrant.
8. Pour in 2½ cups of water and bring it to a boil.
9. Drain the soaked rice and gently add it to the cooker. Don’t stir too much! Just gently mix it in.
10. Cover the pressure cooker and cook for 2 whistles.
11. Let the pressure release naturally. This is important! Don’t try to force it open.
12. Once the pressure is released, fluff the rice gently with a fork.

Expert Tips

• Don’t Overcook the Rice: Overcooked rice will be mushy. Keep a close eye on the pressure cooker and let the pressure release naturally.
• Layering Flavors: The key to a good biryani is building layers of flavor. Don’t rush the sautéing process.
• Garnish Generously: Fresh coriander leaves add a lovely freshness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and oil instead of ghee.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of chilli powder to your liking. My family prefers a medium spice level, but you can add more for a fiery kick.
• Festival Adaptations: This biryani is perfect for Eid or Diwali! My aunt always adds a handful of fried onions for extra flavor during festivals.

Serving Suggestions

Serve hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispy wafers).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of rice is best for biryani? Basmati rice is the way to go! Its long grains and delicate flavor are perfect for biryani.
• Can I make this biryani without a pressure cooker? Yes, you can! Cook it in a heavy-bottomed pot, covered, over low heat for about 45-60 minutes, or until the rice is cooked through.
• How can I adjust the spice level of this biryani? Simply adjust the amount of chilli powder. Start with less and add more to taste.
• What is Javitri and can I substitute it? Javitri is mace, the outer covering of the nutmeg seed. A tiny pinch of nutmeg can be used as a substitute, but it won’t have the same flavor.
• How do I prevent the rice from sticking to the bottom of the pot? Make sure you’re using a heavy-bottomed pot and that the heat is on low. Also, don’t stir the rice too much while it’s cooking.

Enjoy making this delicious Vegetable Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!