Authentic Vegetable Biryani Recipe – Easy Basmati Rice & Peas

Last Updated on 2 months by Neha Deshmukh

Authentic Vegetable Biryani Recipe – Easy Basmati Rice & Peas

Introduction

There’s just something magical about a good biryani, isn’t there? It’s the kind of dish that instantly feels special, perfect for a weekend family meal or a festive gathering. I remember the first time I tried to make biryani – it felt a little daunting, honestly! But trust me, this Vegetable Biryani recipe is surprisingly easy, and the aroma that fills your kitchen while it cooks is divine. It’s a comforting classic, and I’m so excited to share my go-to version with you.

Why You’ll Love This Recipe

This Vegetable Biryani is a winner for so many reasons. It’s packed with flavour, beautifully aromatic, and uses simple ingredients you likely already have in your pantry. Plus, it’s a fantastic way to enjoy a hearty, satisfying meal with plenty of veggies. It’s also easily adaptable to your tastes – more on that later!

Ingredients

Here’s what you’ll need to create this delicious Vegetable Biryani:

• 1 heaping cup basmati rice (approximately 200g)
• 3 tablespoons oil or ghee (45ml)
• 1 inch cinnamon stick
• 1 tej patta (Indian bay leaf)
• 1 teaspoon cumin seeds (5ml)
• 2-3 cloves
• 1 black cardamom pod (optional)
• 1-2 strands mace (optional)
• 1-2 green cardamom pods
• 0.5 cup thinly sliced onions (approximately 80g)
• 0.75 cup green peas (fresh or frozen, approximately 120g)
• 1.75 cups water (415ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Basmati Rice Selection: We’ll get into this more below, but long-grain basmati rice is key for that fluffy, separate-grain texture we all love in biryani.
• The Significance of Whole Spices: Don’t skimp on the whole spices! They’re what give biryani its signature fragrance and depth of flavour. Gently toasting them releases their essential oils.
• Understanding Tej Patta (Indian Bay Leaf): Tej patta has a different flavour profile than regular bay leaves – it’s a little sweeter and more fragrant. If you absolutely can’t find it, a regular bay leaf will do in a pinch, but try to source the real deal if you can!
• Ghee vs. Oil: Flavor & Tradition: Traditionally, biryani is made with ghee (clarified butter) for its rich, nutty flavour. But oil works perfectly well too, especially if you’re looking for a lighter option. I often use a mix of both!

Regional Variations in Vegetable Biryani

Biryani is a dish with a lot of regional variations! Some versions include potatoes, carrots, or cauliflower. Others are spicier, or use different spice blends. This recipe is a fairly classic, North Indian-style vegetable biryani, but feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rice Prep: Start by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and helps prevent stickiness. Then, soak it in water for 20-30 minutes. This step is crucial for fluffy rice! Drain well before using.
2. Spice It Up: Heat the oil or ghee in a pressure cooker over medium heat. Add the cinnamon stick, tej patta, cumin seeds, cloves, black cardamom (if using), mace (if using), and green cardamom pods. Sauté for a minute or two, until fragrant – you’ll know it’s ready when you can really smell the spices!
3. Onion Time: Add the sliced onions and sauté until they’re beautifully caramelized. This takes patience, but it’s worth it! You want them golden brown, not burnt.
4. Pea-fect Addition: Toss in the green peas and sauté for just a minute to warm them through.
5. Rice to the Rescue: Add the drained rice to the pressure cooker and gently stir to coat the grains in the spiced oil.
6. Water & Seasoning: Pour in the water and add salt to taste. Give everything a good mix to make sure the seasoning is even.
7. Pressure Cook: Close the lid of the pressure cooker and cook for 2 whistles (about 6-7 minutes). Let the pressure release naturally – don’t force it!
8. Fluff & Serve: Once the pressure has released, open the cooker and fluff the rice gently with a fork. Garnish with fresh coriander or mint leaves before serving.

Expert Tips

A few little secrets to biryani success!

• Achieving Perfectly Fluffed Rice: Soaking the rice is key! It allows the grains to absorb water and cook evenly. Don’t skip this step.
• Sautéing Onions to Golden Perfection: Low and slow is the way to go. Keep the heat medium-low and stir frequently to prevent burning.
• Spice Bloom – The Key to Flavor: Gently sautéing the whole spices in hot oil releases their aromatic oils, creating a flavourful base for the biryani.
• Pressure Cooking Timing for Basmati Rice: The timing may vary slightly depending on your pressure cooker. Start with 2 whistles and adjust as needed.

Variations

Let’s get creative!

• Vegan Vegetable Biryani: Simply substitute the ghee with vegetable oil.
• Gluten-Free Vegetable Biryani: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild, Medium, Hot): Adjust the number of cloves and the addition of black cardamom to control the spice level. A pinch of chili powder can also add some heat.
• Festival Adaptations (Eid, Diwali): Biryani is a staple for festive occasions! You can add dried fruits like raisins or cashews for a richer flavour.
• Adding Other Vegetables (Carrots, Potatoes, Cauliflower): Feel free to add about a cup of chopped vegetables along with the peas.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! Serve it with:

• Raita (yogurt dip)
• Salan (a spicy curry)
• A simple onion and tomato salad

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

Got questions? I’ve got answers!

• What type of rice is best for biryani? Long-grain basmati rice is the gold standard. It stays separate and fluffy.
• Can I use frozen peas for this recipe? Absolutely! Frozen peas work just as well as fresh.
• What is Tej Patta and can I substitute it? Tej Patta is Indian bay leaf, with a sweeter aroma. A regular bay leaf can be used if needed.
• How do I prevent the biryani from sticking to the bottom of the pressure cooker? Make sure there’s enough water and that the rice is well-coated in oil.
• Can this biryani be made in a pot instead of a pressure cooker? Yes, but it will take longer. Cover the pot tightly and simmer on low heat for about 30-40 minutes, or until the rice is cooked through.
• What are the benefits of soaking the rice before cooking? Soaking helps the rice cook evenly and become fluffy.
• How can I adjust the salt level in this recipe? Start with a teaspoon of salt and add more to taste.