Quick Vegetable Biryani Recipe – Easy Basmati Rice Dish

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Biryani Recipe – Easy Basmati Rice Dish

Hey everyone! If you’re anything like me, you love a good biryani, but sometimes life just doesn’t allow for hours in the kitchen. This quick vegetable biryani is my go-to when I’m craving that fragrant, flavorful dish but need something fast and easy. It’s perfect for a weeknight dinner, a simple lunch, or even a small gathering. Trust me, it doesn’t skimp on taste!

Why You’ll Love This Recipe

This recipe is all about convenience without compromising on flavour. It’s ready in under 30 minutes (seriously!), uses readily available ingredients, and is incredibly satisfying. Plus, it’s a fantastic way to sneak in some extra veggies. I first made this when I was a student and needed something comforting and filling, and it’s been a staple ever since.

Ingredients

Here’s what you’ll need to whip up this delicious biryani:

• 1 cup Basmati rice
• 1.75 cups Water
• ½ cup Mixed vegetables (carrot, beans, potato, peas) – about 100g
• 1 each Cinnamon, cloves, cardamom, bayleaf
• 1 Big onion – about 150g
• 1 Tomato – about 100g
• 1 Green chilli
• 1 inch Ginger
• 8 Garlic cloves
• A handful Mint & coriander leaves – about 30g combined
• ¼ tsp Turmeric powder
• ¾ tsp Red chilli powder
• ½ tsp Dhania powder (coriander powder)
• 1.5 tsp Biryani masala powder or Garam masala powder
• As needed Salt
• 2 tbsp Ghee (or oil) – about 30ml

Ingredient Notes

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

Basmati Rice: Types & Quality
Basmati is key for that lovely fluffy texture. I prefer aged basmati – it’s longer-grained and less likely to get sticky. You can find different varieties like Dehradun or Sona Masoori, each with a slightly different aroma.

Ghee: Traditional vs. Alternatives
Ghee adds a beautiful richness, but if you don’t have it, you can use vegetable oil or even coconut oil. Just know the flavour profile will change a bit. Ghee is traditionally used for its flavour and Ayurvedic properties!

Biryani Masala: Regional Variations & Homemade Options
Biryani masala blends vary hugely across India. You can buy a pre-made blend, or even make your own! A homemade blend allows you to control the spice levels perfectly.

Vegetable Choices: Seasonal & Best Options
I love using a mix of whatever veggies I have on hand. Carrots, beans, potatoes, and peas are classics. But feel free to experiment! Cauliflower and green beans work beautifully too.

Whole Spices: The Importance of Freshness
Whole spices lose their potency over time. If your spices are looking a little sad, it’s time for a refresh. They really do make a difference in the final flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse and soak the basmati rice in 1.5 cups of water for about 30 minutes. This helps the grains cook up fluffy. If you’re short on time, don’t worry – just skip the soaking and use 2 cups of water later.
2. While the rice is soaking, chop your vegetables into small, bite-sized cubes. Finely slice the onion, tomato, ginger, and garlic. Slit the green chilli lengthwise. And don’t forget to roughly chop a generous handful of fresh mint and coriander leaves.
3. Now, heat the ghee in a pressure cooker over medium heat. Add the whole garam masala (cinnamon, cloves, cardamom, bayleaf – optional, but recommended!), followed by the onions, green chilli, ginger, garlic, mint, and coriander. Sauté for about a minute until the onions start to turn golden.
4. Add the chopped tomatoes and mixed vegetables. Cook until the tomatoes soften, then sprinkle in the salt. Salt helps the veggies release their moisture and cook faster.
5. Stir in the turmeric powder, red chilli powder, dhania powder, and biryani masala. Mix well for another minute, letting the spices bloom and release their aroma. This is where the magic happens!
6. Add the drained rice and sauté for another minute to coat it with all those lovely spices. Pour in 1.75 cups of water (or 2 cups if you didn’t soak the rice).
7. Close the lid of the pressure cooker and cook on low heat for one whistle. Once the whistle blows, let the pressure release naturally. This is important – don’t force it! Once the pressure is released, gently fluff the rice with a fork and serve hot.

Expert Tips

A few little secrets to take your biryani to the next level:

Soaking Rice: Benefits & Alternatives
Soaking the rice isn’t essential, but it does result in fluffier, more separate grains. If you skip it, just adjust the water accordingly.

Achieving Fluffy Biryani: Key Techniques
Don’t overcook the rice! Gentle fluffing after cooking is key. Avoid stirring vigorously, as this can make it sticky.

Spice Blending: Balancing Flavors
Taste as you go! Adjust the spice levels to your liking. A pinch of sugar can also help balance the flavours.

Pressure Cooking: Heat Control & Safety
Always use low heat when pressure cooking. Never open the lid while there’s still pressure inside.

Variations

Let’s get creative!

Vegan Vegetable Biryani
Simply swap the ghee for vegetable oil.

Gluten-Free Vegetable Biryani
This recipe is naturally gluten-free! Just double-check your biryani masala blend to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)
Reduce the red chilli powder for a milder biryani, or add more for a fiery kick. My friend loves to add a pinch of cayenne pepper for extra heat!

Festival Adaptations (e.g., Eid, Diwali)
For Eid, you can add fried onions and saffron for a more festive touch. During Diwali, a sprinkle of chopped nuts adds a lovely texture.

Vegetable Swaps (Cauliflower, Paneer)
Feel free to swap out the vegetables for your favourites. Cauliflower and paneer (Indian cheese) are delicious additions.

Serving Suggestions

Biryani is a complete meal on its own, but it’s even better with some accompaniments! I love serving it with a cooling raita (yogurt dip), a simple salad, or some papadums.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

Can I make this biryani without a pressure cooker?
Yes! You can cook it in a heavy-bottomed pot on the stovetop. It will take longer (about 40-45 minutes), and you’ll need to keep a close eye on it to prevent sticking.

What type of rice is best for biryani?
Basmati rice is the gold standard. Its long grains and fragrant aroma make it perfect for biryani.

How can I adjust the spice level of this recipe?
Reduce or increase the amount of red chilli powder. You can also add a pinch of sugar to balance the heat.

Can I add other vegetables to this biryani?
Absolutely! Feel free to experiment with your favourite veggies.

How do I prevent the rice from sticking to the bottom of the cooker?
Using a good quality non-stick pressure cooker helps. Also, ensure there’s enough water and cook on low heat.

What is the best way to reheat leftover biryani?
Gently reheat in a microwave or on the stovetop with a splash of water to prevent it from drying out.

Can I freeze vegetable biryani?
Yes, you can! Let it cool completely before freezing in an airtight container. It will keep for up to 2 months.

Enjoy! I hope this quick vegetable biryani becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!