Vegetable Biryani Recipe- Authentic Indian Rice & Pav Bhaji Masala

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe: Authentic Indian Rice & Pav Bhaji Masala

Hey everyone! If you’re anything like me, a good biryani is pure comfort food. It’s the kind of dish that just feels special, perfect for a weekend treat or a festive gathering. I’ve been making this Vegetable Biryani for years, and it’s become a real family favourite. It’s packed with flavour, surprisingly easy to make, and uses a little shortcut that makes it extra delicious – pav bhaji masala! Trust me on this one.

Why You’ll Love This Recipe

This Vegetable Biryani isn’t your typical, super-complex biryani. It’s designed for everyday cooking, without sacrificing any of that authentic Indian flavour. It’s quick enough for a weeknight (around 30 minutes!), and the use of pav bhaji masala adds a wonderful depth and warmth that you won’t find in other recipes. Plus, it’s a fantastic way to get your veggies in! It serves about 5 people, making it perfect for families or a small get-together.

Ingredients

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

• 4 cups cooked Basmati rice
• 1 tbsp oil
• 3 tbsp butter
• ½ tsp cumin seeds
• ½ tsp grated ginger
• 2 garlic cloves, minced
• 1-2 green chilies, chopped (adjust to your spice preference!)
• 1 medium onion, sliced
• 2 medium tomatoes, chopped
• ½ cup blanched carrots
• ⅓ cup capsicum, chopped
• ½ cup boiled cauliflower florets
• 1 small potato, boiled
• ¼ cup boiled green peas
• ¼ tsp turmeric powder
• ½ tsp Kashmiri red chili powder (for colour and mild heat)
• 1 ¼ tbsp pav bhaji masala
• Pinch of white pepper powder
• 1 tbsp lemon juice
• ¼ cup coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani:

• Basmati Rice: This is key. Look for aged Basmati rice – it’s longer-grained and less likely to become mushy. I usually get the Daawat or India Gate brands.
• Pav Bhaji Masala: This is where the magic happens! MDH and Everest are popular brands, and you can find them at most Indian grocery stores or online. It adds a unique, slightly tangy flavour.
• Vegetable Variations: Feel free to swap in your favourites! Beans, peas, or even mushrooms work beautifully. Traditionally, biryanis often include root vegetables like potatoes and carrots.
• Butter vs. Ghee: I love using butter for a richer flavour, but ghee (clarified butter) is also fantastic and adds a lovely aroma. You can use 2 tbsp butter and 1 tbsp ghee if you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil and butter in a large tawa (skillet) over medium heat. Once the butter is melted, add the cumin seeds and let them splutter – this releases their flavour.
2. Add the sliced onions and chopped green chilies. Sauté for 2-3 minutes, until the onions are softened and lightly golden. Then, stir in the grated ginger and minced garlic. Cook for another 3 minutes, until fragrant.
3. Add the chopped capsicum and sauté for about a minute. Next, mix in the chopped tomatoes and half of the chopped coriander leaves. Cook until the tomatoes are mushy, about 6-8 minutes. Don’t rush this step – it builds the flavour base.
4. Now for the spices! Add the turmeric powder, Kashmiri red chili powder, pav bhaji masala, white pepper powder, and salt. Cook for 1-2 minutes, stirring constantly, to blend the spices and release their aromas.
5. Stir in the blanched carrots, boiled cauliflower florets, boiled potato, and boiled green peas. Cook for 7-8 minutes, adding a splash of water if needed to prevent sticking.
6. Gently fold in the cooked rice. Be careful not to break the grains! Adjust the salt to taste, add the lemon juice, and the remaining coriander leaves. Mix everything gently but thoroughly.
7. Serve hot!

Expert Tips

• Don’t Overcook the Rice: Slightly undercooked rice is better than mushy rice. It will finish cooking in the biryani.
• Gentle Mixing: Be gentle when folding in the rice to avoid breaking the grains.
• Taste as You Go: Adjust the spices and salt to your liking. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative or use more oil.
• Spice Level Adjustment: Reduce or omit the green chilies and red chili powder for a milder biryani. Add a pinch of cayenne pepper for extra heat.
• Vegetable Substitutions: Use whatever vegetables you have on hand! Peas, beans, mushrooms, and even paneer (Indian cheese) are great additions.
• Festival Adaptations: This biryani is perfect for celebrations like Diwali or Eid. You can garnish it with fried onions and chopped nuts for a more festive look. My aunt always adds a sprinkle of saffron strands for special occasions!

Serving Suggestions

This Vegetable Biryani is delicious on its own, but it’s even better with some accompaniments. I love serving it with:

• Raita (yogurt dip) – a cooling contrast to the spices.
• A simple salad.
• Pickles – for a tangy kick.

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. It actually tastes even better the next day as the flavours meld together!

FAQs

1. What type of rice is best for biryani and can I use other varieties?

Basmati rice is the gold standard for biryani. Its long grains and delicate flavour are perfect. While you can use other varieties like Sona Masoori, the texture won’t be quite the same.

2. Can I make this biryani ahead of time? How does it affect the flavor?

Yes, you can! Making it a day ahead allows the flavours to develop even further. Just store it properly and reheat gently.

3. What is Pav Bhaji Masala and where can I find it?

Pav Bhaji Masala is a blend of spices commonly used in the popular Indian street food dish, Pav Bhaji. It adds a unique, slightly tangy flavour to this biryani. You can find it at most Indian grocery stores or online retailers like Amazon.

4. How do I prevent the rice from becoming mushy during cooking?

Use aged Basmati rice, and don’t overcook it initially. Also, be gentle when mixing the rice into the vegetable mixture.

5. Can I adjust the spice level of this biryani? What are some options?

Absolutely! Reduce or omit the green chilies and red chili powder for a milder flavour. You can also add a pinch of cayenne pepper for extra heat.

6. What vegetables can I substitute based on seasonal availability?

Feel free to swap in seasonal vegetables like beans, peas, or mushrooms. The possibilities are endless!

Enjoy making this delicious Vegetable Biryani! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!