Vegetable Biryani Recipe – Authentic Indian Rice & Spice Dish

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Authentic Indian Rice & Spice 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 homes, 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 isn’t just delicious; it’s also wonderfully versatile. Packed with colorful veggies and fragrant spices, it’s a complete meal in one pot. Plus, it’s a fantastic way to impress your friends and family without spending hours in the kitchen. It’s perfect for a weeknight dinner or a special occasion. Trust me, once you try this, it’ll become a regular on your menu!

Ingredients

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

• 1 ½ cups Basmati Rice
• 3 cups Water
• 1 tbsp Fresh lemon juice
• 2 medium Onion
• 2 Green chilli
• 1 ½ tsp Ginger garlic paste
• 1 Tomato
• Salt to taste
• Fistful Mint leaves
• 2 tbsp Coriander leaves (for the biryani + 1 tbsp for garnish)
• 1 big Carrot
• 6-8 Beans
• 10-12 Cauliflower florets
• ⅓ cup Fresh/frozen peas
• ⅓ cup Capsicum
• ¾ tsp Chilli Powder
• 1 tsp Coriander powder
• 2 tsp Biryani Masala powder
• ¼ tsp Turmeric powder
• 2 tbsp Oil
• 1 tbsp Ghee
• 4-5 Cloves
• 2 inch piece Cinnamon
• 2 Cardamom
• 1 Bay leaf
• 1-2 Stone flower (Pathar Phool)
• 1 tsp Fennel seeds or Shahjeera
• 1-2 tsp Ghee/Clarified butter (for roasting cashews)
• 6 Cashew nuts

Ingredient Notes

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

• Basmati Rice: This is key. Look for aged Basmati rice – it stays fluffy and separate. I usually rinse mine really well until the water runs clear.
• Biryani Masala: You can find good quality Biryani Masala powder in most Indian grocery stores. MDH and Everest are popular brands. Feel free to adjust the amount to your spice preference.
• Stone Flower (Pathar Phool): This adds a unique earthy flavor. It can be a little tricky to find outside of India, but you can often find it online or in specialty Indian stores. If you can’t find it, you can skip it – the biryani will still be delicious!
• Fennel Seeds (Shahjeera): These have a slightly different flavor profile than regular fennel seeds. They add a lovely aroma and subtle anise-like note.
• Ghee: Ghee is clarified butter and adds a richness that’s essential to biryani. Different regions in India have different preferences for ghee – some prefer cow’s ghee, others buffalo’s. Use what you enjoy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the Basmati rice in water for about 30 minutes. This helps it cook up nice and fluffy. Then, drain it and set aside.
2. While the rice is soaking, prep your veggies! Slice the onions, chop the carrots, beans, and capsicum. Soak the cauliflower florets in hot, salted water for 5 minutes, then drain. This helps remove any bitterness.
3. Now, heat the oil and ghee in a pressure cooker over medium heat. Add the cloves, cinnamon, cardamom, bay leaf, stone flower, and fennel seeds. Sauté for a minute or two until they become fragrant – your kitchen should smell amazing!
4. Add the sliced onions and green chilies. Sauté until the onions turn translucent and slightly golden.
5. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
6. Add the chopped tomatoes and cook until they soften. Then, add the turmeric powder, chili powder, coriander powder, biryani masala, and salt. Mix everything well and cook for a couple of minutes.
7. Add half of the mint leaves and coriander leaves, along with all the chopped vegetables. Sauté for 2-3 minutes.
8. Now, add the drained Basmati rice. Pour in the 3 cups of hot water, the remaining mint leaves, and lemon juice. Give it a good stir, and adjust the salt and spices to your liking.
9. Bring the mixture to a boil, then reduce the heat to low. Close the pressure cooker without the whistle. Cook on low heat for 5-6 minutes, or until most of the water has evaporated.
10. Let the cooker sit for 5 minutes without opening it. This allows the steam to settle and the rice to finish cooking. Then, open the cooker and gently fluff the rice with a fork.
11. Finally, heat the ghee in a small pan and roast the cashew nuts until they turn golden brown. Garnish the biryani with the roasted cashews and the remaining coriander leaves.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Using hot water helps speed up the cooking process and keeps the rice from getting sticky.
• If you’re not a fan of pressure cookers, you can make this in a heavy-bottomed pot. Just cover it tightly and cook on low heat for about 20-25 minutes.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Adjust the amount of chili powder to control the heat. My family prefers a mild biryani, so I usually use less.
• Festival Adaptations: During Eid, my mom always adds fried onions for extra flavor. For Diwali, we sometimes add a touch of saffron for a beautiful color and aroma.

Serving Suggestions

Serve your Vegetable Biryani hot with a side of raita (yogurt dip) and a simple salad. It also pairs well 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

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and delicate flavor make it perfect for biryani.
• Can I make vegetable biryani without a pressure cooker? Yes, absolutely! You can use a heavy-bottomed pot, but it will take longer to cook.
• What is stone flower and where can I find it? Stone flower (Pathar Phool) is a unique ingredient that adds an earthy flavor. You can find it in Indian grocery stores or online.
• How can I adjust the spice level of this biryani? Simply adjust the amount of chili powder! Start with less and add more to taste.
• Can I add other vegetables to this biryani? Definitely! Feel free to add potatoes, peas, or any other vegetables you enjoy.
• How do I prevent the biryani from sticking to the bottom of the pot? Using a heavy-bottomed pot and cooking on low heat will help prevent sticking. You can also add a tablespoon of oil or ghee to the bottom of the pot before adding the ingredients.