Vegetable Biryani Recipe – Coconut Milk & Basmati Rice Delight

Last Updated on 3 months by Neha Deshmukh

Vegetable Biryani Recipe – Coconut Milk & Basmati Rice Delight

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 fragrant, flavorful delight made even more special with creamy coconut milk and fluffy basmati rice. It’s a little bit of effort, but trust me, every single bite is worth it!

Why You’ll Love This Recipe

This Vegetable Biryani isn’t just delicious; it’s also surprisingly versatile. It’s perfect for a weekend family meal, a festive gathering, or even a comforting weeknight dinner. The coconut milk adds a subtle sweetness and richness that balances the spices beautifully. Plus, it’s packed with veggies, making it a relatively healthy indulgence!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cups basmati rice
• 1 tablespoon ghee
• 2 tablespoons vegetable oil
• 1.5 cups sliced onions
• 3/4 teaspoon salt
• 1.5 cups finely chopped tomatoes
• 15 grams readymade biryani masala
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped mint leaves
• 200 ml coconut milk
• 350 ml water
• 1 pod garlic (10 cloves)
• 2 inch piece ginger (chopped)
• 5 green chillies
• 6 Indian shallots or small onions
• 1/4 cup water

Ingredient Notes

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

Basmati Rice: Choosing the Right Grain

Basmati is key for that light, fluffy texture. Look for aged basmati rice – it’s longer, more fragrant, and cooks up beautifully. I usually rinse my rice really well until the water runs clear. This removes excess starch and prevents stickiness. Soaking it for 20 minutes is also a game changer!

Ghee & Oil: The Perfect Blend for Flavor

Ghee adds a wonderful richness, but using a little oil prevents it from burning. It’s a classic combination in Indian cooking.

Biryani Masala: Regional Variations & Homemade Options

Biryani masala blends vary from region to region. Feel free to use your favorite brand! If you’re feeling ambitious, you can even make your own – it’s a great way to customize the flavor.

Coconut Milk: Full-Fat vs. Light & Its Impact

I prefer full-fat coconut milk for the richest flavor and creamiest texture. Light coconut milk will work in a pinch, but the biryani won’t be quite as decadent.

Shallots vs. Onions: Understanding the Difference

Shallots have a milder, slightly sweet flavor compared to regular onions. They add a lovely depth to the biryani. If you can’t find shallots, you can substitute with small red onions.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse and soak your basmati rice in water for about 20 minutes. Then, drain it well.
2. While the rice is soaking, let’s make the masala paste. Grind the garlic, ginger, green chilies, and shallots with ¼ cup of water into a smooth paste.
3. Now, heat the ghee and oil in a pressure cooker over medium heat. Add the sliced onions and sauté until they turn golden brown and softened.
4. Add the ground masala paste and salt. Cook for 2-3 minutes, stirring constantly, until the raw smell disappears.
5. Stir in the chopped tomatoes and cook until they turn soft and pulpy – about 5 minutes.
6. Mix in the biryani masala and sauté for another minute. This really helps bloom the spices and release their aroma.
7. Add the chopped coriander and mint leaves, and toss to coat everything evenly. The kitchen should be smelling amazing right about now!
8. Pour in the coconut milk and water, and bring the mixture to a vigorous boil.
9. Gently add the drained rice, stir lightly to combine, and make sure the rice is submerged in the liquid.
10. Secure the lid of the pressure cooker and cook on medium heat for 2 whistles. Then, let the pressure release naturally before opening. Once opened, fluff the rice gently with a fork.

Expert Tips

• Don’t overcook the rice! You want each grain to be separate and fluffy.
• Adjust the amount of green chilies to your spice preference.
• A little saffron soaked in warm milk adds a beautiful color and aroma (optional, but highly recommended!).

Variations

This recipe is a great base for experimentation!

Vegan Vegetable Biryani

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Vegetable Biryani

This recipe is naturally gluten-free! Just double-check the label on your biryani masala to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the number of green chilies to 2 or omit them altogether.
• Medium: Use 5 green chilies as per the recipe.
• Hot: Add 7-8 green chilies or a pinch of cayenne pepper.

Festival Adaptations (Eid, Diwali, etc.)

During festivals, I love adding a handful of fried onions (birista) on top for extra crunch and flavor. It’s a little extra effort, but it feels so festive!

Serving Suggestions

Serve hot with raita (yogurt dip), a side of papadums, and your favorite Indian pickles. It also pairs beautifully with a simple cucumber 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

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.

Can I make this biryani without a pressure cooker?

Yes, you can! Cook it in a heavy-bottomed pot with a tight-fitting lid. It will take longer (around 45-60 minutes) and you’ll need to keep a close eye on it to prevent sticking.

How can I adjust the spice level of this biryani?

Adjust the number of green chilies or add a pinch of cayenne pepper for extra heat.

What vegetables work best in this vegetable biryani?

Carrots, peas, potatoes, beans, cauliflower – the possibilities are endless! I like to use a mix of whatever seasonal vegetables I have on hand.

Can I make this biryani ahead of time?

You can prepare the masala paste and chop the vegetables ahead of time. However, it’s best to cook the biryani just before serving for the best flavor and texture.