Vegetable Biryani Recipe – Easy Basmati Rice & Mixed Veg Indian Dish

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Easy Basmati Rice & Mixed Veg Indian Dish

Introduction

Oh, biryani! Just the word conjures up images of festive gatherings and incredibly flavorful food, doesn’t it? This Vegetable Biryani is a family favorite – it’s comforting, colorful, and surprisingly easy to make. I first made this when I was just starting to experiment with Indian cooking, and it quickly became a go-to recipe for potlucks and weeknight dinners. It’s a fantastic way to get a whole lot of veggies onto your plate, and the aroma while it’s cooking is simply divine. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Biryani is a winner for so many reasons. It’s a complete meal in one pot, packed with nutrients and flavor. It’s also incredibly versatile – you can easily swap out the vegetables based on what you have on hand or what’s in season. Plus, it’s a fantastic introduction to the wonderful world of biryani making, without being overly complicated.

Ingredients

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

• 1 cup Basmati Rice
• 1 big Carrot
• 6 Beans
• 4-5 Cauliflower florets
• 1 Potato
• 1 Onion
• Handful Peas
• 2 Green chilli
• 2 tsp Chopped Ginger
• Handful Mint leaves
• ½ Lemon
• 1 tbsp Oil
• As required Salt
• 1 inch piece Cinnamon
• 4 Cloves

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference:

Basmati Rice: Choosing the Right Grain

Basmati rice is key for that lovely, fluffy texture. Look for aged basmati – it tends to be longer, more fragrant, and cooks up beautifully. I usually use about 200g of rice for 1 cup.

Vegetable Selection: Seasonal & Regional Variations

Feel free to get creative with your veggies! I love using a mix of carrots, beans, cauliflower, and potatoes, but you can also add bell peppers, zucchini, or even mushrooms. In the winter, I sometimes add some green beans and peas for extra freshness.

Spices: The Importance of Cinnamon & Cloves in Biryani

Cinnamon and cloves are the heart of biryani’s aroma. Don’t skip them! A small piece of cinnamon (about 1 inch) and 4 cloves are perfect for this recipe.

Oil: Traditional Oils for Authentic Flavor

Traditionally, ghee (clarified butter) is used for biryani, which adds a wonderful richness. However, vegetable oil works perfectly well too. I usually use about 15ml of oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for 15-20 minutes. This helps it cook up fluffy and separate. Drain it well once it’s soaked.
2. While the rice is soaking, chop all your vegetables into long, thin strips. Finely slice the onion and green chilies too.
3. Heat the oil in a pressure cooker over medium heat. Add the cinnamon and cloves. Let them sizzle for a few seconds – this is called tempering, and it releases their amazing flavors.
4. Now, sauté the onions until they turn translucent. Add the chopped ginger and green chilies, and cook for another minute. Then, add all the chopped vegetables and cook for 2-3 minutes, just until they start to soften slightly.
5. Add the drained rice, salt to taste, and a handful of fresh mint leaves. Give everything a good mix.
6. Pour in 2 cups (480ml) of boiling water. Squeeze the juice of half a lemon over the mixture. This adds a lovely tanginess.
7. Close the pressure cooker lid tightly and cook for 2 whistles on medium heat.
8. Once the pressure has released naturally (don’t force it open!), fluff the rice gently with a fork.

Expert Tips

A few little secrets to make your biryani even better:

Achieving Fluffy Rice Every Time

Soaking the rice is crucial! Also, don’t overcook it. The pressure cooker should do the trick perfectly, but keep an eye on it.

Perfecting the Tempering Process

Don’t let the spices burn! Keep the heat medium and watch them carefully. You want them to release their aroma, not turn bitter.

Vegetable Cooking Time & Texture

You want the vegetables to be slightly firm, not mushy. They’ll continue to cook with the rice in the pressure cooker.

Variations

Biryani is all about customization!

Vegan Vegetable Biryani

Simply ensure you’re using vegetable oil instead of ghee.

Gluten-Free Vegetable Biryani

This recipe is naturally gluten-free!

Spice Level Adjustment: Mild, Medium, & Spicy

Adjust the number of green chilies to your liking. For a milder biryani, remove the seeds from the chilies. For a spicier kick, add a pinch of red chili powder.

Festival Adaptations: Biryani for Special Occasions

For festive occasions, you can add a pinch of saffron soaked in warm milk to the rice for a beautiful color and aroma. My grandmother always did this!

Serving Suggestions

Serve your Vegetable Biryani hot, garnished with fresh coriander leaves. It’s delicious on its own, but even better with a side of raita (yogurt dip) and papad (crispy lentil 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

Got questions? I’ve got answers!

What type of rice is best for biryani?

Basmati rice is the gold standard for biryani. Its long grains and fragrant aroma make it perfect for this dish.

Can I make this biryani without a pressure cooker?

Yes, you can! Cook the rice and vegetables in a heavy-bottomed pot with a tight-fitting lid. You’ll need to use a bit more water and cook for a longer time, about 20-25 minutes, or until the rice is cooked through.

How do I prevent the biryani from sticking to the bottom of the cooker?

Make sure you’re using enough water and that the heat isn’t too high. Also, a good quality pressure cooker helps!

What vegetables can I substitute in this recipe?

The possibilities are endless! Feel free to use whatever vegetables you have on hand, such as bell peppers, zucchini, or mushrooms.

How can I make the biryani more flavorful?

Adding a pinch of saffron, a bay leaf, or a star anise can elevate the flavor profile.

Can this biryani be made ahead of time?

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