Vegetable Biryani Recipe – Easy Indian Rice & Spice Delight

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Easy Indian Rice & Spice 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 households, and honestly, even a regular Tuesday feels a little more special with a pot of biryani simmering away. I’m sharing my go-to vegetable biryani recipe today – it’s easy enough for a weeknight, but flavorful enough to impress!

Why You’ll Love This Recipe

This vegetable biryani is a winner for so many reasons. It’s packed with goodness from all those colorful veggies, beautifully spiced, and surprisingly simple to make. Plus, it’s a fantastic way to use up whatever vegetables you have in the fridge! It’s a comforting, aromatic, and utterly delicious meal that the whole family will enjoy.

Ingredients

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

• 1 cup basmati or any long-grained rice
• 2 cups mixed vegetables (broccoli, carrots, beans, cauliflower, peas, corn, baby corn, capsicum, etc.)
• 2 tsp biryani masala
• 1 fistful of mint leaves
• 1 small bunch of coriander leaves (cilantro)
• 0.5 tsp turmeric powder
• 0.5 tsp cumin seeds
• 1 tsp coriander powder
• 2-3 green chillies
• 1 tsp red chilli powder
• 2 large onions
• 0.5 cup curd (plain yogurt)
• 1 tbsp ghee
• A few cashew nuts or almonds
• 1 tsp ginger garlic paste

Ingredient Notes

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

• Basmati Rice Varieties: I prefer aged basmati rice for the best fluffy texture. It’s worth the splurge! But any long-grained rice will work in a pinch.
• Biryani Masala: There are tons of great biryani masala brands out there. MDH and Everest are popular choices. Regional variations exist too – some are more fragrant, others spicier. Feel free to experiment to find your favorite!
• Ghee vs. Oil: Ghee adds a lovely richness and aroma, but you can absolutely use vegetable oil if you prefer.
• Vegetable Choices: This is where you can get creative! I love using seasonal vegetables. In the winter, I add root vegetables like carrots and potatoes. In the summer, I go for lighter options like beans and peas. Don’t be afraid to throw in whatever you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, wash the rice thoroughly and soak it in water. This helps it cook up nice and fluffy. While that’s happening, let’s prep the rest of our ingredients.
2. Heat the ghee in a pan over medium heat. Add the cashew nuts or almonds (if using) and roast them until golden brown. Remove and set aside.
3. Now, add the sliced onions to the same pan and cook until they turn a beautiful golden color. Reserve about half of the fried onions for garnish – they add a lovely crunch!
4. Add the ginger garlic paste and sauté for a minute until you can really smell that wonderful aroma.
5. Time for the spices! Stir in the green chillies, red chilli powder, turmeric powder, coriander powder, cumin seeds, and salt. Cook for another minute, stirring constantly, so the spices don’t burn.
6. Add the chopped vegetables, biryani masala, mint leaves, and coriander leaves. Mix everything well, ensuring the vegetables are coated in all those lovely spices.
7. Transfer this flavorful mixture to a rice cooker. Add the soaked rice, 2 cups of water, and the curd. Give it a gentle stir.
8. Cook the biryani in the rice cooker until the rice is cooked through and the water is absorbed.
9. Once cooked, fluff the biryani gently with a fork. Top with the reserved fried onions and nuts. Garnish with fresh coriander leaves and a squeeze of lemon juice.

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Soaking the rice is key for a good texture.
• Adjust the amount of green chillies and red chilli powder to your liking.
• A pinch of saffron soaked in warm milk adds a beautiful color and aroma (optional, but highly recommended!).

Variations

• Vegan Vegetable Biryani Adaptation: Simply swap the ghee for vegetable oil and the curd for plant-based yogurt.
• Gluten-Free Vegetable Biryani Confirmation: 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 Adjustment: For a milder biryani, reduce the amount of red chilli powder and green chillies. For a spicier kick, add more!
• Festival Adaptations: This biryani is perfect for celebrations like Eid or Diwali. You can add a few drops of rose water for a festive touch.

Serving Suggestions

Serve this vegetable biryani hot with a side of raita (yogurt dip) and papad (crispy lentil wafers). It’s also delicious with a simple cucumber and tomato salad. My family loves it with a dollop of homemade mango chutney!

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 classic choice, but any long-grained rice will work. Aged basmati rice gives the best results.

Can I make vegetable biryani in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot. Use the sauté function to prepare the masala, then add the rice, vegetables, and water. Cook on high pressure for 5 minutes, followed by a natural pressure release.

How can I adjust the spice level of this biryani?

Easily! Reduce or increase the amount of green chillies and red chilli powder to control the heat.

What is biryani masala, and can I make my own?

Biryani masala is a blend of spices specifically used in biryani. You can find it pre-made in most Indian grocery stores. Or, you can make your own by combining spices like cumin, coriander, turmeric, red chilli powder, garam masala, and more!

Can I add paneer or other proteins to this vegetable biryani?

Absolutely! Feel free to add paneer (Indian cheese), chicken, lamb, or any other protein you like. Just cook the protein separately and add it to the biryani along with the vegetables.