Vegetable Biryani Recipe – Mushrooms, Peas & Corn with Basmati Rice

Last Updated on 2 months by Neha Deshmukh

Vegetable Biryani Recipe – Mushrooms, Peas & Corn with Basmati Rice

Hey everyone! If you’re anything like me, you absolutely love a good biryani. But sometimes, you want something a little quicker, a little lighter, and packed with veggies. This Vegetable Biryani with mushrooms, peas, and corn is exactly that – a flavorful, satisfying meal that comes together in under 20 minutes! I first made this when I was craving biryani but didn’t have a ton of time, and it’s been a weeknight staple ever since.

Why You’ll Love This Recipe

This isn’t your grandma’s elaborate biryani (though, let’s be real, grandma’s biryani is always amazing!). It’s a simplified version that doesn’t compromise on taste. It’s perfect for a quick lunch, a light dinner, or even a potluck. Plus, it’s a fantastic way to sneak in some extra veggies! It’s also super adaptable – feel free to swap in your favorite vegetables.

Ingredients

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

• 1 tablespoon olive oil
• 1 bay leaf
• 2 small onions, sliced
• 1 cup mushrooms, sliced (about 100g)
• ½ cup green peas (fresh or frozen – about 75g)
• ½ cup corn kernels (about 80g)
• 2 cups cooked basmati rice (about 300g)
• 2 tablespoons raisins
• 1 teaspoon garam masala powder
• 1 teaspoon lemon juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani, so here are my little tips:

• Basmati Rice: This is key. Basmati has that lovely fragrance and fluffy texture that makes biryani so special. I prefer aged basmati – it holds its shape beautifully. You can use about 150g of raw basmati rice to yield 2 cups cooked.
• Garam Masala: This is a blend of warming spices, and every family has their own version! You can find pre-made garam masala at most grocery stores, or you can make your own. The flavor profiles vary regionally – some are more cinnamon-forward, others more cardamom-heavy.
• Olive Oil: While traditionally ghee (clarified butter) is used, olive oil works wonderfully for a lighter version. You could also use vegetable oil or sunflower oil.
• Biryani Styles: Did you know biryani styles vary hugely across India? Hyderabadi biryani is known for its rich, layered flavors, while Lucknowi biryani is more delicate and aromatic. This recipe is a simplified, all-in-one style, drawing inspiration from various regional techniques.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large pan or pot over medium heat. Once hot, add the bay leaf and cumin seeds. Let them crackle for a few seconds – that’s where the flavor starts!
2. Add the sliced onions and sauté until they turn translucent, about 3-4 minutes. Don’t rush this step; nicely browned onions are the foundation of a good biryani.
3. Now, toss in the sliced mushrooms, green peas, and corn kernels. Add salt and garam masala powder. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.
4. Add the cooked basmati rice and raisins to the pan. Gently mix everything together, ensuring the rice is well coated with the vegetable mixture. Cook for 3-4 minutes, allowing the flavors to meld.
5. Remove the pan from the heat. Squeeze in the lemon juice and give it a final, thorough mix. The lemon juice brightens everything up beautifully!
6. Garnish with fresh coriander (optional) and serve hot with raita or your favorite curry.

Expert Tips

• Don’t overcook the vegetables! You want them to retain a little bit of crunch.
• Fluff the rice gently with a fork before adding it to the pan to prevent it from clumping.
• If you’re using frozen peas, you don’t need to thaw them beforehand. Just add them directly to the pan.
• A pinch of saffron soaked in warm milk adds a beautiful color and aroma (optional, but highly recommended!).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a little heat, but you can easily adjust the spice level. For a milder biryani, reduce the amount of garam masala. For a spicier kick, add a pinch of red chili powder or a finely chopped green chili.
• Festival Adaptations: This biryani is perfect for festive occasions like Eid or Diwali. You can add a handful of chopped nuts (cashews, almonds) for extra richness and texture. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This Vegetable Biryani is delicious on its own, but it’s even better with some accompaniments!

• Raita: A cooling yogurt dip is a must-have.
• Curry: A simple dal or vegetable curry complements the biryani perfectly.
• Salad: A fresh salad adds a nice contrast in textures.

Storage Instructions

Leftovers? Yes, please! Store any leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of rice is best for biryani? Basmati rice is the gold standard! Its long grains and fragrant aroma are perfect for biryani.
• Can I use frozen vegetables in this recipe? Absolutely! Frozen peas and corn work great.
• How can I adjust the spice level? Reduce or increase the amount of garam masala, or add a pinch of red chili powder for extra heat.
• What is garam masala and where can I find it? Garam masala is a blend of warming spices. You can find it in most grocery stores in the spice aisle, or online.
• Can this biryani be made ahead of time? You can cook the rice and chop the vegetables ahead of time. But it’s best to assemble and cook the biryani just before serving for the best flavor and texture.