Guide To Make Vegetable Biryani Easy

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Vegetable biryani is a vibrant and flavorful rice dish originating from the Indian subcontinent. Traditionally cooked with meat, this recipe offers a delightful vegetarian twist that’s perfect for any occasion. Layers of fluffy basmati rice are infused with fragrant spices, aromatic vegetables, and golden fried onions, creating a symphony of textures and tastes in every bite.

This recipe is not only delicious but also surprisingly easy to prepare. With a little planning and these simple steps, you can create a restaurant-worthy vegetable biryani that will impress your family and friends.

Veg Biryani Recipe  Vegetable Biryani - Swasthi
Veg Biryani Recipe Vegetable Biryani – Swasthi’s Recipes


2 cups basmati rice, rinsed and soaked for 30 minutes

  • 4 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • 2 cloves
  • 1 black cardamom pod
  • 1 inch cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, chopped (adjust for spice preference)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt, or to taste
  • 1 cup mixed vegetables (carrots, peas, green beans, cauliflower – chopped)
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 2 cups boiling water
  • Fried onions (optional, for garnish)

  • Directions:

    1. Heat the oil in a large pot or Dutch oven over medium heat. Add the bay leaves, cloves, cardamom pod, and cinnamon stick. Let them sizzle for a few seconds until fragrant.
    2. Add the cumin seeds, coriander seeds, and fennel seeds. Toast for a further 30 seconds until they release their aroma.
    3. Add the sliced onion and cook until softened and translucent, about 5-7 minutes.
    4. Stir in the ginger-garlic paste and green chili. Cook for another minute, allowing the raw smell of the ginger-garlic to fade.
    5. Add the turmeric powder, red chili powder, garam masala, and salt. Stir well to coat the onions in the spices. Cook for a further minute, stirring constantly, to prevent burning.
    6. Add the rinsed and soaked basmati rice and mixed vegetables. Gently stir everything to combine.
    7. Pour in the boiling water. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and all the water is absorbed.
    8. Once cooked, fluff the rice gently with a fork and remove the whole spices (bay leaves, cardamom pod, cinnamon stick).
    9. Stir in the chopped cilantro and mint leaves. Cover the pot and let it stand for 5 minutes to allow the flavors to meld.
    10. Serve hot, garnished with fried onions (optional) and enjoy!

    Nutrition Facts (per serving)

    This recipe yields approximately 4-6 servings. Please note that these are estimated values and may vary depending on the specific ingredients used.

    Calories: 350-400

  • Fat: 10-12g
  • Carbohydrates: 50-55g
  • Protein: 10-12g

  • Conclusion

    Vegetable biryani is a delightful vegetarian alternative to the classic meat-based version. It’s packed with flavor, nutrients, and boasts a vibrant visual appeal. This recipe allows you to create a restaurant-quality dish in the comfort of your own home, perfect for a weeknight meal or a special occasion.


    1. Can I use a different type of rice besides basmati?

    Yes, you can use other long-grain rice varieties like jasmine rice or long-grain white rice. However, basmati rice is known for its distinct aroma and fluffy texture, which complements the biryani perfectly.

    2. What vegetables can I add to this recipe?

    This recipe is a great base for customization. You can include your favorite vegetables like bell peppers, corn, mushrooms, or even tofu for a protein boost. Just ensure they are cut into similar sizes for even cooking.

    3. How can I make this dish vegan?

    To make this recipe vegan, simply omit the ghee used for frying the onions and use vegetable oil instead. You can also skip the garnish of fried onions.

    4. How can I adjust the spice level?

    Start with the recommended amount of green chili and adjust based on your preference. You can also add a pinch of cayenne pepper for an extra kick.

    5. Can I make this recipe ahead of time?