Vegetable Biryani Recipe – Aromatic, Flavorful & Authentic Indian Veg Biryani

Introduction

Vegetable Biryani is one of the most loved and celebrated rice dishes in Indian cuisine. Known for its rich aroma, vibrant colors, and layered flavors, veg biryani is a complete meal in itself. Made with fragrant basmati rice, mixed vegetables, fresh herbs, and whole spices, this dish perfectly balances taste, nutrition, and indulgence. Unlike pulao, biryani involves a more elaborate cooking process where rice and vegetables are cooked separately and then layered together to absorb flavors slowly. Whether served at festivals, family gatherings, or special weekends, veg biryani brings restaurant-style luxury straight to the dining table.

What is Vegetable Biryani?

Vegetable biryani is a traditional Indian rice dish where long-grain basmati rice is layered with spiced vegetables and slow-cooked using the dum method. The use of whole spices like cardamom, cloves, bay leaf, and cinnamon gives biryani its unmistakable aroma. Fresh mint, coriander, yogurt, and saffron further enhance its richness. Though biryani has many regional variations, veg biryani remains a popular choice for vegetarians across India.

Ingredients

For Rice

Basmati rice – 2 cups
Water – 8 cups
Bay leaf – 1
Green cardamom – 3
Cloves – 4
Cinnamon stick – 1
Salt – to taste

For Vegetables

Carrot (sliced) – 1
Beans (chopped) – ½ cup
Green peas – ½ cup
Potato (cubed) – 1
Cauliflower florets – 1 cup

For Biryani Masala

Oil – 3 tablespoons
Ghee – 2 tablespoons
Onions (thinly sliced) – 2 large
Ginger-garlic paste – 1½ tablespoons
Green chilli (slit) – 2
Yogurt (curd) – ½ cup
Red chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Coriander powder – 1½ teaspoons
Garam masala – 1 teaspoon
Biryani masala – 1½ teaspoons
Salt – to taste

Herbs & Flavoring

Fresh mint leaves – ½ cup
Fresh coriander leaves – ½ cup
Saffron strands – few (soaked in warm milk)
Rose water or kewra water – 1 teaspoon

How to Make Veg Biryani

Step 1: Cook the Rice

Wash basmati rice until water runs clear and soak for 30 minutes.
Boil water with whole spices and salt.
Add rice and cook until 70–75% done.
Drain and keep aside.

Step 2: Fry the Onions

Heat oil and ghee in a heavy-bottomed pan or handi.
Add sliced onions and fry until golden brown and crisp.
Remove half the onions for layering later.

Step 3: Prepare Vegetable Masala

In the same pan, add ginger-garlic paste and green chillies.
Sauté until raw smell disappears.
Add all vegetables and cook for 3–4 minutes.
Add yogurt, red chilli powder, turmeric, coriander powder, biryani masala, and salt.
Cook until vegetables are partially tender and masala thickens.

Step 4: Layering the Biryani

Lower the flame.
Spread a layer of cooked rice over the vegetable masala.
Sprinkle fried onions, mint, coriander, saffron milk, and rose water.
Repeat layers if needed, finishing with rice on top.

Step 5: Dum Cooking

Cover the pan with a tight lid (seal with dough if possible).
Cook on very low flame for 20–25 minutes.
This allows flavors to blend beautifully.

Serving Suggestions

Serve hot veg biryani with:

Raita (boondi or cucumber)
Onion salad
Lemon wedges
Papad

Veg biryani tastes even better after resting for 10–15 minutes before serving.

Tips for Perfect Veg Biryani

Always use long-grain basmati rice
Do not overcook rice before layering
Fry onions evenly for authentic taste
Dum cooking is essential for aroma
Use fresh herbs generously

Veg Biryani Variations

Hyderabadi Veg Dum Biryani – extra spices and dum style
Kashmiri Veg Biryani – mild and aromatic
Paneer Veg Biryani – add paneer cubes
Mughlai Veg Biryani – richer with dry fruits

Storage Instructions

Store leftover biryani in an airtight container in the refrigerator.
Stays fresh for 24–36 hours.
Reheat on low heat or microwave with a sprinkle of water.

Why Veg Biryani is So Popular

Complete one-pot meal
Rich aroma and layered flavors
Perfect for celebrations
Customizable with vegetables
Loved by vegetarians and non-vegetarians alike

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