Vegetable Biryani Recipe| Veg Biryani

Vegetable Biryani Recipe is a loving dish known for its rich flavors, fragrance of spices, and colorful vegetables. Dish is created from one of the Mughlai cuisine, and enjoyed in the whole world. This Vegetable Biryani Recipe is a gift to your taste buds and a perfect dish for guests. 

Ingredients For the Rice:

1. 2 cups Basmati rice
2. 4 cups water
3. 1 bay leaf
4. 2-3 green cardamom pods
5. 1-inch cinnamon stick
6. Salt to taste

For the Vegetable Layer

1. 2 tablespoons ghee or vegetable oil
2. 2 large onions, thinly sliced
3. 2 green chilies, slit
4. 1 tablespoon ginger-garlic paste
5. 2 cups vegetables (carrots, potatoes, cauliflower, peas, beans)
6. 1 cup diced tomatoes
7. 1 teaspoon turmeric powder
8. 1 teaspoon red chili powder
9. 1 teaspoon coriander powder
10. 1 teaspoon garam masala
11. 1 teaspoon biryani masala
12. Cashew nuts
13. Salt to taste
14. Fresh coriander leaves for garnish

For Layering

1. Saffron strands soaked in warm milk
2. Fried onions
3. Fresh Mint leaves
4. Fresh Coriander leaves
5. Ghee for drizzling

Instructions

1. Rinse the basmati rice with cold water till the water runs clear. Soak the rice in water for 30 minutes. This helps in getting long and fluffy grains.
2. Take a large pot, and bring 4 cups of water to a boil. Add the soaked and drained rice along with bay leaf, green cardamom pods, cinnamon stick, and salt. Cook the rice until it’s 80% done. Take out the rice from water and keep it aside.
3. Take a separate pan, and heat oil over medium heat. Add thinly sliced onions and fry them until they turn golden brown, crispy.
4. Add onions and saute till golden brown, slit green chilies, and ginger-garlic paste to the pan. Cook it for a minute till the raw smell disappears.
5. Now, add the mixed vegetables to the pan and saute for 3-4 minutes until they are slightly tender.
6. Add diced tomatoes and cook until they soft and release their juices.
7. Add turmeric powder, red chili powder, coriander powder, garam masala, biryani masala, and salt to the vegetable mixture. Mix well to combine all the spices evenly.
8. Let the vegetable masala cook for another 5-7 minutes until the flavors mix together, and the vegetables are fully cooked. Add or less the seasoning if required.
9. Preheat the oven to 350°F (180°C).
10. In a large oven-safe dish, spread a layer of partially cooked rice evenly at the bottom.
11. Next, add a layer of the cooked vegetable masala on top of the rice. Make sure it covers the rice evenly.
12. Sprinkle fresh mint and coriander leaves over the rice and vegetable layer.
13. Repeat the same process by adding another layer of rice with the vegetable masala until all the rice and masala are used. Make sure to finish the layer with rice on top.
14. Drizzle saffron milk over the layered biryani. This adds a beautiful color to the dish.
15. Garnish the biryani with fried onions and ghee for added richness.
16. Fry Cashew nuts and sprinkle over the rice.
17. Cover the dish tightly with aluminum foil or a lid to seal in the flavors.
18. Place the biryani in the preheated oven and bake for 25-30 minutes till the rice is cooked completely and steam comes out of the dish.
19. Once done, remove the Vegetable Biryani Recipe from the oven and let it rest for 5-10 minutes.
20. Serve the Vegetable Biryani Recipe hot with mint raita, pickle, or salad on the side.

With pot

Ingredients

For the Rice

• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• Salt to taste

For the Vegetable Layer

1. 2 tablespoons ghee or vegetable oil
2. 2 large onions, thinly sliced
3. 1 cup yogurt/ curd
4. 2 green chilies, slit
5. 1 tablespoon ginger-garlic paste
6. 2 cups mixed vegetables (carrots, peas, potatoes, beans, cauliflower)
7. 1 cup diced tomatoes
8. 1 teaspoon turmeric powder
9. 1 teaspoon red chili powder
10. 1 teaspoon coriander powder
11. 1 teaspoon garam masala
12. 1 teaspoon biryani masala
13. Salt to taste
14. Fresh coriander leaves for garnish

For Layering

1. Saffron strands soaked in warm milk
2. Fried onions
3. Fresh Mint leaves
4. Fresh Coriander leaves
5. Ghee for drizzling

Making process of vegetable biryani with pot

1. Take a frying pan, heat vegetable oil over medium heat.
2. Fry thinly sliced onions in the pan and saute until they turn golden brown and crispy.
3. Take all vegetables and cut them into cube sizes.
4. Add curd/ yogurt, green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, biryani masala, and salt. Mix everything thoroughly and let it marinate for 30 minutes.
5. Till the vegetable marinating, Let’s start make the Rice.
6. Rinse the basmati rice with cold water until the water runs clear. Soak the rice in water for 30 minutes.
7. Now take a pot boil water over high medium, add whole spices, ghee, and salt. Add rice to the water and cook the rice until 80% done. Drain it and keep it aside for use later.
8. Now take a pan/ pot heat oil over medium flame, cook the marinated vegetable till they cooked well and make the vegetable a little gravy.
9. First spread the rice and then vegetable mixture evenly in the pot.
10. Sprinkle chopped mint leaves and coriander leaves over the rice.
11. Drizzle saffron milk over the rice to add aroma and color.
12. Add fried onions, and sprinkle them over the rice as well.
13. Add small amount of ghee on rice for more richness.
14. Repeat the same process as well by adding another layer of rice with the vegetable masala, and sprinkle fried onions, mint and coriander leaves, saffron milk and ghee.
15. Fry cashews and sprinkle over the rice.
16. Now cover the pot with a tight-fitting lid, or aluminium foil, or flour dough(atta).
17. Take a tawa heat it for 2-3 minutes over low flame and place the pot on tawa.
18. Let the biryani cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
19. Once vegetable biryani cooked, remove the lid and gently mix the biryani with a fork.
20. Garnish with additional chopped coriander leaves if required.
21. Now the Vegetable Biryani Recipe is ready to serve.
22. Serve the Pot Vegetable Biryani recipe hot with raita, pickle, or salad on the side.

Tips

• The more you soak rice into water will give you the fluffy rice after cook. Add a little more water so the rice becomes nice and floppy.
• If you don’t have saffron then you can use food color but i’ll suggest not to use.
• You can adjust the spice level by adjusting at the time off adding red chili or green chili.
• Slice onions thin and proper size to fry evenly. Uneven onions do not cook properly they burnt between frying.
• You can add more vegetables you want, like mushrooms, beans etc.
• You can make by left over Rice, just

RAITA

Ingredients for Raita

• 2 cup yogurt
• 1 cucumber
• Salt
• Coriander Powder

1. Take a medium size bowl.
2. Peel the cucumber and cut the cucumber into small dice.
3. Add 2 cups yogurt,1 cucumber,1 onion, Salt, Coriander Powder, and water, then whisk it till everything gets a perfect mix and serve it with Vegetable Biryani recipe.

FAQ for Vegetable Biryani Recipe

What is Vegetable Biryani Recipe?

Vegetable Biryani recipe is a flavorful Indian rice dish made with fragrant of basmati rice, green vegetables, and a blend of aromatic spices. It’s known for its rich taste and fragrant.

Is Vegetable Biryani Recipe a vegetarian dish?

Yes, Vegetable Biryani is a vegetarian dish. It’s made without any meat or animal products, making it suitable for vegetarians.

What vegetables are typically used in Vegetable Biryani?

Commonly used vegetables in Vegetable Biryani Recipe include carrots, peas, potatoes, beans, cauliflower, bell peppers, and even you can add paneer (Indian cottage cheese).

Can I make Vegetable Biryani without using a pressure cooker or rice cooker?

Yes, Vegetable Biryani Recipe can be made on the stove top in a regular pot or deep skillet. Follow the recipe instructions for layering the rice and vegetables, then cover and cook on low heat until the rice is fully cooked and fluffy.

Is Vegetable Biryani gluten-free?

Yes, Vegetable Biryani Recipe is naturally gluten-free as long as the ingredients used are gluten-free. However, be sure to check the labels of packaged spices and other ingredients to ensure they are free from gluten contamination.

Can I add nuts or dried fruits to Vegetable Biryani Recipe?

Yes, adding nuts (such as cashews or almonds) and dried fruits (such as raisins or dried cranberries) is a common practice in some variations of Vegetable Biryani. They add a delicious crunch and hint of sweetness to the dish. Simply sprinkle them over the biryani before serving for an extra layer of flavor and texture.

Now you are ready to cook the tasty vegetable biryani recipe that mixes of fragrance of spices and bursts with the flavor of basmati rice and aromas. This biryani recipe is perfect for everyone. Enjoy this classic dish for a flavorful bite.

Nutrition Information

Nutrient	Amount Per Serving (%)
Serving Size	1 plate
Servings	4
Calories	300
Calories from Fat	90
Total Fat	10g (15%)
Saturated Fat	4g (20%)
Trans Fat	0g
Cholesterol	0mg
Sodium	600mg (25%)
Potassium	800mg (23%)
Total Carbohydrate	45g (15%)
Dietary Fiber	10g (40%)
Sugars	10g
Protein	10g (20%)
Vitamin A	50%
Vitamin C	80%
Calcium	15%
Iron	20%
Vitamin D	0%
Vitamin E	10%
Vitamin K	15%
Thiamin	10%
Riboflavin	15%
Niacin	15%
Vitamin B6	20%
Vitamin B12	0%
Folate	20%
Biotin	0%
Pantothenic Acid	10%
Phosphorus	25%
Iodine	0%
Magnesium	15%
Zinc	10%
Selenium	5%
Copper	15%
Manganese	20%
Chromium	0%
Molybdenum	0%
Chloride	10%

Please note: The values provided are approximate and may vary based on factors such as specific brands of ingredients used and variations in preparation methods.