Vegetable biryani

Vegetable biryani recipe
Summary Not available
Diet : Vegan, Vegetarian
Total time : 30 mins
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Vegetable biryani recipe

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 10-30 min, Indian Home Style, Rice, South India
Person: 2
Calories: 520kcal


  • 150 g basmati rice
  • 1 onion sliced
  • 1 tbsp garlic paste
  • 5 tsp paprika powder adjust to taste
  • 2 tsp Turmeric powder
  • 1 tsp garam masala
  • 1 carrots chopped
  • 100 ml water
  • 1.5 tbsp oil
  • 50 g beans
  • 1 cinnamon
  • 3 cloves
  • 3 cardamoms
  • 4 tsp cumin
  • 1 star anise ((optional but recommended))
  • 10 cashews
  • 1 tbsp lime juice


  • Preparation for veg biryani Soak rice for at least 20 minutes
  • Drain the water and set aside
  • Chop all the veggies, coriander and mint leaves
  • Keep these aside as well
  • If using cauliflower keep them slightly larger
  • How to make veg biryani Add oil to a hot pressure cooker or heavy bottom pot
  • Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon
  • Saute for 1 to 2 mins
  • Add sliced onions and slit green chilies
  • Fry them stirring often until the onions turn evenly golden or light brown
  • Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off
  • Add all the chopped vegetables and fry for about 2 minutes
  • Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala
  • Mix all of these and fry on a high flame for 2 to 3 mins
  • The tomatoes should break down completely and the raw smell disappear
  • Reduce the flame to low
  • Drain the water from the rice completely and spread it in a layer evenly over the veggies
  • Measure the water or coconut milk to a separate bowl & add ¼ tsp salt
  • Mix well and taste the water
  • It has to be slightly salty
  • Pour the salted water across the sides or edges of the pot
  • If you do not mix up everything then the veg biryani will cook in layers
  • (However you can also mix up everything and cook just like it is done normally
  • ) Optional – Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk
  • (refer notes) For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame
  • Turn off the stove
  • For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula
  • When the pressure releases, open the lid and fluff up veg biryani with a fork
  • If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully
  • Turn off the stove & rest for 15 mins
  • Serve veg biryani with raita or salan
  • Optionally squeeze lemon juice while serving
  • Instant pot vegetable biryani Press the SAUTE button on your IP and pour oil or ghee to the steel insert
  • Add thinly sliced onions
  • Spread them to a single layer and saute occasionally until uniformly deep golden
  • Remove half of these and set aside for later
  • Then add the whole spices and green chili
  • Then add the ginger garlic paste and saute until a nice smell comes out
  • Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt
  • Saute until the tomatoes breakdown
  • This takes about 1 to 2 mins
  • Stir in the garam masala and red chilli powder
  • Press CANCEL button & add yogurt
  • Deglaze by scraping the bottom of the pot with a spatula
  • This releases any bits of food stuck there
  • Spread the veggies to a single layer
  • Next layer the drained rice and level it
  • In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it
  • It has to be slightly salty
  • If needed add more
  • Pour the water starting from the sides and then in the center
  • Do not mix
  • Ensure all of the rice is under the water
  • Secure the IP with the lid
  • Position the steam release valve to sealing position
  • Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins
  • If you double or triple the recipe then set to low pressure with the same cook time
  • (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins
  • Then release the rest manually
  • ) When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually
  • For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon
  • Garnish with fried onions
  • Serve with Raita


No extra notes


Calories: 520kcal | Carbohydrates: 85g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 46mg | Potassium: 677mg | Fiber: 9g | Sugar: 6g | Vitamin A: 7627IU | Vitamin C: 15mg | Calcium: 152mg | Iron: 7mg

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