Veg Biryani is a beloved dish for special occasions that is enjoyed by many. It is packed with fragrant spices, vegetables, and herbs, creating a flavorful and exotic main course that is always a hit with crowds. Typically served with raita or gravy, Veg Biryani is a popular choice for weekend meals and celebrations. For those looking to make it at home, a detailed recipe with step-by-step photos and video is provided below.

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One pot meal, Veg Biryani, is a convenient and simple dish to prepare for lunch. It is a common order at Indian vegetarian restaurants, also known as Vegetable Biryani or Veg Biryani.

About Veg Biryani

Veg Biryani is loaded with aromatic spices, vegetables, curd, ghee hence it is very flavorful and delicious. Is there any one who can say no to biryani?! there may be very few exceptions but overall Biryani is an universally loved dish.

To prepare Biryani, it is important to do some preparation beforehand such as making ginger garlic paste, chopping vegetables, and preparing the spice powders. Once these tasks are completed, making biryani becomes a simple process. I typically use my mother’s biryani recipe, but over time I have made adjustments to ensure that this one pot dish tastes the most delicious.

Biryani uses fragrant, aromatic ingredients and freshly ground spices which lends a unique flavour, this biryani is the best example for it as it was very well received by all at home. We had it with onion raita which is the best combo and it was soo good.

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Veg Biryani Video

Veg Biryani Types

• Pressure Cooker Biryani – This is one of the most popular methods used for making biryani as it is very quick and easy to make so saves time.
• Brinji – This is a south indian version where we make biryani using seeraga samba rice and in an open pot, it takes time than the pressure cooker version. Will post this version soon.

• Dum Biryani is a flavorful and aromatic dish that involves layering and cooking masalas and rice using the “dum” method.

I have a preference for homemade versions of certain dishes, such as pulao and biryani, over restaurant ones. My friends and family always love my mother’s vegetable biryani and sambar. Whenever we have guests over for lunch, it’s always guaranteed that my mother will make her famous vegetable biryani, and even those who have tried it before will specifically request it from her.

My husband typically chooses to fast on Sunday mornings and then indulges in biryani for lunch to satisfy his hunger. He often mentions skipping breakfast when biryani is on the menu for lunch.

Veg Biryani Ingredients

• For any biryani dish, it is suggested to use Basmati Rice or other long-grained rice. However, you may also opt for seeraga samba or sona masoori rice as substitutes.

• I have chosen to use carrots, beans, peas, potatoes, and cauliflower for the vegetables. You can also include mushrooms, baby corn, or any other preferred vegetables of your choosing.

• I have utilized a combination of spices, including turmeric, red chilli, garam masala, and coriander powder, to prepare a Vegetarian Biryani dish. If you do not have biryani masala, it can be omitted.

• Curd / Coconut Milk – Thick curd neutralizes the hotness of the spice powders and enhances the taste. You can replace curd with the same quantity of thick coconut milk for additional flavour.

• The combination of tomatoes and herbs provides a tangy flavor to the dish. Mint and coriander leaves are included in the preparation.

• Commonly used spices for tempering in oil and ghee include bay leaf, cinnamon, cloves, cardamom, star anise, cumin seeds, and green chilies.

• Onion & Ginger Garlic Paste – Onions are sliced thin and sauteed until golden. Ginger garlic paste is one of the important ingredient that flavors the biryani and yes use fresh homemade ginger garlic paste which is the best.

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Veg Biryani Recipe Step by Step

Add 1 cup of basmati rice to a bowl and add enough water to submerge it. Allow it to soak for 30 minutes without disturbing it. After 30 minutes, rinse the rice thoroughly and drain the water. Set aside for later use.

2.To a pressure cooker – heat 1 and 1/2 tablespoon oil, 1 and 1/2 tablespoon ghee – add one 2 small bayleaf, 1 inch cinnamon, 2 nos cloves, 1 no cardamom, 1 star anise, 1 green chilli slitted.

Allow it to spatter, stir briefly. Next, sprinkle in 1 teaspoon of cumin seeds and let them sizzle.

Add one large onion, sliced, and one heaped teaspoon of ginger garlic paste, along with the necessary amount of salt.

Cook until lightly browned and see-through.

Next, include one medium-sized tomato that has been roughly chopped.

Cook until the tomatoes are soft and the raw aroma has disappeared.

Mix in 1/4 cup of tightly packed mint leaves.

9.Add 1/2 cup carrot(cut int small cubes), 1/2 cup beans(cut into 1 inch long), 3/4 cup fresh green peas, 1/4 cup potato(cut into small cubes), 1/2 cup cauliflower (medium sized florets).

Cook the vegetables for 2 minutes until they reduce in size slightly.

Next, mix in 1/4 cup of thick yogurt, 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder, and 1 teaspoon of biryani masala powder (optional).

If you do not have biryani masala powder, you can omit it and continue with the recipe without replacing it with any other spice powder. All other spice powders should still be added.

13.Saute for 2 mins.

Thoroughly rinse the soaked basmati rice at least 2-3 times before draining all the water.

Add in the cooked basmati rice.

Mix the rice gently without breaking it.

Mix together 1 cup rice and 1 and 3/4 cups water. The ratio of rice to water is 1:1 and 3/4.

Stir quickly, taste for salt, and scrape the edges.

Maintain medium heat and allow it to come to a boil.

Cover the pressure cooker with the lid and place the whistle on top. Cook under medium heat for 2 whistles. Allow the pressure to release naturally.

After all pressure has been released, proceed to open.

Mix in 1 tablespoon of coriander leaves, 1 teaspoon of lemon juice, and 1 tablespoon of ghee.

23. Take a laddle with a sharp edge and lightly fluff the rice from the side. Be gentle when mixing to avoid breaking the rice. The rice may appear sticky while hot, but after a few minutes of cooling, it will become separated into individual grains.

After a few minutes of cooling, it becomes perfectly separated into grains, but not overly dry.

25. Accompany with a side of onion raita.

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Expert Tips

• A well-made biryani should have a moist and slightly greasy texture, without being too dry or mushy. Additionally, the grains should be separated.

• Soaking the rice prior to cooking yields a soft and fluffy texture, so be sure not to skip this crucial step.

• The ratio of rice to water is 1:1 and 3/4. If desired, you can increase the water to 2 cups.

• Dum cooking involves keeping the dish covered to remove excess moisture and create light and fluffy rice. If your rice is too wet, you can try dum cooking for 5 minutes. To do this, place an unused dosa tawa under the cooker or biryani pot and cover tightly with a lid. Then, place a heavy object on top of the lid, such as a hand mortar pestle, and cook over low heat for 5 minutes. After letting it rest for 10 minutes, open the lid and fluff the rice.

• The amount of vegetables used should be slightly more than twice the amount of rice. For 1 cup of rice, I used 2 and 1/2 cups of chopped vegetables.

• Essential items – Prepare and store ginger garlic paste and spice powder mixture in advance.

• Amma always includes coconut milk in her biryani recipe and sometimes substitutes it for curd. I usually choose to add one or the other, but if you prefer coconut milk, add 1/4 cup of thick coconut milk in addition to the water.

Variations

You have the freedom to choose which vegetables to add, such as mushrooms or baby corn. You may also add toasted paneer cubes after opening.

Adding ghee-fried cashews as a topping is also an option.

If children do not enjoy the herbs, you can grind together mint leaves, coriander leaves, and green chillies into a paste and add it to the dish while cooking.

Serving & Storing Suggestion

Biryani with raita is an unbeatable combo! Though Biryani with Onion Raita is a match made in heaven you can try other raitas also like Pineapple Raita , Cucumber Raita, Carrot Raita.

The flavor of Biryani improves with time, so you can store it in the refrigerator and reheat it for future consumption within 24 hours of making it.

FAQS

What distinguishes Veg Biryani from Veg Dum Biryani?

Veg Biryani is made by cooking rice along with masalas, vegetables, mint, coriander leaves, spice powders etc. But for Dum Biryani rice is cooked separately, masalas are cooked separately and then they are layered along with mint leaves, fragrant saffron milk, fried onion etc and then dum cooked.

What is the ideal rice to use for Biryani?

Without a doubt, Basmati rice is the top choice for preparing Biryani. Nevertheless, raw rice or seeraga samba rice can also be used.

What distinguishes Biryani from pulao?

Pulao is a mild dish made with vegetables and whole spices, without the addition of masala flavors. On the other hand, Biryani is a fragrant and flavorful dish that includes a variety of spices, masalas, and vegetables.

Is Biryani made with biryani masala powder?

Adding biryani masala powder is optional, as it enhances the aroma of the dish. However, garam masala and whole spices are enough to make biryani.

Is this recipe suitable for making biryani with non-vegetarian ingredients or other options like chana or mushroom?

You can utilize this formula to prepare both non-vegetarian biryani, such as chicken or mutton biryani, as well as vegetarian options like chana or mushroom biryani. However, it is important to note that the method for cooking non-vegetarian ingredients may vary. For chicken, it is acceptable to sauté and cook the meat with the rice, but for mutton biryani, the meat must be precooked before being added to the rice.

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If you have further inquiries regarding this Veg Biryani Recipe, please email me at [email protected] Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.

Have you attempted making this Vegetable Biryani dish? Please share your thoughts on how it turned out. Don’t forget to tag us on Instagram @sharmispassions and use the hashtag #sharmispassions.

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