Flavor-Packed Vegetable Biryani

This Vegetable Biryani is a fragrant, one-pot meal that’s perfect for any occasion. Layers of basmati rice, fresh vegetables, and aromatic spices come together to create a dish that’s as delicious as it is colorful. Serve it with raita or a side salad for a complete meal!

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Biryani

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 350kcal

Equipment

Heatproof Bowl

Skillet

Dutch Oven

Ingredients

For the Rice:

2 cups basmati rice
4 cups water
1 bay leaf
2 cardamom pods
1 cinnamon stick

For the Vegetables:

2 tbsp oil or ghee
1 large onion thinly sliced
1 tbsp garlic minced
1 tbsp ginger minced
1 cup mixed vegetables carrots, peas, beans, potatoes
1 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
Salt to taste

For Garnish:

Fresh cilantro chopped
Fresh mint chopped
Fried onions optional

Instructions

Prepare the Rice: Rinse and soak the rice for 30 minutes. Cook with bay leaf, cardamom, and cinnamon until 70% done. Drain and set aside.
Cook the Vegetables: Heat oil in a pan. Sauté onions until golden. Add garlic, ginger, and vegetables. Cook for 5 minutes.
Layer the Biryani: In a large pot, layer the rice and vegetables. Sprinkle with cilantro and mint.
Dum Cooking: Cover and cook on low heat for 20-25 minutes. Let it rest for 10 minutes before serving.
Garnish and Serve: Fluff the biryani gently. Garnish with fried onions and fresh herbs. Serve hot with raita.

Notes

Customize Vegetables: Use any vegetables you like or have on hand.

Make Ahead: The biryani can be made a day in advance and reheated before serving.

Spice Level: Adjust the chili powder to suit your taste.

Nutrition