Vegetable Biriyani is a vibrant, aromatic rice dish made by cooking basmati rice, mixed vegetables, and a blend of spices together in one pot. This recipe is a simplified yet flavourful version of traditional biriyani, with each grain of rice absorbing the richness of the spices and vegetables. Perfect for a hearty meal, this dish is easy to prepare and is ideal for any occasion, from festive gatherings to everyday family dinners.
A Special Recipe with a Personal Touch
I learned this recipe from one of my friends during a visit to her home, where she made Soya Biriyani. The dish was so aromatic and packed with flavour that I was instantly hooked. From that day onward, I’ve followed her method, making this one-pot biriyani my go-to recipe for a delicious and satisfying meal.
Key Ingredients for Vegetable Biriyani
- Basmati Rice: Long-grain basmati rice that soaks up the rich flavours of the spices and vegetables.
- Mixed Vegetables: A colourful variety including carrots, peas, beans, potatoes, and cauliflower, making the dish wholesome and nutritious.
- Spices & Herbs: Whole spices like bay leaf, cinnamon, cardamom, and cloves, along with coriander and mint give the dish its signature depth.
- Aromatics: Onions, tomatoes, ginger, and garlic form the flavourful base that infuses the rice.
Why Make This One-Pot Vegetable Biriyani?
- Aromatic & Flavourful: This biriyani is full of flavour, thanks to the blend of spices and the one-pot cooking technique that allows all the ingredients to meld together.
- Nutritious & Hearty: Packed with vegetables and cooked in basmati rice, it’s a wholesome meal perfect for vegetarians or anyone looking for a light, nutritious dish.
- Easy to Prepare: As the rice and vegetables cook together, it’s a simple, fuss-free recipe with minimal cleanup.
Cooking Method: Everything in One Pot
In this version, rice and vegetables are cooked together in one pot, making the process easy while ensuring the flavours infuse perfectly. Sauté the aromatics, spices, and vegetables, then add the rice and water, allowing it to cook to fluffy perfection.
Serving Suggestions
Serve this vegetable biriyani with a cooling raita, crispy papad, or a side of pickle. It also pairs beautifully with a simple gravy to create a complete meal.
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Vegetable Biriyani
Vegetable Biriyani is a vibrant, aromatic rice dish made by cooking basmati rice, mixed vegetables, and a blend of spices together in one pot. This recipe is a simplified yet flavourful version of traditional biriyani, with each grain of rice absorbing the richness of the spices and vegetables. Perfect for a hearty meal, this dish is easy to prepare and is ideal for any occasion, from festive gatherings to everyday family dinners.
Equipment
- 1 Mixie
- 1 Pressure cooker
Ingredients
Vegetables
- 1 no Carrot medium size
- 1 no Potato medium size
- 8 no Beans
- few florets Cauliflower
- 2 tbsp Fresh Green peas
- 1 no Tomato Small
- 1 no Onion Big
- 1/2 handful Mint
- 1/2 handful Coriander
To grind
- 3 inch Cinnamon
- 10 no Cloves
- 4 no Cardamom
- 2 inch Ginger
- 7 clove Garlic
To Saute
- 1 no Bay leaf
- 4 no Cloves
- 3 no Cardamom
- 1 no Star anise
- 1 inch Cinnamon
- 2 no Green chilli
- 2 no Marathi mokku
Other ingredients
- 3 tbsp Oil small
- 1 Cup Basmati rice 250 gm
- 1.5 Cup Water
- As req Salt
- 1 tsp Red chilli powder
- 1 ladle Curd small
Instructions
- Start by chopping the vegetables and setting them aside.
- Remove the big stalk and clean the mint and coriander leaves. Chop it and keep it aside.
- In a blender, add cloves, cinnamon, cardamom, ginger, and garlic. First, pulse to grind them into a coarse powder, then add a little water and blend into a smooth paste.
- Heat oil in a pressure cooker and add bay leaf, clove, cardamom, cinnamon, star anise, marathi mokku and green chilli. Sauté until fragrant.
- Next, add the ground spice paste and sauté briefly before adding finely chopped onions. Cook the onions until they turn translucent.
- Add the tomatoes and sauté well. Once softened, stir in the fresh mint and coriander leaves.
- Mix in curd, salt, and red chilli powder, and sauté until the base is well combined. This forms the flavourful base for the biriyani.
- Now, add the chopped vegetables and basmati rice. Gently mix everything together.
- Pour in the required amount of water, then pressure cook on high flame until the first whistle, and reduce the heat for the second whistle.
- Once the pressure releases naturally, open the cooker.
- Fluff the rice gently with a spatula or fork, taking care not to stir too much to avoid it becoming mushy.
- Let it cool slightly and serve hot with onion raita.
Notes
- Biriyani calls for oil rather than Ghee.
- The green chilli gives the flavour and taste for the biriyani so do not replace it with chilli powder.
- I have added 1.5 cups of water for 1 cup of Basmati rice. This ratio is perfect for the variety of rice I use. However you can adjust the quantity of water depending on the rice you use.
INSTRUCTIONS
- Start by chopping the vegetables and setting them aside.
- Remove the big stalk and clean the mint and coriander leaves. Chop it and keep it aside.
- In a blender, add cloves, cinnamon, cardamom, ginger, and garlic. First, pulse to grind them into a coarse powder, then add a little water and blend into a smooth paste.
- Heat oil in a pressure cooker and add bay leaf, clove, cardamom, cinnamon, star anise, marathi mokku and green chilli. Sauté until fragrant.
- Next, add the ground spice paste and sauté briefly before adding finely chopped onions. Cook the onions until they turn translucent.
- Add the tomatoes and sauté well. Once softened, stir in the fresh mint and coriander leaves.
- Mix in curd, salt, and red chilli powder, and sauté until the base is well combined. This forms the flavourful base for the biriyani.
- Now, add the chopped vegetables and basmati rice. Gently mix everything together.
- Pour in the required amount of water, then pressure cook on high flame until the first whistle, and reduce the heat for the second whistle.
- Once the pressure releases naturally, open the cooker.
- Fluff the rice gently with a spatula or fork, taking care not to stir too much to avoid it becoming mushy.
- Let it cool slightly and then fluff it to take the Biriyani on the plate.
- Serve hot with onion raita.
Notes
- Biriyani calls for oil rather than Ghee.
- The green chilli gives the flavour and taste for the biriyani so do not replace it with chilli powder.
- I have added 1.5 cups of water for 1 cup of Basmati rice. This ratio is perfect for the variety of rice I use. However you can adjust the quantity of water depending on the rice you use.
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