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Vegetable Biriyani Recipe | How to make Vegetable Biriyani
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4.50 from 2 votes

Vegetable Biriyani Recipe | How to make Vegetable Biriyani

Biryani one of the most popular rice variety. Vegetable Biryani is an aromatic rice with rich flavor of Indian spices along with healthy vegetables. Spicy Vegetable gravy is layered with semi-cooked rice which is then slow cooked to get aromatic fluffy rice! Learn here how to make this rice with step by step pictures, instructions and video!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Rice Varieties
Cuisine: Indian Cuisine
Servings: 4 people
Calories: 270kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Sauce Pan
  • Tawa

Ingredients

For Vegetable Gravy

  • 1 no Carrot
  • 10-12 Beans
  • 2 nos Potato Medium Size
  • ¼ Cup Green Peas
  • ½ Cup Cauliflower Florets
  • ½ Cup Mint Leaves
  • 1 tablespoon Ginger Garlic Paste
  • ¾ Cup Sour Curd
  • 3 teaspoon Garam Masala
  • 1 teaspoon Cardamom Powder
  • Few Saffron Threads
  • 1 teaspoon Red Chili Powder
  • ¼ teaspoon Turmeric Powder
  • 1.5 teaspoon Salt

Tempering

  • 3 tablespoon Ghee
  • 1 teaspoon Shahi Jeera
  • 3 Green Chili Slit

Ingredients for Rice

  • 1 Cup Basmati Rice 1 Cup - 250ml
  • ¼ Cup Ghee
  • 2 Bay Leaf
  • 1 inch Cinnamon Stick
  • 3 Cloves
  • 2 Cardamom
  • 1 Star Anise

Frying Onions

  • 3 nos Onion Medium Size
  • 2 Cups Oil For Deep Frying

Instructions

Soaking Saffron

  • Take few strands of saffron in a small bowl. Add 2 tablespoon of warm water and set it aside.

Frying Onions

  • Chop the onions to thin slices. Heat oil in a Pan. When the oil is hot, add the sliced onions and fry in low flame till its golden brown.
  • The onions will become crispy upon cooling. Set this fried onions aside.

Soaking Rice

  • Take rice in a bowl. Add water and wash thoroughly. Add fresh water and soak the rice for 30 mins.

Preparing Veg Gravy

  • Heat 3 tablespoon of ghee in a pan. Add 1 teaspoon of shahi jeera and allow it to sputter. Also add 3 slit slit green chili and give a good mix. Shahi jeera has less aroma than the normal cumin seeds and we don’t want jeera aroma to dominate much in biriyani. Thats the reason we add shahi jeera. 
  • Add mixed vegetables like cauliflower, carrot, beans, potato and peas. Stir-fry for 2 mins.
  • Next, ginger-garlic paste to the pan. Saute the veggies and ginger-garlic paste for 2 mins.
  • Now, add turmeric powder, red chili powder, 1 teaspoon garam masala, ½ teaspoon of salt and ½ teaspoon of cardamom powder.
  • Stir-fry the vegetable till they are half-cooked. Switch off the flame.
  • Now, add curd to the half-cooked vegetables. If you don’t have sour curd, then you can add 1 tablespoon of lemon juice along with curd. 
  • Mix the curd and vegetables nicely and add 10-12 mint leaves.
  • Add half of the fried onions and mix everything well and cover the pan with a lid. Now our vegetables are ready which forms our 1 layer of biriyani. 

Cooking Rice

  • Bring 3.5 cups of water to boil. When the water starts to boil, add bay leaf, cinnamon, cloves, star anise and cardamom along with 1 teaspoon of shahi jeera and salt. 
  • Drain the water from rice and add it to the boiling water.
  • We need to cook the rice till its 80% cooked. If you take a grain of rice and try to mash, it should be little firm to mash. Thats the correct consistency. Drain the excess water using a strainer.

Layering Biryani

  • Gently take out the cooked rice and spread on top of the cooked vegetable gravy.
  • On top of the spread rice, spread / sprinkle 1 teaspoon of garam masala along with ½ teaspoon of cardamom powder.
  • Then sprinkle half of the saffron thread water.
  • Next, add the rest of the fried onions to the pan. 
  • Cover the pan with an aluminium foil. Close the pan with a lid.

Dum Cooking

  • Heat a tawa. Place the the Layered and covered Biryani pan on top of the tawa.
  • Keep the flame low and allow the Biryani to dum cook for about 15 mins.
  • After 15 mins ,open the lid, remove the foil. Using a spatula, check if you have any water. Generally there wouldn’t be any water. But If you have any water, again keep the rice in low flame till all the water are absorbed. 
  • Cover the pan with the lid till you serve. While serving, don’t mix the rice. Using a flat spatula, gently take the rice from the sides of the pan so that the layers are nicely piled up. 

Serving

  • Serve the mouth-watering and fluffy Vegetable Biriyani with your favorite raitha!!

Video

Nutrition

Serving: 1Cup | Calories: 270kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g