Veg Biryani Recipe (Serves 3–4)

Here's a simple, flavorful Veg Biryani recipe that's perfect for home cooking — aromatic, colorful, and loaded with vegetables and spices.

🕒 Time:

• Prep Time: 20 mins

• Cook Time: 30–40 mins

• Total Time: 1 hour

  
  

🧺 Ingredients

For Rice:

• Basmati rice – 1.5 cups (soaked for 30 mins)

• Water – 5-6 cups

• Salt – 1 tsp

• Bay leaf – 1

• Cloves – 3

• Green cardamom – 2

• Cinnamon – 1-inch stick

For Veggies:

• Oil or ghee – 3 tbsp

• Onion – 2 medium (thinly sliced)

• Tomato – 1 large (chopped)

• Ginger-garlic paste – 1 tbsp

• Mixed vegetables – 2 cups (carrot, beans, peas, potato, capsicum)

• Curd (yogurt) – 1/2 cup (thick, whisked)

• Mint leaves – 1/2 cup

• Coriander leaves – 1/4 cup chopped

• Green chilies – 1-2 slit

• Biryani masala – 1.5 tsp (or Garam masala)

• Red chili powder – 1/2 tsp

• Turmeric – 1/4 tsp

• Salt – to taste

Optional for Garnish:

• Fried onions (birista)

• Saffron milk (few saffron strands soaked in 2 tbsp warm milk)

• Cashews and raisins (fried in ghee)

  
  

Instructions

1. Cook Rice:

• In a pot, boil water with salt and whole spices.

• Add soaked basmati rice. Cook until 80-85% done (not mushy).

• Drain and spread on a plate to cool.

2. Prepare Vegetable Gravy:

• In a deep pan or handi, heat oil/ghee. Add sliced onions and sauté until golden brown.

• Add ginger-garlic paste; sauté till raw smell disappears.

• Add tomatoes and cook until soft.

• Mix in all chopped veggies. Stir-fry 3-4 minutes.

• Add yogurt, mint, coriander, green chilies, and spices (biryani masala, turmeric, red chili, salt). Mix well.

• Cook covered on low for 10–12 minutes or until veggies are tender and mixture is semi-dry.

3. Layering:

• In a heavy-bottomed pot or the same pan, layer half the cooked rice on top of the veggies.

• Sprinkle mint, coriander, saffron milk, and some fried onions.

• Repeat with remaining rice and toppings.

4. Dum Cooking (Steaming):

• Cover tightly with a lid. Place on low flame for 15–20 minutes.(Optional: Place a hot tawa beneath the pot to prevent burning.)

• Let it rest for 10 mins, then gently fluff with a fork.

  
  

Serve With:

• Raita (onion, cucumber, or boondi)

• Mirchi ka salan (spicy chili curry)

• Papad or salad