Veg Biryani is a classic Indian dish loved for its aroma, taste, and rich flavors. It is prepared by cooking long-grain basmati rice with fresh vegetables,
herbs, and spices. Unlike regular fried rice, biryani is cooked with a layering method, which makes every grain of rice infused with flavors. This recipe is simple, beginner-friendly, and can be made at home without any hassle.
Whether you are looking for a weekend special meal, a family dinner, or a festive dish, Veg Biryani is always the perfect choice.
Ingredients Needed
For Rice
2 cups long-grain basmati rice (washed & soaked for 20–30 minutes)
4½ cups water
2–3 green cardamoms
1 bay leaf
3–4 cloves
1 small piece cinnamon stick
½ tsp salt
For Vegetables
1½ cups mixed vegetables (carrot, beans, peas, cauliflower, potato) – chopped
1 medium onion – thinly sliced
1 large tomato – finely chopped
2–3 green chilies – slit
1 tbsp ginger-garlic paste
For Masala & Flavor
3 tbsp oil or ghee
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1 tsp garam masala powder
½ tsp biryani masala (optional, for authentic taste)
½ cup fresh curd (whisked)
For Garnish & Aroma
2 tbsp fresh coriander leaves – chopped
2 tbsp fresh mint leaves – chopped
A few fried onions (optional, for crunch)
2 tbsp
warm milk with saffron strands (optional, for royal flavor)
Step 1: Cook the Rice
1. Boil water with whole spices and salt.
2. Add soaked rice and cook until 70% done.
3. Drain and keep aside.
Step 2: Prepare the Masala Base
1. Heat oil or ghee in a pan.
2. Add cumin seeds and let them crackle.
3. Add onions and sauté until golden brown.
4. Add ginger-garlic paste and fry for a minute.
5. Mix in tomatoes, green chilies, turmeric, chili powder, garam masala, and biryani masala.
6. Cook until tomatoes turn soft and masala releases oil.
Step 3: Add Vegetables
1. Add the chopped carrots, beans, peas, cauliflower, and potato (if using).
2. Stir well so the vegetables are coated evenly with the masala.
3. Add the whisked curd, mix gently, and cook on medium flame for 5–6 minutes until the vegetables turn slightly tender.
Step 4: Dum Cooking
1. Cover the pot with a tight-fitting lid (you can also seal the edges with dough for authentic flavor).
2. Place the pot on a very low flame and cook for 15–20 minutes so the rice and vegetables absorb all the flavors.
3. Switch off the flame, let it rest for 5 minutes without opening the lid, then gently fluff the biryani before serving hot.
Serving Suggestions
Serve hot with raita or salad.
Pairs well with papad and pickle.
For festive meals, serve with mirchi ka salan or curry.