Vegetable biryani

Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

We go crazy when we hear the word 'Biryani' and who wouldn't love to taste our all-time favourite Veg Biryani!? It is a wholesome family meal that finds a mandatory place during feasts, get-togethers, parties or even during a relaxed weekend. Every foodie wishes to try their hand at cooking this flavourful rice dish at least once in lifetime. 

Let's check out how to make this extremely tasty Biryani recipe in an easy step by step fashion. It involves the simple technique of pressure-cooking for a fixed period of time. The marinade for the briyani is made with authentic spices like ginger-garlic, fennel seeds, mint, cardamom, cinnamon, masala powders and other tasty ingredients that makes it irresistible to us. 

While cooking, make sure that the rice and masala mix blends well so that it imparts a lovely aroma, indicating that the dish has come out well. You can add some ghee to enhance the overall flavour of the biryani. This delicious Vegetable biryani tastes best with raita. This popular Indian Biryani recipe is curated by Bawarchi Chef - Sandhya Ramakrishnan.

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  • 2 cups - basmati rice
  • 2 cups - yogurt
  • 2 tbsp - ginger garlic paste
  • 1 tsp - turmeric powder
  • chilli powder, as needed
  • 2 tsp - coriander powder
  • 2 tsp - garam masala
  • 8 - cardamom
  • 2 sticks - cinnamon
  • 6 - cloves
  • 3 - bay leaves
  • 2 - star anise
  • 1 small bunch - cilantro, chopped
  • 1 small bunch - mint, chopped
  • 2 cups - tomato, diced
  • 1 cup - carrot, chopped
  • 1 cup - beans, chopped
  • 1 cup - bell pepper, chopped
  • 1 cup - onions (thinly sliced)
  • 1/2 cup - peas
  • 2 tsp - fennel seeds
  • 4 tbsp - butter
  • oil, as needed
  • salt
  • ghee
  • cashew nuts
  • raisins

How to Make Vegetable biryani

  • To make the marinade:
  • Take the yogurt in a large mixing bowl and add the following ingredients to it - salt (needed for the marinade only), turmeric powder, coriander powder, chilli powder, garam masala, ginger garlic paste, fennel seeds (1 tsp), chopped cilantro, chopped mint, cardamom (4), star anise (1), cinnamon (1 stick), bay leaf (1), cloves (3), chopped tomatoes.
  • Mix well and leave aside for at least an hour.
  • The more it marinates, the better it tastes.
  • For cooking rice:
  • Soak the basmati rice for about half an hour and then drain it and keep aside.
  • Heat about 1 tbsp of butter in a sauce pan and fry the rest of the masala items (cardamom, star anise, cloves, cinnamon, bay leaf, fennel seeds).
  • Add the drained rice and fry for about 5 mins in medium heat.
  • Add salt needed for the rice.
  • Add just enough water and cook the rice.
  • For masala:
  • Steam the vegetables until they are just tender.
  • Take oil and butter in a large pan.
  • Add about a tsp of fennel seeds and then fry the onions.
  • Then add the bell pepper and fry until crisp.
  • Now add the rest of the cooked vegetable and salt (needed just for the vegetables) and mix well.
  • Now add marinade and fry until it thickens and oil separates.
  • Marinade would liquefy once it hits the heat but would eventually thicken as we cook it.
  • Assembly:
  • In a large bowl, alternate the cooked rice and the masala and mix well until combined.
  • Add some ghee when mixing (enhances the flavour).
  • Garnish with fried cashews and raisins.
  • Serve hot with raita.
  • Recipe and Image courtesy: My Cooking Journey