Vegetable Biryani Recipe – A Flavorful & Easy One-Pot Dish

If you love aromatic rice dishes, this vegetable biryani recipe is a must-try! Loaded with fragrant spices, tender vegetables, and perfectly cooked basmati rice, this dish is a wholesome, satisfying meal. Whether you're cooking for a special occasion or a simple family dinner, this easy veg biryani will impress everyone.

Why You'll Love This Recipe

• 100% Vegetarian & Flavorful – A blend of fresh veggies and spices.
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• One-Pot Meal – Easy to cook with minimal cleanup.
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• Authentic Indian Taste – A restaurant-style biryani at home.

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Ingredients

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 2 cloves
• 2 cardamom pods
• 1-inch cinnamon stick
• Salt to taste

For the Biryani Masala:

• 2 tbsp ghee or oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 tomatoes, finely chopped
• 1/2 cup yogurt
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• Salt to taste

Vegetables:

• 1/2 cup carrots, chopped
• 1/2 cup peas
• 1/2 cup potatoes, diced
• 1/2 cup cauliflower florets
• 1/4 cup beans, chopped

Other Ingredients:

• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped
• Saffron strands soaked in 2 tbsp warm milk
• Fried onions for garnish

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Step-by-Step Instructions

1. Cook the Rice

1. Wash and soak the basmati rice for 20 minutes.
2. Boil 4 cups of water with bay leaf, cloves, cardamom, cinnamon, and salt.
3. Add rice and cook until 80% done (grains should be firm yet cooked).
4. Drain and set aside.

2. Prepare the Biryani Base

1. Heat ghee/oil in a large pan and sauté onions until golden brown.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Stir in chopped tomatoes, turmeric, red chili powder, garam masala, cumin, and coriander powder. Cook until tomatoes turn mushy.
4. Mix in yogurt and cook for 2 minutes.
5. Add chopped vegetables and cook for 5 minutes until slightly tender.
6. Sprinkle half of the mint and coriander leaves.

3. Layer & Dum Cook

1. In the same pan, layer the partially cooked rice over the vegetable mixture.
2. Drizzle saffron milk over the rice for color and aroma.
3. Sprinkle fried onions and the remaining mint & coriander leaves.
4. Cover the pan with a tight lid and cook on low heat for 15 minutes (Dum method).
5. Turn off the heat and let it rest for 10 minutes before fluffing the biryani.

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Serving Suggestions

Serve this delicious vegetable biryani hot with raita, pickle, or papad for a complete meal.

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Pro Tips for Perfect Biryani

✅ Use aged basmati rice for long, fluffy grains. ✅ Sauté onions well for deep flavor. ✅ Do not overcook rice – 80% cooking ensures perfect texture. ✅ Cook on low heat (Dum cooking) for maximum flavor infusion.

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FAQs

Q: Can I make this biryani vegan?
Yes! Swap ghee with oil and replace yogurt with coconut milk or plant-based yogurt.

Q: Can I add paneer or tofu?
Absolutely! Add paneer or tofu cubes for a protein boost.

Q: How to store leftover biryani?
Store in an airtight container in the refrigerator for up to 2 days. Reheat with a sprinkle of water.

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Final Thoughts

This easy vegetable biryani recipe is the perfect combination of taste, aroma, and nutrition. Whether you're a beginner or an expert in Indian cooking, this recipe will never fail to impress. Try it today and let us know how it turned out!

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