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Veg Biryani Recipe | Vegetable Biryani Recipe

Veg Biryani is a special celebration meal that most of us love. Veg Biryani is loaded with aromatic spices, veggies, herbs etc making it aromatic, exotic & delicious main course meal and hence always a crowd pleaser. Veg Biryani is served with raita or gravy and is commonly prepared in weekends & special occasions. Veg Biryani Recipe is explained here with step by step pictures and video.
Prep Time1 hour
Cook Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup basmati rice
  • 1 and 3/4 cups water
  • 1/4 cup curd
  • 1/4 cup mint leaves
  • 1 tablespoon coriander leaves
  • 1 teaspoon lemon juice
  • 1 tablespoon ghee
  • 1 heaped teaspoon ginger garlic paste
  • 1 big sized onion sliced
  • 1 medium sized tomato chopped roughly

To temper

  • 1 and 1/2 tablespoon oil
  • 1 and 1/2 tablespoon ghee
  • 2 small bayleaf
  • one 1 inch cinnamon
  • 2 nos cloves
  • 1 no cardamom
  • 1 small star anise
  • 1 no green chilli slitted
  • 1 teaspoon cumin seeds

Vegetables

  • 1/2 cup carrot cut int small cubes
  • 1/2 cup beans cut into 1 inch long
  • 3/4 cup fresh green peas
  • 1/4 cup potato cut into small cubes
  • 1/2 cup cauliflower medium sized florets

Spice powders

Instructions

  • To a bowl add 1 cup basmati rice add water to it till immersing level. Soak it for 30 mins, set aside undisturbed. After 30 mins rinse well, drain water and set aside.
  • To a pressure cooker - heat 1 and 1/2 tablespoon oil, 1 and 1/2 tablespoon ghee - add one 2 small bayleaf, 1 inch cinnamon, 2 nos cloves, 1 no cardamom, 1 star anise, 1 green chilli slitted.
  • Let it splutter, give a quick mix. Then add 1 teaspoon cumin seeds let it crackle.
  • Add 1 big sized onion sliced along with 1 heaped teaspoon of ginger garlic paste and required salt.
  • Saute until golden and transparent.
  • Then add 1 medium sized tomato roughly chopped.
  • Saute until it is mushy and raw smell of tomatoes leave completely.
  • Add 1/4 mint leaves(tightly packed).
  • Add 1/2 cup carrot(cut int small cubes), 1/2 cup beans(cut into 1 inch long), 3/4 cup fresh green peas, 1/4 cup potato(cut into small cubes), 1/2 cup cauliflower (medium sized florets).
  • Saute for 2 mins until veggies slightly shrink.
  • Now add 1/4 cup thick curd along with 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 1 teaspoon biryani masala powder(optional).
  • All the spice powders are added, if you do not have biryani masala powder just skip it, you don't need to replace with any other spice powder.
  • Saute for 2 mins.
  • Rinse soaked basmati rice well atleast 2-3 times then drain water completely.
  • Add drained basmati rice.
  • Give a quick mix gently without breaking the rice.
  • Add 1 and 3/4 cups of water. Rice : Water ratio is 1 cup rice : 1 and 3/4 cups water.
  • Give a quick mix, check for salt, scrape the sides.
  • Keep in medium flame and let it start to boil.
  • Close with pressure cooker lid with whistle put on. Pressure cook for 2 whistles in medium flame. Let pressure release by itself.
  • Once pressure is completely released then open.
  • Add 1 tablespoon coriander, leaves, 1 teaspoon lemon juice and 1 tablespoon ghee.
  • Use a sharp edged laddle and fluff from the side gently. Mix it gently do not overmix and break the rice. It will look sticky now as it is hot but after few mins of cooling the rice becomes grain seperated.
  • This is after few mins of cooling it becomes perfectly grain seperated yet not too dry.
  • Serve with onion raita.

Video

Notes

  • Texture - A perfect biryani should be moist slightly greasy not too dry at the same time not mushy and it should be grain separated too.
  • Soaking Rice - Soaking rice gives soft fluffy rice so do not miss this step.
  • Rice : Water Ratio - Rice : Water ratio is 1 cup rice : 1 and 3/4 cups water. You can slightly increase to 2 cups of water if you prefer.
  • Dum Cooking - Keeping in dum removes excess moisture and gives nice fluffy rice. So if you feel rice is mushy because of excess water you can dum cook for 5 mins. Dum cooking : Keep an unused dosa tawa, place the cooker or biryani pot on it close with a tight lid and place a heavy object like hand mortar pestle over the lid and keep the flame at lowest and cook for 5 mins and let it rest for 10 mins then open to fluff.
  • Vegetables - Vegetables measure should be slightly more than double the amount of rice. Here I have used 1 cup rice for which I have used 2 and 1/2 cups vegetables.
  • Must haves - You can make ginger garlic paste, the spice powder mix before hand and store it.
  • Coconut milk / Curd - Amma never makes biryani without coconut milk so she adds coconut milk instead of curd sometimes both. But I usually add either one incase if you want to add coconut milk add 1/4 cup thick coconut milk while adding water.
Nutrition Facts
Veg Biryani Recipe | Vegetable Biryani Recipe
Amount Per Serving (125 g)
Calories 642 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 12mg4%
Sodium 3087mg134%
Potassium 1073mg31%
Carbohydrates 118g39%
Fiber 13g54%
Sugar 13g14%
Protein 16g32%
Vitamin A 6253IU125%
Vitamin C 45mg55%
Calcium 200mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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