Easy vegetable Biryani was a long due Recipe on the blog. I had been making this Vegetable Biryani for years. Last year, I wrote this recipe and tried it. Then, I made few changes and tried again. Now, I’m quite satisfied with the recipe. It’s aromatic, juicy, reasonably spiced and a delight for all vegetable lovers.
With great pleasure, I share this recipe. Do post a comment if you try it, I’ll be really pleased.
- Don’t get overwhelmed by the long list of ingredients. Most of these are available home and some are repeated as well.
- You can always change quantity of assorted vegetable to your delight. Add or remove any vegetable you like.
- You can cut your veggies into large chunks or diced, that completely your choice. I prefer carrots to be diced while eggplant, bottle gourds and cauliflower to be chunky. As last three vegetable cook quickly and might get mashed in the gravy.
- In step by step pictorial recipe, I gave photos of vegetables so you can simply have visual estimation while making the recipe.
- I have added three herbs, curry leaves, coriander leaves and fenugreek leaves but you may skip any herbs you don’t have.
- You can also use readymade fried onions to save time.
- Finally, you can make the vegetable curry a night ahead.
- Saffron is added mainly for color so you may skip it.
- Skip fenugreek leaves if you don’t like it’s aroma. Although, I recommend adding it.
- You may switch red chilli powder for green chilli paste. If you avoid red chillies.
- Lastly, all spice powder is also optional, if you don’t like too many spices.
Looking forward to feedbacks of vegetable biryani recipe.
My other Biryani recipes
How to make Easy Vegetable Biryani Recipe
Easy Vegetable Biryani Recipe
- 3½ cup Basmati rice
Spices for rice
- 1 bay leaf
- 2 inch cinnamon stick
- ½ cumin seed
- 8 black pepper
- 4 cloves
- Salt to taste
- 2 tablespoon oil – , to smear the pot
For vegetable curry
- ½ cup vegetable oil
- 4 medium onions – , sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoon green chilli paste
- 2 tablespoon coriander powder – (dhanya)
- 2 teaspoon red chilli powder – (lal mirch)
- 1½ teaspoon cumin seed – (zeera)
- 1 teaspoon all spice powder – (garam masala), optional
- ¾ teaspoon turmeric powder – (haldi)
- ½ teaspoon mustard seeds – (kali rai)
- ½ teaspoon fenugreek seed – (methi)
- 5 medium tomatoes – , purée or chopped
- 2 cup chopped spinach – (palak)
- 2 medium carrots – , diced
- ½ cup peas
- 3 medium potatoes – , diced
- ½ small cauliflower – , cut in small
- 1 medium eggplant – , diced (baingan)
- ½ bottle gourd – , diced (Lauki)
- 2-3 medium green chillies – , sliced
- Few curry leaves
- 1 tablespoon dried fenugreek leaves
- Few coriander leaves – , chopped
*you can use other seasonal vegetables too, like cluster beans, French beans or drumsticks etc.
- Few saffron strands – (or a pinch yellow color), dissolved in water
- 1 medium onion – , fried
- 2 tbs oil from fried onions
- Soak rice water for 20-30 minutes.
- In a large pot for biryani take water, bay leaf, cumin, black pepper, cloves, cinnamon and salt. Bring water to boil then add soaked rice. ( The water should have soupy salt level.)
- Cook rice until 70% cooked then drain all water and keep rice in strainer until required.
For vegetable curry
- Heat oil in a large pot and add sliced onions and fry on medium flame for 10 minutes until slightly golden.
- Now add all of the spices and fry a minutes then add tomatoes. Cover and cook for 5-7 minutes on medium heat until oil separates.
- Then add spinach, carrots, peas and potatoes. Cook for another 7 minutes on medium.
- Next, add all remaining ingredients of vegetable curry and cook for 7-10 medium on slow heat until cooked.
- Smear bottom of your Biryani pot with oil. Then make a layer of 2/3 rice in the bottom of pot.
- Add another layer of vegetable curry.
- Finally, add the layer of remaining rice.
- Sprinkle saffron water or yellow food color water on top layer.
- Fry an onion in oil until golden and crispy. Spread onion along with 2 tablespoon of same oil on top of rice. (This Step is optional.)
- Cover the lid tightly and keep the pot for steaming or Dum for 15-20 minutes. Until steam rises and rice are puffed.
- Serve with kachumber, chutney and raita.