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    Home » Indian and Pakistani Vegetarian » Vegetable Biryani

    Apr 11, 2019 · Modified: Oct 18, 2022 by Mariam Sodawater · This post may contain affiliate links. 3 Comments

    Vegetable Biryani

    Jump to Recipe Print Recipe
    5 from 2 votes

    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.

    vegetable biryani recipe

    With great pleasure, I share this recipe. Do post a comment if you try it, I’ll be really pleased.

    Jump to:
    • How to make it?
    • Tips
    • 📖 Recipe
    • 💬 Comments

    How to make it?

    Cook Rice

    rice for vegetable biryani

    Soak basmati rice in water for 20 minutes.

    soak rice for biryani

    In a large pot add rice spices, salt and water. Bring it to boil. (The water should have soupy salt level.) Then add soaked rice. Boil it for 5-10 minutes until rice are 70% cooked.

    boil rice for biryani

    In a colander strain rice, and drizzle little oil to keep grain separate. Set aside.

    Cook Vegetable curry

    fried onions

    In a large pot fry onion until slight golden.

    spices for vegetable biryani

    Have a look at spices for vegetable curry.

    cooking vegetable biryani

    Add spices to the onions. Mix well and cook for a minute.

    cooking vegetable biryani

    Add puréed tomatoes.

    cooking vegetable biryani

    Mix well and cook for 10 minutes on medium heat until oil separates. Cover the lid.

    vegetables for biryani

    Cut veggies while tomato cooks. (Have a look at proportions. Potatoes, carrot and cauliflower are in almost same volume. Cut eggplant and bitter gourd right before adding to pot as they tend to turn dark quickly. )

    gravy for biryani

    Oil had separated.

    add vegetable

    Add carrot, peas, potatoes and spinach in the gravy. Cook for 10 minutes on medium heat with lid covered. (These vegetables take longer to cook.)

    gravy for vegetable biryani

    After 10 minutes add remaining veggies like eggplant, bottle gourd cauliflower, curry leaves, coriander leaves and green chilli slices.

    add herbs

    Rub fenugreek leaves between the two palm and add to the pot. Mix well and cook for another 10 minutes on slow heat, veggies are tender.

    gravy for biryani

    Vegetable curry is ready. (Taste the curry and adjust salt if needed.)

    making biryani

    Smear the pot with oil.

    1 layer of rice

    Add a layer of ⅔ of total rice in the pot.

    add gravy

    Add a layer of vegetable curry and finally a layer of remaining ⅓ rice.

    assembling vegetable biryani

    Sprinkle saffron soaked in water over rice. (Or food color is using food color.)

    fried onions

    Fry an onion in oil.

    dum stage

    Add fried onion along with about 2 tablespoons of same oil on top of rice. Cover the lid tightly and cook for about 10-15 minutes until steam rises to the top of pot. Vegetable biryani recipe is ready!

    Enjoy and don’t forget to post feedback!

    easy vegetable biryani recipe

    Tips

    • 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.

    My other Biryani recipes

    • Pakistani Chicken Biryani Recipe
    • Singaporean Rice Recipe
    • Bohra Keema Khichdi recipe
    • Yakhni Pulao

    If you try this biryani recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

    📖 Recipe

    vegetable biryani recipe

    Vegetable Biryani

    This Biryani is a delight for vege lovers. Serve with raita or plain yogurt, salad and chutney and make it a feast.
    5 from 2 votes
    Print Pin
    Prep: 20 minutes
    Cook: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings : 16 servings
    Calories: 304kcal
    Author: Mariam Sodawater
    Prevent your screen from going dark

    Ingredients

    For rice

    • 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

    Spices

    • 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 Garam Masala Powder, (garam masala), optional
    • ¾ teaspoon turmeric powder, (haldi)
    • ½ teaspoon mustard seeds, (kali rai)
    • ½ teaspoon fenugreek seed, (methi)

    Other

    • 5 medium tomatoes, , purée or chopped

    Assorted vegetable

    • 2 cup chopped spinach, (palak)
    • 2 medium carrots, , diced
    • ½ cup peas
    • 3 medium potatoes, , diced
    • ½ small cauliflower, , cut in small
    • florets
    • 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.

      Layering

      • Few saffron strands, (or a pinch yellow color), dissolved in water
      • 1 medium onion, , fried
      • 2 tbs oil from fried onions

      Instructions

      For Rice

      • 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.

      Layering

      • Smear bottom of your Biryani pot with oil. Then make a layer of ⅔ 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.

      Notes

      Check tips for more details.

      Nutrition Information

      Calories: 304kcal ,Carbohydrates: 50g ,Protein: 6g ,Fat: 9g ,Saturated Fat: 6g ,Trans Fat: 1g ,Sodium: 53mg ,Potassium: 564mg ,Fiber: 5g ,Sugar: 5g ,Vitamin A: 2069IU ,Vitamin C: 30mg ,Calcium: 55mg ,Iron: 2mg
      Mention @Recipe52 or tag #Loverecipe52!

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      Reader Interactions

      Comments

      1. Rakib says

        October 13, 2022 at 2:58 pm

        5 stars
        Great tips for veg biryani rice. it's a very famous food in India.

        Reply
      2. ashleyjudd1020 says

        July 08, 2019 at 3:56 pm

        I tried this last week and came out so delicious!

        Reply
        • Recipe 52 says

          July 11, 2019 at 12:45 pm

          Sabzi Biryani is my favourite. So happy to read your comment. Thanks

          Reply

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      If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




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      Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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