Easy Vegetable Biryani

Easy Vegetable Biryani is a fragrant and flavorful one-pot Indian rice dish loaded with fresh vegetables, aromatic spices, and tender basmati rice. This vegetarian classic is perfect for a hearty lunch or dinner and can be easily customized with your favorite seasonal veggies. The blend of spices like cardamom, cinnamon, and cloves infuses the dish with a warm, inviting aroma, while the vibrant colors make it a feast for the eyes as well as the palate. Whether you’re a seasoned biryani lover or trying it for the first time, this simple recipe will guide you to a delicious, satisfying meal.

Ingredients

• 1 ½ cups basmati rice
• 3 cups mixed vegetables (carrots, peas, green beans, potatoes), chopped
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 3 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 2 green cardamom pods
• 4 cloves
• 1 small cinnamon stick
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 ½ teaspoons garam masala
• Salt, to taste
• 3 cups water or vegetable broth
• Fresh cilantro and mint leaves, chopped (for garnish)
• Optional: Fried onions for topping

Instructions

1. Rinse and soak the rice:
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20 to 30 minutes, then drain thoroughly.
2. Cook the onions and spices:
   Heat oil or ghee in a large pot over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 1 to 2 minutes until fragrant. Add the sliced onions and cook until golden brown, stirring occasionally.
3. Add ginger-garlic and tomatoes:
   Stir in the ginger-garlic paste and cook for another minute. Add chopped tomatoes and cook until they soften and break down.
4. Add spices and vegetables:
   Mix in turmeric, red chili powder, garam masala, and salt. Add the mixed vegetables and cook for about 5 minutes, stirring occasionally to coat them in the spices.
5. Add rice and liquid:
   Add the soaked and drained rice to the pot. Pour in the water or vegetable broth, then stir gently to combine all ingredients evenly.
6. Cook the biryani:
   Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid is fully absorbed.
7. Rest and garnish:
   Turn off the heat and let the biryani rest, covered, for 10 minutes. Fluff the rice gently with a fork. Garnish with chopped cilantro, fresh mint leaves, and optional fried onions.
8. Serve:
   Serve the biryani hot alongside raita, fresh salad, or your preferred side dishes.

Notes

• Vegetables: Feel free to use any fresh or frozen vegetables you prefer. Potatoes, peas, carrots, green beans, cauliflower, and bell peppers all work wonderfully in this biryani.
• Rice: Basmati rice is ideal for its aroma and texture. However, if you don’t have basmati, jasmine rice can be used as a substitute.
• Spices: Adjust the spice level according to your preference. Increase chili powder for a spicier dish or reduce it for a milder flavor.
• Layering: For a more authentic biryani, try layering partially cooked rice and the vegetable mixture in the pot. Cook on low heat to allow the flavors to meld beautifully.
• Garnish: Fried onions add a delightful crunch and depth of flavor. You can prepare them at home or purchase them pre-made.
• Make it vegan: This recipe is naturally vegan if you use vegetable oil instead of ghee.

Easy Vegetable Biryani

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• Author: Olivia Brown
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Easy Vegetable Biryani is a fragrant, colorful one-pot meal loaded with aromatic spices, basmati rice, and fresh mixed vegetables. Perfect for a comforting vegetarian lunch or dinner, it’s simple to make and bursting with rich flavors from traditional Indian spices.

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Ingredients

Scale 1x2x3x

• 1 ½ cups basmati rice

• 3 cups mixed vegetables (carrots, peas, green beans, potatoes), chopped

• 1 large onion, thinly sliced

• 2 tomatoes, chopped

• 3 tablespoons vegetable oil or ghee

• 1 teaspoon cumin seeds

• 2 green cardamom pods

• 4 cloves

• 1 small cinnamon stick

• 1 bay leaf

• 1 teaspoon ginger-garlic paste

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• 1 ½ teaspoons garam masala

• Salt, to taste

• 3 cups water or vegetable broth

• Fresh cilantro and mint leaves, chopped (for garnish)

• Optional: Fried onions for topping

Instructions

1. Rinse and soak rice for 20-30 minutes; drain.

2. Sauté whole spices and onions until golden.

3. Add ginger-garlic paste and tomatoes; cook until soft.

4. Stir in spices and vegetables; cook 5 minutes.

5. Add rice and water; bring to boil.

6. Simmer covered for 15-20 minutes until rice is cooked.

7. Rest, fluff, garnish, and serve.

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Instructions

• Rinse and soak rice for 20-30 minutes; drain.

• Sauté whole spices and onions until golden.

• Add ginger-garlic paste and tomatoes; cook until soft.

• Stir in spices and vegetables; cook 5 minutes.

• Add rice and water; bring to boil.

• Simmer covered for 15-20 minutes until rice is cooked.

 

• Rest, fluff, garnish, and serve.

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: One-pot cooking
• Cuisine: Indian