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Vegetable Biryani
5 from 27 votes

Vegetable Biryani

Vegetable Biryani combines basmati rice with a medley of partially cooked potatoes, carrots, and green peas, all simmered with whole spices like cardamom, cloves, and cinnamon. The layering of fragrant spices and sautéed aromatics yields a dish with distinct textures from fluffy rice and tender vegetables, enhanced by a warm, spiced flavor profile. This recipe suits those seeking a flavorful vegetarian rice dish that can be served as a main meal or alongside other Indian-inspired dishes.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Calories: 414 kcal
Course: Main Course, Dinner
Cuisine: Indian, Pakistani

Ingredients

  • 400 g basmati rice
  • 2 potato Peeled, cubed
  • 1 onion Thinly sliced
  • 1 carrot
  • 100 g green peas
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 tbsp vegetable oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 500 ml water
  • salt To taste
  • Coriander Garnish

Instructions

    Cup of Yum
  1. Begin by thoroughly rinsing the rice in cold water and soaking it.
  2. Heat oil in a heavy-bottomed pot over medium-high heat.
  3. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
  4. Add sliced onions and sauté until they turn golden brown.
  5. Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
  6. Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
  7. Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
  8. Add 500ml of water to the pot, mix well, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let the vegetables simmer for 10-15 minutes or until they are fully cooked.
  9. While the vegetables are cooking, in a separate pot, bring 1 litre of water to a boil. Add the soaked rice and parboil for 5-6 minutes until the rice is partially cooked. Drain the rice and set it aside.
  10. Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
  11. Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
  12. Once done, remove the pot from the heat and let it rest for 10 minutes.
  13. Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
  14. Serve the biryani hot with raita or a side salad.

Notes

  • Rinsing and soaking the basmati rice before cooking helps achieve fluffy, separate grains in the final dish.
  • Parboiling the rice separately ensures even cooking without overcooking the vegetables.
  • Whole spices like cardamom and cinnamon add aroma and should be removed before serving or eaten cautiously.
  • Fresh coriander garnish adds a fresh note and enhances presentation.

Nutrition Information

Calories 414kcal (21%) Carbohydrates 81g (27%) Protein 11g (22%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 27mg (1%) Potassium 630mg (13%) Fiber 8g (32%) Sugar 3g (6%) Vitamin A 1734IU (35%) Vitamin C 17mg (19%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 81g 27%
Protein 11g 22%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 27mg 1%
Potassium 630mg 13%
Fiber 8g 32%
Sugar 3g 6%
Vitamin A 1734IU 35%
Vitamin C 17mg 19%
Calcium 64mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.