Vegetable Biryani
Vegetable Biryani
5 from 9 votes
Experience the aromatic fusion of basmati rice and fresh veggies with my Vegetable Biryani recipe. It's a heart-warming, traditional Indian dish that's not just nourishing, but also a culinary delight, ideal for beginners in the kitchen.
Vegetable Biryani

Welcome to the aromatic world of Vegetable Biryani! Originating from the Indian subcontinent, this delightful dish has captured hearts and taste buds worldwide with its tantalizing flavors and vibrant colors.

Veg Biryani, a vegetarian twist on the classic biryani, offers a mouthwatering blend of fragrant basmati rice, assorted vegetables, and a medley of aromatic spices.

Crafting a perfect Veg Biryani is an art that combines the simplicity of everyday ingredients with the complexity of spice blending. Despite its rich flavors and sophisticated appearance, this dish is surprisingly easy to prepare, making it an ideal choice for both beginners and seasoned cooks alike.

Whether you’re hosting a dinner party or simply craving a wholesome meal, Veg Biryani is sure to impress with its exquisite taste and aromatic aroma.

Expert Tip: Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch and prevent the rice from becoming sticky.


Basmati Rice: This long-grain rice is known for its fragrant aroma and light, fluffy texture when cooked. It is the backbone of any biryani, imparting a delicate flavour and perfectly absorbing the spices and flavours of the dish.

Potatoes and Carrots: These root vegetables provide substance and a variety of textures to the biryani. Their mild flavours soak up the vibrant spices while adding a hint of earthiness and natural sweetness respectively. In a pinch, parsnips or sweet potatoes could work as replacements.

Onion: Sautéed until golden brown, onions add a sweet and savoury depth to the dish. The caramelization process unlocks their inherent sweetness, giving the biryani a rich flavour base.

Green Peas: They add a pop of colour and a burst of sweetness with each bite. Their firm texture balances the softness of other vegetables. Frozen peas can be used in place of fresh ones.

Whole Spices: This group of spices, referred to as “whole spices,” imparts an unmistakable aroma and warmth to the biryani. Each spice has its unique profile – cumin’s earthiness, cardamom’s sweet-spicy notes, cloves’ pungent warmth, cinnamon’s sweet spiciness, and bay leaf’s subtle bitterness.

Vegetable Oil: Used as a cooking medium, it’s the vehicle that allows the spices to release their essential oils and flavours. You can substitute it with any neutral oil or even ghee for a richer flavour.

Ginger and Garlic Paste: These add a pungent depth to the dish and help in balancing the flavours. They also have digestive benefits. If pastes are unavailable, fresh ginger and garlic, finely minced, would serve just as well.

Spices: These ground spices add a world of flavour, giving the biryani its characteristic warmth, spiciness, and vibrant colour. While each spice is unique, curry powder could be used as a substitute if necessary.

Salt: An essential seasoning that amplifies all other flavours and brings balance to the dish. While the amount is subjective to individual taste, it’s a crucial component that shouldn’t be omitted.

Coriander: Garnishing with fresh coriander leaves adds a refreshing note, contrasting the warm, spiced biryani. Its vibrant green also makes for a visually appealing dish. Parsley could be used as a substitute, though it won’t offer the same flavour profile.

Expert Tip: For enhanced flavor, toast the whole spices (cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf) in the hot oil before adding the onions.

Serving Suggestions

  • Serve Veg Biryani hot, garnished with freshly chopped coriander leaves for a burst of color and freshness.
  • Accompany the biryani with raita, a cooling yogurt-based condiment flavored with herbs and spices, to balance the richness of the dish.
  • For a complete meal, serve Veg Biryani with a side of crisp salad dressed with lemon vinaigrette, offering a refreshing contrast to the warm and fragrant flavors of the biryani.
  • Pair Veg Biryani with traditional Indian accompaniments such as papadums, pickles, and chutneys for an authentic dining experience.

Expert Tip: For a richer and more indulgent biryani, you can add a layer of fried onions and/or boiled eggs between the layers of rice and vegetables before cooking.

Frequently Asked Questions

Can I use other vegetables in Veg Biryani?

Yes, feel free to customize Veg Biryani with your favorite vegetables such as bell peppers, cauliflower, or green beans to suit your taste preferences.

Can I substitute brown rice for basmati rice?

While basmati rice is traditionally used for biryani due to its distinct aroma and texture, you can substitute it with brown rice for a healthier alternative. Keep in mind that the cooking time and liquid ratio may vary.

How do I prevent the rice from becoming mushy?

To ensure fluffy and separate grains of rice, parboil the rice before layering it with the cooked vegetables. Be careful not to overcook the rice during the parboiling stage, as it will continue to cook further when layered with the vegetables.

Can I make Veg Biryani in advance?

Yes, you can prepare Veg Biryani in advance and reheat it before serving. Store the cooked biryani in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.

Can I add nuts or dried fruits to Veg Biryani?

Absolutely! Adding toasted nuts such as almonds, cashews, or raisins can add a delightful crunch and sweetness to Veg Biryani. Simply stir them into the rice before serving for an extra layer of flavor and texture.

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Vegetable Biryani

Vegetable Biryani

by Nabeela Kauser
Experience the aromatic fusion of basmati rice and fresh veggies with our Vegetable Biryani recipe. It's a heart-warming, traditional Indian dish that's not just nourishing, but also a culinary delight, ideal for beginners in the kitchen.
5 from 9 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 414 kcal


  • 400 g Basmati Rice
  • 2 Potatoes 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


  • Begin by thoroughly rinsing the rice in cold water and soaking it.
  • Heat oil in a heavy-bottomed pot over medium-high heat.
  • Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
  • Add sliced onions and sauté until they turn golden brown.
  • Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
  • Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
  • Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
  • 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.
  • 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.
  • Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
  • 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.
  • Once done, remove the pot from the heat and let it rest for 10 minutes.
  • Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
  • Serve the biryani hot with raita or a side salad.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 414kcalCarbohydrates: 81gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 27mgPotassium: 630mgFibre: 8gSugar: 3gVitamin A: 1734IUVitamin C: 17mgCalcium: 64mgIron: 3mg
Keyword Comfort Food, Cooking, Food, Ramadan, Recipe, Rice, Spicy
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Latest comments (4)

Nabeela Kauser

5 stars
I’m thrilled to hear that you enjoyed the biryani! If you have any more questions or if there’s anything else you’d like to try, feel free to reach out.:)

Nabeela Kauser

Absolutely, you can substitute sweet potato for regular potato. It will add a unique sweetness and a slightly different texture to the dish. Enjoy experimenting with the flavours!

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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