Vegetable Biryani

Aromatic, flavorful, and rich in spices, this Restaurant-Style Vegetable Biryani is a perfect dish for any occasion. Combining fragrant basmati rice, freshly ground biryani masala, caramelized onions, and a colorful mix of vegetables, this dish offers a delightful experience that takes your taste buds on a journey through traditional Indian flavors. Whether you’re cooking for a family dinner or a special gathering, this vegetable biryani will undoubtedly impress.

Why You’ll Love This Recipe

This Vegetable Biryani is a treat for both the eyes and the palate. The delicate, fragrant rice, combined with the spices and tender vegetables, creates a mouth-watering dish that’s rich in flavor yet not overpowering. The homemade biryani masala and the addition of saffron bring an authentic restaurant-style touch to this biryani, elevating it to something special. Plus, it’s gluten-free and vegetarian, making it a versatile dish that caters to many dietary preferences. The mix of textures—from the tender vegetables to the crispy fried onions—makes each bite satisfying and delicious. If you’ve ever craved restaurant-style biryani, this recipe will bring that experience right into your kitchen!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Rice Layer:

• 1.5 cups basmati rice (300 grams)

• 3 to 4 green cardamoms

• 1-inch cinnamon stick

• 1 medium-size tej patta (Indian bay leaf)

• 2 star anise

• 1 black cardamom

• 5 cups water (for cooking rice)

• ¾ teaspoon salt (or to taste)

For Vegetable Gravy Layer:

• 2 cups onions (thinly sliced, 200 grams or 2 large onions)

• 1 tablespoon ginger garlic paste (or 1-inch ginger + 7-8 small garlic cloves crushed in mortar-pestle)

• 2 medium-sized carrots (chopped)

• 1 medium-sized potato (chopped)

• ½ cup cauliflower florets (optional)

• 4 to 5 button mushrooms (chopped)

• ¼ cup French beans (chopped)

• ½ cup green peas (fresh or frozen)

• 1 cup curd (fresh yogurt or 200 grams)

• ½ cup water (for pressure cooking) and ¾ cup water if cooking in a pot

• ½ to 1 teaspoon red chili powder

• 3 to 4 tablespoons oil or ghee (I used sunflower oil)

• Salt (to taste)

For Biryani Masala:

• 1-inch cinnamon stick

• 4 cloves

• 4 green cardamoms

• 1 strand of mace (javitri)

Topping the Layers:

• ¼ cup sautéed browned onions (birista)

• 15 to 20 saffron strands

• 2 tablespoons warm milk

• ¼ cup mint leaves (chopped)

• 2 tablespoons oil, butter, or ghee (clarified butter)

Directions

Cooking Rice:

1. Rinse the basmati rice thoroughly until the water runs clear. Soak the rice in enough water for 30 minutes, then drain well.

2. In a deep pan, heat water and add all the whole spices: green cardamom, cloves, cinnamon stick, black cardamom, star anise, tej patta, and a strand of mace.

3. Cook the rice until it’s 75% cooked; the grains should still have a slight bite.

4. Drain the rice thoroughly and set it aside.

Making Biryani Masala Powder:

1. In a spice grinder, grind the spices under the “For Biryani Masala” heading to a fine powder. Set aside.

Preparing Vegetable Gravy:

1. Heat oil in a 3-liter stovetop pressure cooker or pan. Add the thinly sliced onions and sauté them on medium heat, stirring often until golden brown.

2. Remove ¼ cup of the caramelized onions and set aside for garnishing.

3. To the remaining onions, add ginger-garlic paste and sauté until the raw aroma dissipates.

4. Add the freshly ground biryani masala and red chili powder, stirring to combine.

5. Add the chopped vegetables and green peas. Cook for 3-4 minutes on low heat.

6. Lower the heat and slowly add the curd or yogurt, stirring it in well.

7. Add water and salt, mixing thoroughly. Pressure cook the mixture for one whistle.

8. Once the pressure settles, check the gravy. The consistency should be medium-thick. If the vegetables are undercooked, simmer them until tender.

Assembling and Layering the Biryani:

1. In a small bowl, mix the saffron strands with warm milk and let it sit for 10-15 minutes.

2. Preheat your oven to 180°C (356°F) if baking, or prepare a stovetop setup.

3. In a baking dish or a deep pan, add half of the vegetable gravy as the first layer.

4. Spread half of the cooked rice on top of the vegetable gravy, followed by half of the mint leaves, 1 tablespoon of ghee/oil, and saffron milk.

5. Add half of the sautéed onions on top.

6. Repeat with the second layer of vegetable gravy, rice, mint leaves, ghee/oil, saffron milk, and the remaining fried onions.

Cooking Vegetable Biryani:

• Oven Method: Cover the dish with aluminum foil and bake for 25-30 minutes.

• Stovetop Method: Place a tawa (griddle) on medium heat and put the biryani pan on top to prevent direct contact with the flame. Cover with a lid and cook for 25-30 minutes until the rice is tender and fluffy.

Once cooked, let the biryani rest for 5-7 minutes before serving.

Servings and Timing

• Servings: 4

• Prep time: 45 minutes

• Cook time: 45 minutes

• Total time: 1 hour 30 minutes

Variations

• Vegetable Choice: Feel free to customize the vegetables based on availability or preference. You can use brinjals (eggplants), zucchini, bell peppers, or broccoli for a different flavor profile.

• Add Nuts: Garnish with roasted or fried nuts like almonds or cashews for an added crunch.

• Vegan Option: Replace yogurt with cashew yogurt and use a neutral oil for a plant-based version.

Storage/Reheating

• Storage: Store leftover biryani in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a microwave or in a pan over low heat, adding a little water to prevent it from drying out. You can also reheat it in the oven covered with foil.

FAQs

What type of rice is best for biryani?

Basmati rice is the best choice for biryani, as it’s fragrant, long-grain, and cooks to fluffy perfection without becoming sticky.

Can I use pre-cooked vegetables for the gravy?

It’s best to use fresh vegetables for the gravy to ensure the right texture and flavor, but you can use pre-cooked vegetables if you’re in a hurry.

How can I make this recipe spicier?

Add more red chili powder or some green chilies while cooking the vegetables to increase the spiciness.

Is this vegetable biryani gluten-free?

Yes, this recipe is naturally gluten-free, as it does not contain any wheat-based ingredients.

Can I make the biryani in advance?

Yes, you can assemble the biryani ahead of time and store it in the refrigerator. Just bake or cook it when you’re ready to serve.

Can I make this without saffron?

Yes, saffron adds a nice color and fragrance, but if you don’t have it, you can skip it or use a pinch of turmeric for color.

Can I use a rice cooker for this recipe?

While it’s possible to cook the rice in a rice cooker, it’s recommended to follow the stovetop method for the best texture and flavor for biryani.

How can I make the biryani richer?

To make the biryani richer, you can add fried cashews, almonds, or raisins as a garnish along with the caramelized onions.

How do I prevent the rice from becoming soggy?

Make sure the rice is only 75% cooked when layering the biryani and ensure the gravy isn’t too watery before layering it with the rice.

Can I make this biryani without a pressure cooker?

Yes, you can make the gravy in a regular pan or pot. Just cook the vegetables on low heat and adjust the water accordingly.

Conclusion

This Vegetable Biryani recipe offers the perfect blend of aromatic spices, colorful vegetables, and fragrant basmati rice. With its layers of flavor, it’s sure to impress anyone who enjoys hearty, flavorful dishes. Whether served at a festive gathering or as a family meal, this biryani will bring the essence of restaurant-style cooking right into your home. Try it out and experience the magic of Indian flavors!