Veg Biryani | Vegetable Biryani
Veg biryani is an aromatic rice dish made with rice, veggies & spices. This vegetable biryani can be made in a Instant pot or pressure cooker
- Total time
- 30 min
- Active time
- 5 min
- Yield
- 2, 2 people
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints13 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
½ cup (1 medium) onion ((thinly sliced))
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Veg Biryani | Vegetable Biryani
Green Chilies
1 green chili ((slit or chopped) (skip for kids))
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Veg Biryani | Vegetable Biryani
Mint Leaves
2 tablespoons mint leaves (chopped (pudina))
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Veg Biryani | Vegetable Biryani
Coriander Leaves
2 tablespoons coriander leaves (chopped (cilantro))
The source row includes a form, size, temperature, preparation, or handling detail.
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Source: Veg Biryani | Vegetable Biryani
Chili Powder
½ teaspoon red chilli powder ((or paprika, adjust to taste))
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Source: Veg Biryani | Vegetable Biryani
Garam Masala
¾ to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
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Source: Veg Biryani | Vegetable Biryani
Tomatoes
1 small tomato ((optional) chopped)
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Source: Veg Biryani | Vegetable Biryani
Curd
3 tablespoon curd or yogurt
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Yogurt
Source: Veg Biryani | Vegetable Biryani
Potatoes
⅓ cup (1 small) potato or beans (cubed )
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Beans
Source: Veg Biryani | Vegetable Biryani
Carrot
⅓ cup (1 medium) carrot (chopped (gajar))
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Source: Veg Biryani | Vegetable Biryani
Star Anise
1 star anise ((optional, but recommended))
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Source: Veg Biryani | Vegetable Biryani
Fried Cashews
10 fried cashews (for garnish (optional))
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Source: Veg Biryani | Vegetable Biryani
Lemon Juice
1 tablespoon lemon juice ((optional))
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Source: Veg Biryani | Vegetable Biryani
Additional ingredient notes
Ingredients & Substitutes
Basmati rice: It is important to use aged basmati rice as it is considered the best for making biryani.
If you are not using aged basmati rice your biryani is likely going to turn mushy. However you may try using newly harvested rice with lesser amount of water. Use the same amount of water as you use to cook the plain steamed rice. You can also use sella basmati rice which is parboiled version of basmati rice. Though it lacks the original flavor of basmati, it is great to use if you are a beginner since sella basmati rice remains firmer and won’t turn mushy upon cooking. Sometimes I also use jeerakasala / kaima rice. The method to cook kaima rice is different so please check this Malabar biryani post to know more details. Ghee or oil: Ghee is the main fat used in a biryani as it imparts a delicious and sweeter tones to the dish. However you may use oil or a mix of oil and ghee.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
About Veg Biryani Recipe
This easy recipe is a one stop solution to your biryani cravings as it shows you how to make super delicious vegetable biryani easily in 2 different methods – one pot method and dum phukt method.
One pot method is great for those busy weeknights where you temper the spices, saute the veggies, dump the rice and water. In one go, a delicious and quick veg biryani is ready! You can make this in a pot, stovetop pressure cooker or an instant pot. Dum cooked veg biryani is a special dish which I make mostly on the weekends or for celebrations as it takes time. Both these methods require the same amount of preparation time. But the cook time changes considerably for the dum biryani, as we make the fried onions and slow cook the dish to infuse the flavors. Both the biryanis turn out good in their own way but time is the key factor for most of us. So the choice is yours! Go ahead with the method you are comfortable with.
Method Overview
Structured method notes that are separate from the step timeline.
How to make Veg Biryani (Recipe 1 stepwise photos – one pot)
Add 1 cup aged basmati rice to a bowl and rinse well a few times until the water runs clear.
Add whole spices 1 bay leaf 1 inch cinnamon 3 green cardamom 3 cloves ½ teaspoon shahi jeera (or cumin seeds) 1 star anise (optional, but recommended) 1 strand mace (optional) little stone flower (optional) 3. I have used potato, peas, onions, carrots, cauliflower and french beans. You can also add soya chunks if you like.
Cooking Vegetable Biryani
Add the drained rice.
Spread it evenly to another layer. Please note the amount of water mentioned here is for aged basmati rice. If you are using newly harvested basmati rice, you will require lesser water. For any kind of newly harvested rice, you will use the same amount of water as you use to cook the plain steamed rice. Pour water to a separate bowl and add ¼ teaspoon salt. Mix and taste test the water. It has to be slightly salty. If needed add more salt.
Method
Prevent Sleep ModePrevent Sleep Mode Preparation Soak rice for at least 20 minutes.
Pro Tips
Quantity of Vegetables: For a perfect biryani, I follow the ratio of 1: 1.25 (Rice: vegetables).
You may use slightly higher but using lesser may be too little veggies in the biryani. Your gravy may be too runny and the rice may soak up the excess moisture & turn mushy. Here I have used 400 grams rice: 500 grams mixed vegetable excluding onions. Chopping vegetables: Keep the potatoes smaller in size about 1 x ½ inch, Cauliflower florets big enough so they don’t turn mushy. Beans and carrots to 1 inch pieces. Slicing onions: Slice the onions evenly and thin so they fry evenly. Unevenly sliced onions don’t fry well and end up being burnt or under cooked. Preparing rice: Rinsing and soaking basmati rice as mentioned in the recipe is very crucial to get a non-sticky and perfectly cooked rice grains. Rinsing rice a few times helps to get rid of the starch on the surface which can make the rice sticky.
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes.
My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Source video
Source video
Method Timeline
Prep
ActivePrep
5 min
Prep time from the source recipe card.
Cook
ActiveCook
25 min
Cook time from the source recipe card.
Total
PassiveTotal
30 min
Total time from the source recipe card.
Step 1
Soak rice for at least 20 minutes. Drain the water and set aside.
Step 2
Chop all the veggies, coriander and mint leaves. Keep these aside as well.
Step 3
If using cauliflower keep them slightly larger.
Step 4
Add oil to a hot pressure cooker or a heavy bottom pot.
Step 5
Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
Image detailsfrying spices to make veg biryaniSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Checks1
TimingInfoTimingfor 1 to 2 mins
Target: 1-2 minute
Expected state: Saute for 1 to 2 mins.
Inputs and tools6
Uses
- 1 bay leaf ((tej patta))
- 1 inch cinnamon ((dalchini))
- 3 cloves (( laung))
- 3 green cardamoms ((elaichi))
- ½ teaspoon shahi jeera ((or cumin seeds))
- 1 star anise ((optional, but recommended))
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Step 6
Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
Image detailsfrying onions to make veg biryaniSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Visual cue
until the onions turn evenly golden or light brown.
Checks1
Visual cueInfoVisualuntil the onions turn evenly golden or light brown.
Expected state: until the onions turn evenly golden or light brown.
Inputs and tools1
Uses
- ½ cup (1 medium) onion ((thinly sliced))
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Step 7
Next add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
Image detailsadding ginger garlic pasteSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Visual cue
until the raw smell has gone off.
Checks1
Visual cueInfoVisualuntil the raw smell has gone off.
Expected state: until the raw smell has gone off.
Inputs and tools1
Uses
- 1 teaspoon ginger garlic paste
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Step 8
Add all the chopped vegetables and fry for about 2 minutes.
2 min
Image detailsadding mixed veggies to make veg biryaniSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Checks1
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Add all the chopped vegetables and fry for about 2 minutes.
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Step 9
Next add tomatoes, ⅛ teaspoon salt, yogurt, coriander leaves, mint leaves,red chilli powder, turmeric and garam masala.
Image detailsadding spice powders to make veg biryaniSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Inputs and tools4
Uses
- ½ teaspoon red chilli powder ((or paprika, adjust to taste))
- ¼ teaspoon turmeric
- ¾ to 1 teaspoon garam masala ((adjust to taste) or Biryani Masala Powder)
- 3 tablespoon curd or yogurt
Step 10
Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.
Image detailsfrying veggies to make veg biryaniSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Checks1
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Mix all of these and fry on a high flame for 2 to 3 mins.
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Step 11
Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the veggies.
Step 12
Measure the water or coconut milk to a separate bowl & add ¼ tsp salt. Mix well and taste the water. It has to be slightly salty. Bring the water to a boil.
Step 13
Pour the salted water across the sides or edges of the pot.
Step 14
If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)
Step 15
Optional - Sprinkle 1 tsp ghee, 2 tbsps chopped mint leaves, handful of fried onions & saffron soaked milk. (refer notes)
Step 16
For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame. Turn off the stove. For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula. When the pressure releases, open the lid and fluff up veg biryani with a fork.
Image detailspressure cooking veg biryaniSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference 
Image detailsfluff up the riceSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Checks1
TimingInfoTiming1 to 2 mins
Target: 1-2 minute
Expected state: For al dente non mushy veg biryani, I release the pressure manually after 1 to 2 mins using a wooden spatula.
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Step 17
If cooking in a pot, bring it to a rolling boil. Cook covered on a low to medium flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove & rest for 15 mins. Serve veg biryani with raita or salan.
Step 18
Optionally squeeze lemon juice while serving.
Step 19
Press the SAUTE button on your IP and pour oil or ghee to the steel insert.
Step 20
Add thinly sliced onions. Spread them to a single layer and saute occasionally until uniformly deep golden. Remove half of these and set aside for later.
Step 21
Then add the whole spices and green chili. Then add the ginger garlic paste and saute until a nice smell comes out.
Step 22
Add tomatoes, chopped veggies, mint, coriander leaves and sprinkle ⅛ teaspoon salt. Saute until the tomatoes breakdown. This takes about 1 to 2 mins.
Step 23
Stir in the garam masala and red chilli powder.
Step 24
Press CANCEL button & add yogurt. Deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
Step 25
Spread the veggies to a single layer. Next layer the drained rice and level it.
Step 26
In another bowl, stir in ¼ teaspoon salt & 1¼ cup water and taste it. It has to be slightly salty. If needed add more.
Step 27
Pour the water starting from the sides and then in the center. Do not mix. Ensure all of the rice is under the water.
Step 28
Secure the IP with the lid. Position the steam release valve to sealing position.
Step 29
Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)
Step 30
When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with Raita.
Image detailsveg biryani recipeSwasthis Recipes · Veg Biryani | Vegetable BiryaniDev reference Checks2
TimingInfoTimingfor 5 to 7 mins
Target: 5-7 minute
Expected state: For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon.
HoldingMain recipeSource holding instruction
When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon. Garnish with fried onions. Serve with Raita.
Why and source
This step has reviewed source-backed guidance.
- Source: Veg Biryani | Vegetable Biryani
Troubleshooting
Reviewed failure and correction notes from process controls.
Burning or Scorching
Food darkens too much or tastes burned.
It can throw a burn sign if you use lots of potatoes.
Prevention
It can throw a burn sign if you use lots of potatoes.
Source: Veg Biryani | Vegetable Biryani
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Faqs
What is the difference between pulao and biryani?
Pulao is a one pot dish made via absorption method. But a traditional biryani is dum cooked in which parcooked rice is layered over meat.
Meat Recipes
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Article photos
Photos used with the article notes.
Source: Veg Biryani | Vegetable Biryani
Testing notes
Useful tests and side-by-side notes after the method is clear.
Testing photos
Photos that support the article's cooking notes.
Source: Veg Biryani | Vegetable Biryani
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2, 2 people
Garnish
Source step 30 creates or uses garnish.
Paste
Source step 7 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Rice & Water: Prefer aged basmati rice for biryani.
Rice & Water: Prefer aged basmati rice for biryani. Newly harvested rice makes mushy biryani. If you do not know what kind of basmati you have, simply use the same amount of water as you use to cook it plain.
2x of this recipe has been tested & retested countless number of times in a 6 QT Instant pot.
2x of this recipe has been tested & retested countless number of times in a 6 QT Instant pot. It can throw a burn sign if you use lots of potatoes. Measure the veggies in cups for accurate results.
To double the recipe, use 1 bay leaf, 1 star anise, 6 cardamoms, 6 cloves, 2 inch cinnamon & 3/4 tsp shahi jeera or cumin seeds.
To double the recipe, use 1 bay leaf, 1 star anise, 6 cardamoms, 6 cloves, 2 inch cinnamon & 3/4 tsp shahi jeera or cumin seeds.
You can pour 1 tbsp ghee, 1 pinch of saffron (7 to 8 threads) soaked in 2 tbsps milk and 2 tbsps of fried onions after pouring water to the cooker or pot.
You can pour 1 tbsp ghee, 1 pinch of saffron (7 to 8 threads) soaked in 2 tbsps milk and 2 tbsps of fried onions after pouring water to the cooker or pot.
If you wish to garnish with fried cashews, fry them first in the same oil or ghee before you begin making the biryani.
If you wish to garnish with fried cashews, fry them first in the same oil or ghee before you begin making the biryani. Keep them aside and garnish later.
Troubleshooting tip: If rice is not cooked fully, just sprinkle some water and cover with a loose lid and cook for few more mins.
Troubleshooting tip: If rice is not cooked fully, just sprinkle some water and cover with a loose lid and cook for few more mins.
If it becomes mushy, reduce the qty of water the next time you cook.
If it becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder.
You can use store bought biryani masala powder. Using too much of masala powder can make your veg biryani bitter. So adjust the powder according to your taste.
More source notes
Useful article notes that do not need to interrupt the cooking method.
Burning or Scorching
Food darkens too much or tastes burned.
It can throw a burn sign if you use lots of potatoes.
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the swasthis-recipes page for dev review.
Copy risk: Unchecked
Veg Biryani | Vegetable Biryani
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