Veg Biryani Recipe: How to Cook Vegetable Biryani

In this recipe, we will learn how to cook Vegetable biryani which is prepared with aromatic long grain basmati rice and chopped veggies in a large pot or a pressure cooker. The significant difference between using a pot or a pressure cooker is that in a pot you prepare it in an authentic biryani style and in the pressure cooker you prepare it like pulao. So, today I will share the Vegetable Biryani recipe with you. Let’s quickly run through the ingredients.

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Veg Biryani Recipe: How to cook Vegetable Biryani
 
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In this recipe, we will learn how to cook Vegetable biryani which is prepared with aromatic long grain basmati rice and chopped veggies in a large pot or a pressure cooker.
Author:
Recipe type: Main
Cuisine: North Indian
Ingredients
  • 400 gms Soaked basmati rice
  • 2 Large sliced onion
  • 8 Cloves
  • ¼ tbsp Grated nutmeg
  • 2 tbsp Garlic paste
  • 100 gms Chopped potato
  • 100 gms Chopped bean green
  • Salt as per requirement
  • ½ Cup Beaten yogurt (curd)
  • 4 Green cardamoms
  • 2 Sprigs mint leaves
  • ½ tbsp Kewra
  • 8 Cups Water
  • 7 tbsp Ghee
  • 1 tbsp Black cumin seeds
  • 2 Cinnamon
  • 2 tbsp Ginger paste
  • 100 gms Peas
  • 50 gms Chopped cauliflower
  • 100 gms Sliced carrot
  • 2 pinches Powdered black pepper
  • 4 Black cardamom
  • 4 Bay leaf
  • ¼ tbsp Rosewater
  • 2 tbsp Unsalted butter
  • 1 tbsp Garam masala powder
Instructions
  1. Once you are ready with the ingredients, divide your job into three parts. First, to prepare the vegetable masala and second, is to parboil the rice, and the final step to layer the rice with the masala and let it cook(dum) for 15-20 mins.
  2. Prepare the Vegetable masala: First of all, take a pot and add unsalted butter, ghee or vegetable oil, whichever suits you the best. Add all the whole spices at once and stir them well. Now quickly add sliced onions and let them get golden brown color. Then put some ginger garlic paste and just after that add in all the veggies into the pot. Mix it very well. Now give it about 5 – 10 mins for all the veggies to get blended well into the pot.
  3. Add powdered masalas (salt, red chili powder, turmeric powder, garam masala) and also add in the yogurt. Mix all these very well. Yogurt is the base of any biryani recipe in the world, no yogurt no biryani.
  4. Now, let the veggies and yogurt cook for about 15mins. Do not add water; yogurt will release its water and so will the vegetables. Once the masala is done, switch off the gas.
  5. Prepare the Rice: After the rice is soaked well in water for some time, take another pot and add 7 – 8 cups of water and let come to boil after adding one teaspoon salt and some oil. Add soaked rice into it and make sure they are 90% cooked when you drain them.
  6. Layering: In the pot, you cooked the masala, use it for the layering purpose as well. Take out all the veggie masala and start putting the first layer of rice and then some good amount of layer of masala and continue doing it till you run out of both. On the surface, put some good amount of coriander leaves, kevra water, and rose water.
  7. Give it at least 10 – 15 mins on low flame and then switch off the gas and keep it like that for 5 – 10mins.
  8. Open and mix it well.
  9. Serve it like that. Enjoy it for Dinner or Lunch.
Nutrition Information
Serving size: 1 Calories: 318