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Fragrant Indian Vegetable Biryani

45 minutes. Cook
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Indian cuisine is renowned for its rich and diverse flavors, and one dish that encapsulates this culinary brilliance is the fragrant Vegetable Biryani. This aromatic medley of long-grain basmati rice, vegetables, and a symphony of spices has a history that traces back centuries. Biryani, believed to have originated in the Mughal courts, has since become a cherished dish across the Indian subcontinent. In this article, we’ll explore the preparation of a delectable Vegetarian Biryani that captures the essence of India’s gastronomic heritage.


1. Preparing the Rice:

  • Rinse the Basmati rice in cold water until the water runs clear.
  • Soak the rice in water for 30 minutes, then drain it using a strainer.
  • In a large pot, add 2 cups of water, the soaked and drained rice, green cardamom pods, bay leaf, cinnamon stick, and a pinch of salt.
  • Bring the water to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-20 minutes until it’s 70-80% cooked. The rice grains should still have a slight bite to them. Once done, remove it from heat and set aside.

2. Preparing the Vegetable Mix:

  • Heat oil in a frying pan over medium heat.
  • Add the sliced onions and sauté until they turn golden brown.
  • Add the ginger-garlic paste and green chilies, sauté for another 2 minutes.
  • Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
  • Add the turmeric powder, red chili powder, and salt. Mix well.
  • Now, add the mixed vegetables and cook for 5-7 minutes until they become tender but still retain their crunch.
  • In a separate bowl, whisk the plain yogurt until smooth, and then add it to the vegetable mixture. Cook for another 2-3 minutes.
  • Finally, add the garam masala, fresh coriander leaves, and fresh mint leaves. Mix everything together, and the vegetable mix is ready.

3. Layering the Biryani:

  • Take half of the partially cooked rice and spread it evenly in a large pot or biryani pot.
  • Add a layer of the prepared vegetable mix on top of the rice.
  • Place the remaining rice over the vegetable layer.
  • Drizzle the saffron-infused milk and ghee over the rice.
  • You can also sprinkle some fried onions for an extra layer of flavor and garnish.
  • Cover the pot tightly with aluminum foil and then put the lid on. This ensures a sealed environment for the biryani to steam properly.

4. Dum Cooking:

  • Place the sealed pot on low heat for about 20-25 minutes. This gentle steaming process is known as “dum cooking.”
  • Alternatively, you can place a tava (griddle) under the pot to distribute heat evenly and prevent direct contact with the flame.
  • Check for doneness by inserting a fork into the biryani. If it comes out clean, the biryani is ready.

5. Serving the Fragrant Vegetable Biryani:

  • Carefully remove the pot from the heat source and let it rest for 10 minutes.
  • Gently fluff the biryani with a fork to mix the layers.
  • Transfer it to a serving platter, ensuring you get a good mix of rice and vegetables in each serving.
  • Garnish with fresh mint leaves and fried onions, if desired.
  • Serve hot with raita (yogurt sauce) or a side salad for a complete and satisfying meal.

Conclusion: Fragrant Indian Vegetable Biryani is not just a dish; it’s an experience that captures the essence of India’s rich culinary heritage. This aromatic and flavorful biryani is a perfect amalgamation of spices, vegetables, and long-grain Basmati rice. Whether you’re a dedicated vegetarian or simply looking for a meatless meal that bursts with flavor, this recipe is sure to satisfy your taste buds. The process of layering and dum cooking ensures that every grain of rice absorbs the aromatic essence of the spices and vegetables, creating a memorable dining experience. So, embark on this culinary journey, and savor the magic of India through each delightful bite of Vegetable Biryani.


prep time
cooking time
45 minutes.
4 servings.
total time
75 minutes.


  • Large pot

  • Deep skillet or frying pan

  • Mixing bowls

  • Wooden spoon

  • Whisk

  • Aluminum foil

  • Serving


  • 2

  • 4 cups water

  • 2-3 green cardamom pods

  • 2-

  • 1-inch cinnamon stick

  • Salt

  • 2 cups mixed vegetables (carrots, peas, beans, bell peppers)

  • 1 large onion, thinly sliced

  • 2 tomatoes, finely chopped

  • 1/2

  • 2

  • 1/2

  • 1 teaspoon red chili powder (adjust to taste)

  • 1 teaspoon garam masala

  • 1

  • 1/4 cup fresh mint leaves, chopped

  • 2 tablespoons vegetable oil

  • Salt to taste

  • 1

  • A pinch of saffron strands (optional)

  • 2 tablespoons ghee (clarified butter)


Prepare the
Prepare saffron milk (optional).
Prepare the
Assemble and cook dum.
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