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Vegetable Biryani Recipe

40 minutes. Cook
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Vegetable Biryani, a fragrant and flavorsome rice dish, is a classic example of the culinary artistry that has evolved over centuries in the Indian subcontinent. This beloved dish, cherished for its intricate blend of spices, colorful vegetables, and aromatic basmati rice, carries with it a rich history that’s as diverse as the country itself. In this article, we’ll delve into the origins of Vegetable Biryani and provide you with a detailed recipe to recreate this delectable dish at home.

Historical Context

The roots of Biryani can be traced back to the Indian subcontinent, with variations of the dish having been prepared for over a thousand years. It’s believed that Biryani was first introduced by the Mughal emperors, who brought with them the art of cooking fragrant rice with meat, aromatic spices, and fragrant saffron. Over time, as different regions of India embraced this dish, it underwent transformations to suit local tastes and preferences.

Vegetable Biryani, a vegetarian twist on this royal dish, became increasingly popular due to dietary choices and the desire to create a flavorful meatless option. It retains the essence of traditional Biryani while celebrating the diversity of Indian cuisine.


Preparation Time: 30 minutes

Step 1: Preparing the Rice

Begin by rinsing the basmati rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice cooks evenly.

Soak the rinsed rice in 4 cups of water for about 30 minutes. This step is crucial for achieving perfectly cooked, separate grains.

In a large pot, add enough water to parboil the rice. Bring it to a boil, and add a bay leaf, green cardamom pods, cloves, cinnamon stick, and a pinch of salt.

Drain the soaked rice and add it to the boiling water. Cook for 5-6 minutes until the rice is partially cooked but still has a slight bite to it. Strain the rice using a colander and set it aside.

Step 2: Preparing the Vegetable Mix

Heat oil in the same pot over medium heat. Add sliced onions and sauté until they turn golden brown and crisp. Remove half of the fried onions and set them aside for garnishing.

To the remaining onions in the pot, add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.

Stir in the chopped tomatoes and cook until they become soft and the oil begins to separate.

Add the mixed vegetables and sauté for 5 minutes. Season with salt, turmeric powder, red chili powder, and half of the garam masala.

Whisk the yogurt until smooth and add it to the vegetable mix. Stir well to combine and cook for another 5-7 minutes until the vegetables are tender yet crisp.

Step 3: Layering and Dum Cooking

Now, it’s time to layer the Biryani. Take the partially cooked rice and spread a layer of it over the vegetable mix in the pot.

Sprinkle some garam masala, saffron-infused milk, and ghee over the rice layer.

Repeat the process, layering rice and sprinkling garam masala, saffron milk, and ghee until all the rice is used up.

Cover the pot with a tight-fitting lid. To ensure a tight seal, you can place a heavy object (like a cast-iron skillet) on top of the lid.

Reduce the heat to the lowest setting and let the Biryani cook on dum (steam) for 20-25 minutes. This slow cooking allows the flavors to meld together and the rice to absorb the aromatic spices.


Vegetable Biryani, with its intricate layers of fragrant rice and spiced vegetables, is a delightful dish that has evolved through centuries of culinary innovation. Whether enjoyed at home or in a traditional Indian restaurant, this dish carries with it the rich tapestry of Indian flavors and history. With our detailed recipe and step-by-step instructions, you can now recreate this classic vegetarian delight in your own kitchen, savoring the essence of Indian cuisine with every aromatic bite.


prep time
30 minutes.
cooking time
40 minutes.
total time
70 minutes.


  • A large heavy-bottomed pan with a lid

  • A colander for draining the rice

  • A small bowl for soaking saffron

  • A wooden spatula

  • A medium-sized mixing bowl

  • A knife and chopping board

  • A slotted spoon


  • 2 cups of long-grain basmati rice

  • 4 cups of water for soaking

  • 1 bay leaf

  • 2-3 green cardamom pods

  • 4-5 cloves

  • 1-inch cinnamon stick

  • Salt to taste

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

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped

  • 2 green chilies, slit

  • 1/2 cup of yogurt

  • 2 tablespoons of ginger-garlic paste

  • 1/2 teaspoon of turmeric powder

  • 1 teaspoon of red chili powder

  • 1 teaspoon of garam masala

  • A pinch of saffron strands soaked in 2 tablespoons of warm milk

  • 2 tablespoons of cooking oil

  • 2 tablespoons of ghee (clarified butter)

  • Fresh coriander leaves and mint leaves for garnish


Rinse and soak rice.
Sauté onions, add vegetables and spices.
Layer rice and vegetable mix.
Cook on low heat for 20-25 minutes.
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