Veg Biryani Recipe – Easy & Flavorful Vegetable Biryani at Home
Veg Biryani is one of the most loved Indian rice dishes, famous for its rich aroma, vibrant colors, and mouth-watering taste. Made with fragrant basmati rice, fresh vegetables, and a perfect blend of spices, this dish is often the highlight of festivals, parties, and special family meals. Unlike simple pulao, vegetable biryani involves layered cooking and slow steaming (dum), which ensures every grain is fluffy and infused with flavor.
This restaurant-style veg biryani recipe is designed for home cooks who want a delicious biryani without complicated steps. Whether it’s lunch, dinner, or a festive occasion, this recipe guarantees a flavorful, non-sticky, and aromatic biryani that everyone will love.
Why This Veg Biryani Recipe Is Special
Authentic restaurant-style taste that you can recreate at home.
Uses simple, everyday vegetables and basic spices easily available in your kitchen.
Focuses on perfectly cooked long-grain basmati rice that does not stick or turn mushy.
Beginner-friendly with step-by-step instructions.
Tips, variations, and storage methods included to make your cooking experience hassle-free.
The key secrets of this recipe are proper rice cooking, the right spice balance, and slow dum cooking, which locks in flavors and aroma.
Ingredients for Veg Biryani
For Rice
2 cups basmati rice
6 cups water
2 bay leaves
4–5 cloves
2 green cardamom
1-inch cinnamon stick
1 tsp salt
For Vegetables & Masala
2 tbsp oil
2 tbsp ghee (clarified butter)
2 medium onions, thinly sliced
1 tbsp ginger-garlic paste
1 cup mixed vegetables (carrot, beans, peas, cauliflower)
1/2 cup potatoes, cubed
1/2 cup thick curd (yogurt)
2 medium tomatoes, chopped
2 green chilies, slit
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tbsp biryani masala
Salt to taste
For Layering & Garnish
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
A pinch of saffron soaked in warm milk (optional)
1 tbsp fried onions
Step-by-Step Veg Biryani Recipe
Step 1: Wash & Cook Rice
Start by washing basmati rice 2–3 times until water runs clear. Soak the rice for 30 minutes to ensure long, fluffy grains. Boil water in a large pot, add whole spices and salt. Add soaked rice and cook until 70% done. Drain the water and keep the rice aside.
Step 2: Prepare Biryani Masala
Heat oil and ghee in a deep pan. Add sliced onions and fry until golden brown. Add ginger-garlic paste and sauté until raw smell disappears. Add green chilies and chopped tomatoes, and cook until tomatoes soften and oil separates from the masala.
Step 3: Cook Vegetables
Add mixed vegetables and potatoes to the masala. Cook for 3–4 minutes on medium heat. Then, add curd, turmeric, red chili powder, biryani masala, garam masala, and salt. Mix everything gently and cook until vegetables are 80% done. The masala should be thick but not dry.
Step 4: Layer the Biryani
Lower the flame. Spread half of the cooked rice over the vegetable masala. Sprinkle half of the mint leaves, coriander leaves, fried onions, and saffron milk. Repeat with the remaining rice and garnish. Cover the pan tightly with a lid or aluminum foil to trap steam.
Step 5: Dum Cooking
Cook on very low flame for 15–20 minutes (dum). Do not open the lid during this time, as the steam is what gives biryani its unique flavor and texture. After 20 minutes, turn off the heat and let the biryani rest for 5 minutes. Gently fluff the rice with a fork before serving.
Cooking Tips for Perfect Veg Biryani
Use aged basmati rice for long, separate grains.
Do not overcook rice before layering; it will become mushy.
Dum cooking should always be on very low flame.
Add ghee for enhanced aroma and taste.
Use fresh herbs for better flavor.
Common Mistakes to Avoid
❌ Overcooking rice
❌ Adding too much water
❌ Skipping the resting time after dum
❌ Stirring biryani too much, which makes it sticky
Variations of Veg Biryani
Hyderabadi Veg Biryani – Spicier, with heavy use of mint and saffron.
Pressure Cooker Veg Biryani – Quick version using a pressure cooker.
Paneer Veg Biryani – Add paneer cubes for extra protein.
Mushroom Veg Biryani – Replace some vegetables with mushrooms for earthy flavor.
Brown Rice Biryani – Healthier option using brown rice instead of basmati.
Serving Suggestions
Veg biryani pairs wonderfully with:
Cucumber or boondi raita
Fresh salad with lemon wedges
Pickles or papad
A drizzle of ghee on top before serving
Storage & Reheating Tips
Store leftover biryani in an airtight container for up to 2 days.
Reheat on low flame with a splash of water to prevent drying.
Avoid microwaving for the best texture and aroma.
FAQs About Veg Biryani
Q1. Can I make veg biryani without curd?
Yes, you can replace curd with coconut milk or skip it altogether.
Q2. Why is my biryani sticky?
Rice was overcooked or stirred too much. Always cook rice 70–80% before layering.
Q3. Which rice is best for biryani?
Long-grain basmati rice gives the best texture and aroma.
Q4. Can I make veg biryani in a rice cooker?
Yes, but layering and dum flavor may reduce. Use a pot-on-pot method if possible.
Q5. Can I make this biryani vegan?
Replace ghee with oil and curd with coconut yogurt.
Conclusion
Veg biryani is a complete, wholesome meal packed with flavors, colors, and nutrition. By following the correct rice-to-water ratio, layering technique, and dum cooking method, you can make restaurant-style veg biryani at home easily. Serve it hot with raita or salad for a delightful meal that your family and guests will love.
Try this recipe today and experience the rich, aromatic, and satisfying taste of classic Indian veg biryani!
This Veg Biryani recipe is perfect for lunch, dinner, or special occasions and can be easily customized with seasonal vegetables.
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