Vegetable Biryani is an aromatic rice dish loaded with mixed vegetables and tons of flavor from warm spices like turmeric and garam masala.
I’m working through a list of favorite Indian recipes, including Indian Butter Chicken and Easy Chicken Tikka Masala, and it felt only right that I share the next recipe: a biryani dish that is amazing served with Cucumber Raita.
I’ve always been intimidated to make biryani, even though it looks easier to make than most Indian dishes. The rice is always so heavily flavored that I worry about how long to cook it and how the final combination of vegetables and rice will cook together so both are perfectly tender and soft at the same time.
When I started cooking with my family friend, who is well-versed in Indian cooking, my first request was chicken biryani (coming soon). We discussed spices; I mentioned I’d only made biryani with a spice packet before, never mixing single spices together to put together that spicy, bold, flavorful rice on my own.
This biryani is easier than most. No whole spices are toasted and ground; no red curry paste or ginger-garlic pastes are needed. The resulting flavors are incredibly delicious and addicting.
What to Serve With Biryani:
Most Indian recipes work well together. This dish is a bit spicy, so a yogurt raita would be great to cool it off a little. Naan would also be a delicious side option, like other vegetarian Indian dishes like Saag Paneer or Vegetable Korma.
What kind of rice should I use:
It’s best to make a classic biryani using basmati rice, which is thinner and longer than traditional long-grain rice.
How do you make the rice?
The rice traditionally uses ghee (clarified butter), onions, garlic, and ginger. Once cooked, you can add the vegetables to the spices and cook until the spices bloom. Add rice along with stock and cook until fluffy.
Why is the rice yellow?
The yellow color of the rice comes from the use of turmeric and other spices. These spices are added to the dish before mixing the uncooked rice.
Tools Used
- Basmati Rice: The perfect rice for the biryani; do not substitute long-grain rice.
- Cast Iron Dutch Oven: I used to fry in my cast iron skillet, but this Dutch oven is perfect for cooking vegetables and rice. It maintains heat without any hot spots that may burn the food.
Ingredients
- 3 tablespoons olive oil , or ghee if available
- 1 yellow onion , cut into 1/2-inch dice
- 1 tablespoon garlic , minced
- 1 tablespoon ginger , minced
- 1 roma tomato , minced finely
- 1/2 cup water
- 1/2 cup peas
- 1 carrot , sliced into thin coins
- 2 russet potatoes , peeled and chopped
- 1 green bell pepper , sliced
- 2 stalks celery , thinly sliced
- 1 cup cauliflower florets
- 2 teaspoons Kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 4 cups vegetable broth
- 2 cups basmati rice rinsed and drained
Instructions
- Add olive oil in a large dutch oven over medium-high heat.
- Add the onion, and cook until translucent, about 3-4 minutes.
- Stir in garlic, ginger, tomatoes, and ½ cup water.
- Bring to a simmer, and cook until the water has evaporated, about 10 minutes.
- Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
- Add in the salt, cayenne, black pepper, garam masala, coriander, turmeric, cumin and cinnamon, stirring well.
- Add in the vegetable broth and bring to a boil.
- Rinse basmati rice.
- Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
- Turn off the heat and let sit, covered, for five minutes before opening and serving.
Nutrition
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Its absolutely delicious, but I would use a little less rice next time and maybe not cook it for quite as long so it stays a little less thick
I’ll be making this on a regular basis. And possibly adding a protein
Nice
Reqd to send link for vegetable broth how to do
Check back in a couple months. I hope to post my Vegetable Broth recipe to the site soon!
Way too much rice! The other vegetables were lost in it
Oh No, so sorry to hear. How was the over all flavor?
if i wanted to make it more saucy how would you recommend it? tomato paste vs sauce??
Saucy? You could add a bit more vegetable broth?
So so good! I used Checkpeas instead of peas. Rinse all the salt off checkpeas real good.
On the rare occasions we visit an Indian restaurant or have a takeaway, I always order a vegetable pilau rice to go with my curry and decided it was about time I tried to make one at home. This was the closest recipe I could find and I made it with the veg I had to hand – cauliflower, carrot, broccoli and peas. It was absolutely gorgeous and even my ‘plain pilau rice’ husband was raving about it. Thank you so much for posting this recipe, it’s going to be my go-to from now on.
You’re welcome! We really enjoy Indian cuisine at our house. Check out the site for more Indian cuisine options when you get a chance. And thanks so much Judith, for the 5 star rating.
I love love LOVE this recipe & it’s even better leftover…thank-you !
You’re welcome! Thanks so much for the 5 star rating, Louise!
Can I make this a day in advance? If so how would I reheat or any tips?
This was absolutely delicious!
This is so good! I swear it tastes like what we get in an Indian restaurant. I have made it three times already. I added green beans and 2x the veggies and it was perfect that way too! Highly recommend this recipe!
Yay, that’s what we like to hear!
I found this easy to make. Added cinnamon sticks and cumin seeds, whole cloves for a more authentic taste. Find it better to almost cook through the potatoes. If using brown basmati need to add much more time.
No yogurt?
We do recommend using our Indian Raita which has yogurt (https://dinnerthendessert.com/indian-raita/) recipe to top off this recipe!
This was a wonderful recipe – paired it with some curry spiced tofu and my family loved it, including both the 12 and 14 year old. I changed up the veggies to be green beans, sweet potatoes, cauliflower and peas. Next time, I will put in less cayenne to meet my other family members’ very Minnesotan taste buds! ? will definitely be making it again
When you say a roma tomato how big is it? Otherwise it’s a pretty nebulous concept
I rolled my eyes so hard at this comment it’s ridiculous..
Nebulous! Haha, it is just a tomato.
I think this is a sensible question because there are so many different kinds of tomato. We don’t have Roma tomatoes here so I too was wondering what weight of tomato. Sorry I couldn’t help you on this.
Hi Alison and Kersey! Perhaps this list of Roma Tomato Substitutes will help?
Fresh Substitutes for Roma Tomatoes
San Marzano. …
Amish Paste. …
Big Mama. …
Ropreco. …
Cento San Marzano Organic Peeled Tomatoes. …
Bianco DiNapoli Organic Whole Peeled Tomatoes. …
Mutti Cherry Tomatoes. …
Contadina Petite Cut Canned Diced Roma Style Tomatoes.
This is a reasonable question. Roma are Italian tomatoes, smaller in size an typically oblong shaped – about 2″ long and about 1.5″ in diameter but can vary in size. Just google an image.
Best Biryani recipe I’ve tried! My whole family loves it. Will be in regular rotation
This was my first time ever making biryani and it turned out perfectly! The recipe is simple, but the flavors are complex and amazing. It’s delicious! My Indian friend loved it too and complimented me. Excellent recipe! Thank you!!!
Delicious!!! Will add some chickpeas next time.
This was absolutely delicious and very easy to make. Flavor was very similar to the rice at our favorite Indian restaurant. I would skip the cayenne next time if serving it as a side dish. I served it with spicy tandoori lamb kebobs. I did cut the amount of salt in half as I used sea salt, It is definitely a keeper and will become a go to recipe.
One more question, Can I use brown basmati rice?
I love veg biryani but the only way I’ve had is frozen. I’d like to try this but what spices do I reduce or eliminate so it’s not to spicy?
The only thing that’s spicy in the recipe is the cayenne pepper, so just leave that out and you’ll still have an amazing dish!
Thank you. What adjustments are needed to use brown rice?
This was delicious! It made a lot more than I expected though so I froze half of it. Next time I would skip the salt because there was salt in the veggie broth and in the canned tomatoes. Doing think we would miss it especially with all the other tasty spices. I did find it a bit time consuming to make but worth it!
When do you add the coriander? Is it ground coriander?
This is one of my favourite recipes.
Today we’re having it with Curried Honey Mustard Chicken.
I often double this recipe so that I have leftovers ( great reheated).
Thank-you for this awesomeness!??
This is so easy to make, and so healthy and delicious!
The flavor is incredible and everyone (even my children) eat this up. HOWEVER, I often have a hard time getting all of the rice to cook. Anyone else? I am following the directions exactly, cooking for 20 mins and letting set for five. There always seems to be a layer of undercooked rice on top. Help!
Thanks Nicole! What is your water to rice ratio? Are you in a higher elevation?
Hi, I am not at high elevation, and I am using the 4 cups of broth called for. Does soaking the rice help with this?
So relieved to find this recipe! All the other ones online require ingredients I don’t have at home, or more than one pot to clean!
Glad you found the site! I hope you loved the recipe!
This was quick and delicious! I made a couple of changes due to what I had on hand – skipped the celery and potatoes and doubled the amount of cauliflower and peas. Also, tempered the spice by adding them before all the vegetables and letting them cook for a few minutes. Will definitely be making this again!
So glad you enjoyed it!
Up up up, good
Can this be done in a slow cooker? If so can I just throw everything in including the rice? Thank you 🙂
I haven’t tested the recipe in the slow cooker so I wouldn’t be able to tell you.
What a delicious recipe, Sabrina. Earthy and easy to prepare. Thank you for sharing!
You’re welcome, Bianca.
Delicious!
Can i freeze the left overs?
Of course! Just make sure to cool it down to room temperature before placing it in an airtight container or storage bag. I’m so glad you enjoyed it.
Delicious
This was super easy to make a very delicious! I loved it!
Do you use cumin seed or ground cumin?
I used ground cumin for this recipe. I hope you enjoy it!
Great recipe obviously you can substitute vegetables the methodology is spot on.It’s great to have recipes that you can slightly altered I E add chicken or any other cooked meat and still end up with a delicious dish. I am a very happy follower!
Thanks for the 5 stars, Joe.
I been trying different recipes for a long time but this one is the closest to restaurant taste i could find . I left out celery and put in chopped green beans. Basically do what you use to. I made enough to fill 2 small takeaway tubs by doing half the broth , 1 potato, one cup of rice ,3/4 tbsp ginger and 3/4 tbsp garlic .the rest i used the same measures. Thankyou so much this really has made my day .
I don’t own a Dutch Oven but my large thick bottomed frying pan with lid worked perfectly. It makes quite a lot so there was plenty for leftovers. Really easy and tasty!