Vegetable Biryani (How to Make Veg Biryani)

This restaurant-style vegetable biryani is so fragrant and scrumptious, however it’s also really easy to make! Dig by means of layers of long-grain basmati rice and a flavor-loaded masala sauce with biryani spices, crunchy nuts and tons of greens. It is the last word Indian consolation meals!

Through the years I’ve shared with you numerous recipes for biryani, together with vegan keema biryani, vegan dum aloo biryani, and mushroom biryani. All are simple to make, however in the present day I’ve for you the greatest vegetable biryani you’ll ever make and eat. Higher, you’ll be able to take it from scratch to finished in about 45 minutes.

My household loves vegetable biryani however for a very long time I believed, as many cooks do, that one must put aside numerous time to make an genuine vegetable biryani. By some accounts, as a lot as a full day.

However who has a complete day and even half a day to cook dinner a single dish? After years of taking the gradual method, I got here up with a couple of strategies that minimize down on the time whereas holding the dish genuine and scrumptious.

To make this veg biryani recipe we’ll use the entire similar spices and substances and the entire similar strategies which can be used to make a standard biryani, together with cooking it over “dum” or a low flame to assist the flavors mingle. We are going to get the identical, true style of a veg biryani, however in a fraction of the time.

The completed biryani is as spectacular as one would count on an genuine Hyderabadi biryani to be: fragrant, long-grain basmati rice is layered over a spicy masala curry, chunky greens and (optionally available) tofu cubes (as a stand-in for paneer) for protein.

It’s hearty and comfy and an absolute winner. And it is amazingly wholesome as nicely.

Desk of Contents

What’s biryani?

A biryani is a layered rice dish that is eaten throughout components of the Indian subcontinent. The unique recipe is believed to have been delivered to India by the Mughals — central Asian invaders — who went on to rule components of the subcontinent. Among the many different gems they contributed to Indian delicacies are samosa, phirni and naan (do that fluffy, home made vegan naan!).

There are variations of biryani made with rooster, mutton (goat), beef, eggs and even fish. However in India, the place vegetarians kind a sizeable portion of the inhabitants, you’ll be able to simply discover vegetarian biryani, referred to as veg biryani, at most eating places.

There are two sorts of biryani: kuchchi (uncooked) biryani or pakki (cooked) biryani. For a kuchchi biryani the uncooked rice and marinated meat are cooked collectively over a gradual flame. For a pakki biryani, the rice and meat (or greens) are cooked individually, then layered and allowed to steam collectively for the flavors and aromas to merge.

The vegetable biryani recipe we’re making is a pakki biryani, as a result of we’ll cook dinner the rice and the veggies individually, then layer them and proceed cooking them collectively.

Why you’ll love this recipe

Genuine however simple. It bears repeating that as simple as this recipe is, it tastes like the true factor and it’s, the truth is, the true factor. However you want a fraction of the time to make it.
So, so scrumptious. Indian delicacies is spectacular, besides few meals can match as much as the attract of a biryani. The contrasting flavors and textures of saffron-soaked basmati rice grains and a spicy masala sauce full of chunky veggies is incredible.
Vegan, gluten-free, and may be soy-free and nut-free. You’ll be able to simply skip the tofu or the cashews in case you are soy-free or nut-free.

Skilled ideas

Do a bit of easy multitasking. This isn’t sophisticated multitasking by any means. Wash and soak the rice and the saffron within the milk earlier than you start cooking, then proceed with chopping the veggies and herbs. Begin the pot of water for the rice while you start sauteing the veggies, so the rice and the sauce cook dinner up concurrently.
Season the rice water. You do that simply as you’ll pasta water, solely you will add a couple of spices right here together with the salt, together with cardamom, cloves, shah jeera and bay leaves.
Undercook the rice. In response to Indian lore, completely cooked grains of basmati rice must be like brothers: shut, however not caught collectively. That is particularly vital in a biryani, and to get such a end result make it possible for the rice is not more than 80 % finished when it’s layered over the sauce. Bear in mind, overcooked rice = sticky rice. And sticky rice is just not okay in a biryani.
Season the layer of cooked rice. This provides tons of taste and extra aroma to the biryani. Sprinkle a little bit of biryani masala on prime of the rice after layering it over the sauce, and a little bit of mint. Additionally add a handful of fried onions and saffron soaked in milk. You’ll be able to sprinkle edible kewra water or rose water over the rice for an much more tantalizing aroma.

Elements

Basmati rice: That is the one rice it’s best to use for a biryani. Aged basmati rice is great and will provide you with one of the best outcomes, as a result of rice, like wine, will get higher the longer it stands. Nevertheless, you do not have to go in search of aged basmati rice. Simply use what you will discover.
Impartial oil. This isn’t the dish to make use of coconut oil or olive oil. Use a impartial, flavorless oil like avocado oil, grape seed oil, sunflower oil or safflower oil.
Spices: Saffron, bay leaves, cloves, inexperienced cardamom, black cardamom, cinnamon sticks, floor coriander, caraway seeds (shahi jeera) and biryani masala. You need to use garam masala as a substitute of biryani masala nevertheless it will not provide the similar aroma. Biryani masala is well present in Indian grocery shops and on-line. You’ll be able to skip the black cardamom if you do not have it and use cumin seeds as a substitute of the caraway seeds.
Herbs: ginger garlic paste, cilantro, dried mint and dried dill. In summer season use contemporary mint leaves and contemporary dill leaves, if doable.
Greens: carrots, potatoes, butternut squash, mushrooms and inexperienced bell peppers. I used about six cups of those greens. You’ll be able to change them up. Inexperienced peas, cauliflower, inexperienced beans, summer season squash and candy potatoes would all be nice additions to this biryani.
Vegan yogurt. I exploit my homemade cashew yogurt however any nondairy yogurt is ok. Be sure that it’s unflavored and unsweetened.
Non-dairy milk. That is for soaking the saffron.
Uncooked cashews. These add good crunch and nuttiness.
Tremendous agency or additional agency tofu (optionally available). I like including the tofu for protein and it provides yet one more layer of texture. Tremendous agency tofu holds its form properly within the biryani sauce, however you should use additional agency tofu with water pressed out. You’ll be able to add the tofu as is, however I typically coat the tofu cubes in a little bit of turmeric and salt and roast it within the air fryer to make it chewier. In case you do that, observe the directions in my air fryer tofu recipe.
Fried onions. You may make your individual by deep-frying slivers of onion, however I simply use store-bought fried onions like French’s or the same product out there for a a lot lower cost at Aldi.

Variations for particular diets

Soy-free: Skip the tofu and use a soy-free yogurt.
Nut-free: Skip the cashews and use pumpkin seeds as a substitute, or skip them altogether. Use a nut-free yogurt.
Low-carb. Skip the potatoes, carrots and squash and use cauliflower, mushrooms, bell peppers, and summer season squash like zucchini or yellow squash. Additionally exchange the rice with cauliflower rice. You needn’t cook dinner the cauliflower rice first.

How you can make vegetable biryani

Skip to the recipe card for detailed directions. The recipe card features a video recorded after I first posted this recipe. I’ve tweaked the recipe since however you’ll be able to nonetheless observe the video for method and directions.

Uncooked biryani rice washed and drained in colander.

1. Place basmati rice in a colander and wash it beneath operating water.

2. Place the rice in a bowl lined with an inch of water. Let stand half-hour. Drain.

Bay leaves, cardamom, cloves and caraway seeds in water for veg biryani rice.

3. Convey a big pot of water to boil and add bay leaves, half the cloves, half the cardamom pods and half the caraway seeds (shahi jeera).

4. When the water involves a rolling boil add the soaked basmati rice (be sure you’ve drained out the water). Cook dinner 6-7 minutes till the rice is about 80 % done–tender however with a great chunk to it nonetheless.

Cooked basmati rice washed and drained in colander.

5. Pressure the rice in a colander, wash beneath chilly, operating water, and put aside.

6. Soak the saffron in nondairy milk of selection. Put aside.

7. Warmth oil in a big Dutch oven or giant pot with a tight-fitting lid. Add the remaining spices–caraway seeds, cloves and cardamom.

8. Add to the pot the carrots, potatoes and squash. Add salt and blend. Cowl and cook dinner the veggies for five minutes or till they’re virtually cooked. Stir steadily to make sure nothing sticks to the underside of the pot.

9. Add the bell peppers and mushrooms and blend. Cowl and proceed cooking one other 5 minutes.

Mint, coriander and dill added to the veggies in dutch oven.

10. Add the herbs–cilantro, dried mint and dried dill. Combine nicely.

Yogurt added to pot with veggies for vegetable biryani.

11. Add the vegan yogurt and blend.

Powdered spices added to pot with veggies.

12. Comply with by including the bottom coriander and cayenne or paprika. Combine them in.

Cashews, fried onions and biryani spices added to veggie masala

15. Stir in half the fried onions, uncooked cashews and biryani masala spice combine. Combine.

Tofu added to veggie masala for biryani.

16. Lastly add within the tofu, if utilizing, and blend it in. Add a couple of cup of water or non-dairy milk at the moment to the pot and stir it in.

17. As soon as the masala involves a boil, examine for salt and add extra if wanted. Flip off the warmth. Pour the rice over the masala and unfold it in a fair layer.

18. Sprinkle the saffron soaked in milk over the rice adopted by some dried mint, a couple of pinches of biryani masala and the remaining fried onions. Cowl and cook dinner over excessive warmth for 5 minutes, then decrease the warmth and proceed cooking 10 extra minutes. Let stand 10 minutes, uncovered, earlier than serving.

Recipe FAQs

Is veg biryani wholesome?

The veggies and spices make this an especially nutritious, one-dish meal, with tons of nutritional vitamins and minerals. Rice, nuts and cashews add a wholesome wallop of protein. Every serving of the biryani has 336 energy, 11 grams of protein, and 5 grams of fiber.

Can I make the biryani with brown rice?

Sure. Use brown basmati rice and remember the fact that brown rice will take longer to cook dinner than white basmati rice, so think about further time for that. Additionally the brown rice must be cooked virtually all the way in which while you layer it over the veggie masala.

Can I make this vegetable biryani within the Instantaneous Pot?

I’ll publish for you a vegetable biryani made completely within the Instantaneous Pot in coming weeks. You’ll be able to, nevertheless, adapt this recipe to the Instantaneous Pot, however you will have to cook dinner the rice individually. Cook dinner the masala curry (steps 5-11) within the Instantaneous Pot liner set to the saute mode. Layer the cooked rice and different substances (steps 12 and 13), cowl, and set to cook dinner on the guide strain mode for 5 minutes. Pressure-release after 10 minutes. To make biryani in a strain cooker, take a look at this recipe for pressure cooker vegetable biryani.

Can I exchange the fried onions with sauteed onions?

Positive, you’ll be able to, however the fried onions add a particular taste. Nevertheless, for a more healthy model, you should use onions sauteed in a small quantity of oil. Reduce a big onion in skinny slices and add salt whereas sauteeing to assist the onions caramelize.

Serving options

This biryani is ideal eaten by itself, however I like it with vegan cucumber raita.
In Hyderabad, the place a few of India’s greatest biryani is made, this rice dish could be served with a spicy mirch ka salan.

Storage directions

Refrigerate: Retailer leftovers within the fridge for as much as three days.
Freeze: Freeze the biryani in an hermetic container or freezer-safe container for as much as three months.
Reheat: Thaw and reheat within the microwave or in a lined, oven-safe pot or bowl in an oven set to 350 levels.

Extra yummy Indian rice recipes

Vegetable biryani in black bowl with spoon.

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Vegetable Biryani

A scrumptious, fragrant vegetable biryani is the last word Indian consolation meals. This simple, tasty, restaurant-style Vegetable Biryani has lengthy, fragrant grains of rice and it is loaded with healthful veggies.

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Course: Important Course

Delicacies: Indian

Eating regimen: Gluten Free, Vegan, Vegetarian

Servings: 10 servings

Energy: 336kcal

Creator: Vaishali · Holy Cow Vegan

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Directions

Place basmati rice in a colander and wash it beneath operating water till the water runs clear. Place the rice in a bowl lined with an inch of water. Let stand half-hour. Drain.
Convey a big pot of water to boil and add bay leaves, half the cloves, half the cardamom pods and half the caraway seeds (shahi jeera). Add a few teaspoons of salt (you will not eat most of it since you’ll drain out the water). When the water involves a rolling boil add the drained rice. Cook dinner 6-7 minutes till the rice is about 80 % done–tender however with a great chunk to it nonetheless.
Pressure the rice in a colander, wash beneath chilly, operating water, and put aside.
Soak the saffron in nondairy milk of selection. Put aside.
Warmth oil in a big Dutch oven or giant pot with a tight-fitting lid. Add the remaining spices–caraway seeds, cloves and cardamom.
Add to the pot the carrots, potatoes and squash. Add salt and blend. Cowl and cook dinner the veggies for five minutes or till they’re virtually cooked. Stir steadily to make sure nothing sticks to the underside of the pot.
Add the bell peppers and mushrooms and blend. Cowl and proceed cooking one other 5 minutes.
Add the herbs–cilantro, dried mint and dried dill. Combine nicely.
Add the vegan yogurt and blend. Comply with by including the bottom coriander and cayenne or paprika. Combine them in.
Stir in half the fried onions, uncooked cashews and biryani masala spice combine. Combine.
Lastly add within the tofu, if utilizing, and blend it in. Add a couple of cup of water or non-dairy milk at the moment to the pot and stir it in.
As soon as the masala involves a boil, examine for salt and add extra if wanted. Flip off the warmth. Pour the cooked rice over the masala and unfold it in a fair layer.
Sprinkle the saffron milk over the rice adopted by some dried mint, a couple of pinches of biryani masala and the remaining fried onions. Cowl and cook dinner over excessive warmth for 5 minutes, then decrease the warmth and proceed cooking 10 extra minutes. Let stand 10 minutes, uncovered, earlier than serving.

Recipe notes

The recipe card features a video recorded after I first posted this recipe. This up to date recipe has a couple of tweaks and adjustments, however you’ll be able to observe the video to familiarize your self with the strategies used.

Skilled ideas

Do a bit of easy multitasking. This isn’t sophisticated multitasking by any means. Wash and soak the rice earlier than you start cooking, then proceed with chopping the veggies and herbs. Begin the pot of water for the rice while you start sauteing the veggies, so the rice and the sauce cook dinner up concurrently.
Season the rice water. You do that simply as you’ll pasta water, solely you will add a couple of spices right here together with the salt, together with cardamom, cloves, shah jeera and bay leaves.
Undercook the rice. In response to Indian lore, completely cooked grains of basmati rice must be like brothers: shut, however not caught collectively. That is particularly vital in a biryani, and to get such a end result make it possible for the rice is not more than 80 % finished when it’s layered over the sauce. Bear in mind, overcooked rice = sticky rice. And sticky rice is just not okay in a biryani.
Season the layer of cooked rice. This provides tons of taste and extra aroma to the biryani. Sprinkle a little bit of biryani masala on prime of the rice after layering it over the sauce, and a little bit of mint. Additionally add a handful of fried onions and saffron soaked in milk. You’ll be able to sprinkle kewra water over the rice for an much more tantalizing aroma however I discover it troublesome to supply edible kewra water right here in the USA.
Know what to not use. A real veg biryani would not include common Indian staples like tomatoes and turmeric. Whereas some Indian cooks will use turmeric to marinate non-veg substances like rooster for rooster biryani, you do not want to try this right here. Saffron will add the proper coloration.

Variations for particular diets

Soy-free: Skip the tofu and use a soy-free yogurt.
Nut-free: Skip the cashews and use pumpkin seeds as a substitute, or skip them altogether. Use a nut-free yogurt.
Low-carb. Skip the potatoes, carrots and squash and use cauliflower, mushrooms, bell peppers, and summer season squash like zucchini or yellow squash. Additionally exchange the rice with cauliflower rice. You needn’t cook dinner the cauliflower rice first.

Storage directions

Refrigerate: Retailer leftovers within the fridge for as much as three days.
Freeze: Freeze the biryani in an hermetic container or freezer-safe container for as much as three months.
Reheat: Thaw and reheat within the microwave or in a lined, oven-safe pot or bowl in an oven set to 350 levels.