Veg biryani recipe with pot, pressure cooker & Instant pot options. Vegetable biryani is an aromatic rice dish made by cooking basmati rice with mix veggies, herbs & biryani spices. Traditionally Biryani was made by dum cooking marinated meat with basmati rice & spices. Making a vegetarian version becomes much simpler as the veggies need no marination.
This recipe yields a perfect lightly spiced & aromatic veg biryani loaded with veggies. It only takes 30 minutes to prepare & makes a perfect meal for your hubby or kids lunch box.
This veg biryani can be made in a pot, traditional pressure cooker or even in a Instant pot. This recipe is one that’s made at home time and again for years. So I have the instructions for all the 3 methods.
If you have the time and patience to make a elaborate dum biriyani, then you may try this delicious Veg dum biryani. Usually a dum biryani takes more time to prepare and cook. So often I resort to this simple one pot veg biryani.
The difference between this one pot dish and a veg pulao is that there is no yogurt and spice powders used to make a pulao. But both are used in a biryani recipe.
I do make this veg biryani in pressure cooker & instant pot often since it doesn’t require much preparation. It is not time consuming and yet tastes good.
It is flavorful on its own and can be served without any side dishes. But if you prefer you can serve with a simple sherva/ shorba, bagara baingan, mirchi ka salan or raita. You can find a collection of raita recipes here.
You can also have lassi & papads in your vegetable biryani meal.
More similar biryani recipes
Chicken biryani
Egg biryani
Kuska or plain biryani
Veg biryani recipe
Veg biryani recipe | How to make vegetable biryani
Ingredients (1 cup = 240ml )
Ingredients for veg biryani
- 1 cup basmati rice (soaked for at least 10 mins)
- 1 medium onion sliced
- 1 green chili (slit or chopped) (skip for kids)
- 1 teaspoon ginger garlic paste
- 2 tablespoons mint leaves or pudina chopped
- 2 tablespoons coriander leaves or cilantro chopped
- ½ to ¾ teaspoon red chilli powder (adjust to taste)
- 1 teaspoon garam masala (adjust to suit your taste) or Biryani Masala Powder
- 1 small tomato (optional) chopped
- 1¾ cups water or thin coconut milk (1¼ cup for IP)
- 2 tablespoons Oil (or ghee)
- 2 tablespoon curd or yogurt
- 1/8 teaspoon salt for veggies + ¼ tsp for water
1 cup mixed vegetables
- 1 small potato or beans cubed
- 1 medium carrot chopped (gajar)
- ⅓ cup green peas or matar
Whole spices for vegetable biryani
- 1 bay leaf (or tej patta)
- 4 green cardamoms (or elaichi)
- 1 star anise (or chakri phool)
- 2 inch cinnamon (or dalchini)
- 6 cloves (or laung)
- ½ teaspoon shahi jeera or jeera or cumin
For garnish & serving
- 10 cashews for garnish (optional)
- 1 tablespoon lemon juice (optional)
How to make the recipe
Preparation for veg biryani
- Soak rice for at least 10 minutes. Drain the water and set aside.
- Chop all the veggies, coriander and mint. Keep these aside as well.
- If using cauliflower keep them slightly larger.
How to make veg biryani
- Add oil to a pressure cooker or pot and heat it.
- Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon.
- Saute for 1 to 2 mins.
- Add chopped or sliced onions and green chilies.
- Fry them stirring often until the onions turn golden.
- Next add ginger garlic paste and saute until the raw smell has gone off.
- Add all the chopped vegetables and fry for about 2 minutes.
- Next add tomatoes, salt, curd, coriander leaves, mint leaves,red chilli powder and garam masala.
- Mix all of these and fry on a high flame for 2 to 3 mins.
- The tomatoes should break down completely and the raw smell disappear.
- Drain the water from the rice and spread it in a layer evenly over the veggies.
- Measure the water or coconut milk to a separate bowl.
- Add salt and lemon juice. Mix well and taste the water. It has to be slightly salty.
- If needed add more.
- Pour the salted water across the sides or edges of the pot.
- If you do not mix up everything then the veg biryani will cook in layers.
- (However you can also mix up everything and cook just like it is done normally.)
- Optional – Sprinkle 1 tsp ghee, 2 tbsps chopped pudina & few fried onions.
- For pressure cooking: Cover the cooker and pressure cook for 1 whistle on a medium high flame.Turn off the stove. For al dente non mushy veg biryani, I release the pressure after 1 to 2 mins using a wooden spatula. When the pressure goes down, open the lid and fluff up veg biryani with a fork.
- If cooking in a pot, cook covered on a low flame until the water is absorbed and the veg biryani is cooked fully. Turn off the stove. Serve veg biryani with raita or salan.
- If cooking in Instant pot, press the saute button and perform all the above steps. For cooking, secure the IP with the lid. Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. For aldente cooked vegetable biryani quick release the pressure manually when the IP finishes. For softer rice, wait for 5 to 7 mins (natural pressure release) and then release the rest manually with the help of a spoon.
Video
NUTRITION
Notes
Notes for veg biryani recipe
- You can pour 1 tbsp ghee, 1 pinch of saffron soaked in 2 tbsps milk and 2 tbsps of fried onions after pouring water to the cooker or pot.
- If rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins.
- If it becomes mushy, reduce the qty of water the next time you cook.
- You can use store bought biryani masala powder. Using too much of masala powder can make your veg biryani bitter. So adjust the powder according to your taste.
- You can also use frozen mixed veggies like carrots, beans, peas & corn. Or any of these. It is good to rinse them and then drain completely or let them come to room temperature before using. Using cold veggies directly may let out excess moisture and make the biryani mushy.
How to make veg biryani
1. Wash rice until water runs clear. Soak it till you begin to cook.
2. Heat a pressure cooker with oil. Add spices – cinnamon, star anise, cardamom, cloves, mace, bay leaf and shahi jeera. Saute for one to two minutes until they begin to crackle. I also add little stone flower.
3. Add onions and green chilies. Fry stirring often until the onions turn golden.
4. Next add ginger garlic paste. Saute this until the raw smell goes off.
Frying veggies for veg biryani
5. Transfer the veggies. Saute on a medium to high flame for 2 to 3 minutes. I have used potato, peas, onions, carrots, cauliflower and french beans. You can also add soya chunks if you like.
To add soya chunks, soak them in hot water until soft. Squeeze up the water. Rinse a few times and squeeze them completely. Then add here.
6. Add mint leaves, coriander leaves, red chilli powder, biryani masala powder, 1 small finely chopped tomato and yogurt. I suggest using a good biriyani masala powder. You can also check this Biryani masala powder recipe.
7. Fry again for another 3 minutes on a slightly high flame until the tomatoes break down. The mixture turns aromatic.
Cooking veg biryani
8. Add the drained rice. Spread it evenly.
9. Pour water to a separate bowl and add salt. Mix and taste the water. It has to be slightly salty. If needed add more. Pour the salted water around the edges of the pot. Level the rice. This method gives you layered veg biryani.
OR you can also just pour the water and mix everything and cook.
Optional : You can also add a tbsp of ghee, sprinkle some fried onions and then 1 pinch of saffron soaked in 2 tbsps milk.
10. Cover the pressure cooker. Cook on a medium high flame for one whistle. I manually release the pressure with the help of a wooden spoon after 1 to 2 mins.
11. Open the lid. Lastly fluff up the veg biryani with a fork gently and add lemon juice if desired. Do not stir it vigorously otherwise biryani will turn mushy.
Serve veg biryani with raita.
Shalini Poojari says
I made this veg biryani yesterday it’s cameout awesome.
swasthi says
Hello Shalini!
Wow!!! So glad to see your comment after so…. long. Glad your biryani came out good! Thanks much for the comment.
🙂
Lisa Hammitt says
You do not have red chili powder listed with the ingredients, yet later in the directions you say to add it. How much red chili powder?
swasthi says
It is half tsp red chilli powder. I think it accidentally got deleted when I was grouping the ingredients. Thanks for the mention I updated
Lisa Hammitt says
Thank you!
SOURASHMI MITRA says
I had a sudden craving for veg biriyani yesterday while returning from office so I started browsing for some easy n quick recipes and found this. Almost all ingredients are readily available in kitchen, Few veggies I bought on my way home and bingo! I could rustle this up in time for dinner even after reaching home late! What’s best was that it was loved by everyone being so flavourful yet light (my family is quite health conscious 😁) …though I made few alterations like I didn’t have star anise so instead put in 4-5 whole black peppercorns which added an extra zing.. Also I reduced d quantity of lemon juice as already curd n tomato went in d recipe. But thankfully the end result turned out great! thanks a ton for d recipe. I d definitely try it again!!
swasthi says
Hi Sourashmi,
You are welcome! So glad you all liked it! Thanks much for the comment.
🙂
Shagu says
hi sis for 3 cup of basmathi rice,how many cup of water need to use for cook the rice by cooker.
swasthi says
Hi Shagu,
For 3 cups rice, you can use 5 ¼ cups water.
Lauren says
This was excellent! I made it in a regular pot, so it took a little longer for the water to evaporate. And I didn’t have every spice but I used what I had. So delicious and customizable, and much simpler than I thought. Thank you!
swasthi says
Hi Lauren,
You are welcome. Glad you liked it! Yes it is very simple & quick to make.
Thank you!
Jane says
I would love to make this but could you estimate 1 whistle in terms of time? I would normally cook unsoaked basmati rice for 6 minutes with a natural release of 10. I have an Instant Pot pressure cooker. (No whistle.) Many thanks from Canada! (I know I haven’t made it yet but 5 Stars for picutures, video and explaination.)
swasthi says
Hi Jane,
Thank you so much! I have included the Instant pot instructions in the recipe card. I pressure cook (high pressure) for 5 mins and then do a quick release immediately. Then rest for 10 mins in the IP itself. For softer rice you can let the pressure release naturally for 2 mins and then do a quick release. I use a 6 qt IP. Just soak the rice for at least 10 mins meanwhile prepare the veggies. Hope you enjoy the biryani!
Jane says
My apologies! In my excitement I missed the IP instructions provided. I will assume 1 whistle is the equivalent of 5 minutes for all future recipes. Thank you kindly!
swasthi says
You are welcome Jane,
No problem. For most Instant pot basmati rice recipes, I soak the rice for atleast 10 to 15 mins and set the timer for 5 mins. It works well for me.
Roopa says
Hi Swasthi
This came out great on my first try with basmati rice.
What should be the rice to water ratio if sona masoori rice is used instead of basmati rice? Does it taste just as good with Sona masoori rice?
Regards
Roopa
swasthi says
Hi Roopa,
Glad it turned out good! It depends.. some people like veg biryani even with sona masuri. But if you are used to only basmati rice in biryani & pulao recipes, then I don’t suggest masuri. I feel there is a lot of difference in flavor, taste and texture as well. However if you want to give it a try, soak the rice very well for 30 mins and drain. Use 2 cups water for 1 cup aged sona masuri (cooker method). If cooking in pot then you will need more. Avoid using newly harvested rice as it turns sticky. Hope this helps.
Jhanavi says
Hi Swasthi,
Made this veg biryani last night . It turned out yummy even with garam masala. Thank you for the recipe
swasthi says
Hi Jhanavi,
You are welcome. Glad you liked it!
Tarika says
Thanks Swasthi for the awesome recipes.
swasthi says
Hi Tarika
You are welcome. Thank you!
Pallavi says
Hi swasthi,
I always follow your recipes, it is too good n yummy.
swasthi says
Thanks Pallavi
Lima says
Yummy Recipes 👍 This is our absolute favorite. Biryani cravings satisfied in no time. The husband in action made it tonight and turned out 😋. Thanks for the clear instructions.
swasthi says
Welcome Lima,
So glad you all like this. Thank you so much!
Sushma says
Hi Swasthi,
I made vegetable biryani using your recipe. It was very tasty and easy to make. It was like non veg biryani because I used potatoes and soya nuggets. Thank you.
swasthi says
Hi Sushma,
You are welcome. Glad your biryani came out good.
🙂
Vidya says
Hi swasthi… want a help regarding the veg Biriyani recepie ….I want the same recepie for 4 people .. I meant the measurements.. can u pls help ?
swasthi says
Hi Vidya,
Use 2 cups rice, 3.5 cups water. Increase the rest of the ingredients a bit. Biryani masala 2.5 tsps. Hope this helps/
Vidya says
Thankyou swasthi … I made the way you said and it was class apart … thankyou so much ..
swasthi says
Welcome Vidya,
Glad it came out good.
🙂
Tj says
I always follow u r recipe it’s really so good
swasthi says
Thank you so much!
Anshu says
Yummy recipe. I made this veg biryani today with shahi biryani masala. It came out very good. This is my favourite recipe to make biryani from now on. Thank you
swasthi says
You are welcome Anshu
Happy to know you liked the biryani. Thanks for trying the recipe.
Helen says
Easy to follow the steps
swasthi says
Thanks Helen
Poorni says
Hi swasthi
I made veg biryani following your video. It came out very good but the top layer was a bit undercooked. How can I prevent that? TIA
swasthi says
Hi Poorni,
Thanks for trying. Once you open the cooker, just fluff up with a fork so that the top layer gets mixed well with the rest of the rice. Then put back the lid and rest for 10 mins. This works. Soaking the rice for a little longer should help.
Ohm prakash says
Mam , can we add curd once the biriyani is cooked on the top of biriyani ??
swasthi says
Hi,
You can serve curd separately in a bowl after cooking biryani. Just pouring curd over cooked biryani will not be good.
Tvisha says
Dear Swasthi,
Could you please help me, in letting me know the size of the cooker that you have used. I have been looking for help in this regard to use a smaller size of cooker than cooking in a large one that I have at present with me. Do kindly oblige. Your blogs are awesome, do keep it up as always!
Thanking you, once again.
swasthi says
Hi Tvisha
Thank you. The one I used in this post is a 5.5 liters cooker. The same can be made in a 4 liters cooker. I have used it here in pongal post. But this can only cook for 3 adults or 2 adults & 2 kids.
vinothini says
hi mam, you have not added tomato in this recipe… does it change the taste?? we usually add tomato so am asking…
swasthi says
Hi Vinothini
Usually tomato is not added to most biryanis. But if you like you can use 1 medium sized one after frying ginger garlic paste. Saute very well until it turns soft and mushy. Yes the taste is different.
Debra Daniel says
Hey thank you for such and amazing article with this recipe explanation I really appreciate your effort what you did,
I’m going to try this recipe and serve to my upcoming guests those are coming in my house but I’m here confuse about one thing I guess you can help me out with this , Can you please tell me can i use this persian saffron in this recipe for taste If YES ! then how much ?
Thanks
Debra