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 )
- 1 cup basmati rice (soaked for at least 20 mins)
- 1 medium onion sliced
- 1 green chili (slit or chopped) (skip for kids)
- 1 teaspoon ginger garlic paste
- 2 tablespoons mint leaves chopped (pudina)
- 2 tablespoons coriander leaves or cilantro chopped
- ½ teaspoon red chilli powder (or cayenne pepper, adjust to taste)
- ¾ to 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 (matar)
Whole spices for vegetable biryani
- 1 bay leaf (tej patta)
- 2 inch cinnamon (dalchini)
- 4 cloves ( laung)
- ½ teaspoon shahi jeera (or cumin (jeera))
- 4 green cardamoms (elaichi)
- 1 star anise (chakri phool)
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 20 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.
Instant pot vegetable biryani
- Press the saute button on your IP and pour oil to the steel insert.
- Add the whole spices and let them sizzle. Then add onions and green chilies. Fry them until golden.
- Then add the ginger garlic paste and saute until a nice smell comes out.
- If using tomato, saute it until slightly mushy.
- Stir in the garam masala, ⅛ tsp salt and red chilli powder.
- Add yogurt and deglaze by scraping the bottom of the pot with a spatula. This releases any bits of food stuck there.
- Press cancel button and then add veggies, mint & coriander leaves.
- Fry for 30 seconds & scrape the bottom of the pot once more with the spatula.
- Then layer the veggies. Next layer the drained rice and level it.
- In another bowl, stir in ¼ tsp salt & water and taste it. It has to be slightly salty.
- Pour the water starting from the sides and then in the center. Do not mix.
- Secure the lid of the IP with the vent in sealing position.
- Press pressure cook/ manual (set to high pressure) & set the timer for 5 mins. If you double or triple the recipe then set to low pressure with the same cook time. (Alternately you can pressure cook for 4 mins on high pressure setting and wait for 8 mins. Then release the rest manually.)
- When the IP finishes, for aldente cooked vegetable biryani quick release the pressure manually. 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 (estimation only)
Notes
- To double the recipe, use 1 bay leaf, 1 star anise, 6 cardamoms, 6 cloves, 3 inch cinnamon & 3/4 tsp shahi jeera or cumin.
- 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.
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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 vegetable 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.
Chitra Rao says
Thank you Swasthi for the recipe. I made it directly in my rice cooker, it turned out perfectly aromatic and delicious.
swasthi says
Welcome Chitra
Glad to know it turned out delicious.
Satish Mulge says
Thank you Swasthi for all your delicious recipes details. Whenever I get time, I’ll try myself to cook and always refer your recipes.
I’m always thankful for your recipes.
swasthi says
Welcome Satish
Glad to know the recipes are helping.
Thank you!
Shanthi Sankaran says
Excellent recipe. Forgot to add curd still it was yummy. Thank you Swasthi.
swasthi says
Glad to know Shanthi
Thank you!
Shailaja says
Delicious! So perfect! Thanks for the great recipe! 😋
swasthi says
Welcome Shailaja
Rohini says
I always try your recipes. They always turn out goodand are very easy to follow. Keep up the good work!
Just a suggestion – if you keep the photos and instructions in the same section, we would not need to scroll up and down so much. It would be easier to see using phone.
swasthi says
Hi Rohini,
Glad to know! Thank you! I think you mean photos in the recipe card.
Please follow the step by step photos below the recipe card since I have more detailed instructions there. Hope this helps.
Julia says
Hello! Could I please ask, if using a pot to cook the dish, how long would it approximately take to cook the rice till the water is all absorbed?
Thankyou for your recipe!
swasthi says
Hi Julia
Approximately it may take about 6 minutes from the time the water comes to a boil. It depends on the kind of pot used and the heat level. Hope this helps
Ashu says
Tried the vegetarian biryani today. It’s yummy!!! Thanks for sharing the recipe Swasthi.
swasthi says
Welcome Ashu
Glad to know it turned out good.
Thank you
PRAGATI BIHANI says
HELLO MA’AM, HOPE YOU ARE ALL FINE AND SAFE.
I WANTED TO KNOW THAT IF WE COOK ON POT USING GAJAR (CHOPPED CARROTS), AND POTOTOS WILL THEY COOK PROPERLY? LIKE THEY WILL NOT BE HARD NA?? AS THEY ARE NOT BOILED AND GAJAR ARE LITTLE HARD WHILE EATING.
THANKYOU
swasthi says
Hi Pragati
After adding the vegetable, cover and cook on a low flame for some time. When they are half cooked, then add the spice powders and curd. Hope this helps
Vidya says
Hi Swasthi,
First of all, thank you for sharing all your delish recipes! I’m always biased to use yours vs. anyone else’s!
Question: my IP doesnt have a low pressure setting (Lux60 only has high pressure) and I’m planning to double the recipe: is there another way to ensure I don’t overcook or burn the biryani, e.g. reduce cooking time or change in water quantity?
Thanks in advance!
swasthi says
Hello Vidya,
You are welcome! Thank you so much!
You can try 4 mins with the same quantity of water. It should work well.
Hope this helps
Vidya says
Hi Swasthi,
Thanks for the reply!
With my IPLux60, 4 mins cooking + 8 min cooldown didn’t work. So I set it again at 5 mins, and let it cool for 8 mins.
I think next time, I’ll try cooking on high for 7-8 mins followed by an 8 min cool-down.
Best,
Vidya
swasthi says
Hi Vidya,
I tried doubling this recipe a few times and it worked out well with 4 mins high pressure and 8 mins natural pressure release. Hope it works out with 7 to 8 mins. Thank you!
Karthik says
Thnaks a lot for sharing the detailed one. It worked well, and tasted yumm.
swasthi says
You are welcome! Glad to know it worked well.
Thank you!
Abhiya says
I pretty much follow all your recipes. Photo depiction of steps really helps a lot during cooking.Thank u
swasthi says
Welcome Abhiya
Glad to know!
Thank you
Radhika says
Hi, I followed your recipe to the extent possible and loved the outcome. It’s a great recipe! Thanks for sharing this
swasthi says
Welcome Radhika
Glad to know you loved it. Thank you
Rashmi Bhat says
Hi…The biryani recipe was great. It tasted yumm.. thank you.
swasthi says
Glad to know Rashmi
Thank you
Hepzibah Yellay says
Hai..I’m really happy to thank you for the wonderful recipes…I tried it and everyone appreciated me after eating 😊
swasthi says
Glad to know!
Thank you
Rohan Aurora says
Hi absolutely loved the recipe super easy to make, however I just wanna say, I’m actually a man and I love cooking for my wife; kind of disappointed to see the patriarchy as you mention the recipe being an easy one to make for your “hubby or kids tiffin”. Surely the kids or the husband could decide to cook for their families too and not just the wife who has to, for the family. But keep it up! Enjoyed it a lot. Hopefully future cooks and chefs have different mentalities.
swasthi says
Hi,
Glad to know the recipe helped. Thank you
Uma says
Hi Swathi,
I tried your vegetable briyani recipe and it was delicious! I substituted coconut milk with evaporated milk and omitted yogurt. The rice was soft, fluffy and non-sticky. My daughter and I used our rice cooker to prepare this food. It was simply awesome and we ate it without any side dishes!
Thank you Swathi for this awesome recipe!
swasthi says
Hi Uma,
You are welcome! Glad it turned out delicious. Thank you so much!
Jaya says
Hi Swasthi,
Thank you very much for the very detailed recipes. This recipe is my go-to recipe for Vegetable biriyani now. I have also tried a few of your other recipes and they have all come out very well.
Thanks
Jaya
swasthi says
Hi Jaya,
You are welcome! Thank you so much! Glad the recipes worked out well for you.
🙂
Ashu says
First time I tried any kind of Biryani. Started on the fly. Checked couple of recipes on internet but none of them as focused and straight as this one. Made It for 8 people in a span of just 2 hrs from scratch. Really a big thanks.
swasthi says
Hi Ashu,
You are welcome! Thank you!
Arti says
Hi Swasthi,
I have made this biriyani few times n always comes flavor full n yummy..
Now I want to make this for a party for 10 adults and 7 kids. I will be making pav bhaji too(thanks to your simple recipe)..
U have mentioned here for 1 cup, 2 serving, keeping in mind I will pav bhaji too,how much rice should I use? I use sonamasuri rice..Please clarify..
swasthi says
Hi Arti,
I think 7 cups should be good enough. Be careful with the addition of water. I usually reduce it when made in larger quantities. You can keep some hot boiling water aside. Pour it as needed towards the end. Hope this helps.
Deepthi says
Hi Swasthi,
Hope you are doing good.. I always stick to your measurements and it turns out perfecT..I usually make it in pressure cooker, but wanted to make it in larger quantity so used instant pot,can you tell me how I can scale the masala and veggies etc for 2 or 3 cups rice.. I tried to scale myself based on this,but guess I messed up with the water level, the instant pot once showed ‘burn’ and the other time I put a bit more water to avoid ‘burn’ message but the rice came out too soft.. Can you please give your suggestions for me regarding this..
Thanks a lot,
Wish you a happy new year
swasthi says
Hi Deepthi,
I am doing good! Thank you! Wishing you all too a very happy new year. The above method works for 1 cup but needs a bit of tuning to double or triple. Most of the times I make this biryani with 2 to 3 cups rice (for 5 servings). I double Or triple all the ingredients as mentioned above except for chili powder. I use 2 star anise. I follow these steps:
After frying the ginger garlic paste, I fry the tomato (optional) until slightly mushy. Then add all the spice powders and salt. Quickly mix. Then add yogurt and deglaze very well. The whey in the yogurt evaporates and a thick masala is left. Then add the veggies & press cancel button. Fry briefly just for 30 seconds. Then scrape the bottom once more. Then add the rice. Followed by water. I have a video of the similar biryani. You can just take a look here – Mushroom biryani
Some kinds of aged basmati rice is very hard and need a good soak else they throw a burn sign. Try soaking for 20 to 30 mins.
You can also try low pressure setting with same cook time.
Hope these help. Would love to know how it worked out for you! I have also updated these instructions in the recipe.
🙂
Madhavi says
Hi Swasthi,
I made this biryani today, and it turned out superb! I am so glad I chose your recipe. Will make this more often! 😊
I have also made some of your other recipes, and they all turn out perfect every time.
Rgds, Madhavi
swasthi says
Hi Madhavi
Glad to know the recipes turned out good. Thank you so much!
🙂
Priyanka says
I liked the way you explained each and every step.
I liked the way you showed pics for the one who is begginer in recipe.
Sulakshana Nandy says
Very light, flavorful, easy to make, delicious recipe. Its a must try. Thanks for sharing this.
swasthi says
Hi Sulakshana Nandy,
You are welcome. Glad you liked it! Thanks much!