Veg biryani recipe

Ingredients

• 250 ml (1 cup)basmati rice
• 15 ml (1 tbsp)oil
• 5 ml (1 tsp)ghee
• 1 long leaf, brokenbay leaf
• 2.5 cm (1 inch)cinnamon
• 5cloves
• 3green cardamom pods
• 1black cardamom pod
• 5 ml (1 tsp)shahi jeera
• 15 ml (1 tbsp)curd
• 2, thinly slicedonions
• 15 ml (1 tbsp)ginger garlic paste
• 1, finely choppedcarrot
• 5–6, finely choppedgreen beans
• 2, slitgreen chillies
• 1 medium, finely choppedpotato
• 125 ml (½ cup)cauliflower florets
• to tastesalt
• 30 ml (2 tbsp)green peas
• 1.25 ml (¼ tsp)turmeric powder
• 1.25 ml (¼ tsp)chilli powder
• 5 ml (1 tsp)coriander powder
• 5 ml (1 tsp)biryani masala
• 31 ml (⅛ cup)curd
• 310 ml (1¼ cups)water
• 1 handful, choppedcoriander and mint leaves
• 0.6 ml (⅛ tsp)rose water
• 15 ml (1 tbsp)ghee

Instructions

1. 1

   Soak the rice

   Soak the basmati rice in water for 15 minutes, either before you begin cooking or while you prepare the other ingredients.

2. 2

   Heat the spices

   Heat the oil and 1 tsp ghee in a pressure cooker. Add the bay leaf, cinnamon, cloves, green and black cardamom, and shahi jeera, then add 1 tbsp curd.

3. 3

   Fry the onions

   Stir quickly and add the sliced onions straight away. Fry until transparent, then add the ginger garlic paste and fry until brown.

4. 4

   Cook the vegetables

   Add all the vegetables and salt, then fry for a minute or two until they are slightly roasted.

5. 5

   Add the spices

   Add the turmeric, chilli powder, coriander powder and biryani masala. Mix well and fry for 1 minute.

6. 6

   Stir in curd

   Add the remaining ⅛ cup curd to the vegetable mixture and combine well.

7. 7

   Add the water

   Measure 1¼ cups water and pour it into the cooker.

8. 8

   Add rice and herbs

   Mix well and adjust the salt. Add the chopped coriander and mint leaves, then drain the rice and add it to the cooker.

9. 9

   Top with ghee

   Mix once, then finish with 1 tbsp ghee on top.

10. 10

    Pressure cook

    Close the cooker and pressure cook on a simmer for 10 minutes. Turn off the heat and leave it unopened for 15 minutes.

11. 11

    Fluff and serve

    Fluff the rice and serve hot with raita.

What is vegetable biryani?

Biryani is a spiced rice dish associated with the Indian subcontinent, made in many regional styles. This version cooks basmati rice and mixed vegetables together in a pressure cooker, with whole spices, ground masalas and curd adding depth.

The one-pot approach is convenient, while soaking the rice first helps it cook more evenly. Fresh coriander and mint bring a lively finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 8g protein, 57g carbs, 12g fat.

The rice and potato provide most of the carbohydrates, while the oil and ghee contribute much of the fat. The vegetables and curd add smaller amounts of protein, alongside fibre from the vegetables. Pair a serving with extra vegetables or a side salad to balance the plate.

Build the flavour base

Whole spices: warming bay, cinnamon, cloves, cardamoms and shahi jeera flavour the oil and ghee at the beginning. Add the curd and onions promptly as directed, stirring quickly so the spices do not sit too long in the hot fat.

Onions and paste: fry the onions until transparent, then cook the ginger garlic paste until brown. This gives the base a savoury, aromatic foundation.

Prepare the vegetables

Even pieces: chop the carrot, beans and potato finely, and keep the cauliflower florets small so the vegetables cook alongside the rice. The slit chillies release flavour as they cook; leave them whole if you want to remove them easily before serving.

Brief frying: cook the vegetables with salt for just a minute or two until slightly roasted. They will continue cooking under pressure, so this stage is for coating and lightly frying them rather than softening them completely.

Get the rice ready

Soaking: give the basmati 15 minutes in water, then drain it before adding it to the cooker. Draining keeps the measured cooking water close to the recipe's intended amount.

Water and curd: add the 1¼ cups water after stirring the remaining curd into the vegetables. Mix in the rice and herbs gently, then avoid further stirring once the cooker is closed.

Use the resting time

Pressure cooking: simmer for 10 minutes, then switch off the heat. Leave the cooker closed for another 15 minutes before opening it, as the recipe directs.

Finishing: fluff the rice gently to separate the grains without crushing the vegetables. The rice should be tender and the vegetables cooked through; if it is not, keep the lid on briefly and check again.

Serve it with

Raita: serve the biryani hot with raita, as suggested in the method. Its cool, creamy texture is a simple contrast to the warm spices.

Fresh herbs: keep the chopped coriander and mint in the dish rather than cooking them for a long time. Their fresh flavour is most noticeable when the rice is fluffed just before serving.

Recipe notes & tips

• Rinse and soak the basmati before cooking, then drain it well.
• Chop the vegetables to a similar small size so they cook more evenly.
• Have the onions ready before adding curd to the hot whole spices.
• Taste and adjust the salt before closing the cooker.
• Let the pressure cooker rest unopened for the full 15 minutes.
• Fluff with a fork or rice paddle using a light hand.

Variations

• More vegetables: Increase the mix of vegetables while keeping the pieces small.
• Milder chillies: Use one green chilli instead of two for a gentler heat.
• Extra herbs: Add more chopped coriander and mint at the end.
• Bolder spices: Adjust the biryani masala to suit your preference.
• Richer finish: Keep the full tablespoon of ghee for topping just before cooking.

Common mistakes to avoid

• Skipping the soak: the rice may cook less evenly; soak it for 15 minutes first.
• Adding onions late: the hot spices can catch; add the sliced onions promptly after the curd.
• Over-frying the vegetables: they cook further under pressure; limit this stage to a minute or two.
• Leaving excess soaking water: it changes the liquid balance; drain the rice well before adding it.
• Opening too soon: the rice needs the resting time to finish cooking; wait 15 minutes after turning off the heat.
• Stirring roughly: this can break the grains; fluff gently when serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot, adding a small splash of water if the rice has dried out.

Frequently asked questions