Vegetable Biryani (One Pot)

Ingredients

• 300 g (1 1/2 cups)basmati rice, rinsed and soaked for 20 minutes
• 3 tbspneutral oil or ghee
• 1 largeyellow onion, thinly sliced
• 2 tspginger-garlic paste (or 1 tsp each grated ginger and garlic)
• 1 mediumcarrot, diced
• 130 g (1 cup)cauliflower florets
• 120 g (1 cup)green beans, chopped
• 1 smallpotato, peeled and diced
• 75 g (1/2 cup)frozen peas
• 60 g (1/2 cup)bell pepper, diced
• 30 g (1/4 cup)plain yoghurt (or coconut yoghurt for vegan)
• 4 tbsp (1/4 cup)chopped coriander leaves
• 4 tbsp (1/4 cup)chopped mint leaves
• 600 ml (2 1/2 cups)water
• 1 1/2 tsp, or to tastekosher salt
• 1/2 tspturmeric powder
• 1 tspgaram masala
• 1 tspground coriander
• 3/4 tspchilli powder (or paprika for less heat)
• 1 bay leaf, 4 pods, 4 cloves, 1-inch stick (or 1/2 tsp ground cinnamon), 1/2 tspwhole spices: bay leaf, green cardamom pods, cloves, cinnamon stick (or ground cinnamon), cumin seeds
• Juice of 1/2lemon

Instructions

1. 1

   Soak the rice

   Rinse the basmati rice and soak it for 20 minutes. Drain well and set aside.

2. 2

   Bloom the spices

   Heat the oil or ghee in a large, heavy-bottomed pot over medium heat. Add the cumin seeds, bay leaf, cardamom pods, cloves and cinnamon stick, and sauté for 30 seconds until fragrant.

3. 3

   Brown the onion

   Add the sliced onion and cook, stirring, for 8–10 minutes until golden brown. Set aside a few browned onions for garnish if you like.

4. 4

   Cook the aromatics

   Stir in the ginger-garlic paste and sauté for 1 minute.

5. 5

   Soften the vegetables

   Add the carrot, cauliflower, green beans, potato, bell pepper and salt. Cook, stirring, for 3–4 minutes.

6. 6

   Add ground spices

   Add the turmeric, garam masala, ground coriander and chilli powder. Stir to coat the vegetables.

7. 7

   Stir in the herbs

   Mix in the yoghurt, coriander and mint. Cook for 1–2 minutes, until the yoghurt is absorbed.

8. 8

   Add rice and peas

   Add the drained rice and frozen peas. Stir gently to combine without breaking the rice.

9. 9

   Bring to the boil

   Pour in the water and bring to a boil. Taste and adjust the salt if needed.

10. 10

    Cook the biryani

    Reduce the heat to low, cover tightly and cook without disturbing for 18–20 minutes, until the rice is tender and the water has been absorbed.

11. 11

    Rest and fluff

    Turn off the heat and leave the pot covered for 5 minutes. Fluff the rice with a fork.

12. 12

    Finish and serve

    Sprinkle over the lemon juice and reserved fried onions. Serve hot.

What is vegetable biryani?

Biryani is a South Asian rice dish with many regional traditions, often layered with spices, herbs and other ingredients. This one-pot version cooks the rice and vegetables together, making it a practical take on a much-loved Indian-style meal.

The recipe builds flavour from browned onion, whole spices and fresh herbs. A mix of vegetables adds colour and varied textures, while lemon juice brings a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 0g protein, 0g carbs, 0g fat.

The basmati rice and potato provide most of the carbohydrates, while oil or ghee contributes much of the fat. The vegetables, yoghurt and rice contribute some protein, though this is not a protein-focused meal. Serve it with a protein-rich side such as dal or chickpeas to make the plate more balanced.

Build flavour in stages

Whole spices: briefly frying the cumin, cardamom, cloves, cinnamon and bay leaf in the oil or ghee releases their aroma before the vegetables go in.

Browned onion: take the full 8–10 minutes to get the slices golden. Their sweetness gives the rice a savoury base, and a few can be saved for the garnish.

Choose and prepare the rice

Basmati: its long grains suit a fluffy biryani. Rinsing and soaking for 20 minutes are part of the method; drain it thoroughly before adding it to the pot.

Gentle handling: once the rice is in, stir only enough to combine. Too much stirring can break the grains and make the finished dish less distinct.

Keep the vegetables varied

Firm vegetables: carrot, cauliflower, green beans and potato go in first and cook for 3–4 minutes before the ground spices are added.

Quick additions: frozen peas join the drained rice, while the bell pepper is included with the earlier vegetables. Cut the vegetables to similar small sizes so they cook evenly.

Mind the covered cooking

Low heat: after the water reaches a boil, reduce the heat to low and keep the pot tightly covered for 18–20 minutes. Leave it undisturbed so the rice cooks through in the steam.

Doneness: the grains should be tender and the water absorbed. If the rice needs more time, keep the lid on and give it a little longer over low heat.

Rest before serving

Resting: leave the covered pot off the heat for 5 minutes after cooking. This gives the rice time to settle before you fluff it gently with a fork.

To serve: finish with lemon juice and the reserved onions. Pair the biryani with a simple salad or a cooling yoghurt accompaniment if you wish.

Recipe notes & tips

• Drain the soaked rice well so excess water does not affect the cooking liquid.
• Use a heavy-bottomed pot to help distribute the heat evenly.
• Keep the lid on tightly during the 18–20-minute simmer.
• Save a few golden onion slices before adding the ginger-garlic paste for the garnish.
• Fluff with a fork rather than stirring vigorously once the rice is cooked.

Variations

• Make it vegan: use neutral oil and coconut yoghurt instead of ghee and dairy yoghurt.
• Turn down the heat: use paprika in place of chilli powder, as suggested in the ingredient list.
• Use seasonal vegetables: swap in other vegetables in similar amounts, keeping the pieces small.
• Add more herbs: increase the coriander or mint to suit your taste.
• Adjust the finish: serve with extra lemon juice for a brighter flavour.

Common mistakes to avoid

• Skipping the soak: the method calls for 20 minutes, so allow time for the rice before cooking.
• Burning the spices: sauté them for just 30 seconds, until fragrant, before adding the onion.
• Rushing the onion: cook it for 8–10 minutes so it turns golden rather than merely softening.
• Stirring too much: fold the rice and peas in gently to avoid breaking the grains.
• Lifting the lid repeatedly: keep the pot covered and undisturbed for the stated 18–20 minutes.

How to store

Refrigerate cooled leftovers in an airtight container and eat within 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions