Delicious Vegetarian Biryani Recipe: A Flavorful Treat!

As you may know, there’s something magical about the combination of spices and rice that makes biryani one of the most beloved dishes in India. But what if I told you that you could enjoy this mouth-watering meal without any meat or animal products? Yes, my friends, I’m talking about a vegetarian biryani recipe that’s sure to delight your taste buds and satisfy your hunger.

Whether you are a vegan, trying to reduce your meat intake, or just looking for a delicious and healthy meal, this biryani recipe is definitely worth a try. With aromatic rice, flavorful spices, and an array of veggies and nuts, it’s a dish that will transport you to the streets of Mumbai or the lush fields of Kerala.

Plus, this recipe is super easy to make. You can cook it on the stovetop, in an instant pot, or even in a rice cooker. So no matter how busy or lazy you may be feeling, you can always whip up a pot of vegetable biryani in less than 30 minutes.

So what are you waiting for? Get your apron on, grab your spices, and let’s make some easy instant pot vegetable biryani together. Trust me, your taste buds will thank you.

Why You’ll Love This Recipe

Vegetarian Biryani
Vegetarian Biryani

Are you a fan of aromatic rice dishes that are packed with flavor and spices? Then this vegetarian biryani recipe is the perfect indulgence for your taste buds. Not only is it delicious, but it’s also incredibly healthy and nutritious, making it an excellent addition to any meal plan.

With ingredients like black cardamom pods, cinnamon sticks, whole cloves, cumin seeds, garam masala, and coriander powder, this vegetable biryani recipe is sure to hit all the right notes. The combination of flavors and textures in this dish is simply unmatched.

But what makes this veg biryani recipe even better is the fact that it’s incredibly easy to make. Whether you’re an experienced cook or a beginner in the kitchen, you’ll have no trouble creating this dish using simple and easy-to-find ingredients.

Additionally, this vegetable biryani recipe is very versatile. You can use a variety of vegetables such as cauliflower, baby carrots, potatoes, and tomatoes to create a unique twist on the classic dish. You can also substitute the basmati rice for couscous if you’re feeling adventurous.

Lastly, if you’re looking to save time in the kitchen without sacrificing flavor, then this veggie biryani recipe is perfect for you. You can easily make this vegetarian biryani in an instant pot or on the stove-top with just 30 minutes of hands-on work.

In conclusion, everything about this easy vegetable biryani recipe makes it the perfect choice for anyone looking for a tasty and nutritious meal that won’t take up too much time in the kitchen. So why not give it a try today? I promise you won’t regret it!

Ingredient List

 Aromatic Biryani rice with healthy vegetables and nutty cashews!
Aromatic Biryani rice with healthy vegetables and nutty cashews!

Here are the ingredients needed to make this aromatic and flavorful vegetarian biryani:

For the Rice:

  • 2 cups Basmati rice, soaked in water 30 minutes
  • 4 cups water
  • Salt to taste

For the Biryani Masala:

  • 2 cinnamon sticks
  • 3 black cardamom pods
  • 5 green cardamom pods
  • 8-10 black peppercorns
  • 3 whole cloves
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander powder
  • 2 dried red chilies, broken into pieces

For the Vegetables:

  • Olive oil for cooking
  • 1 cup onions, sliced
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2 cups mixed vegetables (green beans, peas, carrots, cauliflower), chopped into bite-sized pieces

For Garnish:

  • Caramelized onions (optional)
  • Fried cashew nuts and raisins (optional)

For Serving:

-Lemon juice or yogurt

The Recipe How-To

 The perfect meal for a cozy and colorful night in!
The perfect meal for a cozy and colorful night in!

Now that we have gathered all our ingredients, let’s move on to cooking! This vegetarian biryani recipe is perfect for a healthy and hearty meal. So, let’s start!


  • One cup of Basmati rice.
  • Two cups of water.
  • One tablespoon of olive oil(1).
  • Spices: cumin seeds, coriander powder, garam masala, black cardamom pods, cinnamon sticks, whole cloves and fresh red chilies.
  • Vegetables 1: cubed potatoes, baby carrots, cauliflower florets.
  • Vegetables 2: sliced onions and diced tomatoes.
  • Other ingredients: ginger paste, garlic paste, salt, cashew nuts and raisins.

Step-by-Step Guide

  1. Soak one cup of Basmati rice in water for 30 minutes, then drain the water and set it aside.

  2. In an instant pot or pot(if you don’t have an instant pot) heat up one tablespoon of olive oil over medium heat.

  3. Add diced onions, cubed potatoes, baby carrots, and cauliflower florets and sauté until the onions are translucent.

  4. Once the vegetables are cooked through, add in diced tomatoes and saute for a couple more minutes.

  5. Add two tablespoons of ginger paste and two tablespoons of garlic paste stirring well with the vegetables, and let cook for one minute.

  6. Rinse half a cup of cashew nuts with cold water then add them to the mix along with a quarter cup of raisins.

  7. Add all the spices – one tablespoon cumin seeds, three teaspoons coriander powder, two teaspoons garam masala, three black cardamom pods, one cinnamon stick, five whole cloves and two fresh red chilies.

  8. Then stir well so that everything is combined ensuring that it doesn’t stick to the bottom of your pot or instant pot.

  9. Finally pour two cups of water into the pot or instant pot vegetable biryani mix stir well.

  10. Add in Basmati rice into it gently yet thoroughly mixing other ingredients as well so everything can be evenly distributed throughout aromatic rice.

  11. Make sure that it should not be overcooked or undercooked this mainly happens due to high pressure on instant pots for 15 minutes or lower heat flame in pots cooking around 18 minutes until water evaporates nicely.(2)

  12. Garnish the biryani with caramelized onions(3).

Your delicious veg biryani is now ready!

Substitutions and Variations

 A vegetarian version of a traditional Indian dish that will leave you feeling satisfied and nourished!
A vegetarian version of a traditional Indian dish that will leave you feeling satisfied and nourished!

When it comes to making a vegetable biryani recipe, there are plenty of ways to switch things up and make it your own. Whether you’re looking to add some more protein, reduce the spice level, or simply use up some ingredients you have on hand, here are some substitution and variation ideas that will help you get started.

Firstly, let’s talk rice. While basmati rice is classic for biryani, feel free to experiment with other types of rice like couscous or aromatic rice. You can also use quinoa or cauliflower rice for a healthier twist. Another option is to mix in some wild rice for a nuttier texture.

If you’re looking to add more vegetables, consider using baby carrots, peas, or mushrooms- all of which work well with the dish. You can also skip out on the potatoes and use sweet potatoes instead for a slightly sweeter flavor profile.

For those who love nuts and dried fruit, don’t hesitate to add in some cashews or raisins to your vegetable biryani. These ingredients not only provide delicious crunch but also boost the nutritional value of your meal.

In terms of spices and flavorings, you can adjust the level of heat by reducing the quantity of red chilies or adding yogurt as a garnish. Similarly, try replacing some garam masala with coriander powder or cumin seed for a unique flavor.

If you prefer non-vegan options, feel free to include paneer in your vegetable biryani or replace olive oil with ghee for extra richness. You could even swap out the veggies entirely and try making a chicken biryani instead.

Ultimately, the possibilities are endless when it comes to customization options for this quick and easy plant-based recipe. So embrace your creativity in the kitchen and enjoy experimenting with substitutions and variations until you find your perfect bowl of veggie biryani!

Serving and Pairing

 One mouthful of this spicy, savory and fragrant recipe will transport you straight to India!
One mouthful of this spicy, savory and fragrant recipe will transport you straight to India!

Once you’ve finished preparing your aromatic vegetable biryani, it’s time to serve it up! I recommend presenting this dish family-style, in a large bowl or serving platter, garnished with a handful of chopped cilantro and/or mint leaves.

When it comes to pairing your biryani, there are a few options to consider. To keep things traditional, I suggest serving your veggie biryani with a side of raita. This cooling yogurt sauce is the perfect complement to the spicy flavors of the aromatic rice. You can make raita quickly by whisking together plain yogurt, chopped cucumber, cilantro, and a sprinkle of salt.

If you’re feeling adventurous in the kitchen and want to try something new, you could serve your vegetable biryani with some couscous on the side. The light texture and mild flavor of couscous provide a nice contrast to the bold flavors of the biryani.

And let’s not forget about drinks! A refreshing mango lassi is always an excellent choice to sip alongside your biryani. As an alternative, you could try serving hot chai tea for a cozy finish to your meal.

Ultimately, the best part about biryani is its versatility – feel free to experiment with different sides and beverages until you find what works best for you!

Make-Ahead, Storing and Reheating

 Beautifully fragrant and hearty, biryani is a perfect way to get your family around the table!
Beautifully fragrant and hearty, biryani is a perfect way to get your family around the table!

A wise cook always plans ahead. That’s why I recommend making this vegetable biryani recipe in advance to save time and reduce cooking stress. Whether you’re a meal prepper, or you want to serve it later in the day, make-ahead vegetable biryani is a great idea.

To make ahead, let your biryani cool down then transfer it to an air-tight container and store it in the refrigerator for up to 4 days. This will allow the flavors to further develop, adding more depth to the dish.

When you’re ready to reheat your biryani, there are two methods that I suggest – oven and stovetop.

For reheating in the oven:

Preheat your oven at 375°F (190°C) and place your biryani into a glass baking dish. Cover tightly with foil and bake for 25-30 minutes, or until the rice is heated through.

For reheating on the stove:

Transfer your biryani into a skillet on low heat, add a few tablespoons of water, cover with lid and stir occasionally. You might need to adjust the amount of water depending on how moist your biryani was originally.

Avoid reheating your biryani multiple times as this can dry out the rice and cause it to become hard. Reheated food sometimes can be less flavorful so add a little bit of salt or lemon juice if necessary to bring back its taste.

Now you know that by preparing ahead of time and reheating in the right way, you can relish this delicious veggie biryani up to 4 days after preparing it!

Tips for Perfect Results

 Eat the rainbow with this vibrant, layered and flavorful vegetarian biryani!
Eat the rainbow with this vibrant, layered and flavorful vegetarian biryani!

To achieve a perfect vegeterian biryani, there are a few tips and tricks that can come in handy. One crucial factor in making excellent biryani is getting the rice ratio right. While using a traditional pot or an instant pot, you must ensure that the water to rice ratio is accurate. For instance, if you use 2 cups of basmati rice, you need to use three cups of water while cooking it. You do not want your biryani to be too dry or too sticky.

Another essential tip for making vegetable biryani is that you should soak the rice for about 30 minutes before starting to cook it. This allows the rice grain to open up and absorb more flavor as it cooks. Once the rice has soaked completely, drain out excess liquid and let it air dry for some time.

One of the key flavors that make a vegetable biryani taste so delicious is caramelized onions. Therefore, slice your onions thinly and cook them over low heat until they turn a beautiful golden-brown color. Doing so would add sweetness and depth of flavor to the dish.

When it comes to spices like cinnamon sticks, black cardamom pods, whole cloves, and black peppercorns, buy them whole and roast them slightly in a pan before grinding them into powder form. This brings out their unique aroma and flavor which can elevate your vegetarian biryani recipe.

Finally, when adding vegetables like cauliflower or baby carrots, ensure they are peeled and cut into small bite-sized pieces so that they will cook evenly with the rest of the ingredients in your pot or instant pot. Make sure you stir well add just enough liquid as required so they remain firm but tender.

By following these simple steps, producing a delicious easy vegetable biryani with aromatic rice that’s delightful becomes simple irrespective of whether you’re using hindi or tamil recipes!

Bottom Line

In conclusion, this vegetarian biryani recipe is a must-try dish that is delicious, easy to make and can be customized to your liking. With its tantalizing spices and aromatic rice, it can satisfy anyone’s taste buds. It yields plenty of servings and can be stored for later consumption. Plus, you won’t have to spend too much time in the kitchen as it only takes 30 minutes to cook.

The versatility of this recipe allows for plenty of substitutions and variations so that everyone can enjoy this vegan biryani even if they are following specific dietary restrictions or preferences. Moreover, with the use of an Instant Pot or a pot vegetable biryani, it becomes even easier to whip it up.

Overall, I guarantee that you will fall in love with this authentic Indian dish that brings together extraordinary flavors and spices into one unforgettable culinary experience. So, what are you waiting for? Grab those ingredients lists and start cooking!

Vegetarian Biryani

Vegetarian Biryani Recipe

It is easy to make. You may use any vegetable.
No ratings yet
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Indian
Calories 394.8 kcal


  • 4 tablespoons olive oil
  • 1 cup yogurt
  • 3 tablespoons raisins
  • 3 tablespoons cashew nuts
  • 2 red chilies
  • 4 tablespoons couscous (soaked in water overnight)
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seed
  • 1/2 teaspoon garam masala (better if you can get Birayani masala or spice)
  • 3 large onions, sliced
  • 1 teaspoon garlic paste (grated)
  • 1 teaspoon ginger paste (grated)
  • 1/2 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon cardamom
  • 2 black cardamom pods
  • 2 pieces cinnamon sticks
  • 2 cups mangoes (cubed pieces)
  • 12 pieces potatoes, 1-inch pieces deep fried (optional)
  • 2 cups rice
  • 6 medium tomatoes
  • lemon juice
  • 2 teaspoons salt
  • 1/4 cup saffron milk (roast saffron and add to to lukewarm milk and stand for 5 hrs)


  • Fry onions in 2 tbs oil until brown.
  • Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder.
  • Heat 2 Tbs oil and fry cumin seed for 1 minute.
  • Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces.
  • Boil 2 cups rice in salted water (do not over cook, under cooked will be fine).
  • Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice.
  • Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.

Add Your Own Notes


Serving: 319gCalories: 394.8kcalCarbohydrates: 67.1gProtein: 8gFat: 11.3gSaturated Fat: 2.4gCholesterol: 5mgSodium: 643.9mgFiber: 4.2gSugar: 15.4g
Keyword < 60 Mins, Asian, Long-Grain Rice, Rice
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