Vegetable Biryani – A bold and flavorful Indian dish with spiced basmati rice and a thick, fragrant vegetable gravy. This dish may have a lengthy process, but the end result is well worth the effort.
The combination of basmati rice and aromatic vegetable gravy will make you fall in love with this biryani. Although the ingredient list is long and the process may look like a feat, I can guarantee it is well worth it!
The saffron milk brings color and aroma to the biryani to give it a rich taste and sight to whoever gets the pleasure to enjoy this Indian delicacy. This dish can be made with a variety of different proteins, whether it be vegetables, chicken, lamb, beef, or fish (there are over 25 different varieties of biryani) the end result is always delicious. Biryani is an excellent dish to serve for a special occasion.
What is biryani?
A popular rice dish originating in India, biryani is a dish that takes time and practice, but is worth every bit of effort! Long-grained rice (we are using basmati) flavored with exotic spices such as saffron, star anise, cardamom pods and cloves are layered with either lamb, chicken, fish, or vegetables, with a thick gravy spiced with garam masala throughout.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Rice – Basmati rice, or other white long grain rice.
- Cardamom – Cardamom pods.
- Cloves – Whole cloves.
- Bay Leaves
- Star Anise – Star anise pod.
- Salt – To taste.
- Olive oil – Substitute Ghee for a more authentic taste. See below for more info.
- Onion – White onion, sliced 1/4″ thin.
- Raisins – Golden raisins.
- Nuts – Cashews and sliced almonds.
- Saffron – a little bit goes a long way!
- Milk – We want whatever type of milk you’re using to be hot! I used 2%.
- Pepper –Â Whole peppercorns.
- Cinnamon – Cinnamon stick, 2″ long.
- Potatoes – Yukon gold potatoes work best, peeled or unpeeled, cubed to 1/2-3/4″ bite-sized pieces.
- Cauliflower –Â Cut into florets.
- Carrot – Peeled and sliced into 1/4″ rounds.
- Green Beans –Â Cut into 1″ pieces.
- Peas –Â Fresh, canned, or frozen will work.
- Garlic – Fresh is always best! Minced.
- Ginger – I used fresh ginger, minced.
- Yogurt – Plain yogurt.
- Water
- Spices – Ground Cumin, Garam Masala, and Cayenne Pepper
- Cilantro – Fresh, chopped.
- Mint – Fresh, chopped.
What is Ghee?
Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated. It can be used in place of vegetable oil to yield a more authentic taste.
How to make vegetable biryani
Prep the rice
- Soak – Soak the rice in room temperature water for 30 minutes.
- Boil – Bring a pot of water to a boil, and add the rice along with 3 cardamom pods, 3 cloves, bay leaf, star anise, and 1 tsp salt. Cook until the rice is 70% cooked- not fully cooked. It should still have some bite to it. Drain the rice and set aside.
Fry the onions & prep saffron milk
- Fry Onions – Add 1 tbsp oil to a skillet over medium heat. Dump in the onion, and toss to coat the slices in oil. Let them fry for 5-7 minutes, stirring often, until they begin to turn golden.
- Add Ingredients – Add the raisins, cashews, and almonds to the skillet and cook for another 5 minutes or until the onions are well browned and the nuts are toasty.
- Make Saffron Milk – Stir the saffron into the hot milk and let it sit for at least 10 minutes.
Cook the veggie gravy
- Cook Spices – Heat 1.5 tbsp oil or ghee in a large skillet over medium-high heat. Add the peppercorns, cinnamon stick, and the remaining cloves, cardamom, and bay leaf. Let the spices cook for 10-20 seconds.
- Add Ingredients – Add the potatoes, cauliflower, carrot, green beans, and peas to the skillet. Cook for 2-3 minutes, stirring often. Add the garlic and ginger, stir, and cook for 30 seconds or until fragrant.
- Finish Veggie Gravy – Stir in the yogurt, water, 1/2 tsp salt, cumin, garam masala, and cayenne pepper. Bring the mixture to a bubble then reduce the heat to a simmer. Let everything cook, stirring occasionally, until the veggies are tender. About 10 minutes. Add more water as the veggies cook if the gravy reduces too much.
Assemble and cook the biryani
- Assemble – Spread half of the veggie gravy into a heavy bottomed pot with a well fitting lid, I used a dutch oven. Top the veggies with half the rice, then drizzle half the saffron milk over the rice. Top with half the onion mixture, and half of each the cilantro and mint. Repeat with the remaining veggie gravy, rice, saffron milk, and onion mixture.
- Cook – Place a large, flat skillet (or pan) with 3 cups of hot water onto the stovetop element over low heat. Add the pot with your biryani into the skillet. Let the biryani cook for 25-30 minutes or until the rice is cooked and tender. *This method will give you a nice, even, low heat to gently cook your biryani without burning the bottom.
- Garnish & Serve – Garnish with remaining cilantro and mint before digging in.
How to serve
This vegetable biryani can be served as is and is substantial enough to be a meal on its own. In India, it if often unheard of to serve just one dish on it’s own; Biryani is usually served with a selection of yoghurt and onions, roasted eggplant, or a simple salad made with onion, carrot, cucumber and lemon wedges.
How to store leftover biryani
Leftover biryani will keep in the fridge for up to 4 days, stored in an airtight container.
Did you like this rice dish? Try these!
- Spanish Rice with Ground Beef
- Dirty Rice
- Indian Cauliflower Fried Rice with Chicken
- Cauliflower Rice
- Indian Salmon Curry with Saffron Rice
- No Peek Chicken Rice Casserole
- Coconut Rice
- Chicken Korma
- Coconut Shrimp Curry
- Instant Pot Chicken Tikka Masala
- Indian Style Lentils with Pork Tenderloin
Craving More? Follow Along:
Vegetable Biryani
Ingredients
- 1 1/2 cups basmati rice or other white long grain rice
- 6 cardamom pods
- 6 whole cloves
- 2 bay leaves
- 1 star anise pod
- 1 1/2 tsp salt or to taste
- 2.5 tbsp olive oil or ghee
- 1 white onion sliced 1/4" thin
- 1/4 cup golden raisins
- 1/4 cup cashews
- 1/4 cup sliced almonds
- 1/4 tsp saffron
- 1/4 cup milk hot
- 1/4 tsp whole peppercorns
- 1 cinnamon stick 2" long
- 2 Yukon gold potatoes peeled or unpeeled, cubed to 1/2-3/4" bite-sized pieces
- 1/2 cup cauliflower cut into florets
- 1 medium carrot peeled and sliced into 1/4" rounds
- 1/2 cup green beans cut into 1" pieces
- 1/2 cup peas fresh, canned, or frozen
- 1 tbsp garlic minced
- 1 tbsp fresh ginger minced
- 1/2 cup plain yogurt
- 1/4 – 1/2 cup water
- 1 tsp cumin ground
- 1 tbsp garam masala
- 1/4 tsp cayenne pepper or more if you like heat
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh mint chopped
Instructions
Prep the rice
- Soak the rice in room temperature water for 30 minutes.
- Bring a pot of water to a boil, and add the rice along with 3 cardamom pods, 3 cloves, bay leaf, star anise, and 1 tsp salt. Cook until the rice is 70% cooked- not fully cooked. It should still have some bite to it. Drain the rice and set aside.
Fry the onions & prep saffron milk
- Add 1 tbsp oil to a skillet over medium heat. Dump in the onion, and toss to coat the slices in oil. Let them fry for 5-7 minutes, stirring often, until they begin to turn golden.
- Add the raisins, cashews, and almonds to the skillet and cook for another 5 minutes or until the onions are well browned and the nuts are toasty.
- Stir the saffron into the hot milk and let it sit for at least 10 minutes.
Cook the veggie gravy
- Heat 1.5 tbsp oil or ghee in a large skillet over medium-high heat. Add the peppercorns, cinnamon stick, and the remaining cloves, cardamom, and bay leaf. Let the spices cook for 10-20 seconds.
- Add the potatoes, cauliflower, carrot, green beans, and peas to the skillet. Cook for 2-3 minutes, stirring often. Add the garlic and ginger, stir, and cook for 30 seconds or until fragrant.
- Stir in the yogurt, water, 1/2 tsp salt, cumin, garam masala, and cayenne pepper. Bring the mixture to a bubble then reduce the heat to a simmer. Let everything cook, stirring occasionally, until the veggies are tender. About 10 minutes. Add more water as the veggies cook if the gravy reduces too much.
Assemble and cook the biryani
- Spread half of the veggie gravy into a heavy bottomed pot with a well fitting lid, I used a dutch oven. Top the veggies with half the rice, then drizzle half the saffron milk over the rice. Top with half the onion mixture, and half of each the cilantro and mint. Repeat with the remaining veggie gravy, rice, saffron milk, and onion mixture.
- Place a large, flat skillet (or pan) with 3 cups of hot water onto the stovetop element over low heat. Add the pot with your biryani into the skillet. Let the biryani cook for 25-30 minutes or until the rice is cooked and tender. This method will give you a nice, even, low heat to gently cook your biryani without burning the bottom.
- Garnish with remaining cilantro and mint before digging in.
Tips & Notes:
- Leftover biryani will keep in the fridge for up to 4 days, stored in an airtight container.
