Vegetable Biriyani Recipe / Veg Biryani Recipe is my all time favourite. Though there are so many biryani varieties, this is the staple method prepared by me, all through these years and this is my mom’s signature recipe. This biryani taste so delicious with the flavour of coconut milk and I have no words to describe the taste. Don’t hesitate to try it out by just giving a glance at the ingredients list. If you organize everything before cooking it is a very easy one pot meal, and a simple raitha is enough to have a hearty meal.
Vegetable Biriyani Recipe
Vegetable Biriyani Recipe | Veg Biryani Recipe
Preparation + Cook Time: 50 minutes | Serves: 3 to 4
- Basmati Rice – 2 cups
- Thick Coconut milk – 3.5 cups
- Big Onion – 2
- Garlic – 8 pods
- Green chilli – 2
- Tomato – 3
- Mixed Vegetables – 1 cup (carrot, beans, peas etc)
- Mint Leaves – 1 Handful
- Chilli powder – 2 tsp
- Lemon Juice – 2 tsp
- Salt – To Taste
- Garlic – 6 pods
- Ginger – 1″ piece
- Cashewnuts – 10
- Green chilli – 1
- Coriander leaves, Mint Leaves – 1 Handful (mixed)
- Water – 1/2 cup
- Fennel seeds – 2 tsp
- Cinnamon – 2
- Cardamom – 5
- Cloves – 5
- Star Anise – 2
- Bay leaf – 2
- Black Stone Flower / Kalpasi – 1 Pinch (optional)
- Ghee / Oil – 3 to 4 tblsp
1. Clean mint and coriander leaves. Chop onion, tomato and all the veggies. Peel the skin of garlic and ginger.
2. Extract thick coconut milk. Rinse and soak basmati rice in water for 30 minutes. Drain water and keep aside. Grind all the ingredients given in the table ‘To grind’.
3. Pour 1/2 cup of water and grind it to a smooth paste. Heat ghee in a pressure cooker and temper with all the ingredients listed in the table ‘To temper’. Then add onion, garlic, green chilli and saute till it turns transparent.
4. Add tomato and saute until mushy. Now pour the grinded paste and add the chopped veggies. Saute for about 3 minutes till the raw smell of the veggies leaves.
5. Mix everything well, add chilli powder and required salt.
6. Now add mint leaves and saute till it shrinks a little. Add the rice and mix it with the veggies well. Pour the coconut milk.
7. Squeeze lemon juice on top and gently mix it. Pressure cook for 3 whistles. Once the pressure releases by itself slightly fluff it up with a fork. If preferred sprinkle little mint leaves and drizzle ghee on top.
Serve it with any raitha or veg korma.
Vegetable Biriyani Recipe
1. Jeeraga samba rice / biryani rice can also be used. I used basmati rice.
2. Adjust Chilli as per your spice level to this veg biryani recipe.
3. Veggies choice is purely optional, cauliflower, potato etc can also be used.
4. You can skip grinding ginger – garlic and use 2 tblsp of readymade ginger garlic paste.
5. I used cashews for grinding, it gives a very rich taste to this vegetable biriyani recipe.
6. If preferred 1/8 cup of curd can be added, which gives a restaurant touch to the dish.
7. Addition of coconut milk lends more flavour and also don’t reduce the quantity.
8 .If you are calorie conscious, reduce the ghee quantity and go with oil.
9. For more flavour 2 tsp of biriyani masala powder can be used.
10. If you have black stone flower in hand, never miss to add it, which lends a wonderful aroma to the whole dish.
Veg Biryani Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Biryani is always awesome and filler. Your version looks and sounds so delish. Lovely share.
Thank you Anu for your comments
What a flavourful and delicious biryani…always a fav 🙂
Thank you Padma for your comments
This biryani is so colorful, Priya! I want a gigantic bowl of this for dinner tonight! 🙂
Thank you David for your comments