Vegetable Biryani Recipe

Biryani as home-cooking is mainly for special occasions and festive seasons. It’s a rice dish enhanced with various ingredients. The list of biryani recipes is endless. They span continents, cooking styles, layering techniques, and include versions with meat or as a meatless biryani.

Vegetable biryani is particularly apt when hosting both vegetarians and non-vegetarians, as it suits everyone. It’s practical because biryani can be paired with other vegetable dishes as a vegetarian meal. It can also be non-vegetarian when served alongside seafood, chicken (CHICKEN RENDANG RECIPE) mutton, or beef. This easy vegetable biryani recipe is ideal for home cooking and for anyone seeking a tasty meatless option.

This recipe is adapted from a Pakistani-style biryani, so it is not traditional. Depending on the region, ingredients like saffron (HOW TO MAKE SAFFRON RICE) coconut milk, ghee, and nuts are added for taste and aroma. This gives a subtle traditional flavor.

 

Basmati rice is the best choice for its fragrant, long, and grainy texture. The grains remain distinct in the cooked biryani, making the dish visually appealing. The other ingredients are simple, pantry-friendly items, making this recipe approachable for home cooking.

 

With its mild golden hue, this colorful and aromatic vegetable biryani is irresistibly delicious, delighting both the eyes and the taste buds (NO-COOK CUCUMBER YOGURT SALAD).

Ingredients

2 cups Super Long Basmati rice - washed and rinsed
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, sliced
Spices: 1 bay leaf, 1 star anise, 4 cloves, 2 cinnamon sticks, 4 cardamom pods (lightly crushed)
1 ½ cups thick coconut milk
2 pinches saffron strands - soaked in 2 tbsp hot water

2 tbsp roasted almonds - roughly pounded
2 tbsp ghee
2 cups frozen mixed vegetables
3 cups water
Salt, as needed

Method
Heat rice cooker and add ghee.
Sauté sliced shallots until translucent.
Add ginger paste, garlic paste, spices, and green chilies.
Cook for 1-2 minutes.
Stir in the washed rice. 
Pour in the coconut milk and water, add saffron and salt. 

Let rice cooker do its job.

Once rice is cooked, tip in saffron and vegetables. 

Gently stir with a chopstick or fork to combine.
Sprinkle roasted almonds on top before serving.