|March 02, 2023


Indian veg biryani recipe sometimes referred to as beriani or biriani, is a flavorful dish native to South Asia. This blend of stir-fried vegetables, such as carrots and beans, with different types of meat - typically chicken or lamb - originated in India.

Confusion abounds over the differences between the Indian veg biryani recipe and the Pulao recipe. Traditional recipes call for different preparation of rice and either meat or vegetables, followed by slow-cooking these layers with spices such as ghee, fried onions, and other aromatic elements that culminate in an exquisite flavorful dish.

Creating a savory Indian veg biryani recipe is no small task and requires persistence. From pre-cooking the rice, crafting the biryani sauce, seasoning, and readying the vegetables to eventually assembling all of the elements, numerous steps must be undertaken. Ultimately though, you will be rewarded with a traditional veg dum biryani.


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It is commonly accepted that the Mughals brought the delectable Indian veg biryani recipe, however, there is evidence in Tamil literature of a similar rice dish which dates back as far as 2 A.D. Oon Soru translates to cooked rice and contained components such as ghee, meat, turmeric, coriander powder, black pepper, and bay leaves; it was a source of sustenance for warrior-class Hindus who were traveling long distances.

How To Make Vegetable Biryani

This Indian Veg Biryani recipe is a flavor-packed feast of rice, veggies, and spices. Prepared with passion and precision, the time invested in crafting this succulent vegetarian delight will be rewarded with an unforgettable taste sensation on your first bite.


Prepare a delicious and fragrant vegetable biryani with ease! This easy recipe features aromatic spices, fresh herbs like mint and cilantro, fried onions, and fluffy basmati rice layered together for an irresistibly flavorful meal.
Print Recipe
  • Serves - 4
  • Preparation time - 45 Minutes
  • Cooking Time - 45 Minutes


  • 1 cup - of Basmati Rice
  • ½ cup - Water
  • 1 cup - Cauliflower Florets
  • ½ cup - Chopped Potatoes
  • ¼ cup - Chopped Carrots
  • ¼ cup - Chopped French Beans
  • 8 - White Mushrooms
  • 1 tbsp - Chopped Garlic
  • 2 - Green Chilies


  • 3 - Green Cardamoms
  • 1 - Black Cardamom
  • 3 - Cloves
  • 1 - Cinnamon
  • 1 - Bay Leaf
  • 2 - Mace Strands
  • 2 Cups - Water
  • 1 Tsp - Salt


  • 3 tsp - Cooking oil or Ghee
  • 1 tsp - Caraway Seeds(Sahjeera)
  • 3 - Green Cardamom
  • 1 - Black Cardamom
  • 1 - Cinnamon
  • 1 cup - Yogurt
  • ½ tsp - Turmeric Powder
  • 1 tsp - Alcoeats Red Hot Chili Powder
  • 3 cups - Water
  • 2 tbsp - Cashew
  • 2 tbsp - Almond
  • 1 tbsp - Raisins
  • Salt - As per taste


  • ¼ cup - Coriander Leaves
  • ¼ cup - Chopped Mint Leaves
  • 5 tbsp - Milk
  • ¼ tsp - Saffron Strands
  • 2 tsp - Kewra Water



  • Clean the basmati rice by thoroughly washing it in a stream of water until no starch residue is visible. Allow it to soak for half an hour with one cup of liquid.
  • Allow the rice to sit in the drained water for 30 minutes, then transfer it to a separate bowl.


  • Use a deep-sided pan and fill it with water. Heat the contents on a high flame.
  • Once the water has reached a boiling point, add salt along with bay leaves, green cardamoms, cloves, black cardamom, cinnamon, and strands of mace to complete your mixture.
  • Now, add soaked basmati rice.
  • Rice should be partially cooked.
  • Now, drain the rice water and keep it aside.


  • Begin by melting some ghee in a  pressure cooker or saucepan. Once the ghee is heated, add the aromatic spices: sahjeera, tej patta, green cardamom, cloves, black cardamom, and cinnamon. Allow them to sauté until they begin to crackle for a deeper flavor.
  • Gently sauté the onions on a low-to-medium flame, stirring occasionally.
  • When the onions are simmering away, scoop one cup of plain yogurt into a bowl and stir with a spoon or whisk until the mixture is creamy.
  • Stir in the ginger-garlic paste, along with slices of green chili or finely chopped pieces if you prefer.
  • Combine the turmeric and red chili powder, stirring until evenly mixed.
  • Stir in the diced vegetables and cook for a minute or two
  • Turn down the heat and slowly incorporate the whisked curd (yogurt) while stirring. As soon as you add it, pour water into a pressure cooker or if in a pan. Ensure that everything is mixed well. Add salt and mix again.
  • Utilizing a pressure cooker, whistle the vegetables 1 time for 3-4 minutes at medium heat. For conventional pots, cook until the veggies are delicate - taking care not to overcook them.
  • Gently heat 4 to 5 tablespoons of milk in the microwave or a small pan on the stove. Stir in 1⁄4 teaspoon of saffron strands, remove from heat and let stand.
  • Stir in a mix of cashews, raisins, and almonds (blanched or raw) into the vegetable gravy. Then taste to assess the seasoning, adding extra salt as needed. Set aside once ready.


  • Begin by pouring half of the vegetable gravy into a pan with a thick base.
  • Place half of the partially cooked rice in an even layer.
  • Generously distribute the minced coriander, mint, and saffron-infused milk over the top.
  • Pour the remaining vegetable gravy into layers.
  • As a final layer, place the last part of the rice on top. Decorate it with some remaining coriander and mint leaves, and give it a sprinkle of saffron-infused milk. Lastly, garnish with kewra water for added flavor and fragrance.


  • Seal the pot with aluminum foil for security and then put it on its lid. To seal in the moisture, use a damp cotton cloth before closing it with the top.
  • Utilize a Tava/griddle/skillet and turn the heat up to medium.
  • Once the tawa has heated up, reduce the heat and place the covered pan of vegetable biryani on it.
  • Set the flame to its lowest setting and let your south Indian vegetable biryani simmer for 30-35 minutes. For the first 15 minutes, place the pan directly on the heat source; for the last 10 minutes, transfer it to a tawa/skillet.
  • After dum cooking of 5 to 7 minutes, serve the vegetarian Hyderabadi biryani. 

Summing Up On Indian Veg Biryani Recipe

Biryanis, a much-beloved dish has been divided into two types for generations. The first is Pakki, which involves fully cooked meat being paired with partially cooked rice before finally finishing the dish together. Alternatively, Katchi sees raw mutton/vegetables marinated in yogurt and spices along with uncooked rice and then brought to completion simultaneously. 

For a tantalizingly veg handi biryani, try the classic Veg Handi Biryani Recipe. It must be cooked in a heatproof vessel made of metal or earthenware, with added flavors of powdered mace and nutmeg stirred into the rice before it's transferred to the handi for that irresistible depth of flavor.

frequently asked questions

Is vegetable biryani available in Hyderabad?
How to get vegetable dum biryani near me?
How economical is Indian vegetable biryani?
How difficult is an Indian vegetable biryani recipe?
What is the difference between Hyderabadi biryani and Lucknowi biryani?

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