|September 26, 2022

Make Indian Veg Biryani Recipe

Hyderabadi Veg Biryani or Vegetable Biryani is a delicious medley of succulent vegetables, spices, ghee, saffron, and flavorful basmati rice which no one can resist. The best part is that you can easily make a great restaurant-style version at home. 

    Let's Make Indian Veg Biryani. 

    Note: All highlighted ingredients are available at alcoeats.com

    Make Indian Veg Biryani Recipe

    Vegetable Biryani is delicious and loaded with veggies, warm spices, cashews. this biryani is a delight to the taste buds in every bite!
    Print Recipe

    Total Time: 50 minutes

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Course: Main Dishes


    For The Vegetables

    • 2 Ghee- 2 tbsp.
    • Vegetable oil- 1 tbsp.
    • Potato (Peeled and cubed)- 1/2 cup
    • Cauliflower (Cut into small florets)- 1 cup 
    • Peas- 1/4 cup
    • Beans (Cut into small pieces)- 1/4 cup
    • Carrot (Peeled and cubed)- 1/4 cup

    For Marinating The Vegetables

    For The Rice

    • Long Grain Basmati Rice- 2 cups
    • Ghee- 1 tbsp.
    • Garlic Cloves- 2-3
    • Bay Leaves-  2
    • Cinnamon Stick- 1 inch
    • Lemon Juice- 1 tsp
    • Salt- 2 tsp

    For Layering

    • Ghee- 2 tbsp. 
    • Coriander (Chopped)- 1 tbsp.
    • Mint (Chopped)- 1 tbsp.
    • Saffron (Soaked in 2 tbsp. milk)- 10-12 strands
    • Golden Fried Onion- 1/4 cup
    • Cashew Nuts (Fried)- 10-12
    • Raisins (Fried)- 10-12


    For The Vegetables

    • Heat ghee and oil in a pan.
    • Fry the vegetables on high heat for 4-5 minutes.
    • Remove the vegetables to a bowl.

        For Marinating The Vegetables

    • Mix the ingredients for marinating in a bowl.
    • Add the sautéed vegetables to it and mix well.
    • Cover and keep aside for an hour.

        For The Rice

    • Wash the rice and soak it in enough water for 30 minutes.
    • Heat ghee in a pan.
    • Add cloves, bay leaf, and cinnamon stick, and fry for a few seconds.
    • Drain the rice and add it to the pan along with 4 cups of water, lemon juice, and salt.
    • Cover and cook on low heat until 80 % done. The rice must have a bite.

        For Layering The Biryani

    • Add the marinated vegetables to a heavy bottom pan. Then fry for 3-4 minutes. Top with cooked rice. Then drizzle ghee on top.
    • Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts, and raisins on top. Then cover the pan tightly with a lid.
    • Keep a griddle over low flame. Then keep the pan over the griddle and let the biryani cook for 15-20 minutes. Then fluff with a fork gently to mix the layers.


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