Vegetable Biryani

Vegetable Biryani

Vegetable Biryani

Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
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Course rice
Cuisine Indian
Servings 5 people


  • 1 cup long-grain rice, preferably Basmati
  • 2 cup water
  • 1/4 tbsp salt
  • 1 tbsp oil
  • 2 pinch saffron
  • 2 tbsp milk

For the Vegetable gravy:

  • 2 tbsp oil
  • 1/4  tbsp asafetida (hing)
  • 1 tbsp cumin seed (jeera)
  • 4 medium chopped tomatoes
  • 1 green chili finely chopped
  • 1 tbsp fine shredded ginger
  • 1 cup yogurt
  • 1/2 tbsp red chili powder
  • 1/2 tbsp turmeric
  • 1/2 cup cubed paneer
  • 2 cup sliced cauliflower
  • 1/2 cup  sliced carrots
  • 1/2  cup chopped green beans
  • 1/2  cup chopped green bell pepper
  • 2 tbsp cashew nuts broken into pieces
  • 1 tbsp salt adjust to taste
  • 2 tbsp chopped mint leaves

For Garnish:

  • 1 tbsp garam masala
  • 4 tbsp melted butter
  • 2 tbsp sliced almonds


making Rice:

  • Wash rice gently changing water several times until the water appears clear.
  • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
  • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
  • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
  • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

Vegetable And Gravy:

  • Blend tomatoes to make a puree.
  • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder – mix it well.
  • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
  • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

Prepare The Biryani:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Take a baking glass dish 9" x 9" or about the same size round bowl.
  • Put half of the cooked vegetables into the baking dish.
  • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
  • Pour the remaining vegetables evenly over the rice.
  • Spread the remaining rice evenly over the vegetables.
  • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
  • Cover the pan and bake for about 30 minutes.


  • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
Serving Suggestion:
  • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
  • Vegetables can be added and subtracted to your choice.
  • Saffron and mint are key ingredients for biryani.
Keyword briyani
Tried this recipe?Let us know how it was!

A mouthwatering Recipe to make Vegetable Biryani by Manjula’s Kitchen 

Vegetable Biryani, a gluten-free delight, is a lavish rice dish featuring spiced vegetables. Enhanced by the alluring saffron aroma, this biryani is a perfect party recipe. Originating from Mughal cuisine, it has seamlessly integrated into Indian kitchens, making it an ideal choice for formal dinners or as a satisfying main meal. Vegetable Biryani is best served with pickles, raita, chutney, and even salads

Preparing Rice for Vegetable Biryani Recipe: A Fundamental Step 

To kickstart the vegetable biryani recipe, meticulously wash the rice, ensuring clarity by changing the water several times. This crucial step ensures a clean base for the biryani. For optimal fluffiness, soak the rice for a minimum of 15 minutes before cooking. Once soaked, drain the rice and transfer it to a saucepan. Add water, a hint of oil, and a dash of salt, bringing the mixture to a vigorous boil. After achieving a boil, reduce the heat to low, cover the pan, and let the rice cook for approximately 15 minutes. The goal is to tender rice with evaporated water. Conclude this biryani vegetable recipe by turning off the heat and delicately fluffing the rice with a fork, creating the perfect base for your vegetable biryani.

Recipe to make Vegetable Biryani: Marinating Vegetables 

Begin the recipe to make vegetable biryani by preparing vegetables and blending tomatoes into a puree, laying the foundation for a rich gravy. In a separate bowl, concoct a flavorful mix by combining yogurt, ginger, green chili, salt, turmeric, and chili powder. Stir this amalgamation well before introducing a vibrant array of vegetables—cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili. Allow this vegetable medley to marinate in the yogurt-infused blend for a harmonious union of flavors, enhancing the overall taste profile of your vegetable biryani.

Creating Flavorful Vegetable Gravy: A Crucial Element in Your Biryani Vegetable Recipe 

To craft the delectable vegetable gravy, commence by heating oil in a saucepan. Gauge the oil’s readiness by adding a cumin seed; if it cracks right away, the oil is prepared. Infuse the oil with asafetida and cumin seeds. Once these seeds crackle, introduce the tomato puree to the pan, covering it to prevent splattering. Cook the tomato mixture on medium-high heat until it reduces by half, exuding a rich, concentrated flavor. At this point, introduce the marinated vegetables to the tomato puree, letting them simmer and meld their tastes for 10 to 12 minutes. Stirring intermittently ensures even cooking, resulting in tender yet distinct vegetables for your biryani.

Preheating and Assembling: Recipe to make Vegetable Biryani 

As your culinary masterpiece takes shape, preheat the oven to 350 degrees Fahrenheit, creating an ideal environment for the final melding of flavors. Choose a 9″ x 9″ baking glass dish or a similar-sized round bowl as the canvas for your biryani. Commence the assembly by placing half of the cooked vegetables into the dish, forming the first layer of your flavorful creation. Spread half of the cooked rice evenly over the vegetables, creating a balanced harmony of textures. Elevate the aromatic profile by sprinkling mint and garam masala over the rice. Repeat this process with the remaining vegetables and rice, building layers that promise a symphony of tastes in every bite.

Baking the Perfect Vegetable Biryani: Culmination of Vegetable Biryani Recipe 

As the assembly reaches its pinnacle, cover the pan, signifying the transition to the baking phase. Slide the dish into the preheated oven and let the magic unfold for about 30 minutes. This careful baking period allows the flavors to intermingle, creating a cohesive and mouth-watering vegetable biryani. The final touch involves sprinkling sliced almonds evenly over the rice, infusing a delightful nuttiness. Drizzle melted butter over the entire dish, ensuring a sumptuous and aromatic finish to your vegetable biryani. The result is a culinary masterpiece that delights the senses and satisfies the palate.

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111 thoughts on “Vegetable Biryani

  1. Please share the specific amounts for the mint raita that goes with this biryani dish, Manjula. I appreciate your way of teaching – organized and calm. I’m reposting this because I’m not sure whether the first time it went through. if so, no need to post this one as well. Thanks in advance.

  2. Hi Manjula, I really appreciate your way of teaching – calm and orderly. Please can you give specific proportions (the recipe) for the mint raita that you say goes well with this biryani dish?

  3. Hi,

    I have used this recipe many times and it always comes out delicious. My only issue is, the yogurt curds a little bit when I try to cook the vegetables. How to avoid this? Also, is it okay to cook the veggies and keep in fridge and make biryani the next day?


  4. Well whenever I feel like I want to try something new, I look for you site and this Afghani recipes website. If ask me what I like most then I will say your site has my best of the best vote. I thank you all for sharing such outstanding info with us. I am really looking forward to reading more from you guy.

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  6. Ever since I made biryani the way you tought I don’t like it from outside anymore I make it ones in a little while n everyone loves it
    And I always lol for your recipes online . Simply love it !!!!! Thank you …….. Keep on teaching new learner like me your recipes are sooo easy to follow!!!!!

  7. We made this for Christmas eve dinner (along with the vegetable raita), and it was unbelievable! Thank you for all these wonderful vegetarian recipes!

    1. Hi Sahana, if you don’t have oven, you can do this :

      1. layer your biryani in a steel or any container
      2. put tawa on low gas and put your biryani vessel on it.
      3. keep it for half an hour.
      4. Its Ready !

  8. hi manjula,
    thanks for sharing this recipe with us. we will like to make this recipe at swati’s kitchen but there is a small difficulty.please tell us that how to prepare this recipe without a microwave oven.
    we always like your all vegetarian recipes,you are a great cook.thanks for being here.

  9. I tried your recipe of Veg Biryani and it tasted great. I used long gain rice which is widely available in US but was bit sticky. I did add oil and lime juice to rice but no luck. Must try this with Basmati or Jeera rice.

  10. Thanks so much for sharing this… all my freidns and family love this.

    Thanks so much for taking the fear of making biryani for me..

    We love it.


  11. Hi Manjula,

    You have reached a small countryside town in Australia!

    I purchased a ‘whistle’ pressure cooker and I’m now making my way through your recipes.

    My previous attempts at Indian cooking haven’t produced the true flavours, that I remember eating in India. Now, with your recipes and the help of your demonstrations I am achieving it!

    My Husband eats the plate clean. Not bad considering he’s a qualified chef.

    The only problem is our visits to the local Indian restaurant have become less frequent; I think I lost out there. Happy cooking.

  12. Hi Manjula,

    I made this yesterday and it came out well. Only flipside, it tasted a bit on the sweeter side. Did I add more saffron than was needed? Please let me know.

  13. Hi Manjula,
    Just one quick question on the preparation of this – I think I might have an idea but wanted to be sure…..I’m assuming it shouldn’t be too much.
    When you say “soak saffron in warm milk then gently fold the milk into the cooked rice” – How much milk should we use?
    Also, some of my friends who grew up making biryani – with their rice, some grains will be yellow and others stay white – it basically looks like confetti – how is that done?
    Thanks for your help!

    1. Hi Liane, use 2 Tablespoons of milk (it’s in the written recipe). To get confetti looking rice, color half the rice and then mix the uncolored rice in. Basically, you’re making two batches of rice and then after they’re cooked you blend them together.

  14. Hello Manjula Auntie,
    I love all your recipes. I am going to try this Veg Biryani recipe for tomorrow. Just wanted to ask if I can make it a day in advance & heat it up next day in oven before serving. Can you please advise.

  15. Hi Manjula aunty,
    The recipe looks interesting and I am very eager to try it out. But, I do not have an oven at home. So plz let me know the alternative I can use so that I get the same taste.

    Thanks and Regards,

  16. Namastey Manjula aunty…

    Your recipe was was better than all the Shahi Biriyani’s I’ve tasted in many restaurants! I am a very mediocre cook and I have friends who make amazing food…I have always enjoyed their cooking but have also wished many times to return the favor. Needless to say they have always been very kind and gone away praising what ever I made..but no one has ever asked me for a recipe…until your biriyani. Every ones eyes popped from the first morsel they took and 2 of them blushed when they had to ask me for the recipe:) Thank you for sharing your precious recipe and for giving me this boost of self-esteem!!

    I love the simply made videos and i’ll be Inshallah trying many more of your recipes! Thank you!

  17. Hi…Mrs.Manjula…!!
    vegetable biryani ..iz an amazing recipe… i made it and result was too good
    every dish..I’ve made from ..your recipes has been delicious and fabulous.
    your method & way of cooking so simple and easy …every one can easily understand it…I am very glad to have found your wonderful website !!
    Thanks …you so much for your recipes .

  18. Dear Manjulaji,
    Thnx a ton for a wonderful recipe!!!!Since we r vaishnavs ,this is a real welcome relief for all of us who do not use onion n garlic in cooking our meals!!! The biryani turned out very delicious n was enjoyed by my family!!! thnx again!!

  19. Dear Manjula

    I discovered you on you tube yesterday and was inspired to cook Indian food that did not come out of a jar for the first time. I cooked your Naan and chick pea recipies, for my husband and I, but my four children ate it all!!! I am Australian and did not know if they would enjoy the flavours so had fed them dinner already! I know now to make enough for everyone and will do a variety of curries to serve as each recipe is so simple and really really works!
    thank you very much for sharing your healthy delicious cooking.
    Best wishes from Australia:)

  20. Your cooking is teaching many of the young people like us very interested in vegetraian cooking, we are vegetraians & like to cook our food at residence & halls at college , many other people come & look & are very keen..thank You…Suchitra

  21. Aunty ji,

    It is impossible to tell you how much all of your hard work in putting this site together means to me and my family. We are all vegetarian and lovers of good Indian cooking. Sadly, here in the United States, families are not raised knowing how to prepare and eat vegetables! For a long time, I’ve been trying to master Indian cuisine and now, with your help, I am getting so much better.

    Watching your videos, I always feel like I have a wise and experienced relative right here in my kitchen.
    Many thanks to you,

  22. Hello Manjula! Today i cooked biryani also, and it was delicious! Thank you very much for the recepies, i’m improving a lot in kitchen! 😀

  23. namaskar auntie ji
    i m punjabi and pure vegetarian i live in brampton canada ur receipes r so great.i trird many from them.auntie ji can u tell me the difference between baking soda and baking some receipes u use both.2nd auntie ji i have 6 slice toaster oven . can i make biryani in this if yes plz tell me time and temperature thanks auntie ji for sharing ur cooking secrets

  24. Hello aunty, my mom sometimes try your recipe and they come out good. I enjoy cooking too and had question in mind how is this biryani be complete without using onions? Fried onions give the real essence to any biryani !

    1. Hashim, this dish has a lot of flavor even without onions. You should add fried onions if you like, it’s just that Aunty is a Jain and doesn’t eat onions and garlic.

  25. Thank for all your guidance, initiative you take to display the whole content and all those who mediate for you to reach to all of us by this website. You are a great source of guidance like my mother. Love you aunty…….

  26. Namaste Manjula,

    I made your wonderful Vegetable Biryani for the first time tonight, and it turned out absolutely delicious! I could not find Asafetida in any local markets, but went ahead and made it without that, and it was still amazing. Thank you so much for all your recipes!

    I can’t wait to make this dish again!

  27. Dear Manjula, wanted to say thank you for wonderful work you do and express to you how grateful I am for your website! I have tried many of your recipes and they are all great!

  28. Hi anty..
    Today I tried veg briyani and it came very very good my husband liked it very much he is a big fan of veg briyani….recipe is awesome thanks a lot for such a good recipes…

  29. Dear Manjula
    You are great for beginners.My daughter never calls me after i sent her your link.she cook better than me now.
    She need to learn how to make Paratha in simple way
    Is there any simple way or Machine to roll the dough
    She want to learn how to bake simple good cookies ( Nutty-with Nuts) without adding eggs for pure veg people
    She thinks Egg makes everything delicious.Can you please reply here how dishes comes better without eggs even

  30. Aunty,
    My wife has started cooking better than ever. We are newly married and you’ve been very helpful. Now I have surprises dinner every friday. Rest of the days is ok….:(

  31. Hello Aunty,
    Hope u are doing good.
    I tried this today for lunch.
    Its yummy….I just skipped saffron as I didnt have it.
    I used everest Biryani Masala instead of Garam masala …Perfectly delicious…
    Authentic Restaurant taste…Thanks a lot Aunty ..
    Me and my husband loved it a lot

  32. Hello Auntie,

    Could I make this Veg Biryani recipe vegan by using coconut milk for the milk and for the yogurt? (I can use vegan margarine for butter)

    My family enjoys many of your recipes and the videos are very helpful. Thank you so much.

  33. Hello Manjula Aunty,
    This Mrs. rupali From Pune. Your Website is awesom. i dont no much About cooking.but your site give me more knowledge. U know aunty I m a newly married and through your help i m cooking lots of husband is so happy and this is happen only for your cooking receipes. so keep it up and all the very best. bye and again thank you very much.
    Mrs. Rupali Amol.

  34. Prepared one by one most of your dishes. And what to say.Each dish is unique in its own way. My family enjoyed all dishes made as per your recipe. Thanks, Thanks, Thanks a lot.

  35. Made the briyani last night. Very good!! Was time consuming, but not difficult. I think this could easily serve eight! Your recipes are all so delicious, thanks!

  36. Manjula, thank you for all your recipes. I’m an avid chef of European cuisines, and with your wisdom, I’ve been able to pick up the much different techniques of vegetarian Indian cuisine, and make wonderful, healthy Indian dishes.

    My waistline and I thank you!

  37. Hi,
    I love ur recipes.They r really awesome & tastes really good.
    I want to make veg. biryani but don’t have microwave oven currently,so is there an any alternative way?

    1. Hi Shikha,
      Layered the vegetable and rice in a heavy bottom pan instead of baking dish, cover the pan and let it cook over the stove on low medium heat for about 10 to 15 minutes. Enjoy the Biryani and let me know if this worked.

  38. Hello Aunty Manjula,

    One of my friends told me about your website. I have never been able to cook but after discovering your website I can make meals just like my mum.

    Many thanks

    Love Emma

  39. This is no way the actual vegetable Biryani. I have never heared anyone baking Biryani too. But this food must be delicious because it is done my Manjula Jain

  40. Hi aunty ..I am a great fan of ur recipes and thanks for this wonderful briyani . I have one quick question: Is there an alternative way of not using the oven for baking ?

  41. Wow , I am a regular visitor to your website, first time leaving a comment. I loved the way you cooked the vegetables with rice and tomato puree. I just cant wait to try and taste it. We have a potluck over the weekend and i am going to make it. Thanks aunty !

  42. I never knew to make Biryani like that. I used to think Biryani is just Pulav with more spices. Aunty, you are great. Thank you for such a nice recipe.

  43. thanks aunty for sharing this yummy delicious looking biryani …..can we add saffron to the rice while its cooking? since i fear that the rice might break while we fold the saffron-milk mix into it….

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