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September 16, 2025
Vegetable Biryani Recipe
Vegetable biryani recipe creates a very tasty and interesting rice dish with appetizing colors and great taste that's perfect with fresh mint chutney. This vibrant vegetarian biryani showcases how vegetables can be elevated to create a dish as satisfying as any meat-based version. The beautiful colors from various vegetables make this biryani as visually appealing as it is delicious. The layered cooking method ensures each grain of rice is perfectly flavored while vegetables maintain their distinct textures. This delicious preparation proves that vegetarian biryanis can be just as exciting and flavorful as traditional meat versions when prepared with care and authentic techniques.
A very tasty and interesting biryani; the color looks appetizing and the taste is great! It’s delicious served with mint chutney or simple, plain yogurt.
Prep Time:
35 mins
Cook Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
8
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Ingredients
2 tablespoons ghee (clarified butter), or olive oil
1 red onion, cut into 1/2-inch dice
½ teaspoon cumin seed
1 (1 inch) piece cinnamon stick
7 peppercorns
1 tablespoon ginger garlic paste
1 tomato, diced
½ cup water
½ cup peas
½ cup diced carrot
½ cup diced potato
1 cube chicken bouillon
1 teaspoon salt
¼ teaspoon ground red chile pepper
¼ teaspoon black pepper
½ teaspoon garam masala
¼ teaspoon ground turmeric
4 cups water
2 cups basmati rice, rinsed and drained
Directions
Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
Nutrition Facts (per serving)
| 458 | Calories |
| 8g | Fat |
| 87g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 458 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 22% |
| Cholesterol 17mg | 6% |
| Sodium 1043mg | 45% |
| Total Carbohydrate 87g | 32% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Protein 10g | 19% |
| Vitamin C 15mg | 17% |
| Calcium 54mg | 4% |
| Iron 2mg | 11% |
| Potassium 318mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
