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Aromatic Vegetable Biryani: Rice Layered with Spiced Veggies


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This aromatic vegetable biryani is a delectable treat to be relished with friends and family. The tender long-grain basmati rice layered with appealing spiced veggies is a perfect dish to be cooked for lunch or dinner.

Ingredients for the Aromatic Vegetable Biryani

For the Rice, you’ll need

  • 2 cups of basmati rice (soaked for 25-30 minutes)
  • 9 cups of water
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt

For the Spiced Veggies, you’ll need

  • 2 tablespoons of olive oil
  • 2 green chilies (split)
  • 5 Spices (1 bay leaf, 3 cloves, 1-star anise, 5 cardamoms, 1 teaspoon cumin seeds, an inch of a cinnamon stick)
  • 1 onion (finely chopped)
  • 2 teaspoons  of ginger & garlic paste
  • 2½ cups of chopped veggies (1 potato, 1 carrot, ¼ cauliflower, some peas)
  • 1 tablespoon spice powders (1 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons biryani powder)
  • Salt (as per taste)
  • 1½ cup of yogurt
  • 1 cup of water

For Layering the Vegetable Biryani

  • 1 cup of coriander leaves & mint leaves (roughly chopped)
  • 1 tablespoon of clarified butter
  • 4 tablespoons of saffron milk (a pinch of saffron soaked in 4 tablespoons of milk)
  • ½ cup of crispy fried onions (sliced onions fried in oil until golden brown & crisp)

Instructions to Cook the Aromatic Vegetable Biryani

Semi-Cook the Rice

  • Place a pot filled with water (9 cups) on the stove at high flame. Add the oil & salt.
  • Add the rice and stir it once. Cook the rice for 10 minutes. When the water comes to a boil, adjust the heat to medium.
  • As soon as the rice seems semi-cooked, remove the pot from the stove. Drain the water.
  • Rinse the semi-cooked rice with cold water once to stop the cooking process.

Cook the Spiced Veggies

  • Heat the oil in a pan on the stove. Add the split green chilies & 5 spices. Cook for 30 seconds.
  • Now, add the chopped onion and ginger-garlic paste. Sauté for 3-4 minutes.
  • Add in the chopped veggies and stir fry for 3 minutes.
  • Next, add the spice powders (turmeric, red chili, & biryani powder) and season with salt. Cook for 2 minutes by stirring frequently.
  • Lower the flame, add the curd and mix all the ingredients for a minute.
  • Finally, add the water and stir once. Cover the pan and simmer the veggies for 15 minutes until tender.


image source: www.pixabay.com

Layer the Vegetable Biryani

Take a heavy-bottomed pot with a lid.

  • Make a bed of the spiced veggies at the pot's bottom,
  • Top the veggies with 3/4 cup layering of the semi-cooked rice.
  • Next, drizzle a teaspoon of the clarified butter. Sprinkle some freshly chopped coriander, mint leaves, and crispy fried onions.
  • Repeat step 1, 2 & 3.
  • Cover the pot. Seal the lid with foil paper/flour dough to ensure the steam doesn’t escape.
  • Place the pot on the stove at low flame. Cook for 15 minutes.

Your aromatic vegetable biryani is ready!

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