Veg Biryani (Vegetable Biryani)

Updated June 19, 2025•15 ingredients•10 steps

About This Recipe

Cook aromatic vegetable biryani at home—order basmati rice, veggies, saffron and biryani masala delivered fast from Sewapoint’s online grocery.

1
1½ cups (≈300 g)Basmati rice
Long-grain aromatic rice; soak 30 min
2
2 cups, dicedMixed vegetables (carrot, beans, peas, potato)
Colorful veggies for masala layer
3
2 mediumOnions, thinly sliced
Half for masala, half for crispy garnish
4
1 mediumTomato, chopped
Adds body and slight tang to masala
5
1½ TbspGinger-garlic paste
Classic aromatic base
6
½ cupYogurt (curd)
Creamy tang; tenderises veggies
7
2 tspBiryani masala powder
Balanced spice blend for authentic flavour
8
1 bay, 3 pods, 3 cloves, 1" stickWhole spices (bay leaf, green cardamom, cloves, cinnamon)
Perfume the rice and masala
9
Pinch, soaked in 2 Tbsp warm milkSaffron strands
Imparts golden hue and aroma
10
¼ cupMint leaves, chopped
Fresh herbal lift
11
¼ cupCoriander leaves, chopped
Adds brightness
12
3 TbspGhee or vegetable oil
For sautéing and layering
13
1½ tsp (or to taste)Salt
Seasons rice and masala
14
6 cups (for boiling rice) + ½ cup (for dum)Water
Cooks rice and steams layers
15
2 Tbsp each, friedCashews & raisins (optional)
Adds festive crunch and sweetness

1
1½ cups (≈300 g)Basmati rice
Long-grain aromatic rice; soak 30 min
2
2 cups, dicedMixed vegetables (carrot, beans, peas, potato)
Colorful veggies for masala layer
3
2 mediumOnions, thinly sliced
Half for masala, half for crispy garnish
4
1 mediumTomato, chopped
Adds body and slight tang to masala
5
1½ TbspGinger-garlic paste
Classic aromatic base
6
½ cupYogurt (curd)
Creamy tang; tenderises veggies
7
2 tspBiryani masala powder
Balanced spice blend for authentic flavour
8
1 bay, 3 pods, 3 cloves, 1" stickWhole spices (bay leaf, green cardamom, cloves, cinnamon)
Perfume the rice and masala
9
Pinch, soaked in 2 Tbsp warm milkSaffron strands
Imparts golden hue and aroma
10
¼ cupMint leaves, chopped
Fresh herbal lift
11
¼ cupCoriander leaves, chopped
Adds brightness
12
3 TbspGhee or vegetable oil
For sautéing and layering
13
1½ tsp (or to taste)Salt
Seasons rice and masala
14
6 cups (for boiling rice) + ½ cup (for dum)Water
Cooks rice and steams layers
15
2 Tbsp each, friedCashews & raisins (optional)
Adds festive crunch and sweetness

1
Rinse and soak basmati rice 30 min. Bring 6 cups water to boil with ½ tsp salt and half the whole spices. Par-boil rice 70 % done (≈6 min). Drain and set aside.
2
Heat 2 Tbsp ghee/oil in a heavy pot. Fry remaining whole spices until aromatic. Add half the sliced onions; sauté until golden.
3
Stir in ginger-garlic paste; cook 1 min. Add chopped tomato and biryani masala; cook until oil separates.
4
Add diced vegetables, ½ tsp salt and yogurt. Cover and cook 7–8 min until veggies are tender with little gravy left.
5
In a separate pan, deep-fry remaining onions in 1 Tbsp oil until crisp; drain. (Optional: fry cashews and raisins.)
6
Layering: Spread half the vegetable masala in the base pot. Top with half of the drained rice. Sprinkle half of saffron milk, fried onions, mint and coriander.
7
Repeat with remaining masala, rice and garnishes. Drizzle ½ cup water around edges for steam.
8
Seal pot with tight lid or foil. Cook on low heat (dum) for 15 minutes. Alternatively, place on a tawa to avoid direct flame.
9
Rest 10 minutes off-heat. Gently fluff layers with a fork, bringing masala and rice together without breaking grains.
10
Serve hot, topped with reserved fried cashews, raisins and more mint, alongside raita or salad.

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