This Vegetable Biryani recipe is one of the most warming and comforting recipes ever! Every bite is full of flavor and so many different textures, making it the ultimate vegetarian side dish. It's easy enough for a busy weeknight, but it's heaven for special occasions or dinner parties. This is pure celebration food — luxurious, decadent, and incredibly delicious.
Although the history of biryani is contested, the name comes from Persian, and it translates to "fried rice." Typically, it is made with meat, but this easy vegetable biryani is naturally vegetarian, making it suitable for any occasion. There are a wide variety of biryani recipes from across Iran, India, and South Asia, but this vegetarian biryani is a combination of several different types. You'll absolutely love it!
Why You'll Love This Vegetable Biryani
- Easy to make. After slicing and preparing the vegetables, gently sautee them in oil and spices until they are tender. Then, add the tomato paste, stock, and dry rice. Let the whole mixture cook until the rice grains are perfectly fluffy and tender, then serve!
- Naturally vegetarian. Unlike traditional biryani recipes that use meat like chicken or lamb, this version is naturally vegetarian with lots of fresh vegetables and vegetable stock. It's suitable for all of your guests, and no one will even miss the meat!
- Loaded with vegetables. Biryani is so much more than just a side dish! There are nine different vegetables in this recipe, not including the tomato paste. It's a fantastic way to sneak in some extra veggies and is suitable for all kinds of special occasions!
Ingredient Notes
To make this delicious Vegetable Biryani, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you need a little oil, ghee, coconut oil, or butter to sautee the aromatic ingredients.
- aromatics - start with a base of yellow onion, garlic, and ginger for an incredible depth of flavor.
- vegetables - Prepare carrots, a red bell pepper, cauliflower florets, russet potato, frozen green peas, and green beans. Be sure to add them following the instructions in the recipe card for the best texture and color.
- spices - use a mixture of garam masala, chili powder, paprika, turmeric powder, cumin seeds, salt, and black pepper for layers of incredible flavor. Don't skimp on the spices!
- tomato paste - the rich flavor of tomato paste will tie the whole recipe together.
- vegetable stock - use vegetable stock or water to hydrate the rice.
- long grain basmati rice - rinse and drain white basmati rice, which has the perfect fluffy texture for biryani.
You will also need a Dutch oven or large pot and a stirring spoon.
How to Make the Best Vegetable Biryani
- Sauté aromatics. Heat oil in a Dutch oven or large pot over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 1-2 minutes.
- Add veggies. Add carrots, bell pepper, cauliflower, potato, peas, and green beans and cook until slightly softened, about 5-7 minutes.
- Add seasoning. Stir in all seasonings and tomato paste. Mix well until evenly distributed.
- Add stock and rice. Slowly pour the vegetable stock into the pot and add rice. Stir gently until the rice is evenly distributed in the vegetable mixture.
- Cook. Bring the pot to a boil over medium-high heat. Reduce heat to low and cover the lid. Cook covered until the rice has absorbed all the liquid, about 15-18 minutes
- Rest. Turn off the heat and let it rest for 10 minutes. Serve warm.
Recipe Variations
- Adjust the spices. There are so many ways to make biryani! Some varieties use even more spices like cinnamon stick, bay leaves, star anise, coriander powder, saffron, red chili powder, green cardamom pods, poppy seeds, and more. Try this veg biryani as is, then adapt it to your preferences.
- Instant pot vegetable biryani. Use the sautee function of your instant pot to soften the vegetables. Once you add the rice, set it to high pressure for 6 minutes. Let it release pressure naturally for 5-8 minutes.
- Garnish. This vegetarian biryani tastes amazing with a dollop of plain yogurt and some fresh herbs, like mint leaves or fresh coriander leaves, as well as fresh green chili slices or fried onions.
How to Serve
This Vegetable Biryani is delicious served on its own, or paired with some of my favorite recipes including:
- Indian Butter Chicken
- Persian Style Lamb Chops (Lamb Shashlik)
- Tandoori Chicken Drumsticks
- Persian Lentil Soup
- Tandoori Chicken Skewers
Recipe Tips and Tricks
- Grind fresh spices. You'll get so much more flavor by grinding fresh, aromatic whole spices than the old ground spices from the store.
- Make your own stock. Homemade stock will have so much more flavor than store-bought stock! It's a great way to use up veggie scraps, too.
- Use the right rice. A good biryani requires fluffy, long-grain rice like basmati. Skip the shorter grain varieties, which tend to be starchier.
Storing and Freezing Instructions
How to Store
Store leftover biryani in an airtight container in the fridge for 3-4 days.
How to Reheat
You can either microwave leftover biryani or warm it on the stovetop. To microwave, cover the rice with a damp paper towel and microwave in 30-second increments until hot. Or, you can warm it in a large skillet over low heat with the lid on. Add a splash or two of water to make the rice fluff up.
How to Freeze
Chill the leftovers in the fridge before placing them in the freezer for up to 2-3 months. Thaw in the fridge before reheating.
FAQ
Since vegetarian biryani isn't traditional, you can add a wide variety of vegetables based on your preferences and seasonal availability. This biryani recipe uses a mixture of vegetables, including onions, garlic, ginger, carrots, bell peppers, peas, potatoes, green beans, and more. You'll also need a good cooking oil, lots of fresh biryani spices, vegetable stock, and long-grain basmati rice for the best flavor.
There are several key ingredients to add to your biryani, but without the right rice, you won't get the proper texture and flavor. We recommend using long-grained rice, like white basmati rice, for the best results.
Although some recipes have you cook the rice separately, we prefer to cook the rice with the cooked vegetables and spices/ This ensures that every bite has a ton of flavor, and you get that wonderful golden brown crust that's so delicious.
More Rice Recipes
- 30 Best Rice Recipes
- Broccoli Rice
- Vegetarian Paella
- Pineapple Fried Rice
- Curry Chicken Fried Rice
- Cilantro Lime Rice
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Recipe
Vegetable Biryani
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Vegetable Biryani recipe is one of the most warming and comforting recipes ever! Every bite is full of flavor and so many different textures, making it the ultimate vegetarian side dish. It's easy enough for a busy weeknight, but it's heaven for special occasions or dinner parties. This is pure celebration food — luxurious, decadent, and incredibly delicious.
Ingredients
- 2 tablespoons avocado oil or butter
- 1 medium yellow onion, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh ginger, grated
- 2 carrots, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup cauliflower florets
- 1 medium russet potato, peeled and cut into 1-inch cubes
- ½ cup frozen peas
- ½ cup green beans, cut into 1-inch pieces
- 2 teaspoons garam masala
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 4 cups vegetable stock or water
- 2 cups basmati rice, rinsed and drained
Instructions
- Heat oil in a Dutch oven or large pot over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 1-2 minutes.
- Add carrots, bell pepper, cauliflower, potato, peas, and green beans and cook until slightly softened, about 5-7 minutes.
- Stir in all seasonings and tomato paste. Mix well until evenly distributed.
- Slowly pour the vegetable stock into the pot and add rice. Stir gently until the rice is evenly distributed in the vegetable mixture.
- Bring the pot to a boil over medium-high heat. Reduce heat to low and cover the lid. Cook covered until the rice has absorbed all the liquid, about 15-18 minutes.
- Turn off the heat and let it rest for 10 minutes. Serve warm.
Notes
How to store: Store leftover biryani in an airtight container in the fridge for 3-4 days.
How to reheat: You can either microwave leftover biryani or warm it on the stovetop. To microwave, cover the rice with a damp paper towel and microwave in 30-second increments until hot. Or, you can warm it in a large skillet over low heat with the lid on. Add a splash or two of water to make the rice fluff up.
How to freeze: Chill the leftovers in the fridge before placing them in the freezer for up to 2-3 months. Thaw in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Middle Eastern
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