Best 10 Vegetable Biryani Recipes

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Embark on a culinary journey to savor the aromatic and flavorful Vegetable Biryani, a delectable dish that tantalizes taste buds with its vibrant medley of vegetables, fragrant spices, and fluffy rice. This delightful dish is a symphony of colors, textures, and flavors, making it a perfect centerpiece for any occasion.

Our collection of recipes offers a diverse range of Vegetable Biryani variations, catering to various dietary preferences and culinary inclinations. From the classic Hyderabadi Vegetable Biryani, renowned for its rich and robust flavors, to the lighter and healthier Quinoa Vegetable Biryani, each recipe promises a unique taste experience.

For those seeking a traditional and authentic Vegetable Biryani recipe, our Hyderabadi Vegetable Biryani recipe is a must-try. Originating from the vibrant city of Hyderabad, this dish features a flavorful blend of spices, aromatic herbs, and tender vegetables, all enveloped in a layer of fluffy basmati rice.

If you're looking for a healthier alternative, our Quinoa Vegetable Biryani recipe is an excellent choice. This dish combines the goodness of quinoa with an array of fresh vegetables, creating a nutritious and delicious meal. The quinoa adds a nutty flavor and a boost of protein, making it a perfect option for health-conscious individuals.

For those with dietary restrictions, our Vegan Vegetable Biryani recipe offers a delectable plant-based alternative. This hearty dish showcases a variety of colorful vegetables, aromatic spices, and fluffy rice, all cooked to perfection without any animal products.

Whether you're a seasoned cook or a novice in the kitchen, our Vegetable Biryani recipes are meticulously crafted to guide you through the process effortlessly. Each recipe includes step-by-step instructions, a list of easily accessible ingredients, and cooking tips to ensure success.

So, gather your ingredients, prepare your cooking utensils, and embark on a culinary adventure to create a Vegetable Biryani that will delight your senses and leave you craving for more.

Here are our top 10 tried and tested recipes!

VEGETABLE BIRYANI (SOUTH AFRICA)



Vegetable Biryani (South Africa) image

Make and share this Vegetable Biryani (South Africa) recipe from Food.com.

Provided by Engrossed

Categories     Rice

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

3 large onions, sliced
4 tablespoons butter or 4 tablespoons clarified butter
6 chili peppers, crushed into a paste (I will use a lesser amount of chili paste or crushed red pepper flakes) or 2 teaspoons cayenne pepper (I will use a lesser amount of chili paste or crushed red pepper flakes)
2 tablespoons fresh ginger, minced (2-inch piece)
10 garlic cloves, minced
1/2 cup dry lentils, pre-soaked
1/2 lb green peas
1/2 lb carrot, chopped
1/2 lb green beans, chopped
3 large tomatoes, chopped
6 whole cloves
4 inches cinnamon sticks
6 cardamom pods, crushed
1 teaspoon turmeric
3 sprigs of fresh mint or 1/2 teaspoon dried mint, pounded
2 cups long-grain white rice, uncooked (basamati is good)
6 large potatoes, chopped into large chunks
1 -2 teaspoon salt
5 -6 cups hot water
yogurt, to serve

Steps:

  • In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside.
  • Add to the pot the ginger, garlic and chili paste, and fry for 5-6 minutes, stirring constantly. Then add the lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter or a bit of oil if needed.
  • Add the tomatoes, spices and mint, and stir for 5 minutes.
  • Then pour a cup of hot water, cover, and simmer until vegetables are about half cooked.
  • Add rice, potatoes, salt and another 4-5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20-30 minutes until rice is done and water is absorbed.
  • To serve, garnish with the reserved onion slices, and pass around a bowl of yogurt as a sauce.

VEGETABLE BIRYANI



Vegetable Biryani image

Make and share this Vegetable Biryani recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 cups rice
100 g carrots, peeled and cut into cubes
150 g potatoes, peeled and cut into cubes
150 g green peas
150 g French beans, cut into 1/2 inch
2 onions, sliced
4 tablespoons oil
1 tablespoon ginger paste
1 tablespoon garlic paste
50 g biryani masala
1 cup low-fat plain yogurt
2 tomatoes, cut into cubes
4 green chilies
1/3 cup mint, chopped

Steps:

  • Fry the onions in oil on medium heat until golden, Add ginger garlic paste and vegetables stir, Fry for 5minutes,.
  • Add Biryani Masala, yogurt, green chillies and stir. Fry for 5 minutes,.
  • Add 1/2 glass of water. Cover and cook on low heat until the vegetables are almost done .now mix green chillies and tomatoes and cooked 2 minutes.
  • Separately: In 12 glasses of hot water stir 3 tablespoons of Shan Salt. Add soaked rice, boil until the rice is more than half cooked. remove and thoroughly drain.
  • now layered rice in big pot then add vegetable gravy with vegetables Spread the cooked rice evenly over the vegetables. then add mint leaves.
  • Cover and cook on low heat until rice is tender. Mix before serving.

Nutrition Facts : Calories 695.5, Fat 16.4, SaturatedFat 2.7, Cholesterol 3.7, Sodium 88.7, Carbohydrate 117.2, Fiber 17.9, Sugar 15.5, Protein 21.6

VEGETABLE QUINOA BIRYANI RECIPE BY TASTY



Vegetable Quinoa Biryani Recipe by Tasty image

Here's what you need: avocado oil, whole dry chili peppers, whole bay leaves, cinnamon stick, whole cloves, whole cumin seeds, zucchini, medium onion, small eggplant, mixed vegetable, green chiles, garlic, ginger, paprika, red chili powder, turmeric, salt, biryani masala pack, water, cooked quinoa

Provided by Gita Kshatriya

Yield 6 servings

Number Of Ingredients 20

1 tablespoon avocado oil
2 whole dry chili peppers
2 whole bay leaves
½ cinnamon stick, broken into pieces
4 whole cloves
½ teaspoon whole cumin seeds, jeeru
1 zucchini, thinly sliced
1 medium onion, sliced
1 small eggplant, thinly sliced
1 cup mixed vegetable
2 green chiles, sliced
4 cloves garlic, finely chopped
2 teaspoons ginger, minced
2 teaspoons paprika
1 teaspoon red chili powder
½ teaspoon turmeric, hardar
1 teaspoon salt, (adjust based on taste preference)
2 teaspoons biryani masala pack
½ cup water
4 cups cooked quinoa

Steps:

  • Heat avocado oil in a pan. To this, add whole spices like bay leaves, cinnamon sticks, dry chili peppers, cloves and whole cumin seeds.
  • Once the spices start to sizzle, add the chopped veggies and garlic and ginger.
  • Add the remainder of the spices and water and mix well.
  • Cook for about 5 minutes, until veggies have softened and the flavors have incorporated.
  • In a separate pan, alternate with a bed of quinoa layered with the cooked veggies.
  • Garnish with chopped cilantro and serve.
  • Enjoy!

Nutrition Facts : Calories 572 calories, Carbohydrate 85 grams, Fat 18 grams, Fiber 12 grams, Protein 17 grams, Sugar 5 grams

EASY VEGETABLE BIRYANI



Easy Vegetable Biryani image

A quick and easy Indian rice dish that can serve as the main course or an appetizer!

Provided by Monica Shah

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 4

Number Of Ingredients 11

1 cup Basmati rice
1 ¼ tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon whole cloves
1 onion, chopped
3 cups water
1 ½ teaspoons salt, or to taste
2 tablespoons garam masala
chili powder to taste
1 cup frozen mixed vegetables
1 tablespoon butter

Steps:

  • Rinse and soak rice for 30 minutes; drain.
  • Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 46.9 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 3.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 926.9 mg, Sugar 1.8 g

SHORT-CUT VEGETABLE BIRYANI



Short-Cut Vegetable Biryani image

When time is of the essence and you need to impress someone, this quick and easy recipe is the one to get the job done.

Provided by Member 610488

Categories     Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 28

3/4 cup basmati rice
1 tablespoon unsalted butter
2 tablespoons golden raisins
2 tablespoons sliced almonds
1/2 teaspoon turmeric
1/4 teaspoon whole cumin seed
1/4 teaspoon whole coriander seed
3 whole cardamom pods
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/4 small yellow onion, thinly sliced
1 tablespoon fresh ginger, peeled, minced
2 garlic cloves, minced
2 tablespoons golden raisins
2 tablespoons sliced almonds
1 1/2 teaspoons whole coriander seeds
1/2 teaspoon whole cumin seed
5 whole cardamom pods
1 cup small cauliflower floret
3 ounces green beans, cut into 1 inch pieces
3 small new potatoes, peeled and quartered
1 medium carrot, cut into 1-inch pieces
1 teaspoon kosher salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted sliced almonds

Steps:

  • Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
  • Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes.
  • Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel), cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
  • Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes.
  • Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
  • Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.

VEGETABLE BIRYANI



Vegetable Biryani image

Vegetarian recipe from about.com. This is one of my husband's fav vegetarian recipes we have tried. He requests it all the time and even takes the leftovers for lunch. I really wouldn't leave out any ingredients, because the flavors all work so nicely together. The raisins really help to cut the spicy curry. Also, I end up using less of the curry paste, but it depends on your taste and what kind you purchase. If you don't like things too spicy, start off with less and build your way up to suit your taste. Note: Curry paste and powder are not the same and I do not recommend using powder for this recipe. ;)

Provided by FrVanilla

Categories     Curries

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

3/4 cup dry green lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
3 carrots, chopped
1 garlic clove, minced
1 tablespoon curry paste (mild, medium or biryani)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2 1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

Steps:

  • In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.
  • Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.
  • Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.
  • Stir in cauliflower, rice, raisins and lentils to coat.
  • Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.
  • Stir in peas and warm through, 4 minutes.
  • Sprinkle with almonds (if using).

VEGETABLE BIRYANI



Vegetable Biryani image

This traditional Indian casserole is made with basmati rice and chickpeas.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 19

1/2 teaspoon saffron, crumbled
1/4 cup nonfat milk
1 1/2 cups basmati rice, soaked in cold water 10 minutes and drained
3 tablespoons canola oil
2 large onions, thinly sliced
1 1/2 teaspoons whole cumin seeds
3/4 teaspoon ground cardamom
1 cinnamon stick, broken into 4 pieces
1/2 teaspoon ground cloves
1 tablespoon minced fresh ginger
2 garlic cloves, minced
3 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
6 ounces green beans, cut into thirds (about 1 1/2 cups)
1/2 head cauliflower, cut into florets (about 2 cups)
2 carrots, cut into 1/2-inch pieces (about 3/4 cup)
1 cup cooked or canned chickpeas, drained and rinsed
1 1/2 teaspoons coarse salt
1 cup fresh or frozen peas
2 ounces (about 1/2 cup) cashews

Steps:

  • Preheat oven to 350 degrees. Combine saffron and milk in a small bowl; set aside. Place rice in a medium saucepan with 1 1/2 cups cold water. Bring to a boil over high heat, stir once, then reduce heat to low. Cover and simmer until rice has absorbed all the water, about 20 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add onions; cook, stirring, until golden brown and slightly crisp, about 10 minutes. Remove half the onions from pan, and reserve. Add remaining tablespoon oil along with the spices, ginger, garlic, and tomatoes. Cook, stirring, until fragrant, about 2 minutes.
  • Pour 1 cup water into pan; bring to a simmer over medium-low heat. Add green beans, cauliflower, carrots, chickpeas, and salt; reduce heat to a simmer, and cover pan. Cook until vegetables are crisp-tender, about 10 minutes. Add peas, and cook until bright green, about 2 minutes. Remove pan from heat.
  • Place one-third of the rice in a 3 1/2-quart heavy-bottom casserole or baking dish with a tight-fitting lid. Drizzle half the saffron milk over rice. Using a slotted spoon, transfer half the vegetable mixture to the casserole, leaving liquid behind. Place another one-third of rice on top; drizzle with remaining saffron milk. Repeat with remaining vegetables and rice. Spread reserved onions over the top; sprinkle with cashews.
  • Cover, and bake until casserole is heated through and aromatic, about 30 minutes. Remove from oven; let cool slightly before serving.

Nutrition Facts : Calories 430 g, Fat 14 g, Fiber 8 g, Protein 12 g, Sodium 516 g

VEGETABLE BIRYANI



Vegetable Biryani image

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.

Provided by Asmaa'

Categories     World Cuisine Recipes     Asian     Indian

Time 1h5m

Yield 4

Number Of Ingredients 19

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

Steps:

  • 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 : Calories 457.6 calories, Carbohydrate 86.9 g, Cholesterol 16.5 mg, Fat 8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.4 g, Sodium 1043.3 mg, Sugar 4.2 g

VEGETABLE BIRYANI



Vegetable Biryani image

A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version to be served with warmed naan and a spicy sweet chutney.

Provided by ratherbeswimmin

Categories     Rice

Time 1h12m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 carrot, sliced thin
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups basmati rice
4 cups water
1 1/2 cups cooked kidney beans, rinsed and drained
peanuts
raisins

Steps:

  • Let the oil get heated in a large ovenproof casserole over medium heat.
  • Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
  • Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
  • Stir in rice, then stir in water.
  • Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
  • Remove from oven; stir in the kidney beans and replace the lid.
  • Let stand for 5 minutes.
  • Serve onto individual plates; garnish with peanuts and raisins, if desired.

Nutrition Facts : Calories 410.8, Fat 6.2, SaturatedFat 1, Sodium 600.5, Carbohydrate 78, Fiber 9.9, Sugar 5.8, Protein 12.3

VEGETABLE BIRYANI (TEHRI)



Vegetable Biryani (Tehri) image

Tehri was originally concocted by kings in northern India as a vegetarian equivalent to the Mughals' mutton or chicken biryani. This modern-day version has deliciously soft sweet vegetables and flavorful long-grain rice. Serve with chilled yogurt and spicy curry on the side.

Provided by thesiamesecat

Categories     World Cuisine Recipes     Asian     Indian

Time 51m

Yield 6

Number Of Ingredients 15

2 cups long-grain white rice
3 tablespoons vegetable oil
1 large onion, thinly sliced
½ teaspoon cumin seeds
2 bay leaves, broken in half
2 potatoes, quartered
2 carrots, quartered
1 ½ teaspoons ground turmeric
1 teaspoon chile powder, or more to taste
½ teaspoon ground coriander
2 ½ cups water
1 cup shelled peas
1 ½ teaspoons salt, or to taste
1 teaspoon butter
½ teaspoon garam masala

Steps:

  • Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
  • Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
  • Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
  • Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 70.5 g, Cholesterol 1.8 mg, Fat 8.3 g, Fiber 5 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 616.2 mg, Sugar 2.8 g

Tips:

1. Use high-quality vegetables for the best flavor and texture. Fresh, seasonal vegetables are ideal. 2. Rinse the rice thoroughly before cooking to remove any starch and impurities. This will help the rice cook evenly and prevent it from becoming sticky. 3. Use a heavy-bottomed pot or Dutch oven for cooking the biryani. This will help distribute the heat evenly and prevent the rice from burning. 4. Layer the ingredients in the pot in the correct order. The rice should be on the bottom, followed by the vegetables, spices, and yogurt mixture. 5. Do not stir the biryani while it is cooking. This will disturb the layers and prevent the rice from cooking evenly. 6. Cover the pot tightly and cook the biryani over low heat for the recommended time. This will allow the rice to absorb the flavors of the vegetables and spices. 7. Once the biryani is cooked, let it rest for a few minutes before serving. This will help the flavors meld together and the rice to absorb any remaining moisture.

Conclusion:

Vegetable biryani is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and can be easily customized to suit your own taste preferences. With a little planning and effort, you can create a vegetable biryani that is sure to impress your family and friends.

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