This veg biryani hindi recipe is ideal if you enjoy biryani but want something easy, nutritious, and flavorful. Veg biryani is basically rice cooked with vegetables, spices, and a little bit of love. It smells amazing, tastes delicious, and can be made even by beginners.
What is Veg Biryani?
A common rice dish in India, vegetable biryani is made with basmati rice, a variety of vegetables, and aromatic spices.
It’s like a special version of pulao, but richer in taste and cooked with layers.
It tastes so good and looks so colorful that you could refer to it as a celebration dish.
Ingredients for Veg Biryani
Here are the basic ingredients you need.
Don’t worry, everything is easily available at home.
| Category | Items |
|---|---|
| Vegetables | Potato, carrot, beans, peas, capsicum |
| Rice | Long-grain basmati rice (soaked 20–30 min) |
| Spices | Bay leaf, cardamom, cloves, cinnamon |
| Dry spices | Turmeric, red chilli powder, biryani masala |
| Other | Ginger-garlic paste, curd, oil or ghee, mint, coriander |
Ingredient Substitutes & Variations
- No curd? → Use coconut milk.
- If you don’t have biryani masala, use garam masala along with a little haldi and chilli.
- No veggies? → Add only potatoes and peas.
- Want low oil? → Reduce oil by half, tastes same.
- No onion and garlic? → Okay, just use curd and spices.
How to Make Veg Biryani Hindi Recipe – Two Simple Methods
One-Pot / Pressure Cooker Veg Biryani Method (Quick & Easy)
This method is perfect for beginners or when you’re in a hurry.
Step-by-step:
- Heat oil, add whole spices (bay leaf, cardamom, cloves).
- Add onions and fry till golden.
- Add the garlic-ginger paste.
- Add the chopped vegetables and cook for three to four minutes.
- Add the curd, biryani masala, and dry spices.
- Add soaked rice.
- Add water (1 cup rice = 1.5 cup water).
- Pressure cook for 1–2 whistles.
Open, fluff gently, and enjoy.
Dum / Layered Style Veg Biryani (Restaurant Style)
If you want that real biryani aroma, this method is amazing.
Step-by-step:
1. Half-cook basmati rice and keep aside.
2. Combine onion, tomato, curd, and spices in a pan to make vegetable gravy.
3. Now begin layering:
First layer: rice
Second layer: vegetable gravy
Third layer: herbs (mint + coriander)
4. Repeat layers.
5. Add a small amount of saffron milk and ghee (optional).
6. Cover with a tight lid and cook on low flame for 15–20 mins.
Dum biryani smells heavenly and looks beautiful.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260–300 |
| Carbs | High |
| Protein | Medium |
| Fat | Depends on oil/ghee used |
Veg Biryani Variations
- Hyderabadi vegetarian biryani
- Quick biryani in one pot
- Absence of onions Garlic-free biryani
- Paneer veg biryani
- Coconut milk biryani
How to Store & Reheat
- Keep in the refrigerator in an airtight container.
- While reheating, sprinkle a little water so it stays soft.
- Reheat no more than twice.
Serving Suggestions -What Goes with Veg Biryani?
Boondi raita
Onion raita
Plain curd
Green salad
Roasted papad
Simple mint chutney
Tips & Tricks for Perfect Veg Biryani
- Always soak basmati rice for 20–30 mins.
- Don’t overcook rice; keep it slightly firm.
- Use curd or lemon juice for extra flavour.
- For a restaurant-style flavor, add fried onions.
- When doing dum, keep the flame low.
- Always fluff the rice gently.
