Homemade Veg Biryani is a delicious medley of spices, combination of  vegetables and flavorful long-grain basmati rice which no one can resist. This is one of the easy style of veggie biryani made at home.

Made using vegetables that are cooked with some aromatic spices, later layered with saffron infused basmati rice. This easy veg biryani has just the perfect mix of the most sensational flavours.

Lockdown, quarantine, self-isolation – whatever you call it – we’re in this together since last many days. In between we still need to eat fresh food and we may have to rely on ingredients that can be kept in the pantry for a longer period. Rice, sugar and wheat flour are the ingredients which we kept 5 kg in stock always. Luckily, there are such ingredients that can be used for kitchen staple recipes.

WHAT IS BIRYANI ?

A world renowned dish, biryani is a rice dish made with spices, rice and chicken or vegetables or mutton or eggs.  The name "BIRYANI" is derived from Persian word berya which  means "fried" or "roasted". Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular dish in India.

Biryani takes time to prepare, cook and practice to make but is worth every bit of the effort. Long-grained rice (like basmati) flavored with exotic spices, such as saffron, is layered with lamb, chicken, fish, or vegetables, and a thick gravy.

So I made one of the simple and easy veg biryani, where all ingredients easily available in my pantry(kitchen).  For rice you can use any basmati rice or which is easily available in your pantry. I have made biryani with 2 cups of rice, you can half the quantity or double the quantity, just make sure if you do half quantity each ingredient of the list would be half and adjust spices according to your taste.

I didn't use any biryani masala, because I always think if we use dried spices and all masales then what is the use of that biryani masala. I never used those special masales into my dishes, except sambar powder that is homemade only or tandoori masala for marinating the veggies or chicken but not regularly.

Can we opt out the Veggies with Chicken ?

Yes, of course. If you are not fond of vegetables or love chicken or mutton no worries, take boneless chicken, clean it and marinate it[add curd, ginger garlic paste, with all spices, lemon juice], mix all well and keep this marination in fridge for about 6-8 hours or overnight. Then cook it in next day and used it in your biryani. Preparing the rice and layer the biryani is same for non-vegetarian biryani method.

Next time, will make it chicken biryani and will shared with you. Sharing a small shortcut here 😃 Me and my husband loved chicken biryani, but my husband loved most 😊💓

For me cooking a biryani is just incredibly satisfying, it’s one dish that requires some effort but the results are nothing short of delightful.



I served my veg biryani with veg raita (boondi,onion,tomato), I have less boondi so i added onion and tomatoes too they looks so awesome. Veg biryani is extremely rice dish in around the world, trust me this recipe is enjoyed by everyone at home.

Let's check out,  how to make veg biryani at home with simple step by step recipe with photos.

Total Time : 1 hour, 10 minutes
Cook Time : 55 minutes
Cuisine :  Indian
Serves : 4
Author : Jolly Makkar

Ingredients :

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml

For Biryani Rice

2 cups long grained rice(biryani rice/basmati rice)- soaked in water for 20 minutes
1 tbsp oil or desi ghee (clarified butter)
2 nos cloves/loung
2 nos green cardamon/choti eliaichi
3-4 peppercorns
1 inch cinnamon/dalchini
1 tiny bay leaf
1/2 tbsp cumin seeds/jeera
1 no black cardamon
4 cups boiling water
1/2 dried sliced onions
Salt to taste
1 tbsp yogurt
2 cups
1 tbsp saffron colour

For the vegetable mix

2 tbsp oil
2 nos cloves
1 inch cinnamon
1 tiny bay leaf
1/2 cup dried sliced onion
1/2 cup tomatoes
1/4 cup corns
1/2 cup green capsicum
1 tsp turmeric
1 tsp ginger garlic paste
1 tbsp chilli powder
1 tbsp Garam Masala
1 tbsp Coriander powder
Salt to taste
2 tbsp yogurt
2 cups hot water

Garnishing biryani

Handful coriander leaves or fried onions

Preparation Method: 

Cook the Rice
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1. Rinse and soak the rice in enough water for 20 minutes. Drain water after 20 minutes, drain the water using a colander.

2. In a pan or kadai add oil or desi ghee, add all spices -  cinnamon, cumin seeds, peppercorn, bay leaf, cloves, green cardamom, black cardamom. Mix well.  Add 4 cups of water, salt to taste and yogurt. Add fresh chopped coriander leaves.

3.  Boil for around 7-8 minutes or until rice grain is around 85% cooked. Do not over cook the rice as they will be cooked again in later steps and we want each rice grain to be fluffy and separate.

4. Transfer cooked rice to a colander and drain excess water.

5.  In a bowl add 2 tbsp of water and add few drops yellow saffron color and a pinch of saffron.  Mix well. Add that yellow color to the rice. Mix it with spoon with light hands.

Pan fry the veggies
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1. To make the vegetables, to a pan add oil, add all spices - cinnamon, bay leaf, cloves and add sliced onions. saute it till becomes brown.

2. Add capsicum, corn and ginger garlic paste. Cooked it well till raw paste is cooked with vegetables.

3. Add tomatoes, cooked well till tomatoes become soft and mushy.

4. Add yogurt/curd with all spices - turmeric, red chilli powder, garam masala, coriander powder and mix them all properly.

5. Add 1/2 cup of water, salt to taste and mix it well. Cover with pan with lid and and cook it for few more minutes.Till it releases the juices on it.

Layer the biryani
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1.  Once the vegetables are done, assemble them in larger pan or kadai, after that add the rice over the vegetables and keep the biryani on low flame for 10 minutes.

2. Garnish it with fried onions or fresh mint or coriander leaves.

3. Vegetable Biryani is ready to be served with mixed raita!

Check out more yummy quarantine recipes veg which will make with less ingredients
rice kheer/indian rice pudding
eggless rava cake
how to make thick curd/yogurt at home
watermelon granita

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