With over 100 5-star reviews, this Vegetable Biryani recipe is one of our reader favorites! It requires only 15 minutes of hands-on time before it gently simmers on the stovetop. Vegan and gluten-free.
The dark does not destroy the light; it defines it. It’s our fear of the dark that casts our joy into the shadows.
Brene Brown
I learned how to perfect this biryani recipe while visiting Northern India! Fragrant and exotic, this vegetarian version is quick and easy and has simple ingredients: basmati rice, healthy vegetables, and chickpeas.
The secret to the best biryani? It’s all in the spices! This Biryani recipe is infused with aromatic Indian spices, which is the secret to its amazing flavor! It tastes warm, exotic, and earthy with a hint of sweetness. Spoon our Cilantro Mint Chutney overtop- a feast for the senses!
Ingredients In Vegetable Biryani
- Basmati Rice– or most long-grain rice, will be light and fluffy. You can use brown basmati; see the recipe notes.
- Onion getting these lightly caramelized will give the best flavor.
- Ginger and Garlic – for savory depth.
- Olive oil or ghee– for richness.
- Veggies- bell pepper and carrot. Feel free to add others- zucchini, eggplant, etc.
- Chickpeas– for a little protein! Or sub-green peas or edamame.
- Spices– garam masala, cumin, coriander, cinnamon, star anise, cardamom, chilli powder, turmeric, bay leaves.
- Vegetable Broth– make sure it is flavorful or make your own broth!
- Optional Garnishes: raisins, cashews, cilantro leaves, and Cilantro mint chutney.
- See the recipe card below for a full list of ingredients and measurements.
Vegetable Biryani (instructions)
Step one: Biryani starts with softening the onions in olive oil, creating the base of the flavorful dish. Then add the garlic, ginger, and veggies, and cook until tender-crisp.
Step two: Add all the spices and toast them for a couple of minutes, then set one cup of the veggies aside. Add the rice, saute with the veggies for one minute, add veggie stock and salt. Top with drained chickpeas, raisins, and the cup of veggies you set aside.
Step 3: Cover tightly, placing a thin kitchen towel between the rice and the lid, folding the edges over the lid. This helps create a good seal and allows the rice to cook more evenly. Reduce heat to medium-low, being sure to maintain a gentle simmer.
Step four: Simmer gently on medium-low for 15-20 minutes. Take a quick peek to ensure all the water is gone, and replace the cover. Turn the heat off, and let it stand for 5-10 minutes.
Serving suggestions
Fluff the biryani with a fork and place in a serving dish, top with the spiced veggies you set aside, and sprinkle with toasted cashews, raisins, and cilantro. Serve with a side of our cilantro mint chutney!
Storing Biryani
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat gently on the stovetop, in a warm 350F oven, or in the microwave. Biryani can also be placed in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
What to serve with Vegetable Biryani
Biryani Faqs
A mixed rice dish. Originating among the Muslims of South Asia. It is a staple comfort food in many households.
Yes, it contains vegetables, spices that are great for digestion, and protein from the chickpeas!
Cilantro mint chutney and Raita as well as Bombay carrot salad.
More Indian recipes you may enjoy!
Hope you enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Vegetable Biryani | 60-sec video
Vegetable Biryani Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 6
- Category: vegan, vegetarian, main
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Description
Quick and Easy Vegetable Biryani! A fragrant Indian rice dish infused with Indian spices – vegan adaptable and gluten-free. A quick and easy weeknight meal. I highly recommend serving with Cilantro Mint Chutney.
Ingredients
- 2 cups white basmati rice (see notes for brown basmati)
- 2 tablespoons olive oil (or sub ghee or coconut oil)
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup diced carrot (or use match sticks)
- 4 garlic cloves, rough chopped
- 2 teaspoons fresh ginger, grated or use ginger paste
- 2 teaspoons ground cumin (or sub 1 tablespoon whole cumin seeds)
- 2 teaspoons coriander (or use 1 tablespoon whole coriander seeds, cracked open)
- 1 teaspoon garam masala (or sub chili powder w/a pinch cayenne)
- 1/2 teaspoon ground cinnamon (or one cinnamon stick)
- 1/4 teaspoon cardamom (or 3 crushed cardamom pods)
- 1/4 teaspoon ground turmeric
- 2 bay leaves
- 1 star anise pod (optional)
- 4 cups veggie stock (or chicken stock) (For fluffier rice use 3 1/2 cups.)
- 3/4 teaspoon salt, more to taste
- 1 can chickpeas, drained, rinsed
- 1/2 cup raisins
- Garnish: 1/4 cup cashews and chopped parsley or cilantro
Serve with yogurt or our Cilantro Mint Chutney (vegan adaptable!)
Instructions
- In a large skillet, or braiser or Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, 5 minutes. Turn heat to medium, add the veggies, garlic and ginger, and sauté 4-5 minutes until tender-crisp.
- Add spices and bay leaf, and stir one minute, toasting the spices. Remove one cup of the mixture and set aside.
- Add the rice and saute it with the veggies for one minute. Add the with veggie broth and salt, stir.
- Top with drained chickpeas, raisins, and the cup of veggies you set aside. Bring to a boil over high heat, then gradually lower heat to medium-low, maintaining its simmer. When simmering, cover the pot with a thin dish towel, then place the lid over the top of the towel, and bring the four corners of the towel up and over the lid. This will tighten the seal and keep the steam in, allowing the rice to cook more quickly and evenly.
- Simmer on medium-low, 15 to 20 minutes or until the rice has soaked up the liquid. Take a quick peek, if done, replace the lid, turn the heat off, and let stand for 5-10 minutes.
- While it is simmering, make the Cilantro Mint Chutney!
- Uncover the Biryani and fluff up with a fork. Top with the toasted cashews and cilantro.
- Serve with optional Chutney.
Notes
***Instant or “Quick Cooking” Basmati Rice does not taste good here.
Basmati Rice: The liquid rice ratio may vary -please refer to your rice package instructions. For example, my basmati rice says 1 cup rice to 2 cups water. If yours says 1 cup rice to 1.5 cups water, please adjust veggie stock accordingly.
Brown basmati rice: soak it in hot water while you prep your ingredients. Brown rice will require 10-15 more minutes of cooking time and more liquid. Check package directions for cooking time and liquid requirements- adding more liquid if need be! Each rice is different.
Variations: You are welcome to add other veggies to the biryani- here I’ve added thinly sliced sweet peppers. Zucchini, eggplant or even mushrooms (saute them first) would be nice. If you want to add chicken to this, make sure to season it well and brown it first before adding to the rice mixture to simmer.
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 385
- Sugar: 10.2 g
- Sodium: 416.2 mg
- Fat: 6.8 g
- Saturated Fat: 0.9 g
- Carbohydrates: 73.6 g
- Fiber: 5.5 g
- Protein: 8.6 g
- Cholesterol: 0 mg
I had the same experience with good-quality basmati. Actually I looked at the “double the volume of water to soaked rice” instruction and realised it was crazy so I only used 1.5 cups of water per cup of rice but it was still too wet. The next time I used a little over 1.25 cups water per cup of rice (plus the water that naturally sticks to the rice when you soak it) and it was about right. I find this site very useful: https://tastessence.com/rice-cooker-ratio
The best course of action is to always refer to your rice directions on your package as each variety is different. See the recipe notes.
I like the recipe overall, but the rice turned out very mushy. I followed the directions and soaked it in hot water first, and then used a thin tea towel under the lid while simmering. It just has an awful texture. Maybe I need to buy a higher quality rice? Not sure what the issue is.
Hey Lisa- any chance you used “quick-cooking” basmati? I had the same experience with this type.
I happened upon this site when looking for vegan recipes this week. This was absolutely delicious with the cilantro mint chutney! Our guests loved it and we have leftovers for tonight and maybe tomorrow!
I made this, it was good, but some of the rice stuck to the bottom of the cast iron pan. Wonder if I should have lifted the lid and stirred it? Also, it made a HUGE amount of food, so six hungry guys might have polished it off. Tasty and aromatic and the naan was really good! I have to practice more, cuz I burned a couple and two of then were doughy inside a little (but I at ’em anyway!) Thanks for a nice recipe
Shoot! Sorry. Normally, you shouldn’t have to stir. If your skillet was well-seasoned & well-oiled- then the only other thing I can think of is maybe it got too hot?
Made this tonight, with the mint yogurt. Delicious, thank you! 😊
Hello! This looks delicious! If I use a rice cooker, do I need to change anything in the recipe? Thank you
Hi, I’m inexperienced with rice cookers so have no useful advise here, sorry! Will you cook the rice first then proceed with recipe? or cook it all together in the rice cooker?
Do I use 2 cups of dry rice or cooked rice? Thanks!
Dry
Great flavours and so easy to make. It makes a great cold rice dish with the leftovers too
This recipe was amazing! we cooked it for ten minutes longer and added yellow squash. We served it with homemade persimmon chutney.
What are we supposed to do with the one cup of veggies that we removed? Add them in at the end?
Add it to the top- it is more of a “presentation” thing.
We just finished eating this and what a delicious pleasure! I’ve tried to make various biryanis before and this is by far the best. It’s great even without the chutney, but with the chutney, it’s extra special. I probably erred on the side of adding a bit more of the flavors we like (onions, ginger, spice) but basically followed the recipe as written and couldn’t be happier with the results. So glad to have found this site, especially as I have 2 adult vegan daughters who come home and love to have me cook for them. Thank you!
Made as written, along with the chutney – delicious, the whole family loved it!
I have to say this is a great recipe, being a current convert to the Veggie way of life, this site is fantastic with some brilliant recipes thanks so much
It’s a cold snowy night out there, so I thought I’d try this to warm me up. Delicious!!
I was out of rice, so I chopped up some potatoes instead. Came out wonderful. I look forward to trying it with the chutney next time.
Very flavorful and straight forward to make.
Delicious! Tastes better than my local Indian Restaurant. I definitely recommend giving this a try 👍
Great to hear- thanks Mark!
Wonderful flavors. I’ve made this twice now. The first time with brown rice and cranberries. The second time I made with white rice, and the raisins were added as a topping rather than in the cooking process. Both were great, but we have a slight preference for the white rice for this particular recipe, and will continue to have the raisin and/or cranberries as optional toppings. We loved the crunch and flavor the cashews added too. Thank you, Sylvia, for another fantastic recipe!
Awesome Krista!
The mint and cilantro Chutney was spectacular and the biryani just delicious. I used my crockpot and it turned out so yummy. Thanks.
I made this and shared it with my daughter, son-in-law and 7 and 3 year old grandkids. We all loved it! Thank you. I’m ready to try more of your recipes.
Made this recipe with cranberries and edamame instead of raisons and chickpeas. Was very good…
Made this today for dinner, turned out great. Really enjoyed it and will definitely make again as it was a hit with the family.
I followed the recipe exactly as written and my rice was still uncooked after 35 minutes. I even added 1/2 c more liquid and let it simmer a bit longer. The rice is still hard. Very disappointed.
Sorry about that Mary, did you use brown rice? or what type of rice did you use?
It tastes amazing! I have tried it with both cilantro Mint Chutney and Raita! Fabulous!!
Just made this recipe for the second time. Love it! I add extra vegetables and the whole recipe is fantastic- I love the spice blend- REally delicious! Thank you!
Delicious! I didn’t have all the spices nor did I have chickpeas; but I did what I could, and it came out absolutely yummy; this will be one of my go-to’s. Thank you.
Great to hear!