By The foodoodle kitchen · Published September 20, 2026
Vegetable Biryani
Vegetarian layered rice with spiced vegetables, saffron and fried onions; a weekend centrepiece.
Serves 4 · Prep 20 min · Cook 40 min · 1 h total · Medium
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Ingredients
- 2 cups Basmati rice, rinsed and soaked for 30 min.
- 4 tbsp oil
- 1 large onion, sliced
- 1 large tomato, chopped
- 1 green chili, slit (optional) (optional)
- 1 tsp ginger-garlic paste
- 2 tsp biryani masala
- 0.5 tsp turmeric powder
- 1 cup mixed vegetables, carrots, peas, and potatoes
- 4 cups water
- 0.25 cups yogurt
- 0.25 tsp saffron threads, soaked in 2 tbsp warm water
- 0.25 cups fried onions
- 2 tbsp cilantro, chopped fresh
- 2 tbsp mint leaves, chopped fresh
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Method
- Heat oil in a large pot over medium heat. (2 min) 2 min
- Add sliced onion and fry until golden brown. (8 min) 8 min
- Stir in ginger-garlic paste and slit green chili; cook for 1 min. (1 min) 1 min
- Add chopped tomato, biryani masala, turmeric powder and stir well. (3 min) 3 min
- Add mixed vegetables and cook until slightly tender. (5 min) 5 min
- Stir in yogurt and cook for 2 min. (2 min) 2 min
- Add soaked Basmati rice and water; bring to a boil. (5 min) 5 min
- Reduce heat, cover and simmer until rice is cooked and water is absorbed. (15 min) 15 min
- Drizzle saffron water over the biryani and gently fluff with a fork. (2 min) 2 min
- Garnish with fried onions, cilantro, and mint before serving. (2 min) 2 min
