Vegetable Biryani Recipe
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.
How to Make the Best Vegetable Biryani
Vegetable biryani is one of the most beloved dishes in Indian cuisine, and this quick and easy version brings all those incredible flavors to your weeknight dinner table. Packed with fragrant spices like cumin, coriander, garam masala, and cardamom, this one-pot meal is as aromatic as it is delicious.
What makes this recipe special is the layering of textures and flavors—tender basmati rice, crisp-tender vegetables, hearty chickpeas, and sweet raisins all come together in perfect harmony. The dish towel technique helps create a tight seal while cooking, ensuring perfectly fluffy rice every time.
This vegetable biryani is naturally vegan-friendly and gluten-free, making it a wonderful option for gatherings where dietary restrictions are a consideration. Serve it with a bright and tangy cilantro mint chutney to cut through the richness, and don’t forget the toasted cashews on top for that satisfying crunch.
Vegetable Biryani
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.
Ingredients
Rice and Base
Vegetables
Spices
Add-ins and Garnish
Instructions
Prepare the Vegetables
- In a large skillet, braiser, or Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté, stirring often, until tender and golden, about 5 minutes.
- Turn heat to medium, add the bell pepper, carrots, garlic, and ginger. Sauté 4-5 minutes until tender-crisp.
- Add spices and bay leaves, and stir for one minute, toasting the spices. Remove one cup of the mixture and set aside.
Cook the Rice
- Add the rice and sauté with the veggies for one minute. Add the vegetable broth and salt, and stir to combine.
- 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 a simmer.
- When simmering, cover the pot with a thin dish towel, then place the lid over the top of the towel, bringing the four corners of the towel up and over the lid. This tightens the seal and keeps steam in.
- Simmer on medium-low for 15-20 minutes until the rice has absorbed the liquid.
Serve
- Take a quick peek to check if done. If ready, replace the lid, turn the heat off, and let stand for 5-10 minutes.
- Uncover the biryani and fluff with a fork. Top with toasted cashews and cilantro.
- Serve with Cilantro Mint Chutney on the side.
Notes
- For brown basmati rice, increase cooking time and liquid as needed.
- For fluffier rice, use 3½ cups of stock instead of 4 cups.
- You can substitute whole cumin seeds or coriander seeds for ground spices.
- The dish towel trick helps create a tighter seal for more even cooking.
