Vegetable Biryani

Category: Rice Varieties
Description: This is a bold and flavorful rice dish that has vegetables and warm spices
Preparation Time: 30 mins

Vegetable Biryani


  • Vegetables(an combination of Cauliflower,Carrot,Beans,Potato & Peas) – 2 cups
  • Basmathi rice – 1 cup (uncooked)
  • Water – 2 1/4 cup
  • Ginger – 1″ Piece
  • Green Chilies – 5 ( lesser if you prefer a mild taste)
  • Raw cashews – 10 ( can be substituted with 2 tblsp of fresh coconut)
  • Tomato – 2 medium (chopped fine)
  • Onion – 2 big (slice thinly)
  • Garam Masala Powder – 1 tblsp
  • Turmeric Powder – 1/2 tsp
  • Coriander leaves – a small handful
  • Mint leaves – a small handful
  • Cashews – 15
  • Cumin seeds – 1/2 tsp
  • Bay Leaves – 2-3
  • Salt – to taste
  • Ghee – 1 tblsp ( or any other preferred cooking oil)


  1. Wash the Basmathi rice and keep in a colander.
  2. Wash, cut and steam the vegetables adding a little bit of salt. The veggies should be al dente ( crisp but not too soft)
  3. Heat the ghee in a Rressure cooker or Instant Pot and fry the sliced onion and cashews. Remove and keep aside. This will be used for garnishing later.
  4. In the same pot add the cumin seeds, bay leaves, green chili, grated ginger and saute for a few minutes.
  5. Add 2 tablespoons of the fried onions, chopped tomato, finely cut coriander and mint leaves and fry for a few more minutes.
  6. Add the steamed vegetables saute for a minute and add the water. When it starts boiling add salt, turmeric powder, garam masala powder and the washed basmathi rice.
  7. If using a pressure cooker close the lid and cook for 7 minutes without putting the weight. After 7 minutes turn off the stove and let it sit for 10 minutes.
  8. If using an Instant Pot close the lid of the IP and go to Steam Mode and let it steam for 5 minutes. After that time unplug the IP and let it rest for about 8-10 minutes.
  9. Open the pressure cooker or IP and mix gently with a ladle or a big fork. Check for salt and add if more is needed
  10. Transfer to a serving dish and garnish with the fried onion, cashewnuts and lemon wedges.
  11. This is best enjoyed with Raitha and pickle.