Veg Biryani Recipe

Veg Biryani is a flavorful and aromatic rice dish made with a mix of vegetables, fragrant spices, and basmati rice. This vegetarian version of the popular biryani is packed with the goodness of vegetables and is a perfect one-pot meal for vegetarians and vegans alike.

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Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Veg Biryani
plan
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ingredients serve

Ingredients for Veg Biryani Recipe

  • 1/2 cup Basmati Rice
  • 1 tablespoon Oil
  • 1/2 stick Cinnamon
  • 1 Cardamom Pods
  • 2 Cloves
  • 1/2 Onion, Chopped
  • 1/2 tablespoon Ginger Garlic Paste
  • 1/2 cup Mixed Vegetables
  • 1 teaspoon Biryani Masala
  • 1/4 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1 cup Water
  • as required Fried Onions, For Garnish
  • as needed Chopped Coriander Leaves, For Garnish
  • as required Mint Leaves, For Garnish

Directions: Veg Biryani Recipe

Cooking Directions

  • STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
  • STEP 2.Heat oil in a large pan and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
  • STEP 3.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and saute for a minute.
  • STEP 4.Add chopped vegetables like carrots, peas, and potatoes. Cook for a few minutes until they are slightly tender.
  • STEP 5.Add biryani masala, turmeric powder, and salt. Mix well.
  • STEP 6.Add soaked rice and water. Bring to a boil, then reduce the heat and cover the pan. Cook for about 15-20 minutes or until the rice is cooked and the flavors are well blended.
  • STEP 7.Garnish with fried onions, chopped coriander leaves, and mint leaves. Serve hot with raita or yogurt.
  • STEP 8.Cooking Tips: You can add saffron strands soaked in milk to give the biryani a beautiful yellow color and a subtle aroma. Also, make sure to use a heavy-bottomed pan to prevent the rice from sticking to the bottom.
  • STEP 9.Storage and Serving: Veg Biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before serving. Serve with raita or yogurt for a complete meal.

Cooking Tips

  • You can add saffron strands soaked in milk to give the biryani a beautiful yellow color and a subtle aroma.
  • Make sure to use a heavy-bottomed pan to prevent the rice from sticking to the bottom.

Storage and Serving

  • Veg Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a microwave or on the stovetop before serving.
  • Serve with raita or yogurt for a complete meal.
Nutrition
value
1834
calories per serving
130 g Fat27 g Protein141 g Carbs51 g FiberOther

Current Totals

  • Fat
    130g
  • Protein
    27g
  • Carbs
    141g
  • Fiber
    51g

MacroNutrients

  • Carbs
    141g
  • Protein
    27g
  • Fiber
    51g

Fats

  • Fat
    130g

Vitamins & Minerals

  • Calcium
    325mg
  • Iron
    12mg
  • Vitamin A
    6807mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    180mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    81mg
  • Vitamin E
    12mg
  • Copper
    2mcg
  • Magnesium
    281mg
  • Manganese
    11mg
  • Phosphorus
    418mg
  • Selenium
    10mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp