This vegetable-packed biryani is a one-pot dish that’s aromatic, flavorful, and really delicious!
You will love this recipe for vegetarian biryani! It’s flavorful, aromatic, and loaded with veggies like carrots, bell pepper, potatoes, corn, and peas. You can make this a vegan recipe too, if you omit the ghee-coated cashews and raisins.
So… I think it’s official. I have a biryani problem.
I already have several different types of biryani on my blog, and you can expect more varieties to come soon. I have so many biryani recipe ideas floating around in my head. And by floating, I mean dancing. These biryani ideas are basically doing bhangra in my mind. Biryani Bhangra.💃🏽 hoi! bruahhh!
Anyway, the point is we have been eating biryani at least once a week lately (Biryani Fridays! Can we make this a thing?!) and I can’t wait to share all of my biryani recipes with you.
“I have made this recipe plenty of times. This is one of my favorite recipe. Even at my workplace every time I have a potluck everybody asks me to make this dish. I substituted raisins with Cranberries and it still tastes delicious. Thank you, Ashley.”
Ushma
I normally reserve this veggie dish for special occasions, but it’s now simple enough to make on a busy weeknight, thanks to the instant pot. It’s easy and also impressive, so this dish works for dinner parties too. In fact, if you’re looking for a fancy vegetarian recipe to serve your guests, then look no further. Okay, actually, consider making my vegetable korma too. You can serve both at a dinner party, and your vegetarian/vegan friends will love you forever!
Watch how easy it is to make Vegetable Biryani!
(for the full recipe, see the recipe card below 😋)
One last thing… when you’re making biryani, use good biryani rice. I highly recommend using this brand of basmati rice in this dish and all of my rice dishes. I love the extra-long grains, and in my opinion, no other basmati rice compares. I’m always open to learning about new varieties/brands, though, so leave a comment if there’s another one you prefer!
Enjoy this dish! And if you like it, be sure to check out one of my other biryani recipes 🙂
Ingredients
- 1 cup basmati rice love this brand, soaked 15 minutes
- 2 tablespoons oil
Whole Spices:
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 onion thinly sliced
- 2 teaspoons minced garlic or garlic paste
- 1 teaspoon minced ginger or ginger paste
Ground Spices:
- 1 ½ teaspoons salt
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon turmeric
Vegetables:
- 1 bell pepper cut into strips
- 1 cup baby carrots approx 9-10 baby carrots, cut in half
- 2 cups frozen veggies (I use 1 cup corn and 1 cup peas)
- 4 small gold potatoes approx. ½ pound, cut in half
- 1 cup water
- Cilantro leaves chopped
- Mint leaves chopped
- Ghee coated cashews and raisins optional
Instructions
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
- Add the garlic, ginger, ground spices and stir.
- Add rice, vegetables and water to the pot and stir (the veggies don’t have to be submerged, they will cook in the steam).
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
- Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.
To Make Ghee-Coated Cashews/Raisins:
- Melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.
- Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.
Video
Notes
- Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart – you may need to adjust the amount of oil and/or water. I suggest only using a 6 quart for this recipe.
- You should be able to substitute vegetables but keep the cook time in mind (e.g. if using cauliflower keep the pieces fairly large). I have been able to use frozen broccoli (in place of the bell pepper) with success. Let us know what veggies you try in the comments.
gvsrinivasan says
Shall I prepare in rice cooker. I have to wait till how many whistles at low / medium / high flame. Kly explain
Ashley - My Heart Beets says
Hi, I only have Instant Pot directions on how to make this, hopefully another reader can chime in!
Catherine Dabee says
Can this recipe be simply doubled?
Zoe says
Smelled so good, but burned before it came to pressure. Disappointing! Please provide stove top rescue instructions… I’m sure I’m not the only one who needs them! Thanks.
Mary Roog says
Vegetable Biryani recipe – Thank you so much for indicating that a cup of baby carrots is 9-10 and 4 small potatoes is approximately 1/2 pound! It makes it so much easier to make and I’m sure it won’t be dried out because I have too much. Now, if you could just say how many/much ghee, cashews and raisins are needed, I will feel confident in trying this. I need exact measurements in order to cook!!!
Ashley - My Heart Beets says
Mary, you can melt 3 tablespoons of ghee and then add ⅓ cup halved cashews and 2 tablespoons golden raisins – sauté until the cashews are light golden. Let me know how it goes 🙂
Darice says
Is it possible to use other types of potatoes in the recipe? Gold are not available at my usual grocery store.
Ashley - My Heart Beets says
Hi Darice, yes any potato will work 🙂
Rajni says
How many people does this recipe feed? I’m making it for a potluck say to feed 6 to 8 pax Tomorrow!!
Can you please guide me with measurements and amounts? Would really appreciate a quick response.
Thank you so much!!
Rajni
Ashley - My Heart Beets says
Hi Rajini, if it’s a potluck, you can get away with making one batch but I would probably double the recipe to make sure you have enough.
Chelsea Dulaney says
I have made this recipe a few times but I ALWAYS get the burn message on my instant pot and then my rice isn’t cooked fully, but the flavor is great so sometimes I just chew on the rice 😬. Do you have any tips? Thank you in advance!
Katy says
This happens to me every time too! What is going on?
Ashley - My Heart Beets says
I’m sorry, I have no idea why that’s happening. I want to confirm, are you using the same cup to measure the rice and the water?
Rajeev says
Hello Ashley:
My understanding of Biryani is it is layered with white rice and the masala. This is typical of Hyderabadi Biryani. I feel that this is actually Pulav as all the vegetables are mixed.
Gloria says
Excellent recipe with a well considered blend of spices. I made a couple of changes by halving the recipe and substituting extra freshly ground black pepper for the cayenne which made it even more delightfully aromatic.
Ashley - My Heart Beets says
Glad you liked it, Gloria!
Archana says
Thank you Ashley, it was very yummy. But the quantity was not sufficient for our family. Can I double up the ingredients and make it with same cooking time?
Ashley - My Heart Beets says
Hi Archana, typically when I double a recipe I double all of the ingredients but keep the cook time the same. I haven’t tried doubling this recipe but believe it’ll work. Please let me know if you try!