Vegetable biryani recipe | How to make restaurant style veg biryani recipe

Last updated on September 26th, 2019

Vegetable biryani recipe with step by step photos. Biryani is the most popular rice recipe In India. The most popular version of biryani is mutton biryani and chicken biryani. Vegetable biryani recipe is the alternate version for vegetarians. I have already shared the classic Hyderabdai veg dum biryani recipe here. This vegetable biryani recipe is what we get in restaurants. I have also shared some easy biryani recipes like paneer biryani, potato biryani.

This restaurant style vegetable biryani recipe is easy to make. Unlike veg dum biryani recipe this vegetable biryani is mild and dry. The gravy is not very wet and spicy too. This is one of the best vegetable biryani recipe that you can try for special guests too. In most of the south Indian restaurants you will fond two versions of biryani  in menu. One would be veg dum biryani and the other is this vegetable biryani. Unlike veg dum biryani this vegetable biryani has a special spice paste with mint and green chilies. Also there is a dry masala powder with spices. I have used homemade biryani masala here. You can also store bought masala powder like Everest or Badshah too.

This easy vegetable biryani recipe is very versatile. You can make this vegetable biryani in pressure cooker. You can also follow this recipe and make dum biryani. Here I have made vegetable biryani in a pan. This is a must try recipe for biryani lovers. A truly restaurant style veg biryani it is. Serve with a simple onion raita for a perfect weekend meal. This special vege biryani has that unique flavor from mint garlic masala. This special vegetable biryani can also be made on festivals like Diwali, Christmas

To make vegetable biryani recipe I have used organic basmati rice. Use any good quality aged basmati rice. Typical biryani vegetables go into the making of this veg biryani are potato, carrot, cauliflower, beans and peas. I like to use equal amount of rice and vegetables in my biryani recipes. I recently had biryani in a restaurant and liked how it was decorated with paneer cubes. I tried it  too and loved it. You can make this veg biryani with coconut milk too. The recipe can be doubled.

Serve vegetable biryani with raita. Eggplant kumra also goes well with this veg biryani.

If you are looking for more restaurant style recipes do check dal makhani, khara bath, masala dosa, rava dosa, paneer butter masala, palak paneer recipes

How to make vegetable biryani recipe with step by step photos.

Rinse basmati rice multiple times. Soak in plenty if water for 1 hour.
In the mean time let us do the other prep work.
To make biryani powder:
Dry roast the mentioned spices and make a fine powder:
To make biryani masala paste:
Grind all the mentioned ingredients into a fine paste.
To make vegetable biryani:
Heat a thick bottomed pan with 2 tablespoons ghee. Temper with whole spices. Saute till fragrant.
Add the chopped onions and saute till golden.

Add the masala paste. Saute well until the raw smell goes off.

Add the cubed vegetables. Mix well. Add the whisked curd and mix well.

Add the biryani masala powder and mix well. Cook in low flame for 5 minutes.

Add 3 cups water and bring to a rapid boil. Season with salt.

Add the drained rice. Mix well and cook for 10-12 minutes. Most of the water should be absorbed.

Now cover the pot and simmer for 10 minutes. You can even pressure cook for up to 2 whistles.
Rest for 10 minutes. Fluff up the rice. Top with toasted paneer cubes.

Serve vegetables biryani hot with raita.

Restaurant style vegetable biryani recipe card below:

Vegetable biryani recipe | How to make restaurant style veg biryani recipe

Restaurant style vegetable biryani recipe with step wise photos. Easy to make tasty veg biryani recipe just like served in Indian restaurants.

4.34 from 3 votes

Print Rate

Course: main

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 3

Calories: 1027kcal

Author: Harini

Ingredients

• 1 cup basmati rice
• 1 cup cubed mixed vegetables potao, carrot, beans, cauliflower
• 1/2 cup green peas
• 1 onion chopped
• 2 tablespoons curd
• 1/4 teaspoon turmeric powder
• 1 teaspoon chili powder
• 2 tablespoons ghee
• To temper:
• 1 bay leaf
• 2 green cardamoms
• 1 black cardamom
• A small cinnamon stick
• 1 star anise
• 3-4 cloves
• 1 teaspoon cumin seeds or fennel seeds
• To make biryani masala powder:
• 1/2 teaspoon pepper corns
• 2 blades of mace
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon fennel seeds
• A small part of stone flower
• 4 cardamoms
• 4 cloves
• For biryani masala paste:
• 1/2 cup tightly packed coriander leaves
• 1/2 cup tightly packed mint leaves
• 4-6 garlic cloves
• 1/2 inch ginger
• 2 green chilies
• 1 onion chopped
• To top:
• fried paneer cubes optional

Instructions

• Rinse basmati rice multiple times. Soak in plenty if water for 1 hour.
• In the mean time let us do the other prep work.
• To make biryani powder:
• Dry roast the mentioned spices and make a fine powder:
• To make biryani masala paste:
• Grind all the mentioned ingredients into a fine paste.
• To make vegetable biryani:
• Heat a thick bottomed pan with 2 tablespoons ghee. Temper with whole spices. Saute till fragrant.
• Add the chopped onions and saute till golden.
• Add the masala paste. Saute well until the raw smell goes off.
• Add the cubed vegetables. Mix well. Add the whisked curd and mix well.
• Add the biryani masala powder and mix well. Cook in low flame for 5 minutes.
• Add 3 cups water and bring to a rapid boil. Season with salt.
• Add the drained rice. Mix well and cook for 10-12 minutes. Most of the water should be absorbed.
• Now cover the pot and simmer for 10 minutes. You can even pressure cook for up to 2 whisles.
• Rest for 10 minutes. Fluff up the rice. Top with toasted paneer cubes.
• Serve vegetables biryani hot with raita.

Nutrition

Calories: 1027kcal

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