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Home » Entree » Rice Recipes

Published: Sep 26, 2016 · Modified: Jan 21, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Vegetable Biriyani – Easy One Pot Meal

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When doing entrees, I realize that I have not one recipe from India. I tried to not make any Indian recipes for this month-long marathon, but coming to comfort food, I had to go to my motherland and pick out a couple of recipes. I have made vegetable biriyani and by far that is my favorite recipe for biriyani, but it is quite a process.

This vegetable biriyani is something that I make on weeknights for quick dinner and it can all be made in a pressure cooker or a heavy bottom pan. I used a sauté pan to do the initial sautéing and then transferred the contents to a rice cooker to cook.

Vegetable Biriyani served with salad in the background

This biriyani is very flavorful by the addition of dry spices and by the use of mint and cilantro leaves. I absolutely loved the color of the biriyani. The recipe has a couple of tomatoes and yogurt in it and I would highly recommend not skipping them. They add a sour element to the vegetable biriyani that tastes wonderful.

Vegetable Biriyani with yogurt in the background

I love serving one-pot meals like this to my boys as it has all the vegetables in them. I would have also liked to include some paneer in the recipe, but I did not have any in hand and hence skipped it. Also adding a handful of cooked chickpeas would work great in the recipe.

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Vegetable Biriyani in a dish

Preparation time – 15 minutes
Cooking time – 1 hour
Difficulty level – easy

Ingredients to make Vegetable Biriyani – Serves 6

To grind together –

  • Mint leaves – a small bunch
  • Cilantro – half a small bunch
  • Green chilies – 4 (adjust based on your spice preference)
  • Ginger – 1 inch piece
  • Garlic – 3 cloves
  • Fennel seeds – ½ tsp
  • Cloves – 4

For the Vegetable Biriyani –

  • Basmati rice – 2 cups
  • Water – 3 ½ cups
  • Vegetables – 4 cups (thinly sliced; I used potato, carrot, beans and bell pepper)
  • Onion – 1 large (thinly sliced)
  • Tomatoes – 2 large (chopped)
  • Yogurt – ½ cup
  • Fennel seeds – ½ tsp
  • Bay leaf – 2 small
  • Cinnamon – 1 inch piece
  • Cardamom – 4
  • Star anise – 1
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Garam masala – ½ tsp
  • Salt – to taste
  • Oil + Ghee – 4 tbsp
  • Cashews and raisins - few (to garnish)
Vegetable Biriyani with other things salad and spoon

Procedure to make Vegetable Biriyani–

  • Soak the basmati rice in water for about ½ hour. Drain the rice in a colander and keep it ready.
Rice soaked in water
  • Grind all the ingredients mentioned under the ‘to grind’ list. Keep it aside.
Green vegetables in a bowl
  • In a wide pan, heat the oil and ghee and add the dry spices; fennel seeds, bay leaf, cinnamon, cardamom, star anise. Fry it for a minute until they are aromatic.
  • Now add the thinly sliced onions and sauté until the onions are translucent.
  • Add the dry powders; turmeric powder, red chili powder and garam masala and sauté for a minute.
  • Now add the tomatoes and the yogurt and fry until the tomatoes are mushy and oil separated from the mixtures. This could take 5 to 7 minutes in medium high heat.
Cooking tomato onions in a pan
  • Add the ground paste and mix well. Fry the mixture for about 3 to 4 minutes.
  • Add the vegetables and mix well. Cover and cook the vegetables until they are half way cooked. Make sure you cook the vegetables in low heat. Sprinkle a little water if they start sticking to the bottom of the pan.
  • Add the drained rice and mix gently.
Addubg vegetables and rice in a pan
  • Add the water needed to cook the rice along with salt and then transfer it to the rice cooker. If preferred the biriyani can be cooked in the stove top. Make sure you cook the biriyani in low heat, covered, if cooking on stove top.
Cooking rice with water
  • Once the rice is cooked, take it off the heat and let it sit for 10 minutes.
  • Fry the cashews and raisins in a teaspoon of ghee and then add it to the vegetable biriyani. Then gently fluff with a fork and serve warm with raita.
Easy One Pot Vegetable Biriyani is ready and served

Other One Pot meal dishes

  • Semiya Bagalabath / Curd Semiya / Thayir Semiya
  • Kozhama Upma | Rice Flour Upma With Tamarind
  • Rava Kichadi | Semolina Kichadi
  • Spinach And Ricotta Lasagna With Tomato Sauce

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

egetable Biriyani served in a dish

Vegetable Biriyani – Easy One Pot Meal

This vegetable biriyani is something that I make on weeknights for quick dinner and it can all be made in a pressure cooker or a heavy bottom pan. I used a sauté pan to do the initial sautéing and then transferred the contents to a rice cooker to cook.
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Course: dinner, Lunch Box Recipes, Lunch Recipes, Rice Dishes
Cuisine: Indian
Diet: Low Fat
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 438kcal
Author: Sandhya Ramakrishnan

Equipment

  • Pressure Cooker
  • pan
  • spatula

Ingredients

To grind together –

  • a small bunch Mint leaves
  • half a small bunch Cilantro
  • 4 Green chilies adjust based on your spice preference
  • 1 inch piece Ginger
  • 3 cloves Garlic
  • ½ teaspoon Fennel seeds
  • 4 Cloves

For the Vegetable Biriyani –

  • 2 cups Basmati rice
  • 3 ½ cups Water
  • 4 cups Vegetables thinly sliced; I used potato, carrot, beans and bell pepper
  • 1 large Onion thinly sliced
  • 2 large Tomatoes chopped
  • ½ cup Yogurt
  • ½ teaspoon Fennel seeds
  • 2 small Bay leaf
  • 1 inch piece Cinnamon
  • 4 Cardamom
  • 1 Star anise
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • to taste Salt
  • 4 tablespoon Oil + Ghee
  • few Cashews and raisins to garnish

Instructions

  • Soak the basmati rice in water for about ½ hour. Drain the rice in a colander and keep it ready.
  • Grind all the ingredients mentioned under the ‘to grind’ list. Keep it aside.
  • In a wide pan, heat the oil and ghee and add the dry spices; fennel seeds, bay leaf, cinnamon, cardamom, star anise. Fry it for a minute until they are aromatic.
  • Now add the thinly sliced onions and sauté until the onions are translucent.
  • Add the dry powders; turmeric powder, red chili powder and garam masala and sauté for a minute.
  • Now add the tomatoes and the yogurt and fry until the tomatoes are mushy and oil separated from the mixtures. This could take 5 to 7 minutes in medium high heat.
  • Add the ground paste and mix well. Fry the mixture for about 3 to 4 minutes.
  • Add the vegetables and mix well. Cover and cook the vegetables until they are half way cooked. Make sure you cook the vegetables in low heat. Sprinkle a little water if they start sticking to the bottom of the pan.
  • Add the drained rice and mix gently.
  • Add the water needed to cook the rice along with salt and then transfer it to the rice cooker. If preferred the biriyani can be cooked in the stove top. Make sure you cook the biriyani in low heat, covered, if cooking on stove top.
  • Once the rice is cooked, take it off the heat and let it sit for 10 minutes.
  • Fry the cashews and raisins in a teaspoon of ghee and then add it to the vegetable biriyani. Then gently fluff with a fork and serve warm with raita.

Nutrition

Calories: 438kcal | Carbohydrates: 76g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 184mg | Potassium: 582mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6741IU | Vitamin C: 27mg | Calcium: 107mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Paneer Bhurji | Scrambled Paneer | Paneer Subzi | Bhurji Pav
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Comments

  1. Srivalli Jetti says

    December 05, 2016 at 4:40 am

    One pot biryani is always a hit and so easy to make..very good one..

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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