I recently crafted a Vegetable Biryani Recipe that features aromatic basmati rice along with diced potatoes, carrots and bell peppers. Infused with cumin seeds, bay leaves, ginger garlic paste and a touch of turmeric, every bite delivers a burst of spice and fresh herbs like mint and cilantro for pure delight.

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I recently decided to give my Easy Vegetable Biryani a try and it turned out to be an awesome adventure in the kitchen. I mixed 2 cups of basmati rice with 3 cups of water and tossed in 1 cup diced potatoes, 1 cup chopped carrots, 1 cup green peas and 1 cup diced bell peppers.

I also added a large thinly sliced onion and 2 chopped tomatoes to bring a sharp edge to the flavors. I used 1 tbsp ginger garlic paste and mixed in 1/4 cup plain yogurt with a handful of chopped mint and cilantro for that extra kick.

The spices like 1/2 tsp turmeric powder, 1 tsp red chilli powder and 1 tsp garam masala powder really make the dish pop. There is something so interesting about how these spices come together creating a spiced rice dish that is both bold and full of flavors.

Totally worth a try!

Why I Like this Recipe

I love this recipe because the mix of spices creates a bold, unique flavor that makes every bite exciting.
I really enjoy how the colorful veggies not only look amazing but also add a crunch and freshness that makes the dish feel light and hearty.
I like that it’s super easy to prepare and the step-by-step process means I can whip up a delicious meal without too much hassle.
It just feels comforting and satisfying, especially on days when I need something warm and full of flavor.

Ingredients

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Basmati Rice: A unique long grain rice that offers carbs for energy and a delicate aroma.
Potatoes: Starchy and filling, they add body and a smooth texture to the biryani.
Carrots: Crunchy and naturally sweet vegetables loaded with vitamins and a bit of fiber.
Green Peas: Tiny gems rich in protein and fiber that add little bursts of freshness.
Tomatoes: Juicy and tangy, they give moisture and a slight acidic kick to the dish.
Yogurt: A creamy ingredient that supplies protein and brings a nice tangy flavor.
Mint & Cilantro: Fresh herbs supplying bright flavor and antioxidants without overdoing it.
Spices (turmeric, chilli, garam masala): Bold and aromatic, they infuse warmth and vivid color.
Green Chillies: They add a spicy kick and brightness that heightens the complex flavor.

Ingredient Quantities

2 cups basmati rice

3 cups water

1 cup diced potatoes

1 cup chopped carrots

1 cup green peas

1 cup diced bell peppers (red or green)

1 large onion, thinly sliced

2 tomatoes, chopped

2 green chillies, slit (optional)

1 tbsp ginger garlic paste

1/4 cup plain yogurt

1/2 cup chopped mint leaves

1/2 cup chopped cilantro

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

1 tsp cumin seeds

2 bay leaves

4 cloves

4 green cardamom pods

1 small cinnamon stick

3 tbsp oil or ghee

Salt to taste

How to Make this

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1. Rinse the basmati rice a couple of times and soak it in water for about 20 minutes; meanwhile, dice potatoes, chop carrots, bell peppers, and slice the onion thinly.

2. Heat 3 tbsp oil or ghee in a big pot over medium heat. Once hot, add 1 tsp cumin seeds, 2 bay leaves, 4 cloves, 4 green cardamom pods and 1 small cinnamon stick; let them sizzle for a minute.

3. Add the sliced onions to the pot and fry them until they turn lightly golden brown, stirring occasionally.

4. Stir in 1 tbsp ginger garlic paste and the 2 slit green chillies (if using) and let them cook for a minute until fragrant.

5. Now toss in the chopped tomatoes and mix in 1/2 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp garam masala powder; cook until the tomatoes soften.

6. Add the potatoes, carrots, green peas and diced bell peppers to the mixture. Stir well so that they are evenly coated with the spices.

7. Pour in 1/4 cup plain yogurt and mix it in, then add 1/2 cup chopped mint leaves and 1/2 cup chopped cilantro. Season with salt to taste.

8. Drain the soaked rice and gently mix it in with the vegetables, then pour 3 cups water over everything. Give it a good stir.

9. Bring the pot to boil then reduce the heat to low; cover tightly and let it simmer for around 15-20 minutes or until the rice is cooked and the vegetables are tender.

10. Once done, fluff up the rice with a fork and serve hot. Enjoy your delicious, easy vegetable biryani!

Equipment Needed

1. A medium to large bowl for rinsing and soaking the rice
2. A colander or sieve for draining the rice
3. A cutting board for chopping vegetables
4. A sharp knife for dicing potatoes, slicing onions, and chopping carrots and peppers
5. A heavy-bottomed pot with a tight-fitting lid for cooking the biryani
6. Measuring cups for the water, yogurt, and oil/ghee
7. Measuring spoons for the various spices
8. A sturdy wooden spoon for stirring the spices and veggies
9. A fork for fluffing the rice once it’s done cooking

FAQ

How do I know when the rice is perfectly cooked?

Once the water has been fully absorbed and the rice looks tender, its done. Just be careful not to overcook it.

Can I mix up the vegetables in this recipe?

Yeah, you can change things up a bit. Use the veggies you have, but keep in mind that too many changes might need a bit more water.

What if I don't have ghee, can I use oil instead?

Sure can! Using oil is perfectly fine and it gives similar results, even if ghee has a richer flavour.

How spicy is this dish supposed to be?

Its pretty customizable. If you like it hot, add the green chillies and some extra red chilli powder, otherwise tone it down.

Can I make this ahead of time?

Yup, it works well as leftovers. Just reheat on low heat with a splash of water to keep it from drying out.

Easy Vegetable Biryani Recipe Substitutions and Variations

Instead of basmati rice, you can use jasmine or long grain rice which give a similar texture and taste
If you dont have ghee, try using butter or a neutral vegetable oil; butter might add a richer flavor
You can swap ginger garlic paste with finely minced ginger and garlic in equal measures for a fresher kick
Replace plain yogurt with Greek yogurt or even sour cream if you want a tangy twist
If green peas are hard to find, you can use diced green beans or even corn as a substitute

Pro Tips

1. Make sure you fry your spices in the oil before adding any veggies cuz that really helps bring out their flavors – it creates a rich, deep taste that you wont get if you just dump everything in at once.

2. When you mix in the rice with the veggies, be super gentle so the rice grains dont break up and turn mushy later on. Trust me, it makes a huge difference in the final dish.

3. If you have a heavy lid that seals well, use it during simmering. It keeps all the steam in, which helps the rice cook evenly and keeps all the flavor locked in.