Easy Vegetable Biryani Recipe

Easy Vegetable Biryani Recipe

How To Make Easy Vegetable Biryani

Whip up this bold and rich Indian vegetable biryani for your next meal! It’s made with spiced rice and tasteful vegetables for a filling meal.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 3tbspolive oil,or ghee
  • 1yellow onion,diced into ½-inch pieces
  • 1tbspgarlic,minced
  • 1tbspginger,minced
  • 1roma tomato,minced finely
  • ½cupwater
  • ½cuppeas
  • 1carrot,sliced into thin coins
  • 2russet potatoes,peeled and chopped
  • 1green bell pepper,sliced
  • 2celery stalks,thinly sliced
  • 1cupcauliflower florets
  • 2tspkosher salt
  • ¼tspcayenne pepper
  • ½tspblack pepper
  • 2tspgaram masala
  • 1tspcoriander
  • ½tspground turmeric
  • 1tspcumin
  • ½tspcinnamon
  • 4cupsvegetable broth
  • 2cupsbasmati rice,rinsed and drained


  1. Add the olive oil in a large Dutch oven over medium-high heat.

  2. Add the onion, and cook for 3 for 4 minutes until translucent.

  3. Stir in the garlic, ginger, tomatoes, and water.

  4. Bring to a simmer, then cook for 10 minutes until the water has evaporated.

  5. Add in the peas, carrot, potato, bell pepper, celery and cauliflower, then stir well.

  6. Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.

  7. Add in the vegetable broth, then bring to a boil.

  8. Rinse the basmati rice.

  9. Add in the basmati rice, then reduce the to low heat.

  10. Cook, covered, for 18 to 20 minutes.

  11. Turn off the heat, then let sit, covered, for 5 minutes.

  12. Serve, and enjoy!


  • Calories: 394.28kcal
  • Fat: 7.73g
  • Saturated Fat: 1.18g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 5.22g
  • Polyunsaturated Fat: 0.98g
  • Carbohydrates: 73.50g
  • Fiber: 4.81g
  • Sugar: 4.03g
  • Protein: 8.17g
  • Sodium: 686.45mg
  • Calcium: 74.28mg
  • Potassium: 695.22mg
  • Iron: 4.43mg
  • Vitamin A: 107.55µg
  • Vitamin C: 38.95mg
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