Vegan Masala Recipe
Veg Biryani | Vegetable Biryani Recipe
This Vegetable Biryani is a fragrant and textured rice dish that showcases the vibrant spices and seasonal vegetables of Indian cooking. Using basmati rice, a mix of your favorite vegetables, and a unique blend of spices, this recipe allows you to create a nourishing meal in just under 30 minutes. Whether you choose to use an Instant Pot, a pressure cooker, or a traditional pot, the cooking method remains true to the art of biryani, layering flavors for a hearty family dish.
From the kitchen
What to expect
With a dish like this, the texture needs as much attention as the seasoning. The grains should stay separate, the spices should smell settled, and the whole thing should feel generous rather than heavy.
Serving idea
Best served simply
Serve with vegan raita, onion salad, pickle or a simple cucumber side.
Cook the recipe
Method
- 1
Rinse 1 cup of basmati rice under cold water until the water runs clear. Soak it in water for 15 minutes, then drain and set aside.
- 2
In your cooking vessel (Instant Pot, pressure cooker, or pot), heat 2 tablespoons of oil over medium heat. Add 1 large sliced onion and sauté until golden brown, about 5-7 minutes. This caramelization adds depth to the dish.
- 3
Stir in 1 teaspoon of ginger-garlic paste, cooking for another minute until the raw aroma dissipates. Add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds, allowing them to sizzle and release their essential oils.
- 4
Sprinkle in 1/2 teaspoon turmeric powder and 1 teaspoon garam masala, blooming the spices for a minute to enhance their flavors.
- 5
Add 1 cup of mixed vegetables and 2 chopped tomatoes to the pot. Cook until the tomatoes soften and integrate into the mixture, around 5 minutes. This step builds a robust base for your biryani.
- 6
Mix in the drained basmati rice, ensuring it is well-coated with the masala. Pour in 2 cups of water and season with salt to taste. If using an Instant Pot, seal the lid and cook on high pressure for 5 minutes. For a pressure cooker, bring to a boil, then cover and cook for 2 whistles. If using a pot, bring to a boil, then reduce to low and cover for 15-20 minutes, or until rice is fluffy.
- 7
Once cooked, let the biryani rest for 5 minutes, then gently fluff with a fork. Serve garnished with fresh coriander leaves.
Gather everything first
Ingredients
- •1 cup basmati rice
- •2 tablespoons oil (coconut or vegetable)
- •1 large onion, thinly sliced
- •1 teaspoon ginger-garlic paste
- •1/2 teaspoon cumin seeds
- •1/2 teaspoon mustard seeds
- •1/2 teaspoon turmeric powder
- •1 teaspoon garam masala
- •1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- •2 medium tomatoes, chopped
- •2 cups water
- •Salt to taste
- •Fresh coriander leaves for garnishing
A few useful notes
Notes
- •For best texture, ensure the rice is soaked before cooking. This helps in achieving fluffy grains.
- •Feel free to customize the vegetables according to what you have on hand. Zucchini, green beans, and potatoes all work well.
- •Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.
- •This biryani pairs wonderfully with a side of vegan yogurt or a simple cucumber salad for added freshness.
Learn the technique
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