Simple Vegetable Biriyani is a quick one-pot recipe that can be eaten as is as a meal or as a part of the lunch menu. This is a Vegan recipe that is great for lunch boxes.
Simple Vegetable Biriyani, as the name says, is the easiest one-pot meal that you could make for lunch boxes or for a weekend spread. You make it for 2 or for 10, the recipe is pretty straightforward.
There are days when I make the elaborate Biriyani by marinating the vegetables, making my own spice mix, and so on. But that does not work for everyday cooking.
Store Bought Biriyani Masala
As much as I am always insisting on making your spice mix, I also keep a box of store-bought masala in my pantry. This is not just for Biriyani, but also for Pav Bhaji and Chana Masala.
There are days when all of a sudden the boys ask me to make Pav bhaji for dinner. Those are the times when store-bought spices really help.
I use the store-bought Biriyani masala exclusively in the mornings when I am packing their lunch boxes. This recipe gets all 4 of us through for the day, and it does not even need any fancy side dishes. We just need simple cucumber raita or even plain yogurt , which works great.
This is also one way I can get an assortment of vegetables in my kids’ meals. Ever since I started using the Instant Pot, I don’t make it on the stovetop anymore. But not everyone has an Instant Po,t and hence I made this last weekend on the stovetop.
I do not have pictures for the Instant Pot method yet, and I will edit the recipe when I make it next time. In the meantime, I have the recipe written out on the Instant Pot procedure.
Can I make a different version of Biriyani?
Absolutely!! You don’t have to always use assorted vegetables to make Biriyani. You could use just one vegetable (seasonal) and still enjoy the flavor. I make Instant Pot Tomato Biriyani very often, using fresh homegrown tomatoes from my garden.
One other Biriyani that we really enjoy is the Cabbage Biriyani . I love the crunchiness of the cabbage along with the spices.
I served it last weekend as a part of my meal that had Matar paneer , Avocado Paratha , and this Simple Vegetable Biriyani. My theme for BM this week is Mealtime dishes, and this is my second recipe under this theme.
Ingredients to make Simple Vegetable Biriyani - Serves 4
- Basmati Rice - 1 cup
- Mixed vegetables - 1 ½ cups (chopped)
- Onion - 1 (thinly sliced)
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Bay leaf - 2
- Cinnamon - 1-inch piece
- Cardamom - 2
- Turmeric powder - ½ tsp
- Red chili powder - 1 tsp
- Biriyani Masala (I used store-bought) - 2 tsp
- Salt - to taste
- Ghee / Oil - 2 tablespoon (skip ghee if making it vegan)
- Water - 1 ¾ cups
Step-by-step process
Stovetop Method -
Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
In a heavy-bottom pan, heat oil and or ghee if using. Add the whole spices: cumin seeds, fennel seeds, bay leaf, cinnamon, and cardamom. Let it fry for about 30 seconds.
Now add the sliced onion and saute until translucent.
Add the rest of the chopped vegetables - I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage, and cauliflower as well. I see this recipe as a good way to use the little bit of leftover vegetables that I have in the refrigerator.
Sauté the vegetables for a couple of minutes and then add the turmeric powder, red chili powder, and biriyani masala.
Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 30 seconds.
Add the water needed, along with salt to cook the rice, and mix well.
Let the mixture come to a boil and then turn down the flame to simmer. Cover the pot with the lid. Let it cook on the lowest flame until the rice is completely cooked. This takes about 10 to 12 minutes. Check the rice in between to see if it is cooking.
Do not mix it too often, as you will break the long rice pieces. When all the water has been absorbed and the rice appears cooked, turn off the flame and fluff it lightly with a fork. Let it sit for a few more minutes covered.
- Serve warm with raita and or plain yogurt.
Instant Pot / Pressure Cooker Method -
Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
In the inner pot of the Instant Pot, add the oil and or ghee. Turn the pot on to saute mode.
When the pot is hot, add the whole spices: cumin seeds, fennel seeds, bay leaf, cinnamon, and cardamom. Let it fry for about 10 seconds.
Now add the sliced onion and saute until translucent.
Add the rest of the chopped vegetables - I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage, and cauliflower as well.
Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 15 seconds.
Add the water needed, along with salt to cook the rice, and mix well.
Turn off the Instant Pot and close the lid. Now turn it back on the Manual setting and set it to 6 minutes with the vent closed.
Once the timer goes off, wait for 10 minutes and then release the pressure by turning the seal to the vent position.
The biriyani is now ready to serve!
More Biriyani recipes
- Simple Cabbage Biriyani | Spiced Cabbage Rice
- Instant Pot Tomato Biriyani
- Vegetable Biriyani - Easy One Pot Meal
- Cauliflower Dum Biriyani | Gobhi Dum Biriyani
Raita to serve with Biriyani
- Vendakkai Pachadi | Okra Raita | Air-Fried Okra In Yogurt
- Palak Pachadi | Spinach Raita
- Mullangi Pachadi | Mooli Raita | Spiced Yogurt With Radish
- Aloo Raita | Potato Raita Recipe
Recipe
Equipment
- ▢ Heavy bottom pan
- ▢ Stove
- ▢ Instant Pot Optional if cooking with this instead of above two
Ingredients
- ▢ 1 cup Basmati Rice
- ▢ 1 ½ cup Mixed vegetables chopped
- ▢ 1 Onion thinly sliced
- ▢ 1 teaspoon Cumin seeds
- ▢ 1 teaspoon Fennel seeds
- ▢ 2 Bay leaf
- ▢ 1 inch Cinnamon
- ▢ 2 Cardamom
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 teaspoon Red chili powder
- ▢ 2 teaspoon Biriyani Masala I used store bought
- ▢ Salt to taste
- ▢ 2 tablespoon Ghee / Oil skip ghee if making it vegan
- ▢ 1 ¾ cup Water - 1 ¾
Instructions
Stove top Method -
- Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
- In a heavy bottom pan, heat oil and or ghee if using. Add the whole spices; cumin seeds, fennel seeds, bay leaf, cinnamon and cardamom. Let it fry for about 30 seconds.
- Now add the sliced onion and saute until translucent.
- Add the rest of the chopped vegetables - I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage and cauliflower as well. I see this recipe as a good way to use the little bit of leftover vegetable that I have in the refrigerator.
- Saute the vegetables for couple of minutes and then add the turmeric powder, red chili powder and the biriyani masala.
- Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 30 seconds.
- Add the water needed along with salt to cook the rice and mix well.
- Let the mixture come to a boil and then simmer the flame and cover the pot with the lid. Let it cook on the lowest flame until the rice is completely cooked. This takes about 10 to 12 minutes. Check the rice in between to see if it is cooking.
- Do not mix it too often as you will break the long rice pieces. When all the water has been absorbed and the rice appears cooked, turn off the flame and fluff it lightly with fork. Let it sit for few more minutes covered.
- Serve warm with raita and or plain yogurt.
Instant Pot / Pressure Cooker Method -
- Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
- In the inner pot of the instant pot, add the oil and or ghee. Turn the pot on saute mode.
- When the pot displays hot, add the whole spices; cumin seeds, fennel seeds, bay leaf, cinnamon and cardamom. Let it fry for about 10 seconds.
- Now add the sliced onion and saute until translucent.
- Add the rest of the chopped vegetables - I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage and cauliflower as well.
- Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 15 seconds.
- Add the water needed along with salt to cook the rice and mix well.
- Turn off the instant pot and close the lid. Now turn it back on Manual setting and set it to 6 minutes with the vent closed.
- Once the timer goes off, wait for 10 minutes and then release the pressure by turning the seal to vent position.
- The biriyani is now ready to serve!
Video
Nutrition
More Rice Recipes
- Vellam Sadam | Sweet Jaggery Rice
- Rasam Rice | One-Pot Rasam Sadam (Instant Pot Recipe)
- Instant Pot Vegetable Masala Khichdi
- Spicy Schezwan Fried Rice
Simple Vegetable Biriyani
Equipment
- Heavy bottom pan
- Stove
- Instant Pot Optional if cooking with this instead of above two
Ingredients
- 1 cup Basmati Rice
- 1 ½ cup Mixed vegetables chopped
- 1 Onion thinly sliced
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 2 Bay leaf
- 1 inch Cinnamon
- 2 Cardamom
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoon Biriyani Masala I used store bought
- Salt to taste
- 2 tablespoon Ghee / Oil skip ghee if making it vegan
- 1 ¾ cup Water - 1 ¾
Instructions
Stove top Method -
- Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
- In a heavy bottom pan, heat oil and or ghee if using. Add the whole spices; cumin seeds, fennel seeds, bay leaf, cinnamon and cardamom. Let it fry for about 30 seconds.
- Now add the sliced onion and saute until translucent.
- Add the rest of the chopped vegetables - I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage and cauliflower as well. I see this recipe as a good way to use the little bit of leftover vegetable that I have in the refrigerator.
- Saute the vegetables for couple of minutes and then add the turmeric powder, red chili powder and the biriyani masala.
- Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 30 seconds.
- Add the water needed along with salt to cook the rice and mix well.
- Let the mixture come to a boil and then simmer the flame and cover the pot with the lid. Let it cook on the lowest flame until the rice is completely cooked. This takes about 10 to 12 minutes. Check the rice in between to see if it is cooking.
- Do not mix it too often as you will break the long rice pieces. When all the water has been absorbed and the rice appears cooked, turn off the flame and fluff it lightly with fork. Let it sit for few more minutes covered.
- Serve warm with raita and or plain yogurt.
Instant Pot / Pressure Cooker Method -
- Wash and soak the rice for about 30 minutes if possible. If not, soak it before you start chopping vegetables to give it about 10 minutes.
- In the inner pot of the instant pot, add the oil and or ghee. Turn the pot on saute mode.
- When the pot displays hot, add the whole spices; cumin seeds, fennel seeds, bay leaf, cinnamon and cardamom. Let it fry for about 10 seconds.
- Now add the sliced onion and saute until translucent.
- Add the rest of the chopped vegetables - I used bell pepper and carrot. We can use potatoes, peas, green beans, cabbage and cauliflower as well.
- Give it a quick stir and then add the drained rice. Mix it gently and let it all fry for about 15 seconds.
- Add the water needed along with salt to cook the rice and mix well.
- Turn off the instant pot and close the lid. Now turn it back on Manual setting and set it to 6 minutes with the vent closed.
- Once the timer goes off, wait for 10 minutes and then release the pressure by turning the seal to vent position.
- The biriyani is now ready to serve!
