Vegetable Biryani Recipe | One Pot Veg Biryani Recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
One pot vegetable biryani recipe is a rich preparation that features the elements of convenience as well as taste. Flavorful and delicious vegetable curry and fragrant basmati rice are cooked together on dum and then garnished with saffron, ghee, cashews, and raisins.
  • Onions - 3 medium, sliced
  • Tomatoes - 2 medium, sliced
  • Ginger-garlic paste - 2 tbsp, freshly made
  • Green chilies - 5 or to taste, slit
  • Curd - 1 cup, whisked
  • Oil - ⅓ cup
  • Mixed veggies - 6 cups (cauliflower florets, diced capsicum, French beans, English carrot, mushrooms, green peas)
  • Salt - to taste
  • Long-grain basmati rice - 1 & ½ cup, soaked for 30 mins & drained
  • Water - 3 & ½ cups or as needed
Powdered Spices
  • Turmeric - ¼ tsp
  • Byadgi red chili - 1 tbsp
  • Regular red chili / Tikhalal - ½ tbsp
  • Coriander powder - 1 tbsp
  • Roasted cumin - ½ tsp
  • Garam masala - ½ tsp
Whole Spices
  • Bay leaves - 3
  • Green cardamom - 8 (4 lightly pounded)
  • Black cardamom - 2
  • Star anise - 1
  • Shahi jeera/Caraway seeds - 1 tsp
  • Cloves - 6
  • Black peppercorns - 8
  • Cinnamon - 2-inch stick
  • Mace - 1
To Prepare the Soy Chunks
  • Mini soy chunks - 1 cup
  • Water - for soaking the fried soy chunks
  • Oil - for deep-frying
  • Ginger-garlic paste - 1 tbsp
  • Salt - to taste
Other Ingredients
  • Fried onions - 1 cup
  • Fried cashews - ½ cup
  • Fried raisins - ½ cup
  • Coriander leaves - ½ cup, chopped
  • Mint leaves - ½ cup
  • A few strands of saffron soaked in 1 tbsp warm milk
  • Lemon juice - 1 tbsp or to taste
  • Ghee/Clarified butter - 1 tbsp
  • Kewra water - 1 tsp or as needed
  • Rose water - 1 tsp or as needed
  1. Start off by deep frying the mini soy chunks on medium heat until they turn golden brown.
  2. Drain the soy chunks and transfer them to a bowl of cold water.
  3. Once they fluff up, squeeze them and discard the water.
  4. Add ginger-garlic paste and salt to the soy chunks. Mix well and set aside.
  5. To make the vegetable curry of the one pot vegetable biryani, heat oil in a pan or biryani pot. Add the whole spices.
  6. One the spices have puffed up, add in the sliced onions. Sauté the onions until they turn golden.
  7. Add the ginger-garlic paste and sauté.
  8. When the raw smell of the ginger-garlic paste is gone, add the tomatoes and a little salt.
  9. When the tomatoes are mushy, add all the powdered spices. Sauté for a few seconds.
  10. Add the marinated soy chunks and sauté it for a minute.
  11. Toss in all the veggies and some more salt. Sauté the veggies with the masala so that they give out a nice fragrance.
  12. When the veggies are partially cooked, add the whisked curd, mint leaves and coriander leaves.
  13. Mix well.
  14. Add the basmati rice and sauté it with the veggies for a minute or two.
  15. Then add hot water to the rice. The amount of water depends on the variety of rice that you are using. I needed 3 & ½ cups of water.
  16. Let the water boil. The rice will fluff up and most of the water will evaporate. You will begin to see holes on the top.
  17. Add the saffron infused milk, kewra water, rose water, fried onions, lemon juice, ghee, and the remaining mint leaves and coriander leaves. Spread everything evenly across the biryani. Do not add everything at one place in the pot.
  18. Place the cooker on a preheated tawa. Turn the heat to the lowest. Place a tight-fitting lid on the biryani pot and place something heavy on top. I have kept the mortar on the lid to prevent the steam from escaping.
  19. Let the biryani cook on dum for 12-13 minutes or until you think the rice is done.
  20. Turn the heat off. Take the biryani pot off the hot tawa. Rest the biryani rest for 10-15 minutes before you open it.
  21. Garnish the vegetable biryani with fried cashews and raisins.
  22. Vegetable biryani recipe is ready. Serve it hot with some raita and salad on the side. Enjoy!
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