Vegetable Biryani Recipe with step by step pictures. This is made with Basmati Rice , Veggies and Cashew nuts.
Vegetable Biryani
I can proudly say that this is one of the best veg biryani i ever made. I have posted so many version of biryani in this blog like capsicum biryani, baby corn biryani, paneer biryani, brinji rice and etc. You can check all of them here.. In fact i have a veg biryani recipe too, but not so satisfied with the image.
I wanted to post another version of the best biryani and the biryani like they do in restaurants..I was hunting for the recipe and finally got it, the secret for their biryani is the spice mix. So far i have never add biryani masala in my biryani, i just add normal spice powders. Yesterday i made a amazing homemade biryani masala powder and it turned out great. I used that powder and made biryani and it was simply amazing. So i am sharing that recipe with you all..
Ingredients for Vegetable Biryani
- Basmati Rice - 2 cups
- Oil - 1 tbsp
- Ghee - 1 tbsp+ 1 tbsp
- Pandan Leaves / Ramba Ilai / Biryani leaf - 3 piece
- Onions - 1 large sliced thinly
- Green Chillies - 2 slit
- Tomatoes - 1 large chopped finely
- Biryani Masala Powder - 3 tbspor to taste
- Salt to taste
- Carrots - 1 medium size chopped into small piece
- Cauliflower - ½ cup chopped into bite size florets
- Beans - 6 chopped
- Green Peas - ½ cup ( I used fresh peas)
- Sugar - 1 tsp
- Cashewnuts - 10
- Water - 3 cups
- To Grind:
- Coriander Leaves - ½ cup chopped
- Mint Leaves - ½ cup chopped
- Ginger - 3 cm piece
- Garlic - 4 cloves peeled
How to make Vegetable Biryani Recipe
- Wash and soak rice in lots of water for 30 mins. Take the grinding ingredients in a blender and make it into a smooth paste.
- Heat oil and 1 tblspn of ghee in a pressure cooker. Add in pandan leaf and fry for 30 sec.
- Add in sliced onions and saute till it is brown.
- Add in green chillies and ground masala and saute for 2 mins till raw smell leaves from it.
- Add in tomatoes and cook for 2 mins or so.
- Add in biryani spice mix and salt. Mix well.
- Add in chopped veggies and toss well in the masala. Add in soaked drained rice and mix well.
- Pour in water and some sugar. Taste and adjust for seasoning.
- Bring this to boil, simmer the stove and pressure cook for 15 mins.
- Switch off the heat and let the steam go all by itself. Open the cooker.
- Now heat 1 tblspn of ghee and fry cashews till it golden, pour this ghee and cashews over the rice and mix well.
- Serve.
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📖 Recipe

Vegetable Biryani Recipe | Pressure Cooker Veg Biryani Recipe
Ingredients
- 2 cups Basmati Rice
- 1 tbsp Oil
- 1 tbsp +tbsp Ghee
- 3 piece Pandan Leaves / Ramba Ilai / Biryani leaf
- 1 large sliced thinly Onions
- 2 slit Green Chillies
- 1 large chopped finely Tomatoes
- 3 tbsp or to taste Biryani Masala Powder
- Salt to taste
- 1 medium size chopped into small piece Carrots
- ½ cup chopped into bite size florets Cauliflower
- 6 chopped Beans
- ½ cup I used fresh peas Green Peas
- 1 tsp Sugar
- 10 Cashew nuts
- 3 cups Water
- To Grind:
- ½ cup chopped Coriander Leaves
- ½ cup chopped Mint Leaves
- 3 cm piece Ginger
- 4 cloves peeled Garlic
Instructions
- Wash and soak rice in lots of water for 30 mins. Take the grinding ingredients in a blender and make it into a smooth paste.
- Heat oil and 1 tblspn of ghee in a pressure cooker. Add in pandan leaf and fry for 30 sec.
- Add in sliced onions and saute till it is brown.
- Add in green chillies and ground masala and saute for 2 mins till raw smell leaves from it.
- Add in tomatoes and cook for 2 mins or so.
- Add in biryani spice mix and salt. Mix well.
- Add in chopped veggies and toss well in the masala. Add in soaked drained rice and mix well.
- Pour in water and some sugar. Taste and adjust for seasoning.
- Bring this to boil, simmer the stove and pressure cook for 15 mins.
- Switch off the heat and let the steam go all by itself. Open the cooker.
- Now heat 1 tblspn of ghee and fry cashews till it golden, pour this ghee and cashews over the rice and mix well.
- Serve.
Video
Vegetable Biryani Recipe Step by Step Pictures
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take your biryani masala powder |
Mohanapriya
Wow!! Masala u prepared must be smelling awesome....I'm going to prepare tat masala powder first up and then the briyani.
sindhuja
Wow super I can feel the aroma here....
Shalini Ayush
Where do we get the Briyani leaves???? Can we substitute that with anything else???
Aarthi
@Shalini AyushYou can skip that
Krisshaa Chinni
Aarthi, whenever I make biriyani in pressure cooker it always end up with black roasted layer at the bottom of pressure cooker.any suggestions to avoid this??
Aarthi
@Krisshaa ChinniIt is because you are cooking it on high flame. Once you add everything to pressure cooker, bring it to a boil, then lower the heat to the lowest possible and cover the cooker and cook it only for 12 to 15 mins. Now turn off the heat and let the steam go all by itself. Now open the cooker and fluff it up
Krisshaa Chinni
Thnx Aarthi.i will try again with your suggestion
Anonymous
Aarthi, I have once basic question, what is the water level. You mentioned 2 cups rice and 3 cups water. If I add vegetables bit more how can i messure the water level.
Thanks
Vasantha
Aarthi
@AnonymousYou have to use same amount of water. The ratio is 1 part rice and 1.5 cup water
Aruna
Your most of them recipes little bit sugar add them.. Why sugar add them?? ? Plz tell arthi
Aarthi
@ArunaI usually add sugar in the recipes which has tomatoes. Because sugar balances everything and makes everything taste better.
Lasya
Hello! I loved your egg biriyani, I used the spices proportions to make a veg biriyani! It was great ( in fact I dont have a pressure cooker so I manage differently; I like to cook the veggies separately, especially the carrots, (I start with that, I cut them slanted like short sticks and I cook them for LOOONG time covered on very low fire, They become like candies!!! and i cook the other veggies with vapor and incorporate them later to the sauce and I cook the rice separately) I leave in Paris, I am french and love to cook indian for my friends who love that too! Today I did your massala biriyani powder, it smells gorgeous! I called about 5 o 6 shops to find the "pandand leaves" I had never heard about it. They dont have it in the indian area ( close by!) but they have it in a chinese shop ( close by too!) I am hapy I moved to this area as I can get everything! from indian to chinese oriental african and more! I am going to try that biriyani today to get used to it as I am cooking saturday for 20 friends! After reading your blog I also discovered the stone flowers" which I found in the indian area and the man at the casher asked me "what is this",,,? He doesn't know all the spices in the shop pavam! " As a very knowledgeable french indian cook I answered proudly' for cooking biriyani lol!
By the way I just wanted to say that I too have a sweet tooth but I avoid totally white sugar I am a health food nut (that is how i discored you 'brown rice" egg biriyani.) I replace refined white sugar with something very trendy now it is called coconut flower sugar . It tates a bit like jaggery. It has many good ingredients in it like potassium calcium and iron... Whereas white sugar as no nutrition value and is said to be carcinogenic...
Wish me good luck for saturday and thank you for your great blog!
Sheeba
Hello Las9ya... Hope you had a great Saturday with your friends
Anonymous
What is biryani leave?
Can I replace it with sm other thngs?
Plz tell me marathi name of that.
Reply must.
Aarthi
@AnonymousYou can skip that...It looks like this
http://www.thehindu.com/thehindu/mp/2002/04/30/images/2002043000370301.jpg
Anonymous
I tried did...its awesome 🙂 tanks Aarthi for your perfect recipe 🙂
Anonymous
Can i use normal rice for cooking biryani instead of BASMATI
Aarthi
@Anonymousyes u can use normal rice. just increase the water level
Hally
I made this today in my electric pressure cooker. Absolutely lovely, thank you for such a great easy recipe. I left out a couple of ingredients but still great. Will look at some of your other recipes. Thank you again
Nammude Ormakal
hai Aarthi... i tried this recipe... so yummy... thank you so much...
SUJA
NO WHISTLES? OR JUST PRESSURE COOK
Aarthi
@SUJAdont worry about whistle. just cover and cook for the mentioned time in a simmer.
Anonymous
Hi Arthi when yu say one cup of rice do you mean 1 aazhaaku. ?
Aarthi
@Anonymousyes small ones
Anjana Mohan
Hiii I just tried this biriyani today..it was awesome.. Thank you so much for the great recipe
info
"Wow, great blog article.Really thank you! Veg Biryani
Srija
Dear Aarthi
Thanks for the recipe. Tried and came out very well. All my guest and hubby appreciated me.
Have to say u r one osm gal.
Abinaya
Hi Aarthi if I use normal rice how long should I soak it and for each cup normal rice how much water should I pour?
Aarthi
@Abinayasoak normal rice for 30 mins, add 2 cup to 2.5 cups of water for every 1 cup of rice
Rashmi
Tried your recipe. Amazing!!! Skipped few ingredients due to unavailability, still came out great. Thank you 🙂
Anonymous
When I cook pulau in pressure cooker, its never more than 5-6 minutes with the top on. So I am very surprised how u are saying 10-15 mins, it will become over cooked at this rate.
Also 1 cup ordinary rice to 2.5 cups water is really way too much, even though we have lots of veg inside....
Aarthi
@Anonymousfor basmati rice i use 1.5 cup of water for 1 cup of rice and for normal rice, use 2.5 cup of water for 1 cup of rice. water level depends on each rice.
archana rajendran
Hi do we hav to put the weight of pressure cooker..
Pri
Hi Aarthi.. just wanted to thank you for this site.. You have no idea how much it has helped me.. I only started cooking after I got married and moved to UK last year. I have tried many other sites, but somehow, only your recipes have come out really well..
And about this recipe, I was initially a little skeptical cause I always burn the bottom of my pressure cooker.. But I read your reply to someone's comment about the same and followed your instructions and voila! no more burnt rice at the bottom!! 😀 Thank you so much for this site again!!!
Pri
Oh also.. my husband also knows your site well now.. Whenever I can't cook and he has to, I always tell him to look at YummyTummyAarthi recipe and do it that way.. 🙂
Unknown
Awesome dish you teach to every one, I also try to make this dish when I will be alone in my house.
Really thanks to you for sharing this yummy dish to all new visitors.
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Anonymous
Thank you so much for this delicious recipe. Your blog has given me the confidence to cook. It turned out really well.
Anonymous
Can this be done in a rice cooker instead of pressure cooker?
Unknown
When I tried this recipe there was a bit of a bitter flavour popping up towards the end...I'm dint burn the spices..What do u think could have caused the bitterness
Vidya
Tried this veg biryani. It was awesome. Thank you for the recipe
Jeena
Hello Arathy,
Thank you for the recepie, Using this recepie i could make veg biriyani for 10 people. My first attempt and everyone liked it. Thanks again dear.
Regards
Jeena
Leya
This recipe has taught me two valuable lessons on making biryani in a pressure cooker..1) cooking on sim to prevent burnt base 2) grinding the herbs along with ginger and garlic...these were the two main differences from the biryani I usually prepare..ur version has helped me make one of the best veg biryanis ever! Thank u Aarthi..u r a 🌟
Lasya
Hello! I loved your egg biriyani, I used the spices proportions to make a veg biriyani! It was great ( in fact I dont have a pressure cooker so I manage differently; I like to cook the veggies separately, especially the carrots, (I start with that, I cut them slanted like short sticks and I cook them for LOOONG time covered on very low fire, They become like candies!!! and i cook the other veggies with vapor and incorporate them later to the sauce and I cook the rice separately) I leave in Paris, I am french and love to cook indian for my friends who love that too! Today I did your massala biriyani powder, it smells gorgeous! I called about 5 o 6 shops to find the "pandand leaves" I had never heard about it. They dont have it in the indian area ( close by!) but they have it in a chinese shop ( close by too!) I am hapy I moved to this area as I can get everything! from indian to chinese oriental african and more! I am going to try that biriyani today to get used to it as I am cooking saturday for 20 friends! After reading your blog I also discovered the stone flowers" which I found in the indian area and the man at the casher asked me "what is this",,,? He doesn't know all the spices in the shop pavam! " As a very knowledgeable french indian cook I answered proudly' for cooking biriyani lol!
By the way I just wanted to say that I too have a sweet tooth but I avoid totally white sugar I am a health food nut (that is how i discored you 'brown rice" egg biriyani.) I replace refined white sugar with something very trendy now it is called coconut flower sugar . It tates a bit like jaggery. It has many good ingredients in it like potassium calcium and iron... Whereas white sugar as no nutrition value and is said to be carcinogenic...
Wish me good luck for saturday and thank you for your great blog!
Lasya
I am doing your brown rice veg biriyani again with the home made massala which smells really lovely. I really like the idea of not putting the whole spices which people who don't know indian food wonder what it is when they bite in it! One question though. 3 Tbsp of that very tasty massala for 2 cups of rice I feel is a littly to much I am doing for 10 people but I put the same amount as in the recipe and still the massala taste is quite predominant. Do you always add 3 Tbsp for 2 cups of rice? Don't you find it a little to strong? Thank you anyway!
Aarthi
yes it will be perfect. you can reduce it if you want.
Biryani
Garam masala or Biryani masala? Which gives the exact taste of biryani with some spiciness?
Aarthi
biryani masala
Karthika
Mam if we are using whole spices like only cinnamon,clove and cardamon how much each we have to add in oil,,instead of adding garam masala..
S
Can u delete the advertisement when posting. I am not able to pass on to others.
Roshni
Thankyou so much for sharing this recipe with us