Vegetarian Biryani


Vegetarian Biryani

Spiced Vegetable Biryani

Vegetarian cuisine is known for its diverse and flavorful dishes, and biryani is no exception. This classic Indian dish is traditionally made with meat, but this vegetarian version is just as delicious and satisfying. The combination of fragrant spices and tender vegetables makes for a hearty and flavorful meal.

Jan Dec

30 minutes

20 minutes

50 minutes

4 servings


Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free


Paleo, Keto, Low-carb, High-protein, Atkins


This vegetarian biryani replaces the meat with a variety of vegetables, such as carrots, peas, and potatoes. It also uses vegetable broth instead of chicken or beef broth for the rice. Additionally, this recipe includes a blend of spices that are commonly used in vegetarian cuisine, such as cumin, coriander, and turmeric. We alse have the original recipe for Biryani, so you can check it out.


  • Calories (kcal / KJ): 250 / 1045
  • Fat (total, saturated): 4g / 0.5g
  • Carbohydrates (total, sugars): 49g / 4g
  • Protein: 5g
  • Fiber: 4g
  • Salt: 0.6g


  1. 1.
    Rinse the rice in cold water until the water runs clear. Drain and set aside.
  2. 2.
    In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
  3. 3.
    Add the garlic and ginger and cook for 1 minute.
  4. 4.
    Add the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and salt. Cook for 1 minute, stirring constantly.
  5. 5.
    Add the carrot and potato and cook for 5 minutes, stirring occasionally.
  6. 6.
    Add the rice and vegetable broth. Bring to a boil, then reduce the heat to low and cover the pot.
  7. 7.
    Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  8. 8.
    Stir in the frozen peas and cilantro. Cover the pot and let sit for 5 minutes.
  9. 9.
    Fluff the rice with a fork and serve.

Treat your ingredients with care...

  • Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
  • Cilantro — Add the cilantro at the end of cooking to preserve its fresh flavor and bright green color.

Tips & Tricks

  • Use a heavy-bottomed pot to prevent the rice from burning.
  • Let the biryani sit for a few minutes after cooking to allow the flavors to meld together.
  • Serve with a dollop of plain yogurt or raita for a cooling contrast to the spicy flavors.

Serving advice

Serve the biryani hot, garnished with additional cilantro and a squeeze of fresh lemon juice.

Presentation advice

Serve the biryani in a large, shallow bowl or platter to showcase the colorful vegetables and fragrant rice.