A fragrant and flavorful Indian dish, this vegetarian biryani combines basmati rice, aromatic spices, saffron, and tender paneer with a medley of vegetables for a delicious, satisfying meal.
Recipe Overview
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 1 bay leaf
- 4 whole cloves
- 2 green cardamom pods
- 1 small cinnamon stick
- ½ tsp salt
For the Biryani Base:
- 2 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp ground coriander
- ½ tsp red chili powder (optional)
- ½ cup plain yogurt
- 1 medium carrot, diced
- ½ cup green beans, chopped
- ½ cup bell peppers, diced
- ½ cup green peas
- ½ cup paneer, cubed
- Salt, to taste
For Layering & Garnish:
- ¼ cup warm milk
- ¼ tsp saffron strands
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh mint
- ¼ cup fried onions (optional)
- ¼ cup cashews and raisins sautéed in ghee (optional)
Instructions
1. Cook the Rice
In a pot, bring water to a boil. Add bay leaf, cloves, cardamom, cinnamon, and salt. Add soaked basmati rice and cook until 70% done (it should be firm). Drain and set aside.
2. Sauté the Vegetables & Spices
Heat ghee or oil in a deep pan. Add cumin seeds, followed by sliced onions. Sauté until golden brown. Add garlic, ginger, and green chili, cooking for another 1-2 minutes.
3. Add Spices & Vegetables
Mix in turmeric, coriander, garam masala, and red chili powder. Stir for a few seconds, then add yogurt, carrots, beans, bell peppers, and peas. Cook for 5 minutes, stirring occasionally.
4. Add Paneer
Gently fold in paneer cubes and season with salt. Let it cook for 2-3 minutes.
5. Prepare Saffron Milk
In a small bowl, mix warm milk and saffron strands. Let it sit for 5 minutes.
6. Layer the Biryani
In a large pot, start layering:
- First layer: Half of the vegetable-paneer mixture
- Second layer: Half of the cooked rice
- Third layer: Remaining vegetables
- Fourth layer: Remaining rice
Drizzle saffron milk, chopped cilantro, mint, fried onions, and sautéed cashews/raisins over the top.
7. Cook on Low Heat (Dum Cooking)
Cover the pot with a tight lid or foil. Cook on low heat for 15-20 minutes until flavors blend.
8. Fluff & Serve
Gently mix before serving. Serve warm with raita, yogurt, or a side of cucumber salad.
Tips & Variations
- Use brown basmati rice for a healthier version.
- Swap paneer for tofu for a vegan-friendly version.
- Add a dash of rose water for a royal touch.
- Enhance flavors with whole star anise or nutmeg.
This vegetarian biryani is a rich, aromatic dish perfect for special occasions or a flavorful weeknight meal.
Print
Vegetarian Biryani Recipe – with Vegetables, Saffron & Paneer
- Total Time: 1 hour
Description
A fragrant and flavorful Indian dish, this vegetarian biryani combines basmati rice, aromatic spices, saffron, and tender paneer with a medley of vegetables for a delicious, satisfying meal.
Ingredients
For the Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 1 bay leaf
- 4 whole cloves
- 2 green cardamom pods
- 1 small cinnamon stick
- ½ tsp salt
For the Biryani Base:
- 2 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 green chili, finely chopped (optional)
- 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp ground coriander
- ½ tsp red chili powder (optional)
- ½ cup plain yogurt
- 1 medium carrot, diced
- ½ cup green beans, chopped
- ½ cup bell peppers, diced
- ½ cup green peas
- ½ cup paneer, cubed
- Salt, to taste
For Layering & Garnish:
- ¼ cup warm milk
- ¼ tsp saffron strands
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh mint
- ¼ cup fried onions (optional)
- ¼ cup cashews and raisins sautéed in ghee (optional)
Instructions
1. Cook the Rice
In a pot, bring water to a boil. Add bay leaf, cloves, cardamom, cinnamon, and salt. Add soaked basmati rice and cook until 70% done (it should be firm). Drain and set aside.
2. Sauté the Vegetables & Spices
Heat ghee or oil in a deep pan. Add cumin seeds, followed by sliced onions. Sauté until golden brown. Add garlic, ginger, and green chili, cooking for another 1-2 minutes.
3. Add Spices & Vegetables
Mix in turmeric, coriander, garam masala, and red chili powder. Stir for a few seconds, then add yogurt, carrots, beans, bell peppers, and peas. Cook for 5 minutes, stirring occasionally.
4. Add Paneer
Gently fold in paneer cubes and season with salt. Let it cook for 2-3 minutes.
5. Prepare Saffron Milk
In a small bowl, mix warm milk and saffron strands. Let it sit for 5 minutes.
6. Layer the Biryani
In a large pot, start layering:
- First layer: Half of the vegetable-paneer mixture
- Second layer: Half of the cooked rice
- Third layer: Remaining vegetables
- Fourth layer: Remaining rice
Drizzle saffron milk, chopped cilantro, mint, fried onions, and sautéed cashews/raisins over the top.
7. Cook on Low Heat (Dum Cooking)
Cover the pot with a tight lid or foil. Cook on low heat for 15-20 minutes until flavors blend.
8. Fluff & Serve
Gently mix before serving. Serve warm with raita, yogurt, or a side of cucumber salad.
Notes
- Use brown basmati rice for a healthier version.
- Swap paneer for tofu for a vegan-friendly version.
- Add a dash of rose water for a royal touch.
- Enhance flavors with whole star anise or nutmeg.
- Prep Time: 20 minutes
- Cook Time: 40 minutes