Classic Mixed Vegetable Biryani is a comforting, colourful rice dish made with a variety of vegetables, gentle spices, and fragrant basmati rice. It is satisfying without being heavy and works beautifully as a complete vegetarian meal.
This home-style version is balanced and approachable. The vegetables are cooked carefully so they stay tender without turning soft, and the rice remains light and fluffy. It is ideal for family meals, meat-free days, or when you want something wholesome and flavourful.
Recipe Information
Prep time: 25 minutes
Cooking time: 45 minutes
Total time: 1 hour 10 minutes
Serves: 4 to 5
Difficulty level: Medium
Ingredients
For the rice
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450 g basmati rice
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Water for soaking and boiling
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1½ teaspoons salt
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2 bay leaves
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3 green cardamom pods
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1 small cinnamon stick
For the vegetable base
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3 tablespoons vegetable oil
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1½ tablespoons ghee
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2 medium onions, thinly sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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2 medium tomatoes, finely chopped
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4 tablespoons plain yoghurt
Vegetables
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1 cup cauliflower florets
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1 cup carrots, diced
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¾ cup green beans, chopped
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½ cup green peas
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1 medium potato, diced
Spices
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1½ teaspoons red chilli powder
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1 teaspoon turmeric powder
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2 teaspoons ground coriander
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1 teaspoon ground cumin
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½ teaspoon garam masala
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Salt to taste
For layering and finishing
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⅓ cup fresh coriander leaves, chopped
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⅓ cup fresh mint leaves, chopped
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2 tablespoons warm milk
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1 tablespoon lemon juice
Step-by-Step Method
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Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain and set aside.
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Heat oil and ghee together in a deep, heavy-based pot over medium heat. Add sliced onions and cook until soft and lightly golden.
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Add ginger and garlic paste and cook for one minute until fragrant.
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Stir in chopped tomatoes and cook until soft and pulpy, with oil starting to release.
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Lower the heat and add yoghurt gradually, stirring continuously to keep the mixture smooth.
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Add chilli powder, turmeric, coriander, cumin, garam masala, and salt. Cook gently for one minute.
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Add all the vegetables and stir well to coat them in the masala. Cover and cook on low heat for 10 to 12 minutes until the vegetables are just tender.
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Bring a large pot of water to a rolling boil. Add salt, bay leaves, cardamom, and cinnamon.
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Add the soaked rice and cook until about 70 percent done. Drain immediately.
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Spread half of the rice evenly over the vegetables. Sprinkle with half of the chopped herbs.
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Add the remaining rice, drizzle warm milk and lemon juice over the top, and finish with the remaining herbs.
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Cover the pot tightly and cook on very low heat for 15 minutes.
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Switch off the heat and rest for 10 minutes before gently fluffing and serving.
Cooking Tips
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Cut vegetables evenly so they cook at the same rate.
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Avoid overcooking the vegetables before layering, as they will soften further during steaming.
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Keep the final steaming stage on low heat to prevent burning.
Variations
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Richer version: Add a handful of cashew nuts fried lightly in ghee.
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Seasonal vegetables: Use whatever vegetables are fresh and available.
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No onion version: Skip onions and increase yoghurt slightly for body.
Serving Suggestions
Serve hot with cucumber raita, plain yoghurt, or a simple salad. This biryani works well for lunch or dinner and does not need heavy sides.
Storage and Reheating
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Store leftovers in the fridge for up to 2 days in an airtight container.
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Reheat gently on the hob with a splash of water or microwave covered.
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Not suitable for freezing as vegetables soften after thawing.
