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Vegetable Biryani Recipe
Prep Time: 20 mins
Cook Time: 27 mins
Total Time: 47 mins

Learn how to make this Vegetable Biryani Recipe with my step-by-step tutorial. Loaded with flavor, tons of colorful vegetables and naturally Gluten Free!

Course: Mains
Cuisine: Indian
Keyword: basmati rice, biryani, indian food, rice casserole, vegetable biryani, vegetarian biryani
Servings: 8 people
Calories: 351 kcal
Author: Alyssa Brantley
5 from 4 votes
cooked vegetable biryani in a large pot topped with cashews and yogurt
  • 1 large yellow onion peeled, quartered and thinly sliced
  • 1 T Ghee
  • 1 T avocado oil or other mild oil
  • 2 T Ghee
  • 2 T avocado oil or other mild oil
  • 1 cinnamon stick
  • 6 green cardamom pods cracked
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1 T garlic paste (or very finely chopped)
  • 1 T ginger paste (or very finely chopped)
  • 2 medium carrots peeled, ends trimmed and diced
  • 1 cup cauliflower florets cut into bite sized pieces
  • 2/3 cup green beans ends trimmed and cut into 1/2" pieces
  • 1/3 cup red bell pepper seeded, cored and diced (approx 1/2 medium pepper)
  • 1/2 cup frozen peas
  • 1/2 cup Pacific Foods Organic Low Sodium Vegetable Broth
  • 1 T lemon juice
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves
  • 1/4 cup cashews
  • 1/2 cup plain yogurt
  1. Rinse rice until water runs clear. Cover rice with water and soak for 20 minutes.

    Strain and place in a pot along with broth and water. Bring to a boil.

    Once boiling, cover and immediately reduce heat to a simmer. Cook for 15 minutes or until water is absorbed.

    While rice is cooking, combine saffron threads with 1 T of boiling water. Set aside.

    Allow  cooked rice to sit undisturbed for 5 minutes. Fluff with a fork and immediatey mix with saffron water (strained). Set aside. 

    *This can be made in advance*

    *This can also be made in the Instant Pot to save time*

    bowl of cooked rice, broth and saffron threads
  1. Heat 1 T Ghee and 1 T avocado oil in a cast iron or other frying pan over medium heat. Once hot, add in sliced onions. 

    Cook for 15 minutes, stirring frequently, until golden brown. Remove and set aside.

    golden fried onions, garlic and ginger paste and spices
  1. Add 2 T Ghee and 2 T avocado oil to the same pan used for the onions (medium heat).

    Once hot, add spices. Saute for 30 to 45 seconds or until fragrant, stirring frequently.

    Add in garlic and ginger paste and continue cooking for an additional 30 to 45 seconds.

    Next, add carrots, cauliflower, green beans, red bell pepper and frozen peas along with 1/2 cup of Pacific Foods Organic Low Sodium Vegetable Broth. Cover and cook for 8 to 10 minutes until vegetables are tender (but not mushy). 

    Turn off heat and stir in lemon juice.

    prepared vegetables and broth to make Vegetable Biryani
  1. Use a deep casserole dish or enamel coated cast iron pot for layering.

    Begin with 1/3 of the cooked rice mixture on the bottom.

    Top with 1/2 of the cooked spice and vegetable mixture and then 1/3 of the fried onions.

    Add 1/2 of the mint and cilantro leaves.

    REPEAT with 1/3 of the rice, remaining spice and veg mixture, 1/3 of the fried onions and remaining min and cilantro leaves.

    Top with remaining rice and fried onions. 

    Add cashews and serve with yogurt (and more chopped cilantro if desired).


    Vegetable Biryani toppings, fresh cilantro, mint, yogurt and cashews

    You can make the entire casserole in advance. If so, leave off the yogurt and cashews.

    Refrigerate (up to 48 hours) until ready to reheat.

    Preheat oven to 325F.

    Add cashews to casserole and place covered on center rack. Bake for 30 minutes or until warmed through. 

    Serve with yogurt and ENJOY!

Nutrition Facts
Vegetable Biryani Recipe
Amount Per Serving (1 heaping cup)
Calories 351 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 345mg15%
Potassium 385mg11%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 3075IU62%
Vitamin C 23.8mg29%
Calcium 78mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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