Vegetable Biryani (Easy 30-Minute, One-Pan Recipe)
Servings: 4 people
- 3 cups (480 g) cooked basmati rice or 1 cup uncooked basmati rice cooked and drained
Flavor Base
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 2 cloves garlic grated
- 1 inch (2.5 cm) ginger grated
- 1 teaspoon garam masala or biryani masala or curry powder
- ¼ teaspoon red pepper flakes or more to taste
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 1½ teaspoons dried mint
- 1 bay leaf
- ½ cup (125 g) plain yogurt
Vegetables
- 1 can chickpeas 15 oz / 400 g can - drained and rinsed or 1½ cups / 230 g cooked chickpeas
- 1½ cup (230 g) frozen peas
- 2 medium carrots sliced into half-moons
- ½ cup (125 g) vegetable broth up to 1 cup if pan gets dry - reduced sodium
- 1 lemon
- ½ teaspoon salt + black pepper to taste
- Cook the rice (if needed): Bring a medium pot of lightly salted water to a boil. Add 1 cup uncooked basmati rice and cook for about 10 minutes, until just tender (not mushy). Drain well and set aside. You should have about 3 cups cooked rice.
- Cook the onion: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 large onion (sliced) and cook for about 10 minutes, stirring often, until soft and lightly golden. If the pan looks dry, add a splash of broth so nothing sticks.
- Add aromatics and spices: Stir in 2 cloves garlic (grated), 1 inch ginger (grated), 1 teaspoon garam masala, ¼ teaspoon red pepper flakes, ½ teaspoon turmeric, ½ teaspoon cinnamon, 1½ teaspoons dried mint, 1 bay leaf, 1/4 cup of the broth.Cook for 1 minute, stirring constantly. Add ½ cup plain yogurt and stir for another minute until creamy.
- Add vegetables: Add 1 can chickpeas, 1½ cup frozen peas, 2 medium carrots, and ½ cup vegetable broth. Cook for 4 minutes, stirring often.
- Add rice and finish: Add 3 cups cooked basmati rice, ½ teaspoon salt, and black pepper.Gently stir for 2–3 minutes, until the rice is evenly coated and hot. For crispy rice, drizzle oil around the edges and let it sizzle undisturbed for 2 minutes.
- Serve: Remove from the heat and squeeze lemon juice over the rice. Serve warm as a main or side dish. For extra protein, serve with raita, a fried egg, or your favorite protein, such as rotisserie chicken, salmon, or shrimp.
Substitutions
- Basmati rice → Any cooked rice works (leftover rice is great). If using uncooked rice, just cook it first.
- Olive oil → Avocado oil or vegetable oil
- Onion → Yellow or white onion
- Garlic → Garlic paste or finely minced garlic
- Fresh ginger → Ground ginger (use a small pinch)
- Garam masala → Biryani masala or mild Indian curry powder
- Red pepper flakes → Paprika, or skip for no heat
- Turmeric → A pinch of saffron soaked in warm milk (optional)
- Cinnamon → Allspice
- Dried mint → Fresh mint or parsley
- Bay leaf → One large or two small dried bay leaves
- Whole spices (optional) → Cloves, cardamom, star anise, cumin seeds, or caraway seeds (use what you have or skip)
- Plain yogurt → Non-dairy yogurt, cream, half-and-half, light coconut milk, or Greek yogurt
- Chickpeas → Lentils, white beans, or frozen edamame
- Frozen peas → Green beans or corn
- Carrots → Cauliflower, zucchini, or broccoli
- Vegetable broth → Water
- Lemon → Lime
- Build flavor in layers – Onion first, then spices, yogurt, veggies, and rice
- Take your time with the onion – Soft and lightly golden = more sweetness
- Toast spices briefly – Just long enough to smell fragrant, not bitter
- Add yogurt after spices – It mellows the heat and makes everything creamy
- Cook rice separately – Keeps grains fluffy, not mushy.
- Stir gently – Fold the rice so it stays fluffy
- Add broth as needed – Prevents sticking and helps even cooking
- Whole spices are optional – Nice aroma, not required
- Finish with lemon – Brightens and ties everything together 🍋
