Vegetable Biryani (Easy 30-Minute, One-Pan Recipe) Recipe
This Vegetable Biryani is an easy, flavorful one-pan recipe that comes together in just 30 minutes. Featuring aromatic spices, tender vegetables, and fragrant basmati rice, it makes a perfect vegetarian main or side dish that’s both comforting and vibrant. The dish combines a savory yogurt-based sauce with chickpeas, carrots, peas, and warm spices for an authentic biryani experience without the fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Rice
- 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), drained and rinsed or 1½ cups (230 g) cooked chickpeas
- 1½ cups (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
Instructions
- Cook the rice: 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 but not mushy. Drain well and set aside. You should have about 3 cups of cooked rice.
- Cook the onion: Heat 2 tablespoons olive oil in a large pan over medium heat. Add the thinly sliced onion and cook for about 10 minutes, stirring often, until soft and lightly golden. If the pan looks dry, add a splash of vegetable broth to prevent sticking.
- Add aromatics and spices: Stir in grated garlic and ginger, garam masala, red pepper flakes, turmeric, cinnamon, dried mint, bay leaf, and ¼ cup of the vegetable broth. Cook for 1 minute, stirring constantly to release the spices’ aroma. Add the plain yogurt and stir for another minute until the mixture turns creamy.
- Add vegetables: Add the drained chickpeas, frozen peas, sliced carrots, and ½ cup vegetable broth. Cook the mixture for 4 minutes, stirring often to combine and soften the vegetables.
- Add rice and finish: Add the cooked basmati rice, salt, and black pepper to the pan. Gently stir for 2 to 3 minutes until the rice is evenly coated and heated through. For a crispy touch, drizzle some olive oil around the edges and let it sizzle undisturbed over medium heat for 2 minutes.
- Serve: Remove from heat. Squeeze fresh lemon juice over the biryani for brightness. Serve warm as a main or side dish. Optionally, pair with raita, a fried egg, or your favorite protein like rotisserie chicken, salmon, or shrimp.
Notes
- You can use pre-cooked rice to save time; just ensure it’s fluffy and separated before adding to the pan.
- If you prefer spicier biryani, increase red pepper flakes or add chopped green chilies.
- The crispy rice layer is optional but adds a lovely texture contrast.
- Vegetable broth can be substituted with water and your choice of seasoning.
- For vegan options, substitute yogurt with coconut yogurt or cashew cream.
