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Healthy Vegetable Biryani

A lighter, veggie-packed version of Indian biryani — aromatic basmati rice with mixed vegetables and mild spices, cooked with minimal oil for a healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Ready In 40 minutes
Total Time 40 minutes
Servings: 4 Plates
Course: Dinner, lunch, Main Course
Cuisine: Indian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups Basmati rice washed and soaked for 20-30 min
  • 2 tbsp Oil or use 1 tbsp oil + 1 tbsp ghee
  • 1 bay leaf Bay leaf
  • 3 Green cardamom pods
  • 1 inch Cinnamon stick
  • 1 tsp Cumin seeds
  • 1 cup Mixed vegetables chopped — e.g. carrot, beans, cauliflower, peas
  • 1 Onion (medium, thinly sliced)
  • 1 tsp Ginger-garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder adjust per taste
  • 1 tsp Garam masala
  • 1 tsp Salt or to taste
  • 3 cups Water for cooking rice and veggies
  • 2 tbsp Fresh coriander leaves chopped, for garnish
  • 2 tbsp Fresh mint leaves chopped, optional

Equipment

  • Large pot with lid or pressure cooker
  • Spatula

Method
 

  1. Rinse the basmati rice 2–3 times until water runs clear, then soak in water for 20–30 minutes and drain before cooking.
  2. Heat oil in a large pot or pressure cooker on medium heat. Add bay leaf, cardamom, cinnamon and cumin seeds — sauté for 30 seconds until fragrant.
  3. Add sliced onions and sauté until they turn light golden.
  4. Add ginger-garlic paste and stir for a minute until raw smell disappears.
  5. Add chopped mixed vegetables, turmeric, red chilli powder, garam masala and salt. Cook for 3–4 minutes, stirring gently.
  6. Add drained rice and gently mix with the vegetable-spice mixture so all grains are coated well.
  7. Pour in water, stir gently, taste and adjust salt if needed. Bring to a boil.
  8. Once water boils, reduce heat, cover with a tight lid and cook on low flame for about 15 minutes (or pressure cook 1 whistle).
  9. Turn off flame. Let it rest for 5 minutes. Then open lid and gently fluff the biryani with a fork.
  10. Garnish with chopped coriander and mint leaves. Serve hot with light raita or salad.

Notes

You can add more vegetables (like carrots, beans, peas) or substitute water with low-fat yogurt diluted in water for a creamier feel. For vegan version skip ghee.