How To Make Quick Restaurant Style Vegetable Biryani: mouthwatering, flavorful and rustic vegetable biryani recipe that’s cooked to perfection in the comfort of your home using rice, vegetables, Indian spices and yogurt.
How To Make Quick Restaurant Style Vegetable Biryani | Indian Vegetable Biryani Recipe
Do you crave biryani every now n then or simply visit an Indian restaurant just to devour one?
Well, not anymore, as today I’m sharing one of my most cherished recipes:
How To Make Quick Restaurant Style Vegetable Biryani
All from the comfort of your home and absolutely fingerlicking !
Biryani is one such recipe that wins our vote every time, be it a restaurant, party and especially weddings, if there is biryani on the menu, you’ll see it on our plate.
And boy, we have eaten all sorts …. some good, some not so good and some absolutely mind-boggling ones (in a good way 😉.
So this weekend, I decided – why not share a How to Make Quick Restaurant Style Vegetable Biryani method with you’ll.
What is Vegetable Biryani?
Before we go ahead, do you know what Biryani actually stands for?
It’s derived from a Persian word called ‘Birian’ which means ‘fried before cooking’ – yep you heard it right.
The rice was infact fried in ghee (brown butter) and then boiled in water with all the spices and seasoning.
I’m sure with every generation/household/countries, the recipe changed and these days we simply boil the rice with spices minus the ghee.
I think the only thing we still haven’t changed is the use of Basmati or long grain rice. This is a ‘Mughlai Style Vegetable Biryani’ recipe.
Process of Making the Restaurant Style Vegetable Biryani
I’m dividing the process into 3 small parts like:
Cooking the Rice
Cooking the Vegetables
Layering the Rice & Vegetables to make the perfect biryani
Cooking the Rice:
As mentioned above, most of the biryani’s are cooked in Basmati rice also known as ‘long grain rice’.
Once cooked, it doesn’t become sticky and you can see every single grain of rice doubles in size.
While preparing the biryani, we cook the rice with a hint of spice for flavor (could be clove, cardamom or all of them along with some nuts)
Also, add a few strands of saffron for taste and hue of golden yellow color.
Once the rice is cooked, we drain any excess water and keep it aside.
Cooking the Vegetables:
This is where you can have tons of customization as you can add/substitute or completely remove any vegetable or spices.
You might have noticed in a vegetable restaurant biryani, the default vegetables are ‘carrots, green beans, cauliflower, onions, few herbs‘ and nowadays, I’ve even seen potatoes being added.
So gather all your favorite vegetables, spices, ghee, nuts, yogurt and cook everything together to form a thick gravy vegetable.
It’s this mixture that gives flavor to the biryani – so take your time and let it cook with love 🙂
Layering the Rice & Vegetables to make the Perfect Restaurant Style Biryani
This is the easiest part of the biryani or the fun part where we just layer the cooked rice and vegetables on top of each other and always end with a layer of rice on top.
Once we have reached that final rice layer, we sprinkle some cooked onions, mint leaves (trust me, it gives so much flavor n that distinct aroma) and drizzles some desi ghee (brown butter).
This can again be broken into 2 parts:
a. You can bake the biryani for 10 minutes.
b. Microwave on high for 3 minutes.
This last part helps the rice, veggies, and spices absorb the aroma all in itself and as soon as you open the cover/foil, you’ll be tempted to dig in!!
Just wait for the last step and that is to mix or fluff everything lightly so that the rice mixes with the vegetable and serve fresh.
So that my friends, that’s exactly How You Make Quick Restaurant Style Vegetable Biryani.
If you’re vegan, you can substitute ghee with more olive oil or a little bit of coconut oil and yogurt with a vegan yogurt option.
I’ve been making vegetable biryani for ages and I’ve perfected this recipe after many hit n trials.
This How To Make Quick Restaurant Style Vegetable Biryani, is my MOST requested recipe and till date, it was only with me.
But today I’m sharing it with all of you and hope you and your loved ones enjoy it as much as we do.
Serving the Restaurant Style Vegetable Biryani:
Although vegetable biryani doesn’t need many options to serve with apart from the regular raita (yogurt dip).
Or a simple salad or pickle or pappadom, here are few recipes that go really well with it:
I Looove when you try my recipes and send me pictures & feedback.
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Other Biryani Recipes:
Indian Lamb Biryani – How to Make Lamb Biryani Recipe #lambbiryani
Quick Kathal Biryani Recipe – Jackfruit Biryani (Pressure Cooker)
Quick and Lighter Chicken Biryani
How To Make Quick Restaurant Style Vegetable Biryani
How To Make Quick Restaurant Style Vegetable Biryani: mouthwatering, flavorful and rustic vegetable biryani recipe that's cooked to perfection in the comfort of your home using rice, vegetables, Indian spices and yogurt.
For Cooking the Rice:
- 2 Cups Basmati Rice - you may use any other rice too
- 5 Cups Water - to make the rice
- Pinch of Turmeric
- Few Strands of Saffron
- 3 Tbsp Milk - to soak the saffron
- 4 Cloves
For Preparing the Vegetables:
- 2 Carrots - cut into bite-size pieces
- 1 Cup Cauliflower Florets - cut into bite-size pieces
- 1/2 Cup Green Beans - cut into bite-size pieces
- 1 Cup Onion - thinly sliced
- 1 Tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 2 Tbsp Ground Cashew - optional or can use almonds
- 1 Cup Plain Yogurt
- 1/2 Cup Water
- 10 Fresh Mint Leaves
- 1/2 Cup Olive Oil - to make vegetables
- 4 Tbsp Ghee - for making vegetable and drizzling on top
- 1 Cinnamon Stick - broken into 2-3 pieces
- 1 Bay Leaf
- 3 Black Cardamom
- 6 Green Cardamom
- 4 Cloves
- Pinch of Nutmeg
- 1/4 Tsp Black Pepper Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Cumin Powder
- 2 Tbsp Garam Masala
- 1/2 Tsp Turmeric - optional
- 1 Tsp Red Chili Powder - optional
- Salt - as per taste
Cooking the Rice *
- In a large pot, add water, rice, turmeric, cloves and place on burner on high heat.
- Let this boil on high heat for 2 minutes, then reduce the heat to low and cook for 15 minutes.
- In a small bowl, heat 3 tbsp oil and add the saffron strands, keep aside.
- Check rice after 15 minutes, it should have cooked 90% hence turn off the heat.
- Strain the rice of water and keep aside.
- Add the saffron mixture and fluff the rice (to evenly mix saffron).
Cooking the Vegetables **
- In a large non-stick pan, heat 1/4 cup oil + 1 tbsp ghee.
- Add onions and saute till they are cooked and light golden in color.
- Remove the cooked onions.
- In the same pan, add the remaining oil + 1 tbsp ghee.
- Add bay leaf, cinnamon stick, cloves, black cardamom, green cardamom and saute for a minute.
- Add ginger + garlic paste and saute on medium heat till they turn golden in color (about 2 minutes).
- Add carrots, beans, cauliflower and saute for a minute.
- Add turmeric, salt, coriander powder, cumin powder, garam masala, red chili powder and saute everything together.
- Cover and cook this mixture for 5 minutes on low heat.
- Add yogurt, cashew powder, water, mint leaves and cover cook for another 5 minutes.
- Once the vegetables are cooked, turn off the heat.
*** Layering the Biryani ***
- Take a deep (microwave safe) serving dish, place 2 ladles of cooked rice, top with a thin layer of cooked veggies, add 2 tbsp of onions.
- Layer 2 ladles of rice, veggies and onions again.
- Repeat the process till you reach the top of the dish and the topmost layer should be just rice.
- Sprinkle some mint leaves, cooked onions, 2 tbsp ghee and cover the dish.
- Place the dish in microwave and heat on high for 3 minutes.
- Remove from microwave, using a big fork, fluff the rice (scoop and mix the rice and veggie layer).
- Serve Fresh with choice of salad/pickle/curry
Amount Per Serving: Calories: 250Total Fat: 49gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 37mgSodium: 300mgCarbohydrates: 77gFiber: 11gSugar: 10gProtein: 14g
18 Replies to "How To Make Quick Restaurant Style Vegetable Biryani"
Saloshna May 18, 2020 (8:26 am)
the briyani looks amazing. going to try it this weekend with some meat side dishes. thank you for any easy recipe. God Bless
Molly Kumar May 18, 2020 (11:58 am)
Thank you dear and looking forward to your trying the recipe this weekend 🙂
Sanatani November 24, 2017 (10:27 pm)
Just made it and enjoyed! It was delicious! I didn’t use mint thougt. I have added curry leaves and chilies to fryd with the other spices at the beggining. And I used brown basmati rice.
Molly Kumar December 2, 2017 (6:04 am)
Hi Sanatani, Thanks for trying the recipe and glad you liked it. Curry leaves are a great option for decoration on top 🙂
Lori September 6, 2016 (1:26 am)
Oh wow I cannot wait to try this!! I was just wondering if you remove the whole spices before serving it (bay leaf, cardamom, cinnamon stick) or it’s ok to leave them in?
Molly Kumar September 7, 2016 (6:35 am)
Hi Lori, I’m so happy you liked the recipe and going to try it soon 🙂 I usually leave the spices in their as you could hardly feel their presence among all the veggies and rice however, you can remove the bay leaf or any visible husk/cover of any spice. Thanks for visiting.
Priscills July 23, 2016 (12:28 am)
Can we bake the biryani instead of putting it in the microwave pls?Thank you
Molly Kumar July 25, 2016 (6:33 am)
Hi Priscills, Thanks for writing in and yes, you can bake the biryani at 180c for 10 minutes (since the biryani and veggies are already cooked, we just want the mixture to settle in and soak up juices and aroma).
Charla @ That Girl Cooks Healthy July 16, 2016 (11:55 am)
Your pictures of the biryani made me extremely hungry. I want to eat ALL of it, guilt free is possible.
Molly Kumar July 17, 2016 (7:28 am)
Hahahhaha – Awee, thanks Charla, I wish I could send it to you 🙂
Diana July 16, 2016 (8:27 am)
I love Biryani and your version looks so light and delicious! A good idea to make it with veg!
Molly Kumar July 17, 2016 (7:30 am)
Thanks Diana 🙂
Kavey July 16, 2016 (7:20 am)
Loving the vibrant colours of your vegetable biryani dish – looks beautiful!
Molly Kumar July 17, 2016 (7:30 am)
Elizabeth July 16, 2016 (4:49 am)
Mmmm I am loving the sound of this! So many vibrant colours and flavours!
Molly Kumar July 17, 2016 (7:31 am)
Thanks so much Elizabeth – It sure pleases the eyes, mind n tummy 😉
Sophia | Veggies Don't Bite July 16, 2016 (4:38 am)
What a colorful dish! I love it when my food is so full of color. It just tastes better with all that diversity. So many flavors and veggies happening here, I’m sure it’s delicious!
Molly Kumar July 17, 2016 (7:33 am)
Thanks Sophia and absolutely true, the more vibrant n flavorful food, the happier we feel 🙂