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Pot of vegetable biryani topped with fried onions and cilantro.

One-Pot Vegetable Biryani

This one pot vegetable biryani is a fragrant, flavorful Indian rice dish made with basmati rice, mixed vegetables, and aromatic spices. Cooked entirely in a single pot and topped with saffron milk, crispy fried onions, and fresh cilantro, it’s perfect for pairing with cucumber raita for a complete meal.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

Equipment

  • Heavy bottom pan with lid

Ingredients

  • 2 tablespoons ghee or neutral oil
  • 1 large onion thinly sliced
  • 1 teaspoon ginger-garlic paste
  • 1-2 green chilies slit
  • 2 green cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick
  • 2-3 cloves
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon Kashmiri chili powder
  • 1 cup mixed vegetables carrots, beans, peas, cauliflower, chopped into small, even cubes
  • ½ cup plain yogurt whisked
  • 1½ cups basmati rice rinsed and soaked for 20 minutes
  • 2 cups water reduce slightly if using unsoaked rice
  • ¼ teaspoon saffron strands
  • 2 tablespoons milk warm, to soak the saffron
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Crispy fried onions for garnish (store-bought or homemade)

Instructions

  • Heat ghee in a large handi or heavy-bottomed pot over medium heat.
  • Add sliced onions and sauté for 8-10 minutes until golden brown, reserving a handful for garnish. Stir in ginger-garlic paste and green chilies, cooking for 2 minutes until aromatic.
  • Add cardamom, bay leaf, cinnamon, and cloves, frying for 30 seconds. Stir in turmeric, coriander, garam masala, and Kashmiri chili powder, and mix well.
  • Add the mixed vegetables and cook for 3-4 minutes. Lower heat, add whisked yogurt, and stir continuously until combined and creamy (about 1 minute).
  • Gently stir in the soaked rice to coat it with the spices. Pour in water, season with salt, and bring to a boil.
  • Reduce heat to low, cover tightly, and cook for 12-15 minutes until rice is tender and water is absorbed.
  • Drizzle saffron milk over the top and mix gently. Garnish with fried onions and cilantro. Serve hot with cucumber raita or your favorite side dish.

Notes

  • Onion prep: For best flavor, fry onions until deeply golden but not burnt. Keep the heat medium to avoid bitterness.
  • Vegetable size: Cut vegetables into small, even cubes to ensure they cook through at the same time as the rice.
  • Yogurt tip: Add yogurt on low heat to prevent curdling. Whisk it well before adding and make sure there are no lumps.
  • Rice texture: If using unsoaked rice, reduce water slightly and extend cooking time by 2-3 minutes.
  • Fried onions: Store-bought are convenient, but freshly fried onions add a richer flavor.

Nutrition

Calories: 404kcal | Carbohydrates: 70g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 328mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2506IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 2mg
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