Vegetable Biryani

This Vegetable Biryani is a comforting Durban-style dish inspired by South African Indian home cooking. Made with basmati rice, tender vegetables, and biryani dhal, it’s slow-cooked on the stovetop and gently steamed for a deep, satisfying flavour.

Why You’ll Love This Recipe

A balanced vegetarian meal: Rice, vegetables, and biryani dhal come together to create a filling, well-rounded dish that doesn’t need extra sides to feel satisfying.

Versatile and adaptable: This recipe works with a wide range of vegetables and can easily be adjusted to what you have on hand, making it practical and budget-friendly.

Good for everyday cooking: Made with indian ingredients and simple techniques, this is a practical recipe you can cook confidently, not just for special occasions.

Supports flexible, plant-forward eating: Ideal if you’re looking to include more vegetarian meals without giving up flavour or comfort.

Great for leftovers and meal planning: This biryani reheats beautifully and tastes even better the next day as the flavours deepen.

Ingredients

For the Vegetable Masala

Margarine and Vegetable Oil – A combination of margarine and neutral oil adds richness while preventing the spices from burning. I used vegetable oil, but any neutral oil will work.

Curry Leaves – Add a fragrant, citrusy aroma that’s characteristic of Indian cooking.

Cinnamon Stick – Adds warmth and depth to the dish.

Fresh Green Chillies – Add gentle heat. Adjust to your taste.

Onions – Form the flavour base of the biryani and add natural sweetness. Half are reserved for topping on the biryani.

Garlic Cloves – Crushed or whole, they infuse the margarine and oil with flavour.

Turmeric – Gives colour and a subtle earthy note.

Ginger and Garlic Paste – Brings fragrance and a savoury depth to the dish.

Vadouvan (optional) – A mild French-style spice blend made with onion, garlic, and spices, adding gentle warmth and savoury depth.

Garam Masala – An Indian spice blend made with ground spices like cumin, coriander, and cloves.

Mixed Kashmiri Chilli Powder – Adds vibrant colour and mild heat without overpowering the dish. Adjust to your taste.

Boiling Water – Added hot to gently cook the vegetables and rice, helping everything cook evenly.

Mixed Vegetables – I used cabbage, baby peas, green beans, baby carrots, potatoes, a tomato and gadhra beans. You can use any combination of vegetables you have on hand.

Coarse salt – Used to season the vegetables and balance the flavours. Fine salt will also work, just remember to taste along the way.

Fresh Mint Leaves – Add freshness and balance to the spices.

Plain Yogurt – Softens the spices and brings a gentle creaminess.

Biryani Dhal – I pressure-cooked the dhal for about 8 minutes, just until firm so it finishes cooking with the rice. You can pressure-cook a larger batch and freeze it for later use as well.

For the Rice

Basmati Rice – The long-grain rice cooks up fluffy, helping the biryani stay light rather than sticky.

Boiling Water – Added hot to maintain cooking temperature and help the rice cook evenly without slowing the process.

How to Make This Vegetable Biryani

Step 1: Prepare the Vegetables and biryani Dhal

Steam the gadhra beans in boiling water for about 15 minutes, until just soft. Set aside.

Rinse the biryani dhal and pressure-cook it briefly until partially cooked but still firm. Drain and set aside to cool as well.

Chop and clean all vegetables (onions, potatoes, cabbage, baby peas, green beans, baby carrots, tomato) and set aside for later.

Step 2: Make the Vegetable Masala

Heat margarine and vegetable oil in a large pot over medium-low heat. Add the cinnamon stick, curry leaves, green chillies, onions, and garlic, and cook until the onions are translucent. Remove half of the fried onions and set it aside for placing on top of the biryani later on.

Stir in the turmeric, ginger and garlic paste, vadouvan (if using), garam masala, and Kashmiri chilli powder. Add the potatoes and pour in boiling water until they are halfway submerged.

Add the chopped vegetables (potatoes, cabbage, baby peas, green beans, baby carrots, and tomato), salt, mint, and margarine. Pour in enough boiling water to cover the vegetables, stir in the yogurt, cover, and cook until the vegetables are soft.

Step 3: Add the Rice and biryani Dhal

Rinse and soak the basmati rice to remove excess starch, then add the raw rice and cooked biryani dhal directly to the vegetable mixture.

Add enough boiling water to fully submerge the rice. Cover the pot, leaving a slight gap, and cook until the rice is almost fully done.

Step 4: Steam and Finish

Once the rice and vegetables are cooked, top the biryani with a little more margarine and the reserved fried onions. Steam gently on low heat for about 15 minutes, or finish in the oven, allowing all the flavours to come together.

Step 5: Serve

Garnish with fresh coriander and serve hot. Enjoy this comforting vegetable biryani on its own, with dhal or with any of your favourite sides.

Can I Make This Ahead of Time?

Yes. The vegetable masala and dhal can be prepared earlier in the day and kept covered. The biryani can then be assembled and steamed just before serving. This makes it a great option for entertaining or relaxed family meals.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the rice. The flavours improve overnight.

Did You Try This Recipe?

If you tried this Vegetable Biryani, I’d love to hear how it turned out. Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating comforting recipes.

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