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Chef Priya
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One-Pot Vegetable Biryani with Basmati Rice

Sabzi Biryani

(51 reviews)
"

This was our go-to for celebrations without meat. Everyone loved it—especially with a little raita and papad on the side. The saffron makes it feel festive, but even without it, the dish is pure joy.

"
One-Pot Vegetable Biryani with Basmati Rice
Prep time:30 mins
Cook time:40 mins
Total time:1 hr 10 mins

Protein

9g

Carbs

58g

Fat

20g

Calories

470 kcal

Servings:
4
Gluten Free

Ingredients

basmati rice2 cups
(rinsed and soaked for 30 minutes)
mixed vegetables3 cups
(carrot, green beans, peas, potato, chopped evenly)
onions2 medium
(thinly sliced)
tomato1 large
(chopped)
plain yogurt0.50 cup
(whisked)
garlic4 cloves
(minced)
fresh ginger1.50 tbsp
(grated)
green chili1
(optional, slit)
ghee or oil3 tbsp
saltto taste
fresh cilantro0.25 cup
(chopped)
mint leaves0.25 cup
(chopped)

Spices

cumin seeds1 tsp
bay leaf1
cloves3
green cardamoms3
cinnamon stick1 inch
turmeric0.50 tsp
red chili powder1 tsp
garam masala1.50 tsp
saffrona pinch
(soaked in 2 tbsp warm milk (optional))

Directions

Prepare the Rice

  1. Bring a large pot of salted water to boil. Add soaked basmati rice and whole spices: bay leaf, cardamoms, cloves, and cinnamon.
  2. Cook until rice is about 70% done (still slightly firm in the center), around 5–6 minutes.
  3. Drain and set aside.

Cook the Vegetable Masala

  1. Heat ghee in a large pan. Add cumin seeds and let them sizzle.
  2. Add sliced onions and sauté until golden, about 10–12 minutes. Reserve a small portion for topping if you'd like.
  3. Add garlic, ginger, green chili, and chopped tomato. Cook until tomatoes break down.
  4. Add turmeric, red chili powder, garam masala, and salt. Stir well.
  5. Add chopped vegetables and sauté for 4–5 minutes.
  6. Add whisked yogurt and cook uncovered until the vegetables are about 80% cooked and the mixture is thick.
Chef's tip: Yogurt helps bind the spices to the vegetables and keeps the masala rich—stir continuously to avoid curdling.

Layer and Steam

  1. Spread half the cooked rice over the vegetable masala.
  2. Top with half the cilantro, mint, and reserved fried onions (if using).
  3. Repeat with remaining rice, herbs, and drizzle with saffron milk.
  4. Cover tightly with a lid or foil. Cook on low heat for 20 minutes.
  5. Let rest for 10 minutes before fluffing gently and serving.
Chef's tip: A heavy-bottomed pan is best for this step—avoid direct high heat which may burn the bottom.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.