The Pantry
Indian-inspired

Vegetable biryani

A small-pot vegetable biryani with fragrant basmati rice, spiced yogurt-coated vegetables and fresh herbs. Rice and vegetables are layered, then gently steamed together.

Prep 20 minCook 40 minAdjust servings ↓
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Vegetable biryani
~440 calper person · ~880 total
~$5.50meal total · ~$2.75 per person

Estimated calories and US ingredient costs.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

11 left
Step 1

Soak the rice

~15 min cook

Soak the rice.

Rinse 3/4 cup basmati rice until the water runs mostly clear.

Cover with water and soak for 15 minutes

Ingredients
  • 3/4 cupDry basmati rice
  • 2 tbsp total for recipeWater
Step 2

Drain

After ~15 min

then drain.

Meanwhile, cut the cauliflower into small florets and the carrots into thin slices.

Ingredients
  • 3 oz total for recipeCarrots
Step 3

Mix the vegetables and yogurt

~3 min

Mix the vegetables and yogurt.

Combine 4 oz cauliflower florets, 3 oz carrots, 1/2 cup peas, 1/3 cup yogurt, 2 tsp ginger, 2 tsp garlic, 1 tsp cumin, 1 tsp garam masala, 1/4 tsp turmeric and 1/4 tsp salt.

Ingredients
  • 4 ozCauliflower florets
  • 3 ozCarrots
  • 1/2 cupFrozen peas
  • 1/3 cupPlain yogurt
  • 2 tspGrated ginger
  • 2 tspGarlic
  • 1 tspGround cumin
  • 1 tspGaram masala
  • 1/4 tspGround turmeric
  • 1/4 tspKosher salt
Step 4

Brown the onion

~12 min

Brown the onion.

Heat 1 tbsp oil in a small heavy lidded pot over medium heat.

Add 4 oz onion and cook 10–12 minutes, stirring, until golden.

Transfer a spoonful to a clean bowl for the top.

Ingredients
  • 1 tbspNeutral oil
  • 4 ozOnion
Step 5

Cook the vegetable layer

~10 min

Cook the vegetable layer.

Add the yogurt-coated vegetables and 2 tbsp water to the pot with the remaining onion.

Cover and cook over medium-low heat for 8–10 minutes, stirring once, until the vegetables are almost tender.

Ingredients
  • 4 oz total for recipeOnion
  • 1/3 cup total for recipePlain yogurt
  • 2 tbspWater
Step 6

Parboil the rice

~5 min cook

Parboil the rice.

Meanwhile, bring a separate pot of water to a boil.

Add the soaked rice and boil for about 4–5 minutes.

The grains should bend but still have a firm center

Ingredients
  • 3/4 cup total for recipeDry basmati rice
  • 2 tbsp total for recipeWater
Step 7

Drain immediately

After ~5 min

Drain immediately.

Step 8

Layer and steam

~15 min

Layer and steam.

Spread the rice over the vegetables without stirring.

Top with the reserved onion, 2 tbsp mint and 2 tbsp cilantro.

Cover tightly and cook over very low heat for 12–15 minutes, until the rice and vegetables are tender.

If still firm, sprinkle in a little water, cover and steam longer.

Ingredients
  • 3/4 cup total for recipeDry basmati rice
  • 4 oz total for recipeOnion
  • 2 tbspMint
  • 2 tbspCilantro
  • 2 tbsp total for recipeWater
Step 9

Rest before serving

~5 min cook

Rest before serving.

Turn off the heat and keep covered for 5 minutes.

Gently lift rice and vegetables from the bottom with a broad spoon, preserving some of the layers, and divide between 2 bowls.

Step 10

Check the dish

After ~5 min

Check Vegetable biryani and continue when ready.

Step 11

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

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Ingredients

For 2 people

  • 3/4 cup dry basmati rice
  • 1 tbsp neutral oil
  • 4 oz onion, thinly sliced
  • 4 oz cauliflower florets
  • 3 oz carrots, thinly sliced
  • 1/2 cup frozen peas
  • 1/3 cup plain yogurt
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp kosher salt
  • 2 tbsp chopped mint
  • 2 tbsp chopped cilantro
  • 2 tbsp water

Method

  1. Soak the riceRinse 3/4 cup basmati rice until the water runs mostly clear. Cover with water and soak for 15 minutes, then drain. Meanwhile, cut the cauliflower into small florets and the carrots into thin slices.
  2. Mix the vegetables and yogurtCombine 4 oz cauliflower florets, 3 oz carrots, 1/2 cup peas, 1/3 cup yogurt, 2 tsp ginger, 2 tsp garlic, 1 tsp cumin, 1 tsp garam masala, 1/4 tsp turmeric and 1/4 tsp salt.
  3. Brown the onionHeat 1 tbsp oil in a small heavy lidded pot over medium heat. Add 4 oz onion and cook 10–12 minutes, stirring, until golden. Transfer a spoonful to a clean bowl for the top.
  4. Cook the vegetable layerAdd the yogurt-coated vegetables and 2 tbsp water to the pot with the remaining onion. Cover and cook over medium-low heat for 8–10 minutes, stirring once, until the vegetables are almost tender.
  5. Parboil the riceMeanwhile, bring a separate pot of water to a boil. Add the soaked rice and boil for about 4–5 minutes. The grains should bend but still have a firm center. Drain immediately.
  6. Layer and steamSpread the rice over the vegetables without stirring. Top with the reserved onion, 2 tbsp mint and 2 tbsp cilantro. Cover tightly and cook over very low heat for 12–15 minutes, until the rice and vegetables are tender. If still firm, sprinkle in a little water, cover and steam longer.
  7. Rest before servingTurn off the heat and keep covered for 5 minutes. Gently lift rice and vegetables from the bottom with a broad spoon, preserving some of the layers, and divide between 2 bowls.

Before you cook

What to get ready

Lidded rice saucepan, fork, separate pan for toppings or sauce and shallow containers for leftovers.

Keep yogurt-coated vegetables and partially cooked rice separate until layering; do not fully cook the rice first.

If something needs adjusting

Bottom catches while top rice is firm

Use a heavy pot and the lowest steady heat; add a small splash of hot water at the edge if the pot is dry.

Rice is wet after the heat is turned off

Let it rest covered before fluffing. Use the liquid ratio for the rice variety specified rather than substituting a different grain without adjusting.

Store for later

Cool rice promptly in shallow portions and refrigerate with cooked components stored separately from raw toppings. Reheat to 165°F; reheating cannot make poorly stored rice safe.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare cauliflower and carrots in a roasting tray meal.

Next use for your ingredients: Harissa vegetables and couscous →

Calculate this meal with your own prices →

How to Reheat Rice Safely →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

The rice should be partly cooked before layering. If you fully cook it in the boiling water, the final steaming can make it soft and broken.

Make it work for you

Use small green bean pieces instead of peas. Choose plain unsweetened plant yogurt for a dairy-free version and check that it tolerates gentle cooking.

For another way to cook with rice and vegetables, try vegetable and egg fried rice.

Is this a traditional dum biryani?

It borrows the layered rice-and-vegetable approach, adapted to a small covered pot with ground spices. Regional biryanis vary greatly; this is a practical home version rather than a claim to one regional style.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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