You will love this recipe for vegetarian biryani! It’s flavorful, aromatic, and loaded with veggies like carrots, bell pepper, potatoes, corn, and peas. You can make this a vegan recipe too, if you omit the ghee-coated cashews and raisins. So… I think it’s official. I have a biryani problem. I already have several different types of biryani on my blog, and you can expect more varieties to come soon. I have so many biryani recipe ideas floating around in my head. And by floating, I mean dancing. These biryani ideas are basically doing bhangra in my mind. Biryani Bhangra.💃🏽 hoi! bruahhh! Anyway, the point is we have been eating biryani at least once a week lately (Biryani Fridays! Can we make this a thing?!) and I can’t wait to share all of my biryani recipes with you. I normally reserve this veggie dish for special occasions, but it’s now simple enough to make on a busy weeknight, thanks to the instant pot. It’s easy and also impressive, so this dish works for dinner parties too. In fact, if you’re looking for a fancy vegetarian recipe to serve your guests, then look no further. Okay, actually, consider making my vegetable korma too. You can serve both at a dinner party, and your vegetarian/vegan friends will love you forever!
Watch how easy it is to make Vegetable Biryani!
(for the full recipe, see the recipe card below 😋) One last thing… when you’re making biryani, use good biryani rice. I highly recommend using this brand of basmati rice in this dish and all of my rice dishes. I love the extra-long grains, and in my opinion, no other basmati rice compares. I’m always open to learning about new varieties/brands, though, so leave a comment if there’s another one you prefer! Enjoy this dish! And if you like it, be sure to check out one of my other biryani recipes 🙂 Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
