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Simple Vegetable Biryani (No onion No Garlic)

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Biryani is a mixed rice dish, where in the rice and meat is cooked separately and later on layered and cooked together. Biryani is said to be bought by the mughals in India. Traditionally Biryani has to have some meat with it, and the type of meat can vary. But as is common in dishes with the Indian Subcontinent, vegetables are also being used in preparing biryani and is known as Vegetable Biryani.

The main difference between a Biryani and Pulao/pulav is that in Pulav the meat or vegetables is cooked along with the rice and is generally made as a one pot meal. Whereas in a biryani they are cooked seperately and then layered and cooked together. A lot more and stronger spices goes in Biryani as compared to pulao. Also pulao is generally a secondary accompaniment to a larger meal.

Simple Vegetable Biryani

Coming to why I am writing all this, as you already know that I am participating in this Biryani/Pulav/Khichdi festival. So when I was initially preparing the list, I had shortlisted almost all the Biryani’s to make. But they are a bit time consuming to make and secondly it would have difficult to eat so much of rice for us :-). So slowly my whole list changed and I focussed on one pot healthy meals using millets and khichdi’s.

Slowly I would be adding all the biryani’s to my blog, I targeted to make for this festival.

This is my version of Simple Vegetable Biryani, nothing fancy and it is quick to assemble. I do not have a fix recipe for this. I just add in whatever I have in my fridge. I prefer carrots, potatoes, green peas, cauliflower as the main in Vegetable’s in a Vegetable Biryani. Reason being it adds a nice crunch to the Biryani.

Simple Vegetable Biryani

Typically in a Biryani the vegetables are fried, but I skip this step to reduce the extra oil and fat. You can fry them if you wish too. I have not added any Biryani masala too as I like to have the flavours from the whole aka khada masalas. However I do add my mom’s Garam masala, which is strong and adds a kick to the recipe. The vegetables are sort of marinated in yogurt and spice mix to give them extra flavour.



So here goes the recipe.

Ingredients

Ingredients for cooking Rice

  • 2 Cup Basmati Rice
  • 2-3 Cloves (Long)
  • 1/2 inch Cinnamon (Dalchini)
  • 1 Black cardamom
  • 2-3 Bay leaf (Tejpatta)

For Biryani Masala

  • 2 Tablespoon oil
  • 1 Small piece of mace (Javitri)
  • 1 tsp Jeera (Cumin seeds)
  • 1/2 inch cinnamon
  • 1/2 tsp Gluten Free Asafoetida (Hing) **Please see Notes
  • 2 tsp Garam Masala
  • 1 tsp Red chilly powder
  • Salt to taste
  • 1/2 Cup Cauliflower Florets
  • 1/2 Cup Green Peppers Cubed
  • 1/2 Cup Carrots cubed into small pieces
  • 1/2 Cup green beans chopped
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste (Optional if you do not eat)
  • 1/4 Cup Coriander chopped
  • 1/4 Cup Yogurt
  • Salt to taste

For Layering Biryani

  • a generous pinch of Kesar(Saffron) soaked in 1/4 cup of lukewarm milk.
  • 1 tablespoon Ghee/Clarified Butter

Instructions

Cooking Rice

  • Rinse and soak the rice for at least 30 minutes.
  • In a large pot add enough water, 7-8 cups of water.
  • Add all the whole spices mentioned under the heading “Ingredients for cooking Rice”.
  • You can use a muslin cloth and make a potli as well as explained in my earlier post on Awadhi Vegetable Biryani.
  • Once the water starts boiling, add the rice.
  • Let the rice cook till 85 % done.
  • Drain and keep it aside.

Biryani Masala

  • In a pan add in the oil.
  • Once hot, add Jeera.
  • Once it splutters add the remaining whole spices mentioned under Biryani Masala.
  • Now add the ginger and garlic paste.
  • Add in the chopped vegetables and Coriander.
  • Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.

Layering of Biryani

  • In a heavy bottom pan add in 2 tablespoon of masala and spread it.
  • Top it up with half of the cooked rice.
  • Now spread a tablespoon of Ghee on it.
  • Then add half of the vegetables.
  • Now add the remaining vegetables, cashews and ghee.
  • Sprinkle the saffron milk mixture on top of this.
  • Cover and seal the lid with the dough.
  • Let this cook on dum (Min) or steam cook for 20-25 minutes.
  • Serve it with some spicy gravy or yogurt on the side.

Notes

  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Simple Vegetable Biryani




Rice recipes on my blog: :


Simple Vegetable Biryani

Simple Vegetable Biryani (No onion No Garlic)

This Simple Vegetable Biryani is a no onion no garlic, quick and easy to make and is easily done with the ingredients available in your kitchen.
4.75 from 4 votes
Print Pin Rate Save
Course: Main Course
Cuisine: Indian
Keyword: Gluten Free, Rice, Vegetables
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Renu Agrawal-Dongre

Ingredients

Ingredients for cooking Rice

  • 2 Cup Basmati Rice
  • 2-3 Cloves Long
  • 1/2 inch Cinnamon Dalchini
  • 1 Black cardamom
  • 2-3 Bay leaf Tejpatta

For Biryani Masala

  • 2 Tablespoon oil
  • 1 Small piece of mace Javitri
  • 1 teaspoon Jeera Cumin seeds
  • 1/2 inch cinnamon
  • 1/2 teaspoon Gluten Free Asafoetida (Hing) **Please seee Notes
  • 2 teaspoon Garam Masala
  • 1 teaspoon Red chilly powder
  • Salt
  • 1/2 Cup Cauliflower Florets
  • 1/2 Cup Green Peppers Cubed
  • 1/2 Cup Carrots cubed into small pieces
  • 1/2 Cup green beans chopped
  • 1 teaspoon Ginger Paste
  • 1 teaspoon Garlic Paste Optional if you do not eat
  • 1/4 Cup Yogurt
  • Salt

For Layering Biryani

  • a generous pinch of Kesar Saffron soaked in 1/4 cup of lukewarm milk.
  • 1 tablespoon Ghee/Clarified Butter

Instructions

Cooking Rice

  • Rinse and soak the rice for at least 30 minutes.
  • In a large pot add enough water, 7-8 cups of water.
  • Add all the whole spices mentioned under the heading “Ingredients for cooking Rice”.
  • You can use a muslin cloth and make a potli as well as explained in my earlier post on Awadhi Vegetable Biryani.
  • Once the water starts boiling, add the rice.
  • Let the rice cook till 85 % done.
  • Drain and keep it aside.

Biryani Masala

  • In a pan add in the oil.
  • Once hot, add Jeera.
  • Once it splutters add the remaining whole spices mentioned under Biryani Masala.
  • Now add the ginger and garlic paste.
  • Add in the chopped vegetables and Coriander.
  • Add the yogurt and let this mixture cook for 5-7 minutes, until the vegetables are half done.

Layering of Biryani

  • In a heavy bottom pan add in 2 tablespoon of masala and spread it.
  • Top it up with half of the cooked rice.
  • Now spread a tablespoon of Ghee on it.
  • Then add half of the vegetables.
  • Now add the remaining vegetables, cashews and ghee.
  • Sprinkle the saffron milk mixture on top of this.
  • Cover and seal the lid with the dough.
  • Let this cook on dum (Min) or steam cook for 20-25 minutes.
  • Serve it with some spicy gravy or yogurt on the side.

Notes

  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.



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4.75 from 4 votes (2 ratings without comment)
Recipe Rating




Swati

Saturday 1st of June 2019

No-onion and no-garlic Biryani sounds a wonderful idea for the festivals when no onion and no garlic dishes are eaten for for serving to guests who avoid onion and garlic. Sealing with dough infuses all the flavours so well in a biryani. Lovely share.

Manasa

Thursday 15th of October 2020

Wow. I tried this recipe and it is sooo tasty. Im always restricted bro and nion and garlic. I loved making this dish. It's wonderful, especially the rice turned out very very tasty. This is a must try recipe it was yummy

Kalyani

Wednesday 8th of May 2019

such a quick and nutritious dish this is ! I love the no-onion-garlic version these days.. (actually when I am too lazy to chop them :p)

Srividhya Gopalakrishnan

Sunday 5th of May 2019

Biryani without onion and garlic is very hard to make. Love your version of layered biryani. This time I made all my biryanis and pulavs in a pressure cooker or instant pot. I think its all pulavs then ;-)

Srivalli Jetti

Thursday 2nd of May 2019

If its something that makes me sweat is to think of no onion dishes, its really very hard for me. so this is a fantastic one..:)

CookwithRenu

Thursday 2nd of May 2019

Thank you, At my mom's place onion and garlic is not used at all :-)

Vaishali Sabnani

Saturday 27th of April 2019

Wonderful ! The Biryani masala sounds delicious and very flavourful . I have never used mace in any masala , need to check this out . The Biryani can never be simple , but yes when you are used to so much cooking it does sound simple . The Dum method of sealing with dough gives the Biryani a wonderful aroma and taste .