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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.
5 from 3 votes
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Course: Main Course
Cuisine: Indian
Keyword: Gluten Free, Mixed Vegetables, Rice
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author: Renu Agrawal-Dongre


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 seee 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 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


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.


  • 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)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu