Veg Dum Biryani Recipe – Aromatic Vegetarian One-Pot Feast

Discover how to make a rich, flavourful Veg Dum Biryani recipe perfect for festive occasions or everyday feasting. Step-by-step vegetarian guide with tips, storage and plating ideas.

If you’re looking for a rich vegetarian rice dish that’s perfect for special occasions or a weekend treat, this Veg Dum Biryani is your answer. Combining fragrant basmati rice, vibrant mixed vegetables, subtle saffron, crisp fried onions and classic Indian whole-spice aroma, it’s a one-pot feast that satisfies the festive feel while being totally vegetarian. In many Indian homes, vegetarian biryanis are rising in popularity for family meals and celebrations, proving you don’t need meat to make a dish that impresses. According to NDTV Food, vegetarian biryanis now feature modern twists like jackfruit, tofu or paneer for added texture and richness. 
In this article you’ll find everything you need: quick facts, detailed step-by-step instructions, plating ideas, storage advice, health notes and handy tips. So let’s dive right into this aromatic journey of the veg dum biryani.

Quick Facts

• Serves: 4 – 6 persons
• Prep Time: ~30 minutes soaking + ~20-25 minutes chopping & sautéing
• Cook Time: ~40-45 minutes (including layering & dum)
• Cuisine: Indian, Vegetarian, Rice dish
• Suitable for: Festivals, family dinners, potlucks
• Focus Keyword: Veg Dum Biryani

Ingredients & What You’ll Need

Here are the ingredients for this veg dum biryani recipe (you may adjust quantities for more or fewer servings).

Rice & Layering Ingredients

• 2 cups aged basmati rice (soaked 20-30 minutes)
• 3-4 tablespoons ghee or a mix of ghee + oil
• A pinch saffron strands soaked in 2 tbsp warm milk
• ¼ cup chopped mint leaves (pudina)
• ¼ cup chopped coriander leaves (cilantro)
• ½ cup deep-fried onion-strings (birista) for topping

Vegetable & Masala Base

• 2 large onions – thinly sliced
• 1 tbsp ginger-garlic paste
• 1 large tomato – chopped
• 1 cup carrot – diced
• 1 cup beans or French-beans – chopped
• ½ cup cauliflower florets
• ½ cup peas (fresh or frozen)
• 1 large potato – medium sized, cubed (optional)
• ½ cup paneer cubes or tofu (for added texture) – optional
• 2 tbsp yoghurt (dahi) or cashew yogurt for richer version

 Whole Spices & Powders

• 2 bay leaves, 3-4 cloves, 2 green cardamoms, 1″ cinnamon stick, 1 star anise (for the rice flavour)
• ½ tsp turmeric powder, 1 tsp red chilli powder (adjust to preference)
• 1 tsp garam masala or special biryani masala
• Salt to taste
• 2-3 green chillies – slit (optional for heat)

Step-by-Step Recipe (How to Make Veg Dum Biryani)

Step 1 – Soak & Pre-cook Rice

1. Rinse the basmati rice under cold water until water runs clear, then soak for 20-30 minutes.

2. After soaking, drain the water completely. Bring a large pot of water to boil, add salt and one bay leaf/clove and cook the rice until about 70-80% done (grains still firm). Then drain and spread rice on a tray to stop cooking further.

Step 2 – Prepare Vegetable Base

1. In a heavy-bottomed deep pan or biryani handi, heat ghee/oil. Add the whole spices (bay leaf, cloves, cardamom, cinnamon, star anise) and sauté until aromatic.
2. Add sliced onions and sauté on medium-high till golden-brown. Then add ginger-garlic paste and green chillies; sauté for 1-2 minutes until raw smell disappears.
3. Add chopped tomato, cook down until mushy and oil begins to separate. Then add turmeric, chilli powder, salt, garam masala. Mix in the vegetables (carrot, beans, cauliflower, peas, potato) and sauté for 3-4 minutes. If using paneer or tofu, add now.
4. Stir in the yoghurt, half the mint & coriander leaves, and cook until veggies are partly tender (not fully soft).

Step 3 – Layering & Dum Cooking

1. Spread half of the vegetable-masala base evenly in the pan. Then layer half of the par-cooked rice on top. Drizzle half the saffron-milk, sprinkle half the fried onions, remaining mint & coriander.

2. Add remaining rice as another layer. Drizzle the rest of the saffron milk, remaining fried onions, a few drops of ghee, cover with tight lid.

3. Place the pan on a low flame (or better: on a tawa/griddle under it) and “dum” cook for about 20-25 minutes. After cooking, turn off heat and let it rest covered for 5–10 minutes.

Step 4 – Fluff & Serve

Carefully open the lid, fluff the rice gently to maintain separate grains and aromatic layering. Serve hot with cucumber-mint raita or simple yogurt, salad or pickles.

 Plating, Serving & Storage

Serving Suggestions

• Serve hot in a shallow bowl or handi, garnish with extra mint and coriander.
• Accompany with cucumber-mint raita, papad or pickle for contrast.
• For a festive spread: serve alongside a dal (like toor dal) or vegetable kurma.

Storage

• Store any leftover biryani in an airtight container. In the fridge it stays good for 1 day; reheat gently with a splash of water/ytoghurt on low flame or microwave.
• For longer storage: freeze in portions (up to 2-3 weeks), thaw and steam-reheat.

Health & Dietary Notes

• This dish is vegetarian and can easily be made vegan by using oil instead of ghee and cashew-yogurt instead of dairy yoghurt.
• Mixed vegetables plus basmati rice give a good mix of fibre, vitamins and energy.
• Use moderate oil/ghee and increase vegetables to lighten the dish further.

Tips & Variations

• Use aged basmati rice for best aroma and separate grains; newly harvested rice may become sticky.
• For richer flavour, you may add a few saffron strands or a drop of kewra/water rose essence before dum.
• Choose vegetables of similar cooking times (e.g., carrot, beans, peas) so layering works well.
• If pressed for time, you can make a “one-pot” version: sauté veggies, add rice and water and cook in one go — though the dum-layering gives the best result.
• Add paneer or tofu cubes for added protein and texture. For a plant-based twist, use jackfruit chunks (as some modern recipes do).
• For milder version: omit green chillies or reduce chilli powder; garnish with toasted cashews or raisins for sweetness.

Cultural & Regional Context

Vegetarian biryanis, once considered secondary to meat versions, are now taken pride of place in many Indian homes — especially for festive meals or special vegetarian menus. In fact, a recent article highlights how trends in Indian cuisine are celebrating vegetarian dishes that mimic the richness and presentation of non-veg forms — like layered biryanis with high flavour. 
Using “dum” (slow cooking under a sealed lid) is a technique employed historically in royal kitchens across India, and adapting it for vegetarian ingredients offers full flavour without compromise.
By making a dish like Veg Dum Biryani, you’re honouring that legacy while offering accessible home-cooking for today’s vegetarian and plant-forward households.

Your aromatic, flavour-packed Veg Dum Biryani is now ready to impress. With its layers of fragrant rice, vibrant vegetables, whole spices and slow-dum cooking, this recipe celebrates vegetarian richness in every bite. Whether it’s a festive spread, a weekend family dinner or simply a treat for yourself, the veg dum biryani delivers both comfort and occasion. Try it, enjoy it, and don’t forget to share the joy with your loved ones. If you loved this recipe, explore more vegetarian main-course gems on Bhimascook — for example our Spinach & Paneer Curry or Mixed Vegetable Coconut Stew. Bon appétit!

FAQs

Q1. What is veg dum biryani?
A1. Veg Dum Biryani is a vegetarian version of the classic layered rice dish, where vegetables, spices and partly cooked basmati rice are layered and slow-cooked under a sealed lid (dum) to infuse flavour and aroma.
Q2. Can I make the biryani without yoghurt/dahi?
A2. Yes — you can omit the yoghurt or replace it with cashew-yogurt or coconut-yogurt for a vegan version. The yoghurt adds a slight tang and helps bind the masala with vegetables.
Q3. How do I prevent the rice grains from sticking or turning mushy?
A3. Use aged basmati rice, rinse until water runs clear, soak 20-30 mins, and cook to about 70-80% before layering. Handle gently and avoid over stirring after dum. 
Q4. How long can leftover biryani be stored?
A4. In the fridge: up to 1 day in an airtight container. For longer storage, freeze portions (up to 2-3 weeks) and reheat by steaming or gentle microwaving with a splash of water.
Q5. Can I add paneer or tofu to the biryani?
A5. Absolutely. Adding paneer or tofu gives extra texture and protein. Add after sautéing veggies and before layering. For vegan version, use tofu and plant-based yoghurt.

Useful Links

• Vegetable Biryani Recipe (Restaurant Style) – VegRecipesOfIndia

• 6 Delicious Veg Biryani Recipes for Diwali – NDTV Food

• Vegetarian Recipes Collection – Ministry of Curry

Author Pack (EEAT compliant):
Author: Bhima S.
Bio: Bhima S. is a seasoned vegetarian Indian cook and recipe developer based in Tirupati, Andhra Pradesh. With over 10 years’ experience in home-style regional cuisine and a passion for creating wholesome, flavour-packed meals, Bhima shares easy-to-follow, culturally-rooted vegetarian recipes on Bhimascook.com.