Vegetable Biryani is a delicious and authentic Indian dish that's enjoyed by all generations.
With its rich blend of spices, fragrant basmati rice, and tender vegetables, it's no surprise that this dish has gained popularity worldwide.
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Traditionally, Biryani is a non-vegetarian dish made with meat.
However, with the growing trend towards plant-based diets, the demand for vegan options has increased.
On that note, I am sharing the one and only recipe you will need for Vegan Dum Biryani, and I show how you can make this mouth-watering dish at home.
If you like similar vegan biryani recipes, check out my Instant Pot veg biryani and aloo biryani recipe!
Why I love this
- I have always been fond of Vegetable Dum Biryani. Its rich and savory flavors make it the perfect comfort food.
- Being vegan, I wanted to recreate this dish without compromising taste or authenticity. After several trials and adjustments, I finally perfected my recipe for Vegan Dum Biryani.
- This dish is not only delicious but also versatile. You can use any vegetable or protein alternatives, making it a great option for those with dietary restrictions.
- Special occasions call for special dishes, and this veg biryani recipe is perfect for gatherings with friends and family. It's a crowd-pleaser that will leave everyone wanting more.
Ingredients

- Basmati rice: This long-grained, fragrant rice is essential for making Biryani.
- Veggies: The mixture of vegetables includes carrots, cauliflower florets, green beans, green peas, and carrots.
- Spice Mix: The spice mix includes star anise, green cardamom, mace, bay leaves, cloves, cumin seeds, red chili powder, garam masala, turmeric powder, and saffron.
- Yogurt/ curd: To keep this recipe vegan, you will need a plant-based yogurt substitute. For that, I use plain almond milk yogurt.
- Onion
- Saffron strands
- Kewra water or rose water
- Fresh mint
- Spice powders- red chili powder, turmeric powder and garam masala
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
How to make this
Step 1: Preparing rice
Soak the basmati rice in water for at least 15 minutes.

Place the soaked and drained rice into the instant pot pressure cooker; add water, salt, star anise, and saffron strands.

Cook for 4 minutes on high pressure, and allow to release naturally. Once done, set aside.
Step 2: Preparing vegetables

Placa a big bottom pan over medium-high heat. Add oil, and once hot, add the thinly sliced onions. Fry them until they become golden brown. Place it aside.

Using the same oil, add all the whole spices, including bay leaf, cardamom, cloves, and cinnamon stick star anise. Allow them to sizzle for a few seconds.

Add the ginger, garlic, and chopped onions and fry until the raw smell disappears.

Add mixed vegetables and potatoes, and cook on medium heat until they turn tender.

Add all the spice powders and mix well.

Add yogurt and cook for a few minutes until well combined.

Step 3: Dum biryani assembly

Take another large pot with a lid, or use the same pot. Start layering the vegan Biryani by first adding the vegetable mixture.

Topped with a layer of cooked rice, then layer with fried onions and mint leaves.
Repeat until the rice and vegetable mixture are done. I got 3 layers of rice and 3 layers of the vegetable mixture.

Pour kewra water or rose water all over.

Place a moist, clean cloth to seal the rim. You can also use aluminum foil to seal the utensil. ( I used foil) Put the lid on.

Cook 10 - 15 minutes on Dum/ low flame(dum cooking). After that, turn off the heat and do not open the lid for another 5-7 minutes.
Enjoy your veg dum biryani with vegan raita.
How to cook the basmati rice (for biryani) on the stovetop?
Rinse the rice until the water runs clear. Soak the basmati rice for 15 minutes in cold water.
In a large pan, bring adequate water to boil. Add the rinsed and soaked rice into the boiling water along with some salt.
Boil it for 7 – 8 minutes and turn off the stove. Drain all excess water.
Storage and reheat
Store the Biriyani in an airtight container in the refrigerator for up to 3 days. It takes 2-3 minutes to reheat in the microwave or 5-6 minutes to reheat on the stove in medium-low heat.
Serving suggestion
Garnish with cashews, raisins, and fried onions. Serve hot with vegan raita, mirchi ka salan, or Vegetable korma.
Top tips
- Use a 1:1 ratio for rice and water for the instant pot or 1:3 for the stove pot.
- The cooking time during "dum" can vary slightly depending on the thickness of your utensil. So you can be the best judge for that. A perfect biryani must not burn at the bottom or be moist either.
- You can add plant-based protein alternatives like tofu or chickpeas for added texture and flavor.
- Aged basmati rice works best for this dish, as it is less starchy and cooks into individual grains without getting mushy.
- Instead of all the listed spices, you can use 1 ½ tablespoons of biryani masala, which you can find in any Indian grocery store.
- Instead of adding saffron to the rice, you can add saffron milk (saffron strands soaked in oat milk) while assembling the vegan biryani.

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📖 Recipe

Best Vegan Dum Biryani Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cup basmati rice - aged
- 1 onion - large (half sliced, half chopped)
- 12 ounce mixed vegetables - or 2 cups (fresh or frozen)
- 2 star anise
- 3 potatoes - chopped (2 cups)
- 3 garlic cloves - minced
- 1 teaspoon ginger - grated
- 4 green cardamom
- 2 mace
- 1 inch cinnamon
- 2 bay leaves
- 4 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder - spicy
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 cup yogurt - almond milk
- 6 saffron strands
- salt for taste
- 15 mint leaves
- 3 tablespoon olive oil
- 1 tablespoon kewra water - optional
- 2 cups water
Instructions
Step 1: Preparing rice
- Soak the basmati rice in water for at least 15 minutes.
- Place the soaked and drained rice into the instant pot pressure cooker; add water, salt, star anise, and saffron strands.2 cup basmati rice, 2 star anise, 2 cups water, 6 saffron strands
- Cook for 4 minutes on high pressure, and allow to release naturally. Once done, set aside.
Step 2: Preparing vegetables
- Placa a big bottom pan over medium-high heat. Add oil, and once hot, add the thinly sliced onions. Fry them until they become golden brown. Place it aside.3 tablespoon olive oil, 1 onion
- Using the same oil, add all the whole spices, including bay leaf, cardamom, cloves, and cinnamon stick star anise. Allow them to sizzle for a few seconds.4 green cardamom, 2 mace, 1 inch cinnamon, 2 bay leaves, 4 cloves, 1 teaspoon cumin seeds
- Add the ginger, garlic, and chopped onions and fry until the raw smell disappears.1 teaspoon ginger, 3 garlic cloves
- Add mixed vegetables and potatoes, and cook on medium heat until they turn tender.12 ounce mixed vegetables, 3 potatoes
- Add all the spice powders and mix well. Add yogurt and cook for a few minutes until well combined.1 teaspoon red chili powder, 1 teaspoon garam masala, ¼ teaspoon turmeric powder, 1 cup yogurt, salt for taste
Step 3: Dum biryani assembly
- Take another large pot with a lid, or use the same pot. Start layering the vegan Biryani by first adding the vegetable mixture, topped with a layer of cooked rice, then layer with fried onions and mint leaves. Repeat until the rice and vegetable mixture are done. I got 3 layers of rice and 3 layers of the vegetable mixture.15 mint leaves
- Pour kewra water or rose water all over. Place a moist, clean cloth to seal the rim. You can also use aluminum foil to seal the utensil. ( I used foil) Put the lid on.1 tablespoon kewra water
- Cook for 10 - 15 minutes on Dum/ low flame(dum cooking). After that, turn off the heat and do not open the lid for another 5-7 minutes. Enjoy your veg dum biryani with vegan raita.
Video
Notes
- Use a 1:1 ratio for rice and water for the instant pot or 1:3 for the stove pot.
- The cooking time during "dum" can vary slightly depending on the thickness of your utensil. So you can be the best judge for that. A perfect biryani must not burn at the bottom or be moist either.
- You can add plant-based protein alternatives like tofu or chickpeas for added texture and flavor.
- Aged basmati rice works best for this dish, as it is less starchy and cooks into individual grains without getting mushy.
- Instead of all the listed spices, you can use 1 -2 tablespoons of biryani masala, which you can find in any Indian grocery store.
- Instead of adding saffron to the rice, you can add saffron milk (saffron strands soaked in oat milk) while assembling the vegan biryani.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
SHK says
I made this came out really well. A little spicy for kids, but we enjoyed it with vegan raita. Next time I wanted to try with biryani masala. Thank you!
Uma Raghupathi says
Thank you!
firsttimercook says
Its my all time fav, yours look scrumptious
Uma Raghupathi says
Thank you!
Lathiya says
Always in for Biriyani 😊..dum Biriyani has a special place... looks tempting
Uma Raghupathi says
True 🙂 thank you Lathiya!
Vanitha Bhat says
Biryani, everyone's favorite!! Awesome share 🙂
Uma Raghupathi says
True. Thank you!
Bernadette Allfrey says
I think rice amounts were out and the garlic and ginger were not in ingredient list but were in instructions?
Uma Raghupathi says
Hi, Bernadette. Thank you for noticing that. My recipe box not showing it properly. I fixed it. Still the same. Sorry for the inconvenience. Rice amount is 1 1/2 cup. 2 garlic cloves and 2 tsp minced ginger. Hope this will helped you. I will fix that problem soon:)