Gluten-Free Vegetable Biryani
This gluten-free vegetable biryani is a delicious, fragrant Asian dish that’s easy to make and full of flavorful goodness. It’s a classic meal that’s naturally wholesome, perfect for anyone who is gluten-sensitive or who just loves tasty food. With vibrant vegetables and spices, it combines simple ingredients to create a healthy option that serves 4-6 people. Colorful Gluten-Free Vegetable Biryani | Light and Healthy vegetable biryani packed with fresh veggies, rich spices, and healthy ingredients. I’ve made this recipe tons of times, and it’s always a must-try hit!
Ingredients for Colorful Gluten-Free Vegetable Biryani | Light and Healthy, packed with fresh veggies, rich spices.
For the Rice
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf
- 2-3 cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon salt
For the Vegetable Mix
- 2 tablespoons vegetable oil (or ghee)
- 1 large, thinly sliced onion
- 1 tablespoon ginger-garlic paste
- 1 slit green chili (optional)
- 1 cup chopped carrots
- 1 cup chopped beans
- 1 cup cauliflower florets
- 1 medium potato, cubed
- ½ cup peas (fresh or frozen)
- 1 large tomato, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
For Garnish
- ¼ cup chopped coriander
- ¼ cup chopped mint leaves
- 1 tablespoon lemon juice
- 2 tablespoons fried onions (optional, ensure gluten-free)
- 1 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional)
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4-6 people
5-Instructions
- Prepare the rice: Rinse 2 cups of basmati rice in cold water until it runs clear to remove starch. In a large pot, boil 4 cups of water with the bay leaf, cardamom pods, cinnamon stick, and 1 teaspoon of salt. Add the rice and cook for 6-8 minutes until it’s almost done but still firm. Drain and set aside.
- Cook the Vegetables: Heat 2 tablespoons of vegetable oil in a big pan over medium heat. Add cumin seeds and let them splutter. Toss in the thinly sliced onion and cook until golden brown (about 5-7 minutes). Stir in ginger-garlic paste and green chili, cooking for 1-2 minutes until the raw smell fades. Add turmeric, red chili powder, coriander powder, and garam masala, stirring for 30 seconds. Mix in the chopped carrots, beans, cauliflower, potato, peas, and tomato. Pour in ¼ cup water, add salt, cover, and cook for 5-7 minutes until the vegetables are tender but not mushy. Colorful Gluten-Free Vegetable Biryani | Light and Healthy.
- Layer the biryani: In a deep pot, spread half of the cooked veggie mix evenly. Layer half the rice on top. Sprinkle half the coriander, mint leaves, and lemon juice over it (add fried onions or saffron milk if you like). Repeat with the rest of the vegetables and rice.
- Steam It: Cover the pot with a tight-fitting lid (use foil if it’s loose) and cook on low heat for 15-20 minutes. This “dumb” step makes it aromatic and flavorful.
- Serve: Gently fluff with a fork and serve hot with a side you love, like gluten-free raita.
4 successful Tips
- Swap vegetable oil for ghee if you’re not vegan.
- Check that spices and fried onions are gluten-free.
- Don’t overcook the rice early—it finishes on low heat.
- Add your favorite vegetables, like pepper, for a twist.
- Colorful Gluten-Free Vegetable Biryani | Light and Healthy
Nutritional Info (Per Serving)
- Calories: About 250-300 kcal
- Protein: 6g
- Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
A bowl of chopped vegetables—carrots, beans, cauliflower, potato, and peas—mixed with ginger-garlic paste, turmeric, red chili powder, and garam masala, marinating for a flavorful gluten-free vegetable biryani prep.”
A big pan with 2 tablespoons of vegetable oil, cumin seeds spluttering, and a thinly sliced onion turning golden brown, creating an aromatic start for vegetable biryani.”
A big pan simmering a vibrant veg curry for gluten-free biryani, with golden brown onions, cumin seeds, and colorful vegetables like carrots, beans, and tomatoes spiced with turmeric and coriander, cooking until tender.
Colorful chopped vegetables—carrots, beans, cauliflower, potato, peas, and tomato—simmering in a pan with turmeric, garam masala, and a splash of water, cooking until tender for a healthy biryani.”Colorful Gluten-Free Vegetable Biryani | Light and Healthy
A large pot boiling four cups of water with a bay leaf, cardamom pods, and a cinnamon stick, cooking basmati rice for 6-8 minutes until almost done, for a fragrant biryani. Colorful Gluten-Free Vegetable Biryani | Light and Healthy
Half done, boil rice. Colorful Gluten-Free Vegetable Biryani | Light and Healthy
A deep pot showing layers of cooked vegetable mix topped with half-cooked basmati rice, sprinkled with fresh coriander and mint leaves. Colorful Gluten-Free Vegetable Biryani | Light and Healthy
A close-up of finished gluten-free vegetable biryani, fluffed with a fork, showcasing fluffy rice and colorful veggies garnished with coriander & mint, served hot and ready to enjoy. Colorful Gluten-Free Vegetable Biryani | Light and Healthy
This colorful gluten-free vegetable biryani is proof that healthy meals can be full of flavor and satisfaction. Packed with fresh vegetables, aromatic spices, and wholesome ingredients, it’s a light yet hearty dish perfect for clean eating and everyday enjoyment. Whether you’re following a gluten-free lifestyle or simply looking for a nutritious, tasty meal, this biryani brings comfort and nourishment to your table. Colorful Gluten-Free Vegetable Biryani | Light and Healthy