This aromatic vegetable biryani is all about the flavors! Basmati rice, butternut squash, cauliflower, and cashews are warmly spiced in this simplified riff on the Indian classic.

For this recipe, I simmer the rice with turmeric, a cinnamon stick, cardamom, and cloves, plus a handful of cashews and golden raisins. Trust me, rice has never, ever smelled better than this.

A top view of easy vegetable biryani in a white bowl with a wood spoon.

Meanwhile, I’ve cooked up some onions, added some garlic, garam masala, and chili peppers, and thrown in some butternut squash and cauliflower.

Once all of that deliciousness is cooked until tender, I gently fold in the spiced rice. And that’s it! So good … and when served with lime wedges, cilantro, and purple onion, it’s pretty gorgeous to look at too.

Table of Contents

The Story Behind the Recipe

I’ve only recently discovered biryani, and man oh man. I’ve been missing out. Biryani is an Indian dish that varies from region to region, but in a nutshell, it’s spiced basmati rice slowly simmered with vegetables, sometimes meat, chili peppers, and more spices, until all of the flavors meld together into serious perfection.

Sometimes the rice cooks right with the other good stuff; sometimes it’s partially cooked and then added to all of the other ingredients and simmered until it’s all ready to go.

True biryani is not fast to make. It requires several steps and a level of expertise with the cuisine that I, frankly, do not possess.

But I really wanted to make a delicious vegetarian biryani at home, and this easy vegetable biryani recipe – studded with butternut squash, cauliflower, cashews, and golden raisins – completely 100% does it for us!

Vegetable biryani with red onion and lime wedges as garnish and a yellow and white napkin on the side.

Why You’ll Love Easy Vegetable Biryani

True biryani involves a lot of time and work, but because I do cook the rice separately and then fold it in with the other ingredients at the last minute, this one’s a lot easier.

The best news of all? This version of the dish takes way less time to prepare. A super-express biryani!

Vegetarian Biryani Ingredients

  • White basmati rice: The rice is absolutely key. Basmati is the only way; it’s fluffy, not sticky, and it cooks up perfectly every time. Did you know real Basmati rice is aged for a minimum of 12 months? That helps give it its distinct nutty flavor.
  • Olive oil – For sautéing the rice with the spices and seasonings and the veggies.
  • Cinnamon stick, cardamom pods, cloves, & turmeric – For flavoring the rice and giving it that unmistakable biryani flavor.
  • Cashews – I use whole raw cashews.
  • Golden raisins – You can substitute another kind of raisin or dried cranberries.
  • Onion & garlic
  • Garam masala – The spice blend helps flavor the veggies.
  • Dried red chiles – Snip off the tips for more heat.
  • Cauliflower – Cut into florets.
  • Butternut squash – Cubed somewhat small.
  • Lime – The lime juice brightens and enhances the flavors.
  • Toppings – Cilantro, red onion, yogurt … whatever you like.

Adaptation/Variation

  • Swap the veggies. You can use sweet potatoes, green beans, carrots, peas, broccoli … whichever veggies you like.

How to Make Easy Vegetable Biryani

First, you’ll cook the rice. You’ll saute the grains first with the spices, then add the water and simmer the rice until tender and warmly spiced.

A side by side collage image, the first shows the rice in the biryani and the second shows the rice cooking in a saucepan.

Meanwhile, you’ll saute the veggies. Add the olive oil and cook the onion, then add the spices and garlic, and then add the cauliflower and squash. Cook until the vegetables are tender, then fold in the rice and squeeze the lime over the top.

Transfer to a serving bowl and top with cilantro and red onions. Devour! That last step is crucial.

A white bowl full of easy vegetable biryani.

I hope you love this unique vegetarian biryani recipe as much as we do! It’s so easy yet interesting and brimming with flavors. I love this one!

A close-up of easy vegetarian biryani.

More Rice Recipes

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Easy Vegetable Biryani

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Kare
Yield: 4
This Indian-inspired, aromatic rice dish boasts butternut squash, cauliflower, cashews, golden raisins, and autumn-perfect spices. And it’s one of my favorite recipes for fall!
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Ingredients

For the rice:

  • 2 teaspoons olive oil
  • 1 cup white basmati Rice
  • 1 cup whole raw cashews
  • 1/3 cup golden raisins
  • 1 cinnamon stick (approx. 6 inches, broken in half)
  • 5 whole cardamom pods
  • 6 whole cloves
  • 1/2 teaspoon ground turmeric
  • 2 cups water

For the veggies:

  • 1 tablespoon olive oil
  • 1 cup chopped onion (about 1 medium onion)
  • 1 teaspoons garam masala
  • 1/2 teaspoon salt
  • 2 cloves garlic (minced)
  • 3 dried red chiles (ends snipped for more heat)
  • 2 cups cauliflower florets (about 3/4 inch size)
  • 2 cups cubed butternut squash (diced 1/2 inch)
  • 1 cup water
  • 1/2 fresh lime (for about 1 tablespoon juice)

Toppings:

  • Fresh cilantro leaves
  • Sliced red onion

Instructions

  • Start the rice. Place a medium saucepan over medium heat. When hot, drizzle in the 2 teaspoons olive oil. Add the rice, cashews, raisins, cinnamon stick, cardamom, cloves, turmeric, and salt. Cook, stirring constantly, for one minute. Add the water and bring to a boil. Stir once then cover with a tight-fitting lid. Reduce heat to low and simmer until rice is tender and cooked through, 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and remove cinnamon stick, cardamom pods, and cloves. If you can’t find all the cloves and cardamom pods, no biggie! Finding and picking out an errant whole spice while eating is part of the charm of biryani. 🙂
  • While the rice is cooking, cook the veggies.  Place a large skillet over medium-high heat. Add the olive oil. Add the onion and saute until soft and beginning to brown, about 5 minutes. Add the dried chiles, garlic, garam masala, and salt. Cook, stirring constantly, for one minute. Add the butternut squash, cauliflower, and 1 cup of water. Stir to combine. Bring to a boil then cover. Cook for until the vegetables are tender, 3-4 minutes. Remove cover and continue cooking until most of the liquid has evaporated. Reduce heat to low and gently fold in the rice with a spatula. Taste and add additional salt if desired. Remove from heat and squeeze the lime over the top.
  • Transfer to serving bowl and top with cilantro and red onions. Serve immediately.

Nutrition Facts

Serving: 1g, Calories: 524kcal, Carbohydrates: 78g, Protein: 13g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Sodium: 332mg, Potassium: 975mg, Fiber: 7g, Sugar: 15g, Vitamin A: 7770IU, Vitamin C: 94mg, Calcium: 122mg, Iron: 5mg

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