Vegetable Biryani

  • Yield : 6-8
  • Servings : 6-8
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 1:20 h

Biryani are famous among South Indians and trust me this Biryani is definitely worth the effort.

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  • 2cup Basmati rice (soaked for half an hour)
  • Black Cumin seeds (Shah Jeera)
  • 1tsp Oil
  • 3 cup Mixed cubed veggies (i used carrot,potatoes,french beans, green peas,green bellpepper)
  • 2 Green chillies (slit opened)
  • 1tsp Ginger paste
  • 1tsp Garlic paste
  • 1tsp Biryani masala powder
  • 1/4tsp Turmeric powder
  • 1/2tsp Red chilly powder
  • 1/4cup Oil
  • Few Saffron strands
  • 1/4cup Warm milk
  • 1/4cup Mint leaves (chopped finely)
  • Few coriander sprigs (chopped)
  • 4 Green cardamoms
  • 1 Black cardamom
  • 5 Cloves
  • 2 Bay leaves
  • 1/2tsp Shah jeera
  • 1 Star anise
  • 2 Med Onions (sliced thinly)
  • 1tsp Corn flour
  • Oil for frying
  • 1cup yoghurt


Step 1

Fry the onions: Heat the oil for frying the onions, mix the corn flour to the thinly sliced onions, fry in oil until they turn golden brown.

Step 2

Part cook the rice: Heat enough water and add the shah jeera,oil and salt. Once the water starts boiling, drain the soaked rice and add it to the hot water. Cook for 4 to 5 minutes until the rice is half cooked. Drain the rice and keep aside.

Step 3

For Biryani: Heat the oil to cook the spices. Add the bay leave, star anise,cinnamon stick,green & black cardamoms,cloves and fry until you get a nice aroma. Now add the shah jeera and fry for few seconds. Add in the ginger/garlic paste, cook for few minutes. Add in all the vegetables except the cubed green bellpeppers and cook for few minutes. Now add the green bellpepper, chilli powder,1tsp Biryani masala powder, turmeric powder, fry for few minutes. Pour half cup of yogurt and cook for few minutes. Cook the veggies until the yogurt evaportes, add half of the chopped mint leaves, slit opened green chillies,mix well and cook again for few minutes. Soak the saffron strands in the warm milk.

Step 4

For the layers: Heat the oven to 375°F/190°C/Gas 5. Use a large oven dish and lid. Put half of the vegetable mixture into the baking dish top it with fried onions, pour the remaining yogurt and mix well. Now layer half of the rice. Layer again the remaining veggies, add the fried onions, layer again with rice, top it with chopped mint and coriander leaves. Pour in the saffron milk, and cover with the lid. Cook it in the oven for 20-30 minutes until the rice gets well cooked. Serve hot with raitas.

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Nutritional Info

This information is per serving.

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