Vegetable Biryani

Recipe of the week 🙂

Who said biryani is hard to make, I will surely say NO.  You really have to cook biryani with patience, care and attention.

It is one of the most royal dishes from the Indian cuisine. You can also check my previous post of egg biryani and shrimp biryani.

Vegetable biryani gives a unique flavor. Carrot, beans and potatoes cooked in gravy of spicy yogurt and served with basmati rice topped with cashews and fried onions. It is perfect for Sunday lunch.

Vegetable Biryani

Prep time              : 30  minutes
Cooking time       : 30  minutes
Total time             : 1     hour

Servings           : 2

Category          : Rice dish, Biryani
Cuisine             : Indian


For preparing biryani:

1 Medium sized potato, chopped
1 Cup broccoli florets
1 Cup carrots, chopped
1 Cup beans, chopped
3-4 Green chilies, slit
1 Tablespoon ginger and garlic paste
1/2 Cup yogurt
1 Teaspoon red chili powder
1/4 Teaspoon turmeric powder
1 Teaspoon garam masala powder
1/2 Teaspoon black peppercorns
1 Teaspoon cumin seeds
2-3 cardamom pods
2 Bay leaves
Ghee as needed
Oil as needed
Mint leaves
Salt to taste

For ghee rice

1 Cup basmati rice, soaked for 15 minutes
1 Small sliced onion
1 Tablespoon ginger, chopped
2 Cardamoms
2 Cloves
1 Bay leaf
2 Inch cinnamon stick
1 Teaspoon cumin seeds
2-3 Tablespoons ghee
Salt to taste

For garnishing:

Saffron, a few strands
2 Tablespoons fried onion
2 Tablespoons cashew
1/2 Cup finely chopped mint leaves


  • Wash and soak rice for 15 minutes. Drain the water completely.
  • Heat ghee in a pan and add cardamom, cloves, bay Leaves, cinnamon, cumin seeds and ginger. Sauté for few seconds.
  • Add onion and sauté until translucent.
  • Add in the soaked basmati rice to it and mix well. Pour 2 Cups of boiling water to it. Cook on low flame, till it is 80% done.
  • In a pan heat 1 tsp. of oil/ ghee add cashew and fry till golden. Keep it aside.
  • In a same pan heat oil and add 2 tbsps. of onion and fry till golden to make the barista.


  • In pan heat oil, add black peppercorns, cumin seeds, cardamom pods and bay leaves. Sauté for few seconds.
  • Add potato, carrots, broccoli florets, beans, green chilies, ginger-garlic paste and salt, sauté it for 2-3 minutes.
  • Add red chili powder, turmeric powder. Mix well and turn off the flame.
  • Add in the yogurt and mix well. Add 1/4 tsp. of garam masala, 1 tsp. ghee and 10-12 fresh mint leaves, mix well.
  • Drain the cooked rice and layer 3/4 of it over the vegetables.
  • Sprinkle garam masala, half the brown onions and fried cashew, half of the soaked saffron and few mint leaves on top.
  • Layer the remaining rice over it. Add the remaining brown onions, mint leaves, garam masala, soaked saffron, and a tablespoon of ghee.
  • Cover and cook on a high flame for 2-3 minutes. Then reduce the flame and cook for 12-15 minutes.

Serve hot.


2 Comments Add yours

  1. chefkreso says:

    Yummy recipe & a great post!

    Liked by 1 person

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