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Vegetable Biriyani

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

 2 cups of long grain (Basmati) rice soaked for 20 minutes
 1 medium sized onion, finely chopped length wise
 3/4 tsp ginger paste (or grated ginger)
 2 tsp garlic paste (or crushed garlic)
 1 tsp turmeric Powder
 ½ tsp red chili Powder
 10 – 12 curry leaves
 4 tbsp vegetable oil
 1 medium sized potato diced into small cubes
 1 medium sized carrot diced into small cubes
 7 – 8 beans chopped into 3 – 4 inch pieces
 4 – 5 Cauliflower florets broken into very small florets
 2 tbsp boiled or frozen peas
 1 can (500g) tomato puree
 2 – 3 tbsp lemon juice
 ½ cup plain yoghurt
 Salt to taste
For biriyani Paste
 4 – 5 black pepper corns
 3 cardamom
 1 inch cinnamon
 2 cloves
 ½ tsp cumin seeds

Boil about 10 cups of water and add the rice to it, with about 2 tsp of salt. Boil the rice till they are par boiled. Drain the water and spread the rice on a big tray to cool down a bit. Use a fork to spread the rice properly.

Biriyani paste:

Grind all the masalas mentioned, pepper corns, cardamom, cinnamon, cloves and cumin seeds together. (You could also use some market product of Biryani Masala if you want).


Take all the vegetables like carrot, peas, potato & cauliflower and boil them with a half of the lemon juice. Strain the vegetables once they are cooked.


Heat the oil in a pan and add the curry leaves and onions to it. Sauté the onions till golden brown.


Add the ginger & garlic. Mix well.


Add the beans and cook them till half cooked. (Sprinkle some water if required)


Add the boiled vegetables, and mix properly.


Add 2 tsps of the biryani paste and mix it properly.


Cook for 4 – 5 minutes.


Add the pureed tomatoes, turmeric powder, salt and chili powder and cook for 2 more minutes.


Stir in the yoghurt to the vegetables. Fold the vegetables properly into the yoghurt and cook for 2 minutes.


Add the boiled rice and lemon juice to the paste. Mix properly and serve hot.

Nutrition Facts

Serving Size 3 – 4 people