Veg Biryani

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Submitted: December 8, 2013
Recipe In : Rice,
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Total Time:
Preparation Time: 20-25 mins
Cooking Time: 30-40 mins
Servings: 6 | 100 kcal

Tasty, healthy and easy to make veg biryani.

Required ingredients

  • 3 cups biryani rice – washed and soaked for 20 minutes
  • 2 medium onion – sliced
  • 2 medium tomatoes – chopped
  • 8-10 green chillies chopped
  • 1 ½ tbsp ginger garlic paste
  • ½ cup of well beaten yoghurt
  •  ¼ cup of cashew nut paste
  • 2 medium potatoes – cut into big pieces
  • 2 medium carrots – cut into one inch pieces
  • 10-12 french beans – cut into one inch pieces
  • 2 medium capsicums – cut into big pieces
  • 10-12 cauliflower florets
  •  ¾ cup of green peas
  • 1tsp black pepper corns
  • ½ tsp caraway seeds – shah zeera
  • 6 cloves- laung
  • 6 green cardamom- elaichi
  • 2 sticks of cinnamon- dalichini
  • 1 black cardamom- badi elaichi
  • 2 bay leaves
  • ½ tsp turmeric powder
  • 2 tbsp each coriander leaves and mint leaves - chopped
  • Salt as per taste
  • ¾ cup oil
  •  Few strands of saffron soaked in ¼ cup warm milk
  • A little yellow color mixed in 2 tbsp of water
  • Few drops of rose water

Directions & How to

Preparing the veggies

  • Take carrots, French beans, cauliflower and the green peas. Boil them in hot water for 2 minutes. Strain and keep aside. Don’t throw away the stock.  * Don’t boil them for more than 2 minutes. They shouldn’t be completely  cooked.
  • Fry cubed potatoes in little oil till they turn light golden in color. Keep aside.

Preparing the rice

  • Boil the rice in enough water along with salt, 2 cloves, 2 cardamom, 1 stick cinnamon and a bay leaf till 3/4th done. Strain and keep aside.

Preparing the veggies gravy

  • In a thick bottomed pan heat oil. Add all the remaining whole spices, when it starts spluttering add sliced onions and fry till they turn golden brown. Now add tomatoes, followed by ginger garlic paste, green chilies and turmeric powder. Cook it well till tomatoes turn soft. Add yoghurt and salt and stir well. Cover the pan and cook it for another 2 minutes. By now this masala should be cooked properly and oil should start coming out of it.
  • Add capsicum, all the boiled veggies and potatoes and mix well and cook for 2-3 minutes. Add cashew nut paste and sauté it nicely. Add around ½ cup of the stock, and cook it for 2 more minutes.

Layering the biryani

  • In a thick bottomed pan, arrange a layer of rice, over that arrange half the veggie masala followed by another layer of rice. Sprinkle over it half of the mint and coriander leaves, a little rose water and little yellow color and also little saffron mixture. Arrange the remaining veggie masala over it followed by the remaining rice. Sprinkle remaining mint and coriander leaves, rose water, yellow color and saffron mixture. Seal the pan with the foil paper, cover the lid and cook it on the slowest flame for  10-15 minutes.


  • Veg biryani is now ready to serve.  Serve it hot with any raita of your choice.

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