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Recipe Name: Vegetable Biryani  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



Rice   100g
Potato   50 g
Peas   50 g
Beans   50 g
Carrots   50 g
Cauliflower   50 g
Onion   100 g (2 small)
Tomato   50 g
Curd   1 tbsp
Zeera   1/2 tsp
Black cardamom   1
Bay leaves   1 to 2
Pepper corns   3 to 4
Cloves   2
Cinnamon   1/2 piece
Ginger   1/2 piece
Garlic   3 to 4 cloves
Salt   11/4 tsp
Haldi   1/4 tsp
Red chilly powder   1/2 tsp
Saffron   1 packet
Milk   1 tbsp
Fat   4 tbsp


  • Clean, wash and soak the rice, Soak saffron in tbsp milk.
  • Gate 50 g (one small) onion. Roast dry spices on a tawa and grind along with ginger and garlic.
  • Take 2 tbsp fat in a heavy bottomed pan and fry onions till golden brown. Add ground spice paste and fry a little more. Add salt, haldi, red chilly powder, blanched and chopped tomatoes add beaten curd and fry for some more time.
  • Wash, clean and cut the vegetables.
  • Add vegetables to fried masala, and cover and cook over slow fire till vegetables are tender and fat separates out.
  • Prepare rice as for boiled rice.
  • Take a heavy bottomed pan. Add 1 tbsp of fat and spread 1/3rd of boiled rice. Then layer 1/2 the vegetable mixture and again spread 1/3rd rice. Layer with the rest of the vegetable mixture and finally spread the last layer of rice.
  • Pour 1 tbsp melted fat on top.
  • Sprinkle the top with saffron dissolved in milk. Cover with a lid. Keep over a hot tawa for 15-20 minutes. Alternately, keep in moderately hot oven for half an hour.
  • Cut 50 g (one) onion into rings and deep fry to crisp brown colour.
  • Serve the biryani hot, garnished with fried onion rings.
Tags:   Vegetable Biryani, rice , add , 1/2 , tbsp , fat , fry , hot , layer , vegetables , onion , spread , 1/3rd , heavy , boiled , small , vegetable , bottomed , chilly , clean , wash
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs