Vegetable Biryani


by: Flavours Unlimited

For a Biryani Lover like me, I am wondering how did I miss posting Vegetable Biryani since all these years of blogging. So Here I post today , A healthy one pot meal for all vegetarians. Add your favorite vegetables like carrots, beans , cauliflower, baby corn and green peas. Add cashew nuts,almonds, raisins and cherries to make it more flavorful . Do not shy away while adding the whole spices and serve with boondi raita.


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serves: 4

2 cups Basmati Rice

3 big Carrot cut into slices

15 inch Beans cut into 1 ling pieces

10 Baby Corn cut into Half

10-12 Cauliflower Florets cut into Half

1 tbsp Everest Biryani Masala

1/2 cup Green Peas

1 cup Curd

1/2 cup Tomato Puree

2 tbsp Ginger Garlic Paste

1/2 tsp Kasuri Methi

Salt To Taste

Sugar To Taste

1 tsp Cumin Seeds

3 Green Cardamom

3 leaves Bay

3 Black Cardamom

1 Mace

3 Black Pepper

3 big Onions Cut into Julians

3 Green Chilies Chopped Roughly

2 tbsp leaves Coriander Chopped

2 tbsp leaves Mint Chopped

3 tbsp Ghee

Cashew Nuts Handful

Raisins Handful

Cherries Handful

Almonds Handful

1/2 cup Milk

pinch a Saffron (optional) A crushed

Nutrition Facts
Vegetable Biryani

Servings Per Recipe: 4

Amount per Serving

Calories: 844

  • Total Fat: 21.9 g
  •     Saturated Fat: 9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 32.2 mg
  • Sodium: 721.8 mg
  • Total Carbs: 140.4 g
  •     Dietary Fiber: 38.4 g
  •     Sugars: 41.5 g
  • Protein: 46 g

how is this calculated?

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1.  Soak Basmati Rice in water for half an hours.

2.  Heat enough water in a deep pan.

3.  Add ½ tsp salt and 1 tbsp oil.

4.  Add all whole spices and cumin seeds.

5.  Once water starts boiling, add rice and cook till its half done.

6.  Switch off the flame. Strain excess water and keep aside.

7.  Marinate Vegetables with curd, tomato puree, salt, sugar, ginger garlic paste, biryani masala and kasuri methi.

8.  Add 1 tbsp ghee in a deep non-stick pot.

9.  Add the vegetables and cook till curd and vegetables release juice and vegetables are little soft.

10.  Heat 2 tbsp ghee in a flat pan.

11.  Cook onions till they turn brown.

12.  Sprinkle half the green chilies onions, coriander and mint leaves over the vegetables.

13.  Spread the half cooked rice.

14.  Spread remaining coriander leaves, mint leaves, green chilies over the rice. Spread milk over the rice. Sprinkle Saffron.

15.  Take 1 tbsp ghee and fry cashews, raisins and almonds in batches.

16.  Spread over rice.

17.  Cover and cook on low flame for 20-25 minutes till rice is done completely and vegetables are well cooked.

18.  There should not any juices left at the botton.

19.  Serve with some mint boondi raita.

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