Vegetable Biryani

Vegetable Biryani

Serves: 2-3 persons


To cook the Rice:

  • 1 cup rice
  • 6-7 cups water
  • ½ teaspoon cumin seeds
  • 2 green cardamom
  • 1 bay leaf
  • 2 black pepper
  • Salt to taste


  • ½ cup sliced bell pepper
  • ½ cup sliced carrots
  • ½ cup thinly sliced onion + ¼ cup sliced onion for garnishing.
  • 1 medium tomato chopped finely
  • ⅓ cup green peas (frozen)
  • ⅓ cup corn kernels
  • 2 tablespoon chopped cilantro
  • 2 tablespoon chopped mint

Spices and Seasoning:

  • 2 cardamom
  • ¼ inch cinnamon
  • 1 bay leaf
  • 2 cloves
  • 1 tablespoon ginger paste
  • ½ tablespoon garlic paste
  • 4 tablespoon oil+ 2 tablespoon ghee
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon biryani masala or garam masala
  • ⅓ cup yogurt
  • Salt to taste


To cook the rice:

For detailed pictures refer to Brown Rice Biryani

  1. Wash and rinse the rice multiple times, and soak in a cup of water for 20-30 minutes.
  2. Get a big vessel and add 6 cups of water. Add cumin seeds, cardamom, bay leaf, black pepper, and salt into the water. Bring the water to boil.
  3. Add soaked rice with the water to the boiling water in a pan. Stir it and let the rice cook. Do not put the lid on. Check the rice in between. The rice should not be overcooked.
  4. As soon as the rice is cooked, get a colander and pour the rice in. Let the water drain completely. Fluff with a fork and keep it aside to cool down.

For the vegetable gravy:

  1. Heat one tablespoon of oil in a pan and add ¼ cup sliced onion. Fry the onion for 5 minutes. Take out the fried onion slices and keep it aside for the later use.
  2. Add remaining oil in a same pan. Add remaining sliced onion. Add ginger and garlic paste. Stir it until the raw smell goes away.
  3. Add all the remaining vegetables. Mix it and let them cook. Add chopped tomatoes and stir. Let the tomatoes and vegetables cook properly.
  4. Get ⅓ cup of yogurt in a bowl and stir it to remove lumps. Add this beaten yogurt to the vegetables. Stir once again.
  5. Add turmeric powder, red chilli powder, garam masala, salt, 1 tablespoon chopped cilantro, and a tablespoon chopped mint to the vegetables. Give a quick stir.
  6. Once the vegetables are cooked, Simmer for a minute and then turn off the heat.

To layer the biryani:

  1. Get a pan and coat it with ghee. Add little rice at the botton. Add half of the vegetable gravy all over the rice layer.
  2. Add half of the fried sliced onion over the vegetable layer.
  3. Add rice layer again, following the vegetable layer. The top layer should be rice layer. Add chopped cilantro, mint, and fried onion on top.
  4. Turn on the flame on low-medium heat. Put the tava on it. Place the biryani pan on it. Put the lid on and let it cook for 30 minutes.
  5. Serve hot with tomato soup