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vegetable biryani recipe
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5 from 2 votes

Vegetable Biryani

This Biryani is a delight for vege lovers. Serve with raita or plain yogurt, salad and chutney and make it a feast.
Course Dinner Recipes, Main Course
Cuisine Bohra Recipes, Indian, Pakistani
Keyword Easy Vegetable Biryani Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 304kcal
Author Mariam Sodawater

Ingredients

For rice

  • 3½ cup Basmati rice

Spices for rice

  • 1 bay leaf
  • 2 inch cinnamon stick
  • ½ cumin seed
  • 8 black pepper
  • 4 cloves
  • Salt to taste
  • 2 tablespoon oil , to smear the pot

For vegetable curry

  • ½ cup vegetable oil
  • 4 medium onions , sliced

Spices

  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoon green chilli paste
  • 2 tablespoon coriander powder (dhanya)
  • 2 teaspoon red chilli powder (lal mirch)
  • 1½ teaspoon cumin seed (zeera)
  • 1 teaspoon Garam Masala Powder (garam masala), optional
  • ¾ teaspoon turmeric powder (haldi)
  • ½ teaspoon mustard seeds (kali rai)
  • ½ teaspoon fenugreek seed (methi)

Other

  • 5 medium tomatoes , purée or chopped

Assorted vegetable

  • 2 cup chopped spinach (palak)
  • 2 medium carrots , diced
  • ½ cup peas
  • 3 medium potatoes , diced
  • ½ small cauliflower , cut in small
  • florets
  • 1 medium eggplant , diced (baingan)
  • ½ bottle gourd , diced (Lauki)
  • 2-3 medium green chillies , sliced
  • Few curry leaves
  • 1 tablespoon dried fenugreek leaves
  • Few coriander leaves , chopped

*you can use other seasonal vegetables too, like cluster beans, French beans or drumsticks etc.

    Layering

    • Few saffron strands (or a pinch yellow color), dissolved in water
    • 1 medium onion , fried
    • 2 tbs oil from fried onions

    Instructions

    For Rice

    • Soak rice water for 20-30 minutes.
    • In a large pot for biryani take water, bay leaf, cumin, black pepper, cloves, cinnamon and salt. Bring water to boil then add soaked rice. ( The water should have soupy salt level.)
    • Cook rice until 70% cooked then drain all water and keep rice in strainer until required.

    For vegetable curry

    • Heat oil in a large pot and add sliced onions and fry on medium flame for 10 minutes until slightly golden.
    • Now add all of the spices and fry a minutes then add tomatoes. Cover and cook for 5-7 minutes on medium heat until oil separates.
    • Then add spinach, carrots, peas and potatoes. Cook for another 7 minutes on medium.
    • Next, add all remaining ingredients of vegetable curry and cook for 7-10 medium on slow heat until cooked.

    Layering

    • Smear bottom of your Biryani pot with oil. Then make a layer of ⅔ rice in the bottom of pot.
    • Add another layer of vegetable curry.
    • Finally, add the layer of remaining rice.
    • Sprinkle saffron water or yellow food color water on top layer.
    • Fry an onion in oil until golden and crispy. Spread onion along with 2 tablespoon of same oil on top of rice. (This Step is optional.)
    • Cover the lid tightly and keep the pot for steaming or Dum for 15-20 minutes. Until steam rises and rice are puffed.
    • Serve with kachumber, chutney and raita.

    Notes

    Check tips for more details.

    Nutrition

    Calories: 304kcal | Carbohydrates: 50g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 53mg | Potassium: 564mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2069IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 2mg