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Vegetable Biryani

Preparation Time: 30 min
Cooking Time: 30 min
Serves: 4


Rice - 1 cup
Potato - 1 small
Cauliflower - about 9-10 florets
Beans - 8-10
Carrots - 1 long or 5-6 baby carrots
Onions - 1
Garam Masala - 1 tsp
Shaan Biryani Masala - 3 tsp
Turmeric - 1/2 tsp
Bay Leaves - 2-3
Salt to taste
Yoghurt - 3 tblsp
Ginger-Garlic paste - 1 tsp
Mint Leaves - 1 bunch chopped
Coriander Leaves - 1/2 bunch chopped
Oil 2 tblsp
Ghee - 2 tblsp
store bought Fried Onions - 1 box


  1. Soak rice for 2 hours
  2. Chop all veggies and marinade in yoghurt, salt, ginger-garlic paste
  3. Heat a little oil in a pan and fry onions. Saute a little and then add turmeric, garam masala, biryani masala, and bay leaves. Saute some more. Then add all marinated veggies and let cook to about 80%. Keep aside.
  4. Boil water in a pan with some salt and some mint and cilantro leaves. Add rice when the water starts boiling. Cook the rice to about 75%. Drain rest of the water and keep aside.
  5. In a flat pan, make a layer of veggies, rice, mint and coriander leaves and fried onions. Make a second set of layers in the same order. Pour ghee over the rice. Cover the pan tightly with a foil cover.
  6. Bake in an oven at 200 degrees for about 20 min to infuse the flavors.

This post first appeared on My Recipe Flavors, please read the originial post: here

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Vegetable Biryani


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