Veg Biryani


Veg Biryani is a traditional mughlai dish prepared with chopped vegetables, spices, dry fruits and saffron. Its a one pot meal and goes well with raita or papad. This dish is full of flavours.

Some people confuses pulao with biryani. Biryani is a totally different thing,as it is slowly cooked by pressure (dum) and rice & vegetables cooked separately, then they are brought together and layered which results in one dish whereas pulao is made by cooking all the items together. In traditional times they used to prepare biryani in a handi over an angithi (i couldn’t find the english word for it).

Veg Biryani

Serves 4


1 1/2 cup basmati rice,soaked for atleast 30 mins

2 onion,chopped

1 tomato,chopped

2 cups of mixed vegetables (i used peas, carrot, corn, beans and potato)

4 tablespoon smooth yogurt

2 bayleaves

2-4 green cardamom

1 black cardamom

1 inch cinnamon stick

4-5 cloves

1 teaspoon shahi jeera (black cumin seeds)

1/2 inch ginger

4-5 cloves of garlic

1-2 green chilli

1/2 teaspoon rose water

1 tablespoon oil

1 teaspoon ghee

1 tablespoon biryani masala, used at different stages

fresh mint and coriander leaves,chopped

some fried onion for decoration

salt to taste


Preheat the oven to 190 degree Celsius and grease a casserole dish with some oil.

Boil rice in 4-5 cups of water with salt, green and black cardamom, cinnamon stick, bayleaves, cloves. Cook till they are three-fourth done. It would roughly take 5 mins. Drain the excess water and mix ghee in rice. Set aside them.


Boil all the veggies, till they are three fourth done. Make a paste of ginger,garlic and green chilli. Marinate all the veggies with this paste.


You can also fry the veggies if you want.

Take a pan, heat oil in it. add cumin seeds,saute for a minute. Now add onions,cook them till they are light brown.

Add biryani masala, salt and veggies. Now add the yogurt and tomatoes along with some mint and coriander leaves.

Saute for 2 mins.


Take the casserole dish, arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle some biryani masala, mint & coriander leaves.  Arrange the remaining vegetables followed by the remaining rice.


Sprinkle with fried onion,coriander & mint leaves. Add rose water. Cover with a lid.

Bake for 30 mins. Serve hot with raita.


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