Vegetable Biryani


This biryani recipe is adapted from Tarla Dalal’s Vegetable Biryani recipe:–Desi-Khana)-1551r. Instead of using a handi for cooking the biryani, I baked it in the oven and it came out really good. This biryani has a nice crusty layer as it was baked, and this enhances the taste.

Serves: 4


Rice Preparation

  • 1 1/2 cup basmati rice
  • 1 bayleaf
  • 1″ cinnamon or 1 tsp cinnamon powder
  • 1-2 cloves
  • 1-2 cardamom
  • Salt, to taste

Vegetable Gravy

  • 3 medium sized potatoes, chopped and boiled
  • 1 1/2 cup mixed vegetables, chopped and boiled (Green peas, carrot, cauliflower, french beans or any combination of mixed vegetables that you would like)
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 3/4 cup finely chopped onions
  • 1″ piece ginger, 1-2 cloves garlic, and 1 medium or 2 small green chillies, ground to a fine paste
  • 1/4 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • 1/2 tsp garam masal
  • 1 large tomato, finely chopped
  • 1/4 cup paneer cubes
  • 1 capsicum finely chopped
  • Salt, to taste
  • 1/4 cup full fat milk
  • A pinch of sugar
  • 2 tbsp water

For the Layer

  • 1/2 cup greek yogurt or 1/4 cup fresh curds
  • 1/4 cup finely chopped coriander leaves
  • A few strands of saffron
  • 2 tbsp ghee

For Garnishing

  • Onions, fried in ghee
  • Cashew-nuts & Raisins fried in ghee
  • Mint leaves, finely chopped


Cooking the rice

  • Soak the rice and keep aside for 10-15 minute. Drain and keep aside
  • Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a pan. Cover with a lid and cook for 10-12 minutes until the rice is just cooked.
    • Note: The rice should not be over cooked as it could get soggy while making the layers
  • Strain the rice and keep aside

Making the vegetable gravy

  • Heat the oil in a deep non-stick pan and add the cumin seeds
  • When the seeds crackle, add the onions, finely chopped capsicum and sauté on a medium flame till the onions become soft and translucent
  • Add ginger-garlic-green chilly paste, turmeric powder, chilly powder, coriander powder, garam masala and sauté for a few more minutes
  • Add the finely chopped tomatoes, 2 tbsp water and cook for 4-5 minutes until the tomatoes becomes mushy and soft
  • Add the mixed vegetables, paneer, salt and milk and cook for another 2-3 minutes, stirring occasionally
  • Add sugar, mix well and cook for a 1-2 minutes

Making the layer

  • Blend the curd, coriander and saffron in a food processor in pulse mode. Alternatively, you can mix it well in a bowl using a spatula
  • Add the curd mixture to the prepared rice mixture and mix well
  • Grease a baking dish with ghee
  • Transfer ½ of the rice mixture to the baking dish and spread it evenly
  • Add all the prepared vegetable gravy on it and spread it evenly.
  • Top it with the remaining ½ of the rice mixture and spread it evenly and pour the ghee evenly over it
  • Bake at 350 degrees Fahrenheit for around 30 minutes, till the top layer of the biryani is a little crispy
  • Give sufficient cooling time and then turn the biryani upside down on a serving plate
  • Garnish with fried onions, cashew-nuts, raisins and mint leaves

Enjoy the vegetable biryani 🙂





4 thoughts on “Vegetable Biryani

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