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Vegetable Biryani

  • Preparation Time:30minutes
  • Cooking Time:40 to 50 minutes
  • Servings: 4 people


Biryani is based on basmati rice and goat meat/chicken/vegetables and eggs along with so many exotic spices,yogurt, and lemon. Biryani can be eaten with Mirchi ka Salan, raita, tomato chutney ,papad.


  • Basmati rice 500 grams
  • Vegetables (Potato,cauliflower,green peas,beans,soya chunks) all together 500 grams
  • Onion (thinly sliced) 1 1/2 cup
  • Tomato (finely chopped)  1 1/2 cup
  • Ginger (peeled and cut into pieces) 1/4th cup
  • Garlic cloves (peeled) 1/4th cup
  • Whole green chili 5 to 8
  • Mint leaves 1 cup
  • Kasuri methi 1/2 cup
  • Garam masala powder 2 teaspoon
  • Masala mirchi / red chili powder  2 tablespoon
  • Curd 1 cup
  • Lemon juice 2 tablespoon
  • Ghee 2 tablespoon
  • Whole garam masala (tez pata,kali mirch,lovang,dalchini)
  • Food color
  • Cooking oil 4 tablespoon
  • Salt to taste


Cooking rice for biryani:

  1. Wash the rice few times and soak  for about 30 to 40  minutes, and drain the water.
  2. Add 8 to 10 cups of water in a large pot add salt and whole garam masala, bring it to boil.
  3. When water comes to boil add salt and garam masala drained rice.
  4. Cook until rice is 60% done (rice should be firm grainy and you must feel the bite into the grain when you bite it drain it off and set aside.


Vegetable biryani gravy:

  1. While the rice cook in the meantime heat oil in an frying pan and fry onion till golden brown by adding salt.
  2. In the meantime make fine paste of ginger garlic,coriander and green chili paste and set aside.
  3. Then take out some fried onions for garnishing and set aside.
  4. Now add mint leaves and  saute for few minutes.
  5. Then add fine paste  (ginger,garlic,coriander,green chili) and saute for few minutes.
  6. Add tomato garam masala powder ,masala mirchi, turmeric powder and kasuri methi mix well.
  7. Now add lemon juice curd and mix well.
  8. Cook covered for few minutes and set aside.


  1. Spread gravy  in an thick-bottomed pan ,  followed by cooked rice on top, sprinkle fried onion kasuri methi and mint leaves.
  2. Again spread gravy followed by remaining amount of rice.
  3. Layering should be done in a such a way that the first layer is  gravy and last layer should be rice.
  4. On top layer sprinkle food color (mix food color with lemon juice), pour some ghee,fried onion ,kasuri methi and mint leaves.
  5. Cover the biryani pot and seal it with dough.
  6. Place this biryani pot on heated tawa or pan and cook for about 15 to 20 minutes on low flame .
  7. Serve hot with raita,tomato chutney ,mirchi ka salan and papad.
  8. Enjoy!!!


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