Vegetable Biryani Recipe

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long grain rice; 2 whole cloves; 2 cardamom pods, seeds only; 2 cups vegetable stock; 2 garlic cloves; 1 small onion, chopped; 1 teaspoon cumin seed; 1 teaspoon ground coriander; ½ teaspoon chili powder; 1 large potato, peeled and cut into 1-inch dice; 2 carrots, sliced; 12 cauliflower, cut into florets; 50 g French beans, cut into 1-inch lengths; 2 tablespoons fresh coriander, chopped; 2 tablespoons lime juice; salt and pepper, to taste

Servings: persons

1 cup long grain rice
2 whole cloves
2 cardamom pods, seeds only
2 cups vegetable stock
2 garlic cloves
1 small onion, chopped
1 teaspoon cumin seed
1 teaspoon ground coriander
½ teaspoon chili powder
1 large potato, peeled and cut into 1-inch dice
2 carrots, sliced
12 cauliflower, cut into florets
50 g French beans, cut into 1-inch lengths
2 tablespoons fresh coriander, chopped
2 tablespoons lime juice
salt and pepper, to taste

1
Put the rice, cloves and cardamom seeds into a large saucepan.
2
Pour over the stock and bring to the boil.
3
Reduce the heat, cover and simmer for about 20 minutes or until the stock has been absorbed.
4
Put the garlic,onion,cumin seeds,coriander,turmeric,chilli powder and seasoning into a blender or coffee grinder with 2 tbsp water, and blend to a smooth paste.
5
Preheat the oven to 180 degrees Celsius Spoon the spicy paste into a flameproof casserole dish and cook over a low heat for 2 minutes, stirring occasionally.
6
Add the carrots,potato, cauliflower, beans and 6 tbsp water.
7
Cover and cook over a low heat for a further 12 minutes, stirring occasionally.
8
Add the chopped coriander.
9
Remove the cloves and spoon the rice over the vegetables.
10
Sprinkle over the lime juice and cover and cook in the oven for 25 minutes or until the veggies are just tender.
11
Fluff up the rice before serving.

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup long grain rice, 2 whole cloves, 2 cardamom pods, seeds only, 2 cups vegetable stock, and more.

Yes, Vegetable Biryani falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Biryani

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions