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; 1 clove (laung); 1 cinnamon stick (dalchini); 1 bay leaf (tejpatta); 1 cardamom (elaichi); salt; 1 ½ cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes); ¼ cup panir, cut into cubes; ½ teaspoon cumin seed (jeera); ¾ cup onion, finely chopped; 2 teaspoons ginger-garlic paste; 3 teaspoons chili powder; 2 teaspoons coriander powder (dhania); ¼ teaspoon turmeric powder (haldi); ½ teaspoon garam masala; 1 cup tomatoes, chopped; 1 cup milk; 2 tablespoons oil; salt; 3 tablespoons curds; ¼ cup fresh coriander, chopped; 3 saffron strands; 2 tablespoons ghee

Servings: persons

1 cup long-grain rice
1 clove (laung)
1 cinnamon stick (dalchini)
1 bay leaf (tejpatta)
1 cardamom (elaichi)
salt
1 ½ cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes)
¼ cup panir, cut into cubes
½ teaspoon cumin seed (jeera)
¾ cup onion, finely chopped
2 teaspoons ginger-garlic paste
3 teaspoons chili powder
2 teaspoons coriander powder (dhania)
¼ teaspoon turmeric powder (haldi)
½ teaspoon garam masala
1 cup tomatoes, chopped
1 cup milk
2 tablespoons oil
salt
3 tablespoons curds
¼ cup fresh coriander, chopped
3 saffron strands
2 tablespoons ghee

1
For the rice.
2
Clean, wash and soak the rice for approximately 15 minutes.
3
Drain and keep aside.
4
In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice.
5
Cover and simmer till the rice is nearly cooked.
6
Drain and keep aside.
7
For the vegetable gravy.
8
Heat the oil in a pan and add the cumin seeds.
9
When they crackle, add the onions and ginger-garlic paste and saute till the onions turn golden brown.
10
Add the chili powder, coriander powder, turmeric powder and garam masala and saute for 2 to 3 minutes.
11
Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
12
Add the milk and continue to simmer for 5 to 7 minutes.
13
Add the boiled vegetables and paneer and mix well.
14
How to proceed.
15
Combine the curds, coriander and saffron and mix well.
16
In a deep vessel, arrange the vegetable gravy on the base.
17
Top with the rice and spoon the curd mixture and ghee over the rice.
18
Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200 degrees C (400 degrees F) for 20 minutes.

1163

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: 1 cup long-grain rice, 1 clove (laung), 1 cinnamon stick (dalchini), 1 bay leaf (tejpatta), 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.

Vegetable Biryani

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