Vegetable Biryani Recipe

Name: Vegetable Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the rice; 3 cups cooked long-grain rice; 1/2 teaspoon saffron (kesar); 2 tablespoons milk; 4 tablespoons finely chopped mint leaves (phudina); salt; for the gravy; 1 cup mixed boiled vegetables (cauliflower florets, peas, french beans); 2 bay leaves (tejpatta); 4 peppercorns; 4 cloves (laung or lavang); 2 cups chopped tomatoes; 1 teaspoon chili powder; 1 teaspoon coriander; 1 teaspoon cumin powder; 1/4 teaspoon asafoetida powder (hing); 1/4 teaspoon ground nutmeg (jaiphal); 1/4 cup tomato sauce; 1/2 teaspoon cornflour, mixed with; 1/2 cup milk; 1/4 cup cream; 2 teaspoons kasuri methi (dried fenugreek leaves); 1/2 teaspoon sugar; 2 tablespoons oil; salt

Servings: persons

for the rice
3 cups cooked long-grain rice
1/2 teaspoon saffron (kesar)
2 tablespoons milk
4 tablespoons finely chopped mint leaves (phudina)
salt
for the gravy
1 cup mixed boiled vegetables (cauliflower florets, peas, french beans)
2 bay leaves (tejpatta)
4 peppercorns
4 cloves (laung or lavang)
2 cups chopped tomatoes
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin powder
1/4 teaspoon asafoetida powder (hing)
1/4 teaspoon ground nutmeg (jaiphal)
1/4 cup tomato sauce
1/2 teaspoon cornflour, mixed with
1/2 cup milk
1/4 cup cream
2 teaspoons kasuri methi (dried fenugreek leaves)
1/2 teaspoon sugar
2 tablespoons oil
salt

1
For the rice.
2
Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
3
Mix in the rice, chopped mint leaves and salt and keep aside.
4
For the gravy.
5
Heat the oil in a pan add bay leaves, peppercorns and cloves to it.
6
Add the chopped tomatoes, chili powder, coriander-cumin seed powder, asafetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
7
Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
8
Mix the vegetables in the gravy and keep aside.
9
How to proceed.
10
Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
11
On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
12
Cook on a slow flame for 20 to 25 minutes. Serve hot.

1235

kcal

Calories

Fat

125

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 25 ingredients. The key ingredients include: for the rice, 3 cups cooked long-grain rice, 1/2 teaspoon saffron (kesar), 2 tablespoons milk, 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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