Vegetable Biryani

Vegetable Biryani

Asmaa' 2

"A very tasty and interesting biryani; the color looks appetizing and the taste is great! It's delicious served with mint chutney or simple, plain yogurt."

Ingredients 1 h 5 m {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 87g
  • 28%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

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  1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
  2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
  3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
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Reviews 29

  1. 39 Ratings

Ann Weber

This recipe is a fairly simple but delicious and healthy one-dish complete meal. I've made biryani rice dishes before but never one with such rich, complex flavor and such a marvelous fragrance. After cooking, our home was filled with a subtle, exotic aroma that lingered for hours. NOTE: This and other biryani recipes are adaptable to simplifications and time savers, such as using thawed/steamed frozen peas;1/8 teasp crushed red pepper instead of seven whole peppercorns; crystallized ginger and dried garlic; and pre-diced onions, carrots, and potatoes. Of course, the dish is best and most authentic with the freshest ingredients -- but better a "quick" biryani, I think, than no biryani at all at the end of a long day! Depending on your preferences, you could eliminate some vegetables, but keep the onions, garlic, herbs & spices, broth, and rice. The turmeric imparts a lovely golden hue and sublime flavor. I've had great success adding mushrooms as well. I advise a great mango chutney as accompaniment, with yogurt or sour cream. It also keeps and reheats nicely for next-day dining!


Simple to make and a perfect side to any curry. If eaten as a main I would suggest some cashews and raisins and perhaps a few green cardamon pods toasted in the begginning. Good quality spices (not some old spice jar forgotten at the back of the cupboard) is key and makes the difference between a mildly spicey rice and a truely authentic dish. As one other reviewer said the recipe is best with fresh, good quality ingredients (except for the peas which are usually sweeter when bought frozen), there are many shortcuts you can take with the veg but there is no compromise with the spices.


I thought this was bland. The flavors were not nearly as strong as the biryani I've had in restaurants. Next time I will use ground spices and double or even triple the amount of each of them.