Vegetable Biryani

Vegetable Biryani

Monica Shah 0

"A quick and easy Indian rice dish that can serve as the main course or an appetizer!"

Ingredients 30 m {{adjustedServings}} servings 277 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 922 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rinse and soak rice for 30 minutes; drain.
  2. Heat oil in a large saucepan over medium heat. Saute cumin seeds and cloves for less than 1 minute. Saute the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chili powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed. Fluff with a fork and stir in butter before serving.
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Reviews 21

  1. 29 Ratings


This turned out horribly. I followed the directions word for word. Here's my thoughts on where it went wrong: 1) Too much garam masala. This has to be some horrible mistype on amount. 2 Tbsp is just entirely too much. 2) Soaking the rice for 30 minutes is too long. This causes the rice to be too brittle. It should be soaked for around 10 mins. 3) Simmering frozen vegetables for 20 minutes turns them into mush. 20 minutes would probably be fine for fresh. I'll shoot to find another recipe.

Cynthia Morrison

One of the better veg. biryanis I have made. I never soak basmati as I find it makes it too mushy. I also added a cinnamon stick after the onions caramelized. I used fresh brocolli, carrots, portabella mushrooms and water chestnuts instead of frozen veggies.


This is a fabulous recipe and I highly recommend it!! I follow the Weight Watchers program and it comes to just 4.5 pts per serving if you use a reduced-fat margerine instead of butter. The recipe is good even without the butter at all, too! I recommend using 2 c. of fresh veggies instead of just 1. I used chopped fresh broccoli, mushrooms, and shredded carrots. Cauliflower and peas would also be very tasty in this! Be careful with the cloves... I do not recommend using the entire 1/2 tsp. They are very strong and you also might not want to bite into them! Also - the recipe does not specify whether the 1 c. rice should be 1 c. cooked or not cooked... I used 1 c. uncooked and it yielded about 2-3 c. cooked. This was a perfect amount so I think that's what the recipe-poster meant. Also, I made mine in the microwave rather than the soaking and mine turned out excellent. For an extra 2 pts, vanilla or mango yogurt is an excellent, complimentary side-dish to this spicy dish. Enjoy!