Vegetable Biryani

Total Time
55mins
Prep
15 mins
Cook
40 mins

Aromatic saffron rice layered with a spicy gravy of vegetables. You can make a baked version of veggie biryani by assembling the rice in a baking dish and baking for 10 minutes at 150 C.

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

This was my first time making biryani. This was a flavorful dish that was not difficult to make. I didn't have dried fenugreek leaves, so I used a little lesser amount of ground fenugreek. For my vegetable mix, I used broccoli florets, carrot, and peas. This is a great way to use up small quantities of those leftover veggies. We did not feel that this recipe needed a "huge" pot. I served the biryani with garlic naan from Trader Joe's. I would have this again. Thanks!