• Md Sera Alam

Vegetable Biryani

Vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron, and dry fruits.


  • 2 cups Basmati Rice

  • 1 cup Mixed Vegetable (cauliflower, potato, carrot, french beans)

  • 150 gms Green Peas

  • 3 Finely Sliced Onion

  • 2 Finely Sliced Green Chillies

  • Salt to taste

  • 1 tsp Red Chilli Powder

  • 2 tsp Cinnamon(dalchini), Caraway Seeds(jeera)

  • 4 Cloves (laung)

  • 1/2 tsp Black Pepper Powder

  • 4 Tomato

  • 1/2 cup Yogurt (curd)

  • 4 tbsp Vegetable Oil

  • 1/2 tsp Mustard Seeds

  • 3 tbsp Dry Fruits (cashew nuts, raisin)


  • Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in a pressure cooker or in a pan or microwave.

  • Cut all the vegetables into small thin pieces and fry each one of them separately in oil. Fry the green peas also

  • Take 1 tbsp oil in a pan and add mustard seeds, green chili, cinnamon and caraway seeds powder, cloves, and black pepper powder, and stir for about half a minute. Then add onions and saute them for a minute or till they get pink in color.

  • Add salt and red chili powder and stir.

  • Add finely chopped tomatoes and fry till they are properly cooked.

  • Take the yogurt and make it fine by putting it in a blender for just 2 rotations. Add this fine yogurt and stir well. Heat it for about 10 seconds.

  • Add all the fried vegetables.

  • Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

  • Take this vegetable biryani out in a rice serving dish.

  • Garnish with dry fruits and green coriander leaves.

  • Serve the vegetable (veg ) biryani hot with raita and pickle.

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