How to make Veg Biryani - Biryani made with vegetables, brown poha and a medley of masalas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrot (गाजर), Cauliflower florets (फूलगोभी के छोटे फूल )

Cuisine : Indian

Course : Rice

Veg Biryani Recipe Card

Veg Biryani

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

For more recipes related to Veg Biryani checkout Carrot and Spinach Khichdi, Vegetable Parda Biryani. You can also find more Rice recipes like Kathal Ki Biryani, Marwari Tahiri, Chholay Biryani, Kacchi Biryani.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Veg Biryani Recipe

  • Carrot cut into diamonds and blanched 1 large

  • Cauliflower florets blanched 8-10

  • baby corn sliced diagonally and blanched 7-8

  • French beans sliced diagonally and blanched 6-7

  • Green peas blanched ¼ cup

  • Brown pressed rice 1½ cups

  • Oil 1 tablespoon

  • Bay leaf 1

  • Cinnamon 1 inch

  • Cloves 3-4

  • Green cardamoms 2-3

  • Onions finely chopped 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes finely chopped 2 medium

  • Coriander powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Yogurt 1 teaspoon

  • Green chillies slit 1-2

  • Salt to taste

  • Kewra essence ½ teaspoon

  • Fresh mint leaves chopped 1 tablespo + for sprinkling

  • Fresh coriander leaves chopped 1 tablespo + for sprinkling

  • Fried onions For topping

  • Ginger cut into thin strips 1 inch

  • Whole wheat flour (atta) dough for sealing


Step 1

Heat oil in a non-stick pan. Add bay leaf, cinnamon, cloves and green cardamoms and sauté for 30 seconds. Add onions and sauté till golden brown.

Step 2

Put pressed rice in a colander. Sprinkle some water and set aside for 10-15 minutes.

Step 3

Add ginger-garlic paste to the pan and mix. Add tomatoes and toss.

Step 4

Add turmeric powder, coriander powder and chilli powder, mix well and sauté for 1 minute.

Step 5

Add yogurt and mix well. Add carrot, baby corn and cauliflower, mix and sauté for 1 minute.

Step 6

Add green chillies and little water and mix. Add French beans, green peas and salt, mix and cook for 1 minute.

Step 7

Add Kewra essence, mint leaves and coriander leaves and mix well.

Step 8

Preheat oven at 180º C.

Step 9

Transfer cooked vegetable mixture into two earthenware pots and top with a portion of the hydrated pressed rice. Sprinkle coriander leaves and mint leaves and top with fried onions and ginger strips.

Step 10

Divide the dough into 2 equal portions and roll out into discs, a size larger than the mouth of the earthenware pots.

Step 11

Cover the earthenware pots with the discs and seal the edges. Place them in the preheated oven and bake for 20-25 minutes.

Step 12

Serve hot.