How to make Vegetable Biryani - Rice cooked with vegetables

This recipe is from the book Pressure Cooking.

Main Ingredients : Basmati Rice (बासमती चावल), Carrots (गाजर)

Cuisine : Hyderabadi

Course : Rice

Vegetable Biryani Recipe Card

Vegetable Biryani

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Vegetable Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Erra Sadam, Tomato and Olive Rice . You can also find more Rice recipes like Chicken Tikka Tawa Pulao, Tamarind Rice, Barley Risotto, Khatte Meethe Chawal.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Vegetable Biryani Recipe

  • Basmati Rice soaked 1/4 cup

  • Carrots cut into ½ inch cubes 4 medium

  • Cauliflower 10-12 florets

  • Green peas shelled 1 cup

  • Saffron (kesar) few threads

  • Warm milk 1/4 cup

  • Oil for deep frying

  • Onion sliced 4 large

  • Green cardamom 2

  • Black cardamom 1

  • Clove 4

  • Cinnamon 1/2 inch pieces

  • Bay leaf 1

  • Skimmed milk yogurt 1 1/2 cups

  • Ginger-garlic paste 1 1/2 tablespoons

  • Green chilli chopped 4-5

  • Coriander powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 tablespoon

  • Garam masala powder 3/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint (pudina) chopped 2 tablespoons

  • Kewra essence 1-2 drops

  • Ginger cut into thin strips 2 inch pieces


Step 1

Soak the saffron in the warm milk. Drain and boil rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourths done. Drain excess water. Heat oil in a kadai and deep-fry the onions till golden. Drain on absorbent paper.

Step 2

Blanch all the vegetables separately. Drain and refresh in cold water. In a bowl, mix the vegetables with the yogurt, ginger-garlic paste, green chillies, coriander powder, turmeric powder, chilli powder, half the garam masala powder, salt and half the browned onions.

Step 3

Transfer the mixture to a pressure cooker. Spread the rice over the vegetables. Sprinkle the saffron-flavoured milk, coriander leaves, mint leaves, kewra essence, ginger strips, remaining garam masala powder and remaining browned onions over the rice.

Step 4

Seal the cooker with the lid and cook over medium heat, without the weight, till the rice and vegetables are done. This may take around fifteen to twenty minutes. Serve hot with a raita of your choice.