Vegetable Biryani

Bikramjits.Kitchen's picture

Aug. 17, 2013

A rich and exotic dish prepared with vegetable and rice. The aroma of spice makes it very tempting and gets the salivary glands into action.


Precooked rice 1 Cup (16 tbs)
Peas 1/2 Cup (8 tbs)
Beans 1/2 Cup (8 tbs) , chopped
Carrot 1/2 Cup (8 tbs) , chopped
Cauliflower florets 1/2 Cup (8 tbs) , chopped
Capsicum 1/2 Cup (8 tbs) , chopped
Onion 1 , chopped
Tomato 1 , chopped
Paneer 1/2 Cup (8 tbs) , cubed (Indian cottage chesse)
Vegetable oil 2 Teaspoon
Cumin seeds 1/2 Teaspoon
Whole black pepper 10
Cloves 3 (2
Cinnamon stick 1 (1
Salt To Taste
Fried onion 1 Teaspoon (Barista)
Fried cashew nuts 2 Teaspoon
Milk 1/2 Cup (8 tbs)



1. In a big wok, heat the vegetable oil and put cumin seeds and whole black pepper in it.

2. Put cloves, cinnamon stick and then immediately add chopped onion. Stir and cook until brown.

3. Add chopped tomato and cook until the masala leaves oil.

4. Now add carrots, beans, cauliflower, capsicum, and peas. Mix together and then add cubed paneer (Indian cottage cheese). Don’t stir around too much as we don’t want the paneer to break.

5. Add salt to taste, cover with lid and let the vegetables cook.

To Assemble:

6. In a pan layer the pre cooked rice with vegetables. Sprinkle fried onion (barista) which will add zing to the biryani. Add fried cashew nuts and milk.

7. Now keep the pan of cooked biryani on the flat pan (Tava) and place it on low flame. Cover it with aluminium foil and let steam for 20 minutes.


8. Serve hot.


You may add saffron into the milk for flavor.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 509Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 459 mg19.13%

Total Carbohydrates 81 g27%

Dietary Fiber 14 g56%

Sugars 15 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet