Mixed Vegetable Biryani

Radzie's picture

Aug. 31, 2013

Yet another variety of biryani from my kitchen laboratory, this time 100 vegetarian! Throw in your favorite veggies, toss them in spicy masala and layer them up with basmati rice and there you have a simple, tasty and wholesome one meal dish for lunch or dinner. Lace it with nuts and raisins and you have a drool and praise worthy dish for any formal dinner table. Give it a try and you will not be disappointed!


For rice
Ghee 2 Teaspoon
Biryani masala 1 Pinch
Basmati rice 1 Cup (16 tbs)
Salt To Taste
Lime juice 1/2 Tablespoon (juice of 1/2 lime)
For cooking vegetables
Vegetable oil 1 Teaspoon
Potato 1 Small , diced
Carrot 1 Small , diced
Capsicum 1/2 Small , diced
Green peas 4 Tablespoon
For the masala
Garlic 3 Clove (15 gm) (or 6 small)
Ginger 1 Inch
Biryani masala 1/4 Teaspoon
Green chilies 3 Small
Turmeric powder 1/4 Teaspoon
Chili powder 1 Teaspoon
Onion 1 Medium , roughly chopped
Coriander leaves 1 Tablespoon , chopped
Mint leaves 6
Tomatoes 3 Medium , chopped finely
For assembling
Biryani masala 3 Pinch
Coriander leaves 3 Teaspoon , chopped, divided
Mint leaves 3/4 Teaspoon , divided
For serving
Onion 1 Small , thinly sliced



For cooking vegetables

1. Heat oil in a pan and cook the vegetables with salt to taste. You need not cook them thoroughly but leave them slightly tender yet crunchy. Keep aside.

Cooked Mixed Vegetables[[{"fid":"567218","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by Radzie at ifood.tv

For cooking rice

2. Heat ghee in a deep pan and add biryani masala; stir for a few seconds. Add the rice and stir fry until the grains become translucent. Pour double the quantity of water, add salt and lime juice and cook until done. Take care not to overcook rice; grains must be separated not sticking to each other. Keep aside.

3. Coarsely grind together the ingredients for masala other than oil and tomatoes, with no water in a mixer. Keep aside.


4. In a pan, add 1 teaspoon of vegetable oil. Add the ground masala, stir fry for a couple of minutes in low flame.

5. Now add the chopped tomatoes, mix well and cover and cook for another couple of minutes, until tomatoes turn mushy and blend well with the masala.

At this stage, add salt, if needed.

Vegetable Biryani Masala[[{"fid":"567219","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by Radzie at ifood.tv

6. Throw in the cooked vegetables; give it a nice stir to combine well with the masala. Cook for another couple of minutes and remove from heat.

Cooked Vegetable Masala[[{"fid":"567220","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by Radzie at ifood.tv


7. Grease a pressure cooker with oil or ghee. Layer the masala and rice, starting with masala layer at the bottom, followed by rice, 1 teaspoon of coriander, ¼ teaspoon of mint leaves and a pint of biryani masala. Repeat with another layer of masala and follow the same process. You should end the layering with rice, coriander and biryani masala. I got 3 such layers and depending on how big is your pressure cooker it may be more or less.

8. Now cover the pressure cooker and heat it in very low flame for 5-10 minutes. Switch off and open only when it is time to serve.

9. 10 minutes before serving, heat 1 teaspoon of vegetable oil in a pan and fry the onions until browned.


10. Open the pressure cooker, mix to combine the layering and portion out to plates. Garnish with fried onions (nut and raisins, if you wish) and eat with pickles, raita and papad :-)

Pressure Cooked Vegetable Biryani[[{"fid":"567221","view_mode":"wysiwyg","fields":{"format":"wysiwyg"},"type":"media","attributes":{"alt":"","title":"","style":"","class":"media-element file-wysiwyg"}}]]submitted by Radzie at ifood.tv

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 3

Nutrition Facts

Serving size

Calories 363Calories from Fat 56

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 212 mg8.83%

Total Carbohydrates 69 g23%

Dietary Fiber 5 g20%

Sugars 5 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet