Quick and easy vegetable biryani

    30 min

    A speedier version of the classic Indian dish - basmati rice is lightly fried with cumin, cloves and onion, then simmered with garam masala, chilli powder and frozen mixed vegetables.

    42 people made this

    Serves: 4 

    • 200g (7 oz) basmati rice
    • 1 1/4 tablespoons vegetable oil
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon whole cloves
    • 1 onion, chopped
    • 750ml (1 1/4 pints) water
    • 1 1/2 teaspoons salt, or to taste
    • 2 tablespoons garam masala
    • chilli powder to taste
    • 175g (6 oz) frozen mixed vegetables
    • knob butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Rinse and soak rice for 30 minutes; drain.
    2. Heat oil in a large saucepan over medium heat. Sauté cumin seeds and cloves for less than 1 minute. Sauté the onion, stirring constantly, until brown. Stir in rice and fry for about 1 minute, stirring. Stir in the water, salt, garam masala, chilli powder and vegetables. Bring to the boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed.
    3. Fluff with a fork and stir in butter before serving.

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    Reviews in English (29)


    It was quick and easy to prepare, however it was very bland. I used 2 teaspoons of hot chilli powder. If I were to try it again I would add at least double this amount, along with some garlic.  -  14 Aug 2009


    Haven't made it yet but felt bad for the low rating. I am planning to combine it with several other versions to make vegetarian biryani for myself and also use it as a base chicken biryani for my husband. This recipe will, in fact, be VERY helpful!  -  08 Jan 2011


    This turned out horribly. I followed the directions word for word. Here's my thoughts on where it went wrong: 1) Too much garam masala. This has to be some horrible mistype on amount. 2 Tbsp is just entirely too much. 2) Soaking the rice for 30 minutes is too long. This causes the rice to be too brittle. It should be soaked for around 10 mins. 3) Simmering frozen vegetables for 20 minutes turns them into mush. 20 minutes would probably be fine for fresh. I'll shoot to find another recipe.  -  27 Oct 2006  (Review from Allrecipes US | Canada)