Indian vegetable biryani

    1 hour 5 min

    This tasty and attractive vegetable biryani is straight forward to make and delicious served as part of a larger Indian meal.

    3 people made this

    Serves: 4 

    • 2 tablespoons ghee (clarified butter), or olive oil
    • 1 red onion, cut into 1cm dices
    • 1/2 teaspoon cumin seed
    • 1 (2.5cm) piece cinnamon stick
    • 7 peppercorns
    • 1 tablespoon ginger garlic paste
    • 1 tomato, diced
    • 120ml water
    • 75g peas
    • 65g diced carrot
    • 80g diced potato
    • 1 chicken stock cube
    • 1 teaspoon salt
    • 1/4 teaspoon red chilli pepper
    • 1/4 teaspoon ground black pepper
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon ground turmeric
    • 950ml water
    • 370g basmati rice, rinsed and drained

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Melt ghee in a large casserole dish over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
    2. Stir in ginger garlic paste, tomatoes, and 120ml water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken stock cube, salt, chilli powder, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
    3. Pour in 950ml water and bring to the boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, cover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

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    Reviews in English (36)


    This recipe is a fairly simple but delicious and healthy one-dish complete meal. I've made biryani rice dishes before but never one with such rich, complex flavor and such a marvelous fragrance. After cooking, our home was filled with a subtle, exotic aroma that lingered for hours. NOTE: This and other biryani recipes are adaptable to simplifications and time savers, such as using thawed/steamed frozen peas;1/8 teasp crushed red pepper instead of seven whole peppercorns; crystallized ginger and dried garlic; and pre-diced onions, carrots, and potatoes. Of course, the dish is best and most authentic with the freshest ingredients -- but better a "quick" biryani, I think, than no biryani at all at the end of a long day! Depending on your preferences, you could eliminate some vegetables, but keep the onions, garlic, herbs & spices, broth, and rice. The turmeric imparts a lovely golden hue and sublime flavor. I've had great success adding mushrooms as well. I advise a great mango chutney as accompaniment, with yogurt or sour cream. It also keeps and reheats nicely for next-day dining!  -  26 Jan 2008  (Review from Allrecipes US | Canada)


    Simple to make and a perfect side to any curry. If eaten as a main I would suggest some cashews and raisins and perhaps a few green cardamon pods toasted in the begginning. Good quality spices (not some old spice jar forgotten at the back of the cupboard) is key and makes the difference between a mildly spicey rice and a truely authentic dish. As one other reviewer said the recipe is best with fresh, good quality ingredients (except for the peas which are usually sweeter when bought frozen), there are many shortcuts you can take with the veg but there is no compromise with the spices.  -  31 Mar 2011  (Review from Allrecipes US | Canada)


    I thought this was bland. The flavors were not nearly as strong as the biryani I've had in restaurants. Next time I will use ground spices and double or even triple the amount of each of them.  -  15 Mar 2011  (Review from Allrecipes US | Canada)