Vegetable Biryani Recipe

    6 Servings


  • 2 cups Basmati Rice
  • 8 Green Cardamom Pods
  • 10 Whole Cloves
  • 1 Cinnamon Stick
  • 1 cup Carrot, diced
  • 30 French Beans, cut into 1" pieces
  • 2 cups Cauliflower Florets
  • 1 cup Peas
  • 1 teaspoon Butter, or ghee
  • 1/4 cup Cashew Nuts, split
  • 2 tablespoons Canola Oil
  • 1 Bay Leaf
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Ginger Paste
  • 1 tablespoon garlic paste
  • 1 1/2 cups Onion, diced
  • 1 cup Tomato Puree
  • 3/4 cup Plain Yogurt
  • 1 tablespoon Turmeric
  • 1 tablespoon Red Chili Powder, red
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Garam Masala
  • pinch of Saffron
  • 2 tablespoons Milk
  • 1/2 cup Fresh Cilantro, chopped


  1. Soak the rice in cold water for 20 minutes.
  2. Wash and drain the rice. Add rice to 5 cups of boiling water with 1 teaspoon salt, 3 cardamom, 5 cloves, ½ cinnamon stick. Cook the rice until its ¾ done. Drain well, fluff with a fork, and cool.
  3. Boil the carrots, beans, cauliflower and peas until half cooked. Drain and place in a bowl of ice water for 1-2 minutes. Drain and set aside.
  4. Heat the ghee or butter and gently fry the cashews until slightly brown. Set aside.
  5. Heat the oil in a large pot over medium heat. Add the cumin seeds, remaining cardamom, cloves, cinnamon stick and bay leaf. Cook for about a minute or until fragrant and lightly brown.
  6. Add the onions and stir for 1 minute. Add the ginger and garlic and stir for another minute.
  7. Add the tomato puree and let it cook for 3-4 minutes.
  8. Remove the pot from the heat and stir in the yogurt, mixing well.
  9. Return the pot to the heat and add the turmeric, chili powder, coriander powder, and garam masala.
  10. Add the vegetables and salt to taste. Cook until the vegetables are soft. (You may need to add a small amount of water if it looks dry)
  11. Preheat the oven to 350°F.
  12. Soak the saffron in warmed milk for a few minutes and fold it into the rice.
  13. Layer half the rice in a Dutch oven (or a lightly greased baking dish) and cover with half the cilantro and cashews.
  14. Next, layer the vegetables in the dish and cover with remaining rice and then cilantro and cashews.
  15. Cover tightly and bake for 15-20 minutes. Serve immediately.



Cooking Method:
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Related Recipes:
Vegetarian Recipes, Vegetable Recipes, Rice Recipes, Indian Recipes, Baked Recipes, Le Creuset Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Urvashee Patel
Recipe Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 200
Calories 362

% Daily Value*
Total Fat 25g
  Saturated Fat 1g
Sodium 63mg
Total Carbohydrate 63g
  Dietary Fiber 5g
  Sugars 8g
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.