Vegetable Biriyani

It’s Bank holiday here in UK and I’m still recovering from a bad cold. I wanted to make something that’s like a one pot meal and involves minimal effort.

Biriyani is what everyone wanted today. It’s a very simple dish and you can add chicken or any meat if you wish.


  1. 1 cup basmati rice: soaked in hot water for 15 minutes.
  2. 1 cup mixed veggies: carrots, beans, peas, potato. Suggested other veggies: green bell pepper, cabbage, cauliflower
  3. 1 medium onion, finely chopped
  4. 1 1/2 tbsp Dry spices : Cinnamon, clove, fennel seeds, cardamom, bay leaf
  5. 1/4 cup thick yoghurt
  6. To grind into paste: 1/3 cup each coriander and mint, 1 tbsp each garlic and ginger, green chillies depending on how hot you like it.
  7. 1/2 tbsp garam masala
  8. Butter as needed
  9. Salt to taste
  10. Raisins, optional


  1. Whisk together yoghurt, the ground paste and garam masala and keep aside. In case you use meat, you can marinate the meat too along with this.
  2. Heat butter in a pan and add the dry spices. Roast until fragrant.
  3. Add the onions and cook until translucent.
  4. Add the chopped veggies and sautรฉ for a couple of minutes.
  5. Add the whisked yoghurt mix, salt and cook for 5 minutes.
  6. Add basmati rice and cook in a covered pan until done.
  7. Once cooked, top it with some more butter and serve hot.

To get a depth of flavour, make a stiff dough with plain flour and seal the sides and any openings in the pan. This process is know as “Dum”. In case you are using a hob, please be careful because we don’t want to burn the Biriyani.

Lunch and Dinner Rice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: