Vegetable Biryani Recipe - Allrecipes.com
Vegetable Biryani Recipe
  • READY IN 30 mins

Vegetable Biryani

Recipe by  

"A quick and easy Indian rice dish that can serve as the main course or an appetizer!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

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

Most Helpful Positive Review
May 20, 2004

One of the better veg. biryanis I have made. I never soak basmati as I find it makes it too mushy. I also added a cinnamon stick after the onions caramelized. I used fresh brocolli, carrots, portabella mushrooms and water chestnuts instead of frozen veggies.

 
Most Helpful Critical Review
Oct 27, 2006

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.

 

29 Ratings

Nov 02, 2004

This is a fabulous recipe and I highly recommend it!! I follow the Weight Watchers program and it comes to just 4.5 pts per serving if you use a reduced-fat margerine instead of butter. The recipe is good even without the butter at all, too! I recommend using 2 c. of fresh veggies instead of just 1. I used chopped fresh broccoli, mushrooms, and shredded carrots. Cauliflower and peas would also be very tasty in this! Be careful with the cloves... I do not recommend using the entire 1/2 tsp. They are very strong and you also might not want to bite into them! Also - the recipe does not specify whether the 1 c. rice should be 1 c. cooked or not cooked... I used 1 c. uncooked and it yielded about 2-3 c. cooked. This was a perfect amount so I think that's what the recipe-poster meant. Also, I made mine in the microwave rather than the soaking and mine turned out excellent. For an extra 2 pts, vanilla or mango yogurt is an excellent, complimentary side-dish to this spicy dish. Enjoy!

 
Apr 22, 2008

This was a really good biryani but I would make two suggestions for making it better...1. Don't soak the rice for that long if at all or it will be on the mushy side. 2. Cut back on the clove, it had too much clove flavor as clove is in the garam masala...the clove was over powering.

 
Feb 23, 2008

This was a pretty good recipe, first time I made veggie biryani that didn't come out all mushy! I used fresh veggies for the most part in this as I did not have frozen mixed vegetables. I used one small potato, 1/2 red pepper, 1/2 a zucchini, 1/2 jalapeño pepper, 1 1/2 handfuls of baby carrots (chopped). I used 1/2 a cup of frozen peas and a handful of frozen corn. After the onions cooked I added in the potatoes cooked them for a few mins, added in the carrots and jalapeno cooked that for a few mins, added in the rice cooked that. Then added in the water, rest of the veggies and the spices and about a tablespoon of raisins. It tasted very good when finished, I ate it with a baby spinach salad (that had red onions and grape tomatoes in it) that had the "creamy cucumber dressing" from this site. I usually like a yogurt/raita with my Indian rice dishes, the dressing did double duty in that respect. The meal was enjoyable and easy to make!

 
May 21, 2006

Added some golden raisins, toasted pine nuts, and topped with non-flavored yoghurt. A great meal and the plain yoghurt was a perfect compliment. Thanks for sharing!

 
Jun 03, 2010

The rice got really mushy, we didn't like that. I cut back to 1TBSP garam masala, like suggested. It was tastesless. Will not make again.

 
Sep 18, 2007

It is pretty good. I put in fresh vegetables of mushroom, french beans, califlower and carrots and cut the garam masala to a teaspoon. Water was also cut to 2/14 cups and I put all in the rice cooker for the 2nd step...fuss-free.

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 922 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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