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Vegetable Biryani
Rice with Classic Indian Vegetables and Spices
Basmati rice - 2 cups
Carrots - 2 sliced
Potaoes - 2 peeled and cut into cubes
Green beans - 10-15 diagonally cut into pieces
Green peas - 1/2 cup
Cauliflower florets - 1 cup
Green peppers - 3/4 cup sliced
Onion - 1 chopped
Garam masala - 1 tsp
Salt - to taste
Cashews - as needed
Ghee - 1 1/2 tbsp
Oil - 1 tbsp
Coriander leaves - for garnish

For Grinding
Onions - 2
Green chillies - 5
Grated coconut - 1/2 cup
Poppy seeds - 1 tsp
Ginger - 1 inch piece
Jeera seeds - 1 tsp


1.In a small sauce pan, boil 2 cups of water with salt. When
boiling, cook the vegetables separately one by one and set
2.Save the vegetable
cooked broth. Cook the rice, using 2 times water +
vegetable cooked broth.
3.On a nonstick sauce pan, fry the cashews in 1 tbsp of
ghee. When red, add the onions and then add 1 tbsp of oil.
When transluscent, add the peas. 4.After 1 min, add the
ground paste, 1/2 tsp garam masala and fry until it turns
5.Add cooked rice, vegetables, rest of the ghee,
garam masala and salt and mix well. Cook just for 1 min on low
Garnish with chopped coriander leaves.

Preparation Time: 25 mins Serves: 4
Recipe Origin: India
Submitted by:
Mythreyi Dilip
North Carolina
United States
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