Vegetable Biryani Recipe

Indian dishes usually have several accompaniments: chutneys, flatbreads, different condiments.

Make and share this delicious Indian cuisine biryani with vegetables and rice recipe. Indian dishes usually have several accompaniments: chutneys, paratha or flatbreads, different condiments. We served this biryani with cucumber raita, a yogurt-based salad. 

Vegetable Biryani Recipe
Indian dishes usually have several accompaniments: chutneys, flatbreads, different condiments.
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Side Dishes
Cuisine Filipino
Servings 4 to 6


Vegetable Biryani Ingredients

  • 2 cups basmati rice
  • 2 cups water
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon bark broken into pieces
  • 4 whole cloves
  • 1/2 teaspoon Salt
  • 1 tablespoon Butter
  • saffron
  • 1/2 Cup milk
  • 2 tablespoons Oil
  • 1 tablespoon cumin seeds
  • 2 tablespoons ginger grated
  • 1 tablespoon cilantro (wansoy) chopped
  • 4 cloves Garlic chopped (optional)
  • 1 Cup Tomato sauce
  • 1 tablespoon sugar
  • Salt
  • 1 Cup cauliflower chopped
  • 1/2 Cup carrot chopped
  • 1/2 Cup Baguio beans (abitsuelas) sliced
  • 1/2 Cup bell pepper diced
  • 1/2 Cup eggplant diced
  • 1/2 Cup cashew nuts
  • 1 Cup yogurt
  • 1 teaspoon turmeric (luyang dilaw)
  • 1 teaspoon garam masala
  • 1 teaspoon red chili flakes
  • 12 curry leaves
  • 1/2 teaspoon Salt
  • garam masala
  • 1/2 Cup Butter melted
  • cilantro (wansoy)


  • Wash the rice 3 to 4 times, until the water is clear. Soak for 20 to 25 minutes; drain.
  • In a casserole pot, bring water to a boil then add the cardamom, cinnamon, cloves, salt, and oil. While it s boiling, add soaked basmati, stir and cover. Lower heat and simmer for 6 to 8 minutes.
  • In a small bowl, add saffron to the milk and allow color to infuse.
  • Take the pot off the heat, making sure that the rice is puffed but not cooked through; the rice must still be a bit firm in the center. Loosen the rice with a spoon and remove the cinnamon bark. Pour the saffron milk over the cooked rice and mix. Cover and set aside.
  • Preheat the oven to 350ºF.
  • Make the gravy: Heat oil in a large sauté pan until hot. Add cumin seeds (the seeds should make popping noises when they hit the pan). Add ginger, cilantro stalks and roots, garlic (if using) and allow to brown slightly. Add tomato sauce. Season with sugar; add salt and pepper to taste. Simmer for 5 minutes.
  • In a large bowl, mix all vegetables and beans together. Add the rest of the ingredients; mix well. Add to the pan with the gravy. Simmer until the vegetables are tender but not mushy.
  • To assemble the biryani, place half the vegetables on an ovenproof baking dish or casserole then layer half the cooked rice on top. Sprinkle with a little garam masala. Add the remaining vegetables then top with the remaining rice, making layers as you would with lasagna. Drizzle melted butter on top and cover the dish with foil to prevent the rice from drying up while baking. Bake for 20 minutes. Garnish with cilantro before serving.
Keyword basmati rice, biryani, curry leaves, garam masala
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