Veg Biryani

What happens when it’s almost dinner time and you are scratching your brains what to make. My husband’s quick suggestion make biryani. Then again had no meat-fresh or leftover. Uff,  What to do. I opened my fridge and realized it’s a good thing I keep veggies stocked up. A little bit of this and that. Then what veg biryani to the rescue. I also use the same version for chicken biryani as well.


Simple, easy and quick to prepare-nothing fancy but comforting. You can do variations as per your choice. Spicy, tangy, masaledaar, more or less veggies etc etc as per you choice or availability. Mine is mildly spicy served with cucumber raita.


It also can be called a one pot meal as I have just used one kadai and cooked all in one. I have used babycorn, broccoli,  carrots, French beans, bell peppers but truly any leftover bhaji can be used or any mix match of veggies will work. I have also made this with only soyabean & onions and it also turned out amazing.

If you are a eggitarian then you can also used boiled eggs in the mix.


2 cups of veggies (I have used babycorn, carrots, broccoli, French beans, capsicum)
2 large onions
1 cup of tomato pureed and reduced (about 3-5 medium large tomatoes)
Spices used are salt, turmeric powder, red chilli powder, coriander powder, biyani masala and garam masala)
1 tsp ginger garlic paste
2 cloves
2 green cardamom /eliachi
1 tsp jeera
1 tsp sauf pounded in motor & pastel


Hear some oil in a large kadai. Add cloves, elichi, sauf, jeera. Add onions and saute for 2-3 mins until soft.

Add ginger garlic paste. Cook till cooked but not browned.

Add tomatoes and cook on high flame. Add masalas also. Cook for about 2-3 mins.

Take it out of the kadai on to a plate. In the same kadai cook the rice till 70% done.

Take about half the rice from top. Scatter the veggies mix evenly and then the rest of the rice on top. Sprinkle some coriander. Cover and cook til rice is cooked. Let it rest for 10 mins before serving.

Serve hot with cucumber raita.



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