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Posted by on Jun 17, 2014 in Rice, Vegetables | 5 comments

Vegetable Biryani

vegetable biryani


When we think about Biryani, it is all about meat and traditional non vegetarian dish. But nowadays people are much into vegetarian food and Vegetable Biryani comes to fulfil their desire. But this Biryani is loved by everyone for its unique taste. I used nuts in Biryani but you can use paneer or soya nuggets.  For paneer you need to cut into cube, fry it and add when you are layering the biryani. For soya nuggets you need to cook with vegetables. Thanks.


For Rice

  • 2 cups aromatic rice (Chinigura, Kalijeera or basmati)
  • 1 bay leaf
  • 1” cinnamon sticks
  • 2-3 clove
  • 1 cardamom
  • salt to taste

For Vegetables

  • 3 cups vegetables (carrots , peas , cauliflower , bean, potatoes or your choice vegetables)
  • 1 cup sliced onion
  • ½ cup cashew nuts
  • 2 tsp ginger paste
  • 1 tsp coriander powder
  • 2 tbsp white poppy seeds paste or almond paste
  • 4-5 green chillies sliced
  • 4-5 pepper corn
  • 1 cardamom
  • 1” cinnamon sticks
  • ½ cup yogurt
  • ½ cup oil
  • 3 tbsp ghee
  • 2 tsp sugar
  • salt to taste
  • saffron colour

vegetable biryani 3


vegetable biryani 1


How to make:

  1. soak rice for 30 minutes and boil  4½ cups of water, bay leaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for about 10 minutes or till rice is about 80% cooked.
  2. Strain the rice using a strainer and keep aside.
  3. Cut vegetables in big pieces, wash it and keep aside.
  4. Heat the oil in a deep non-stick pan and fry sliced onion till it becomes golden brown and keep it aside.
  5. In same oil fry the cashew and keep aside.
  6.  In same oil fry potato and salt for 3-4 minutes; add rest of vegetables and cook 2-3 minutes. Remove vegetables from oil.
  7.  Same pan add cardamom, cinnamon and bay leaf and fry 30 second before adding ginger paste, poppy seed paste, coriander powder, green chilli and pepper corn; cook 1-2 minutes and add yogurt.
  8. Stir gravy and add vegetables; cook on a medium flame for 4 to 5 minutes while stirring occasionally.
  9. Mix saffron colour with 2 tablespoons water in a bowl.
  10. In a thick bottom sauce pan layer rice and vegetables and spread ghee, sugar, 2/3 fried onion, cashew nuts evenly.
  11. Pour saffron mix water and cook the sauce pan on a slow flame for about 15-20 minutes under closed lid.
  12. Serve hot Vegetable Biryani with rest of fried onion.


  1. I love to add cashew nuts just before to keep it crunchy.
  2. You can use powder of cardamom, cinnamon and pepper corn.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Hi Rownak,
    Love your website, and the yummy Bengali food recipes you post. I was born in Calcutta, and came out to Australia when I was in my teens, and have lived here for over 46 years.
    My question to you is:
    What is the equivalent of Hilsa Fish over here?
    Looking forward to hearing from you soon.

    • Hi Sandra, you pick wrong person to ask this question. I will nt compare Hilsa with any fish. I know,love and love Hilsa . But some people say that Mullet has a tiny winy similarity with Hilsa. You can try to check that. Thanks.

  2. Veg. Biryani, I lovr it. You r really great in testy cookings.

    Best wishes

  3. can u pls add some soya nuggets recipe…
    i.e fried rice,cutlet or any curry recipe with soya chunks

    • you can add soya nugget in vegetable Biryani and I will post soon some soya nugget recipes. Keep in touch and thanks.

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