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Vegetable Biryani

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Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting.
Vegetable Biryani recipe

Total servings: 6
Pre-Prep time:
Preperation time: 30 min
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot


2 cups rice, basmati.
2 medium Onions.
1/2 cup oil.
2 cups water.
2 cups of vegetables, mixed.
1 cup yogurt.
2-3 medium tomatoes, diced.
6 cardamom.
6 cloves.
1 large cinnamon stick.
1/2 teaspoon turmeric.
1 teaspoon garam masala.
1 teaspoon coriander powder.
1/2 teaspoon red chili powder.
3 green chillies.
1 teaspoon ginger paste.
1 teaspoon garlic paste.
2 bay leaves.
2 star anise.
3 tablespoon coriander leaves, fresh.
2 tablespoon mint leaves washed, finely chopped.
3-4 green chilies.


Place rice in a colander and wash thoroughly under running cold tap.
Soak in plenty of water for about 30 minutes.
Thinly slice onions and keep aside.
Heat 1/4 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
Add rice, carefully stir to coat rice with oil.
Add water, increase heat to high and bring water to boil, stir occasionally. Lower heat to medium low, cover and cook until rice are 3/4 cooked, stirring occasionally.
Cut vegetables into small and equal sized pieces and place them in cold water. Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
Heat 1/4 cup oil in medium skillet, over medium heat.
Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and saut until soft, about 5 minutes.
Add vegetables and stir fry for 3-5 minutes.
Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp.
Season with salt.
Preheat oven to 400 degree.
In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up. Sprinkle with coriander leaves and mint leaves.
Cover tightly with aluminum foil and bake for 30 minutes.
Note: Water for cooking basmati is twice the measure of rice. Removing rice off heat after it is threequarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy.
Serve with a raita and fresh salad.

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