Coconut Milk Veg Biriyani

Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1 cup - basmati rice
  • 1 cup - coconut milk (thick)
  • 1 cup - mixed vegetables (carrot, potato, beans, green peas)
  • 2 - medium-sized onions (cut lengthwise)
  • 2-3 - green chillies
  • 2 tbsp each - mint and coriander leaves
  • 1/2 tsp each - red chilli powder, garam masala powder
  • a pinch of turmeric powder (for color)
  • 1 cup - water
  • 2 each - elaichies, cloves, bay leaves
  • 1 - cinnamon (small piece)
  • 2 tbsp - oil and ghee
  • salt to taste

How to Make Coconut Milk Veg Biriyani

  • Soak basmati rice for 10 - 15 minutes, fry it with 1/4 tsp of ghee in a kadai and keep aside.
  • In a heavy bottomed vessel or cooker, add 1 tbsp of ghee. Add the elaichies, cloves, bay leaves and cinnamon followed by green chillies and onions.
  • Fry for 2 minutes, then add the cut vegetables, followed by mint and coriander leaves and the powders (red chilli, garam masala, turmeric).
  • Add one tbsp of oil and mix well.
  • Add a little salt to the vegetables and fry for another 2 minutes.
  • Add water, coconut milk, salt and stir well.
  • Add the basmati rice and when it starts boiling, simmer and cook covered for 10-12 minutes.
  • Serve hot with any raita.
  • Recipe and Image courtesy: Rak`s Kitchen