Tangy Vegetable biryani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 5-6 cups - basmati rice soaked
  • 6-7 whole green chillies
  • 2-3 large onion, chopped into rings (deep fried till golden brown and set aside)
  • 2-3 Carrots, chopped
  • 1 cauliflower, florets
  • 18-20 French beans , chopped into 2 inch pieces
  • 2-3 large potatoes, cut in wedges or large cubes
  • 1 cup - peas
  • 3 cups - yoghurt
  • 2 tsp - ginger garlic paste
  • 1/4 turmeric powder
  • salt to taste
  • 1tbsp - red chilli powder
  • 1 tsp - garam masala
  • 3-4 Lemons Juice
  • 1/2 bunch - mint leaves, chopped
  • 1/2 bunch - coriander leaves, chopped
  • Oil or dalda for cooking

How to Make Tangy Vegetable biryani

  • In a pan, add oil fry all the vegetables and set aside.
  • In a bowl add all the fried veggies, yogurt, ginger-garlic paste, salt, green chillies, mint, coriander leaves, red chilli powder, lemon juice, garam masala and marinate for 1/2 an hour.
  • Now half cook the basmati rice and drain.
  • In a deep bottomed pan, add Dalda/oil and add a layer of veggies and a layer of rice.
  • Cook till rice is done and serve hot with raitha or dalcha.