Perky Vegetable Biryani

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian 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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  • 4 cups- uncooked basmati rice
  • 1.5 cups - chopped vegetables (potatoes, carrots, cauliflower, peas and beans)
  • 1- chopped onion (long cut)
  • 1 chopped tomato (cubes)
  • 1- bunch coriander
  • 5 cloves -garlic
  • 1.5 inch piece - ginger
  • 5 -6 -green chillies or per your taste
  • 1 tsp -garam masala
  • 2 stalks - curry leaves
  • 2- bay leaves
  • 1.5 tsp-cumin seeds
  • 2 tbsp. -oil/butter/ghee
  • 9 cups- water or more if required to cook rice and vegetables.

How to Make Perky Vegetable Biryani

  • Grind to paste:
  • The coriander, ginger, garlic and green chillies.
  • Heat oil, add cumin seeds and bay leaf.
  • When the cumin seeds start sizzling, add curry leaves, garam masala and chopped onions. Fry until the onions are golden brown.
  • Then add the ground paste. Mix well.
  • Fry until the raw smell goes. Add all vegetables except tomatoes.
  • Cook for 5-7 mins, so that the vegetables absorb the ground paste.
  • Then add rice and fry well. Transfer this into the electric rice-cooker dish, add water and salt as required.
  • Once the biryani is half done, add the chopped tomatoes and mix well.
  • Serve hot with chilled raitha.