Perky Vegetable Biryani

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.