Sassy Vegetable Biryani

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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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  • 1.5 cups - basmati rice
  • 250 g - cauliflower
  • 2 - medium sized potatoes
  • 2 - medium sized onions
  • 50 g - green peas
  • A few cloves, cinnamon stick, black pepper, big black cardamom, a bay leaf or two (everything whole)
  • Oil - 3 tbsp
  • Salt - to taste
  • 1 - medium tomato, chopped
  • 1/2 cup - yogurt
  • 1 tbsp - ginger-garlic paste
  • 1.5 tsp - haldi powder
  • 2 tbsp - cumin-coriander powder
  • 2 tsp - red chilli powder

How to Make Sassy Vegetable Biryani

  • Wash rice, put into boiling salted water for 5 mins and drain. Keep aside.
  • Chop the onion and fry with whole garam masalas until brown.
  • Cut all the vegetables into big pieces and add to the onion mix.
  • Add chopped tomatoes, yogurt, salt, ginger-garlic paste, haldi powder, red chilli powder and cumin-coriander powder.
  • Stir until all the vegetables are well-coated with spices.
  • Spread the rice over the vegetables.
  • Cover with aluminium foil and cook on very low flame for about 60-70 mins.
  • Check every 15 mins or so for water.
  • Normally no water is needed. It will cook in the juices of vegetables and yogurt.
  • Garnish with chopped coriander leaves, fried cashews (if desired) and serve with raitha.