Vegetable Biryani

(from aloogobi’s recipe box)

Serve with raita

Categories: Indian


  • 4 cups uncooked basmati rice
  • 1 1/2 cups chopped vegetables (potatoes, cauliflower, carrots, peas, beans, etc.)
  • 1 onion, sliced
  • 1 chopped tomato
  • 1 bunch coriander
  • 5 cloves garlic
  • 1/2" piece of ginger
  • 5 to 6 green chilis
  • 1 tsp garam masala
  • 2 stalks curry leaves
  • 2 bay leaves
  • 1 1/2 tsp cumin seeds
  • 2 Tbsp butter or ghee
  • 9 cups water or more to cook rice and veg


  1. Grind coriander, ginger, garlic, green chilis to a paste

  2. Heat oil and add cumin seeds and bay leaf. When cumin seeds are sizzling, add curry leaves, garam masala, and chopped onions. Fry until onions are golden brown.

  3. Add ground up paste, mix and fry utnil the raw smell goes away. Then add all the vegetables, except the tomatos. Cook for 5 minutes, so the vegetables absorb the paste.

  4. Add the rice and fry well. Transfer all of this to the electric rice cooker and add water and salt as required. Wehn piryani is half done, add the chopped tomatoes and mix well.

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