Vegetable Biryani

Biryani is an Indian dish usually made with spiced lamb, raisins, eggs and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon , cloves, ginger and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes.

Serves 6

To make the basmati rice:

  • 1 green chili
  • 2 whole cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon salt
  • 2 cups basmati rice, rinsed

To complete the Vegetable Biryani:

  • 6 hard-boiled eggs, shelled
  • 4 green chilies, divided
  • 1/2 cups plain Greek-style yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground allspice
  • 2 tablespoons canola oil
  • 4 onions, sliced
  • 1/4 cup fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon ghee or unsalted butter
  • 2 bell peppers, cut into strips
  • 1 cup frozen peas, thawed
  • 1 tablespoon freshly squeezed lemon juice

To make the basmati rice:

Cut a 1 inch slit along one side of the green chili. In a large pot over medium-high heat, bring 3 cups water with the cardamom pods, cloves, cinnamon stick, salt and 1 of the green chilies to a boil. Add the rice to the pot, reduce heat to medium-low and cook, uncovered, 10 minutes or until the rice is about halfway cooked. Drain and set aside.

To complete the Vegetable Biryiani:

Cut a 1 inch slit along one side of each of the hard-boiled eggs and the remaining 4 green chilies.

In a medium bowl, whisk together yogurt, ginger-garlic paste, red chili powder, salt, turmeric and allspice. Add the hard boiled eggs; stir gently to coat eggs completely. Cover and let stand at room temperature for 45 minutes.

Heat the oil in a skillet over medium heat. Add onions and cook 10-15 minutes, stirring occasionally, or until browned. Using a slotted spoon, transfer the onions to a medium bowl. Stir in the mint, coriander and 2 more of the remaining chilies.

In a Dutch oven over medium-high heat, melt the ghee or butter. Add the pepper strips and cook 5 minutes, or until softened. Reduce heat to medium-low. Add the peas, marinated eggs and onions in layers. Sprinkle with lemon juice and top with the parboiled rice.

Cover and cook for about 30-40 minutes, or until the rice is fully cooked. Stir to combine ingredients before serving.

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Nutrition Information

Vegetable Biryani

Servings per Recipe: 6

Amount per Serving

Calories:  445

Calories from Fat:  122

Total Fat:  13g

Saturated Fat:  3g

Cholesterol:  190mg

Sodium:  874mg

Carbohydrates:  66g

Dietary Fiber:  7g

Protein:  15g

Sugars:  10g

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