Vegetarian Biryani Recipe

Vegetarian Biryani Recipe

How To Make Vegetarian Biryani

Enjoy a savory and filling dish with this vegetarian biryani. It’s an Indian specialty made with rice, spiced vegetables, and peas mixed with yogurt.

Preparation: 13 minutes
Cooking: 27 minutes
Total: 40 minutes



  • cuprice
  • 1tbspbutter
  • 1tbspcooking oil
  • 1onion
  • 2garlic cloves
  • 1tbspfresh ginger,grated
  • ½tspground cumin
  • 1tspturmeric
  • ½tspcurry powder
  • 1tspcayenne
  • ½lbbaking potato
  • 2carrots
  • 2cupswater
  • tspsalt
  • 10ozpeas,(1 package), frozen
  • ¼cupplain yogurt
  • 1jalapeño pepper
  • 1tomato
  • ½cupcilantro leaves


  1. Bring a medium pot of salted water to a boil. Stir in the rice and boil for about 10 minutes until just done. Drain the rice, return to the pot, and cover to keep warm.

  2. In a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.

  3. Add the garlic and ginger and cook for about 1 minute, stirring, until fragrant. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt.

  4. Increase the heat to moderately high and simmer for about 10 minutes until the vegetables are tender and no liquid remains in the pan. Stir the peas into the other vegetables and remove the pan from the heat.

  5. Stir in the yogurt and rice and serve topped with the jalapeño tomato and cilantro. Enjoy!


  • Calories: 472.20kcal
  • Fat: 8.03g
  • Saturated Fat: 2.66g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 3.36g
  • Polyunsaturated Fat: 1.51g
  • Carbohydrates: 88.33g
  • Fiber: 6.77g
  • Sugar: 8.95g
  • Protein: 11.75g
  • Cholesterol: 9.62mg
  • Sodium: 917.56mg
  • Calcium: 85.87mg
  • Potassium: 776.74mg
  • Iron: 3.12mg
  • Vitamin A: 341.10µg
  • Vitamin C: 45.59mg
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