Vegetable Biryani

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 102.9
  • Total Fat: 2.2 g
  • Cholesterol: 0.3 mg
  • Sodium: 506.9 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Vegetable Biryani calories by ingredient
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I found this on and tweaked it to fit the ingredients I had at hand. I found this on and tweaked it to fit the ingredients I had at hand.
Number of Servings: 8


    # Olive Oil, 1 tbsp (remove)
    # Onions, raw, 1 medium (2-1/2" dia) (remove)
    # *Cumin seed, .5 tsp (remove)
    # Cinnamon, ground, 1 tsp (remove)
    # Pepper, black, 1 tsp (remove)
    # Garlic, 1 tsp (remove)
    # Ginger, ground, 1 tsp (remove)
    # Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)
    # Water, tap, .5 cup (8 fl oz) (remove)
    # Peas, frozen, 0.5 cup (remove)
    # Carrots, raw, .5 cup, chopped (remove)
    # Red Potato, 100 grams (remove)
    # Chicken Broth, 1 cup (8 fl oz) (remove)
    # Salt, 1 tsp (remove)
    # Chili powder, .25 tsp (remove)
    # Turmeric, ground, .25 tsp (remove)
    # Indian, Aromatic Basmati Rice, aprox 3/4 cup, 2.5 serving


1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.
2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.
3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Number of Servings: 8

Recipe submitted by SparkPeople user MICHELE518.

TAGS:  Vegetarian Meals |

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