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Vegetable Biryani

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.

See all rice recipes.


For the rice

  • 1 green chile pepper
  • 2 whole cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick
  • 1 Teaspoon salt
  • 2 Cups basmati rice, rinsed

For the biryani

  • 6 hard-boiled eggs, shelled
  • 4 green chile peppers
  • 1/2 Cup 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 mint leaves
  • 1/2 Cup chopped cilantro
  • 1 Teaspoon ghee or unsalted butter
  • 2 bell peppers, cut into strips
  • 1 Cup frozen peas, thawed
  • 1 Tablespoon lemon juice


For the rice

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

For the biryani

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

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

Heat the oil in a skillet over medium heat. Add the onions and cook until browned, stirring occasionally, about 10-15 minutes. Using a slotted spoon, transfer the onions to a medium-sized bowl. Stir in the mint, cilantro, and the chiles.

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

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

Nutritional Facts
Calories Per Serving439
Total Fat12g18%
Vitamin A187µg21%
Vitamin B120.4µg7.4%
Vitamin B60.6mg29.7%
Vitamin C117mg100%
Vitamin D0.9µg0.2%
Vitamin E2mg12%
Vitamin K22µg28%
Folate (food)83µgN/A
Folate equivalent (total)316µg79%
Folic acid138µgN/A
Niacin (B3)4mg20%
Riboflavin (B2)0.4mg21.2%
Thiamin (B1)0.5mg35.5%