Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 


750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil

For the Carrot Raita
2 Cups thick curds - slightly drained
2 Large Carrots - grated
1 Green chilly - finely chopped
1 Teaspoon Dill/ Soya 
1 Teaspoon Coriander - finely chopped


Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.
Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.

Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.
 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.
For the Raita - Mix all the ingredients and serve chilled with the Biryani.
This is my entry for the BM #48, theme Biryani.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Loved your clicks and presentation

  2. Really nice combo. Can feel the aroma of the biryani.

  3. The Biryani recipe sounds very interesting, I like all the ingredients going in there. marking.

  4. Veg briyani looks fantastic,beautifully cooked rice,loving it.

  5. what a festive biryani with apricots

  6. Beautiful presentation, love that raita bowl!!! Biriyani looks very tempting!! :)

  7. Very flavorful and aromatic biryani.

  8. I am sure this recipe turned out great..looks inviting!

  9. Biryani looks so flavorful..Your presentation is so good ( love your onions )

  10. Wow! How flavorful can that rice be. Looks marvelous!

  11. What a colorful and flavorful biryani. Looks Yumm!! Love the bowl you served the Raita in.

  12. Aromatic and flavorful Biryani.

  13. Flavorful biryani. People who don't like whole spices in their dish would love this.

  14. Nice biryani perfect with carrot raita. Looks delicious.