Not-so-Spicy Vegetable Biriyani

Not-so-spicy Vegetable Biriyani

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Vasupradha Raghav-Vasudevan


Now, I made this today (for a father's day party!) till now, I have been receiving overwhelming responses :)

I hope you enjoy it too with your family!! :)


★★★★★ 1 vote

10 Min
40 Min


  • 3 c
    basmati rice
  • 3 c
    coconut milk
  • 3 c
  • 1/2 c
    roasted (unsalted) peanuts

  • 1 large
    red onion, sliced
  • 1
    tomato, chopped
  • 1 large
    golden potato, peeled and diced
  • 1/2 c
    green peas
  • 1/2 c
    baby carrots, chopped
  • 1
    1-inch ginger piece, finely chopped

  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    pulao masala
  • 1 Tbsp
    garam masala
  • ·
    salt to taste
  • 2
  • 1/2 tsp
    cinnamon powder
  • 4
  • 4
    green cardamoms

  • 2 Tbsp
    butter, melted
  • 2 Tbsp
    vegetable oil

  • 1/2 c
    cilantro leaves, finely chopped

How to Make Not-so-Spicy Vegetable Biriyani


  1. Add the oil mixture to a large pan. When the oil gets heated, add the onion slices to the pan and fry the onions till they turn translucent for 10 min.
  2. Now add all the vegetables, peanuts and the masala mixture and fry them all together stirring occasionally for 10 min.
  3. Add the rice to the above mixture and saute the mixture for 5 min, till the rice turns a little crispy. Then add the coconut milk and water and give the mixture a stir.
  4. Now do open-gas-top-cooking for the biriyani for about 20-25 min till all the vegetables and rice boils and combine to form a thick and moist rice delicacy and remove from heat. Garnish/stir in the cilantro leaves while hot.
  5. For best results, serve the Biryani once it has cooled to ensure the complete absorption of all the flavors.

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