Vegetarian Biryani Recipe

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Vegetarian Biryani

Vickie Parks


This is a vegetarian version of the classic Indian main dish that features basmati rice, potato, carrots and peas and plenty of aromatic and flavorful Indian spices. It's also popular in Pakistan. As a main dish, it serves 4; but as a side dish it can serve 6-8 people.

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4 as main dish / 6-8 as side dish
15 Min
20 Min
Pan Fry


1 1/2 c
basmati rice, rinsed
3 c
1 pinch


1 Tbsp
ghee or butter
1 Tbsp
cooking oil
1 medium
onion, chopped
2 clove
garlic, minced
1 Tbsp
grated fresh ginger
1/2 tsp
ground cumin
1 tsp
1/2 tsp
curry powder
1/8 tsp
cayenne pepper
1 large
baking potato, peeled and cut in 1 1/2-inch pieces
2 large
carrots, cut into 1 1/2-inch pieces
2 c
1 1/2 tsp
(10-ounce) package frozen peas, thawed
1/4 c
plain yogurt
1 medium
jalapeno pepper, seeded and minced
1 large
tomato, chopped
1/2 c
fresh cilantro leaves


1Bring water and salt to a boil. Stir in the rice and boil until rice has absorbed all (or most of) the water, about 10 to 15 minutes. Drain the rice (if needed) and return rice to the pot, and cover to keep warm.
2Meanwhile, in a large frying pan, melt ghee (or butter) with oil over moderately low heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until vegetables are tender and no liquid remains in the pan, about 10 minutes.
3To serve, stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice, and serve topped with the jalapeno, tomato, and cilantro.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Indian