🍛 Vegetable Biryani

Name: Vegetable Biryani
Total time: 70 min
Yield: 4
Cuisine: India · Hyderabad and Lucknow
Ingredients: 300 g basmati rice; 400 g mixed vegetables (carrot, beans, peas, cauliflower); 2 onions, thinly sliced; 2 tbsp ghee; 2 tsp garam masala; A pinch of saffron soaked in 3 tbsp warm water; 1 tsp salt

Origin: India · Hyderabad and Lucknow

435kcal

per serving · 300 g

145kcal

per 100 g

10 gProtein3.5 g / 100 g

12 gFat4 g / 100 g

72 gCarbs24 g / 100 g

Vegetable biryani layers long-grain basmati rice with spiced mixed vegetables, golden fried onions and saffron, then steams it slowly so the flavours mingle. A spoonful of ghee gives it richness and aroma. The rice stays fluffy and separate, streaked with yellow saffron, and it is often served with raita and a simple salad.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: ghee

Contains dairybecause of: ghee

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

basmati ricemixed vegetablessaffrononiongheegaram masala

Recipe

4 servings70 min

Ingredients

300 g basmati rice
400 g mixed vegetables (carrot, beans, peas, cauliflower)
2 onions, thinly sliced
2 tbsp ghee
2 tsp garam masala
A pinch of saffron soaked in 3 tbsp warm water
1 tsp salt

Method

Soak the rice 30 minutes, then boil in salted water for 5–6 minutes until about 70% cooked; drain.
Fry the onions in ghee until golden; set half aside.
Add the vegetables and garam masala to the pan and cook 8–10 minutes with a splash of water.
Layer half the rice over the vegetables, then the rest, and top with fried onions and the saffron water.
Cover tightly and cook on very low heat for 20 minutes, then fluff gently and serve.

How to make it lighter

Measure the ghee — 1 tbsp ghee ≈ 120 kcal — and use just enough to fry the onions.
Increase the vegetables and reduce the rice for a lighter plate.
Serve with a fresh salad rather than fried sides.

History

Biryani is generally associated with the royal kitchens of Mughal India, and Hyderabad and Lucknow became famous for their own styles; vegetable versions are widely cooked across India, especially in vegetarian households.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →