Vegetable Biryani

By: Manjula Jain

November 11, 2023

Serving : 5 people

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Vegetable Biryani

Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.

Vegetable Biryani

Ingredients

  • 1 cup long-grain rice, preferably Basmati
  • 2 cup water
  • 1/4 tbsp salt
  • 1 tbsp oil
  • 2 pinch saffron
  • 2 tbsp milk

For the Vegetable gravy:

  • 2 tbsp oil
  • 1/4  tbsp asafetida (hing)
  • 1 tbsp cumin seed (jeera)
  • 4 medium chopped tomatoes
  • 1 green chili finely chopped
  • 1 tbsp fine shredded ginger
  • 1 cup yogurt
  • 1/2 tbsp red chili powder
  • 1/2 tbsp turmeric
  • 1/2 cup cubed paneer
  • 2 cup sliced cauliflower
  • 1/2 cup  sliced carrots
  • 1/2  cup chopped green beans
  • 1/2  cup chopped green bell pepper
  • 2 tbsp cashew nuts broken into pieces
  • 1 tbsp salt adjust to taste
  • 2 tbsp chopped mint leaves

For Garnish:

  • 1 tbsp garam masala
  • 4 tbsp melted butter
  • 2 tbsp sliced almonds

Instructions

making Rice:

  • Wash rice gently changing water several times until the water appears clear.
  • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
  • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
  • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
  • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

Vegetable And Gravy:

  • Blend tomatoes to make a puree.
  • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder - mix it well.
  • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
  • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

Prepare The Biryani:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Take a baking glass dish 9" x 9" or about the same size round bowl.
  • Put half of the cooked vegetables into the baking dish.
  • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
  • Pour the remaining vegetables evenly over the rice.
  • Spread the remaining rice evenly over the vegetables.
  • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
  • Cover the pan and bake for about 30 minutes.

Notes

Tips:
  • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
Serving Suggestion:
  • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
Variations:
  • Vegetables can be added and subtracted to your choice.
  • Saffron and mint are key ingredients for biryani.

Vegetable Biryani

Vegetable Biryani

Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
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Course rice
Cuisine Indian
Servings 5 people

Ingredients
  

  • 1 cup long-grain rice, preferably Basmati
  • 2 cup water
  • 1/4 tbsp salt
  • 1 tbsp oil
  • 2 pinch saffron
  • 2 tbsp milk

For the Vegetable gravy:

  • 2 tbsp oil
  • 1/4  tbsp asafetida (hing)
  • 1 tbsp cumin seed (jeera)
  • 4 medium chopped tomatoes
  • 1 green chili finely chopped
  • 1 tbsp fine shredded ginger
  • 1 cup yogurt
  • 1/2 tbsp red chili powder
  • 1/2 tbsp turmeric
  • 1/2 cup cubed paneer
  • 2 cup sliced cauliflower
  • 1/2 cup  sliced carrots
  • 1/2  cup chopped green beans
  • 1/2  cup chopped green bell pepper
  • 2 tbsp cashew nuts broken into pieces
  • 1 tbsp salt adjust to taste
  • 2 tbsp chopped mint leaves

For Garnish:

  • 1 tbsp garam masala
  • 4 tbsp melted butter
  • 2 tbsp sliced almonds

Instructions
 

making Rice:

  • Wash rice gently changing water several times until the water appears clear.
  • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
  • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
  • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
  • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

Vegetable And Gravy:

  • Blend tomatoes to make a puree.
  • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder – mix it well.
  • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
  • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

Prepare The Biryani:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Take a baking glass dish 9" x 9" or about the same size round bowl.
  • Put half of the cooked vegetables into the baking dish.
  • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
  • Pour the remaining vegetables evenly over the rice.
  • Spread the remaining rice evenly over the vegetables.
  • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
  • Cover the pan and bake for about 30 minutes.

Notes

Tips:
  • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
Serving Suggestion:
  • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
Variations:
  • Vegetables can be added and subtracted to your choice.
  • Saffron and mint are key ingredients for biryani.
Keyword briyani
Tried this recipe?Let us know how it was!

A mouthwatering Recipe to make Vegetable Biryani by Manjula’s Kitchen 

Vegetable Biryani, a gluten-free delight, is a lavish rice dish featuring spiced vegetables. Enhanced by the alluring saffron aroma, this biryani is a perfect party recipe. Originating from Mughal cuisine, it has seamlessly integrated into Indian kitchens, making it an ideal choice for formal dinners or as a satisfying main meal. Vegetable Biryani is best served with pickles, raita, chutney, and even salads

Preparing Rice for Vegetable Biryani Recipe: A Fundamental Step 

To kickstart the vegetable biryani recipe, meticulously wash the rice, ensuring clarity by changing the water several times. This crucial step ensures a clean base for the biryani. For optimal fluffiness, soak the rice for a minimum of 15 minutes before cooking. Once soaked, drain the rice and transfer it to a saucepan. Add water, a hint of oil, and a dash of salt, bringing the mixture to a vigorous boil. After achieving a boil, reduce the heat to low, cover the pan, and let the rice cook for approximately 15 minutes. The goal is to tender rice with evaporated water. Conclude this biryani vegetable recipe by turning off the heat and delicately fluffing the rice with a fork, creating the perfect base for your vegetable biryani.

Recipe to make Vegetable Biryani: Marinating Vegetables 

Begin the recipe to make vegetable biryani by preparing vegetables and blending tomatoes into a puree, laying the foundation for a rich gravy. In a separate bowl, concoct a flavorful mix by combining yogurt, ginger, green chili, salt, turmeric, and chili powder. Stir this amalgamation well before introducing a vibrant array of vegetables—cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili. Allow this vegetable medley to marinate in the yogurt-infused blend for a harmonious union of flavors, enhancing the overall taste profile of your vegetable biryani.

Creating Flavorful Vegetable Gravy: A Crucial Element in Your Biryani Vegetable Recipe 

To craft the delectable vegetable gravy, commence by heating oil in a saucepan. Gauge the oil’s readiness by adding a cumin seed; if it cracks right away, the oil is prepared. Infuse the oil with asafetida and cumin seeds. Once these seeds crackle, introduce the tomato puree to the pan, covering it to prevent splattering. Cook the tomato mixture on medium-high heat until it reduces by half, exuding a rich, concentrated flavor. At this point, introduce the marinated vegetables to the tomato puree, letting them simmer and meld their tastes for 10 to 12 minutes. Stirring intermittently ensures even cooking, resulting in tender yet distinct vegetables for your biryani.

Preheating and Assembling: Recipe to make Vegetable Biryani 

As your culinary masterpiece takes shape, preheat the oven to 350 degrees Fahrenheit, creating an ideal environment for the final melding of flavors. Choose a 9″ x 9″ baking glass dish or a similar-sized round bowl as the canvas for your biryani. Commence the assembly by placing half of the cooked vegetables into the dish, forming the first layer of your flavorful creation. Spread half of the cooked rice evenly over the vegetables, creating a balanced harmony of textures. Elevate the aromatic profile by sprinkling mint and garam masala over the rice. Repeat this process with the remaining vegetables and rice, building layers that promise a symphony of tastes in every bite.

Baking the Perfect Vegetable Biryani: Culmination of Vegetable Biryani Recipe 

As the assembly reaches its pinnacle, cover the pan, signifying the transition to the baking phase. Slide the dish into the preheated oven and let the magic unfold for about 30 minutes. This careful baking period allows the flavors to intermingle, creating a cohesive and mouth-watering vegetable biryani. The final touch involves sprinkling sliced almonds evenly over the rice, infusing a delightful nuttiness. Drizzle melted butter over the entire dish, ensuring a sumptuous and aromatic finish to your vegetable biryani. The result is a culinary masterpiece that delights the senses and satisfies the palate.

Comments

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    Robin
    August 14, 2022 at 10:36 am

    Please share the specific amounts for the mint raita that goes with this biryani dish, Manjula. I appreciate your way of teaching – organized and calm. I’m reposting this because I’m not sure whether the first time it went through. if so, no need to post this one as well. Thanks in advance.

    Robin
    August 14, 2022 at 10:31 am

    Hi Manjula, I really appreciate your way of teaching – calm and orderly. Please can you give specific proportions (the recipe) for the mint raita that you say goes well with this biryani dish?

    Biryani
    June 26, 2018 at 2:52 am

    What should be the ratio of rice to vegetables for veg biryani? Also to enhance the white shine of rice can I use lemon instead of milk?

    Nidhi
    May 28, 2017 at 12:06 am

    I like your veg biryani recipe. Awesome I love veg biryani ever. thank you so much for sharing veg biryani recipe.

    sk86
    March 3, 2017 at 8:39 am

    Hi,

    I have used this recipe many times and it always comes out delicious. My only issue is, the yogurt curds a little bit when I try to cook the vegetables. How to avoid this? Also, is it okay to cook the veggies and keep in fridge and make biryani the next day?

    Thanks!

      Manjula Jain
      March 5, 2017 at 10:56 am

      SK86, when adding the yogurt lower the heat, it is okay to cook the veggies and keep in fridge and make biryani the next few days.

    marriasharma
    September 28, 2016 at 4:13 am

    The best Biryani I have ever made .Thanks for sharing such a wonderful recipe with exact detail

      Manjula Jain
      October 1, 2016 at 12:11 am

      marriasharma, thank you

    monika
    September 25, 2015 at 3:32 am

    great recipe!!!!!!!!!!

    Sowmiasgalley
    August 20, 2015 at 8:29 am

    Yummy recipe… Love your blog and your collection of recipes..

    zarwhitetaker
    June 16, 2015 at 10:27 am

    Well whenever I feel like I want to try something new, I look for you site and this Afghani recipes website. If ask me what I like most then I will say your site has my best of the best vote. I thank you all for sharing such outstanding info with us. I am really looking forward to reading more from you guy.

    Chris parmar
    March 23, 2015 at 12:35 pm

    lajawab

    Virali
    October 26, 2013 at 8:52 pm

    My family loved this recipe! Thank you so much Aunty 🙂

    Rashmi
    August 21, 2013 at 4:01 pm

    Oh… Got it. My bad. Thank you so much!

    Rashmi
    August 21, 2013 at 3:59 pm

    What am I supposed to do with the cashews???

    CookBake2
    April 30, 2013 at 9:00 pm

    Dear Manjula, thank you so much for your great recipes. Here is my try of your Biryani. It is so tasty!
    http://eat-with-me.electric-family.com/blog/

    rajesh
    November 18, 2012 at 11:54 pm

    If no oven is there, what should do?

    neha
    November 10, 2012 at 12:50 am

    I tried making vegetable biryani and uploaded in
    http://www.mixandcook.com/recipe/4
    Please review

    abijita
    November 1, 2012 at 1:33 pm

    The best Veg Biriyani I have ever made… Everybody at home said it was delicious.74R2

    anjali nikam
    July 21, 2012 at 11:08 pm

    i made biryani & it was delicious thanx madam.

    Drashti
    July 19, 2012 at 1:11 pm

    Ever since I made biryani the way you tought I don’t like it from outside anymore I make it ones in a little while n everyone loves it
    And I always lol for your recipes online . Simply love it !!!!! Thank you …….. Keep on teaching new learner like me your recipes are sooo easy to follow!!!!!

    Siliya
    June 28, 2012 at 2:39 am

    Hi, Madam

    I made this Biryani. It come very well thanks….

    Heidi
    June 14, 2012 at 4:44 pm

    I am so excited to make this recipe! I am making tandoori chicken and this will be the perfect side dish! I love your video! Namaste Manjula.

    Shweta
    June 11, 2012 at 11:07 pm

    Hello manjula aunty ji … I made biryani 2day And it was fantastic and delicious …. Love u aunty ji …U have taught me a lot .. Thanx

    R. Geeta
    June 3, 2012 at 4:44 am

    What Aayushi recommends is correct.

    R. Geeta
    June 3, 2012 at 4:37 am

    Madam. Thank you. Simply Superb Presentation.
    We do bot have oven. What to do

    Aayushi
    April 18, 2012 at 8:06 pm

    Super tasty ! Better than restaurant.

    Rachel
    January 8, 2012 at 2:39 pm

    We made this for Christmas eve dinner (along with the vegetable raita), and it was unbelievable! Thank you for all these wonderful vegetarian recipes!

    sahana karthal
    October 21, 2011 at 6:28 am

    how can we do this without oven?

      Aayushi
      April 18, 2012 at 8:05 pm

      Hi Sahana, if you don’t have oven, you can do this :

      1. layer your biryani in a steel or any container
      2. put tawa on low gas and put your biryani vessel on it.
      3. keep it for half an hour.
      4. Its Ready !

    Umsha
    October 6, 2011 at 4:26 am

    I want to make vegetable biryani for 50 people. Please advise me the ingredients and quantity of it.

    braham
    September 22, 2011 at 2:49 pm

    Dear manjula
    You are a grt cook.I am going to try this one on sunday. Join me

    rekha
    September 22, 2011 at 3:30 am

    hi manjula unty, recipe is easy to make and very yummy. please can you tell how to cook in microwave.
    thks.

    swati ambekar
    August 23, 2011 at 10:13 am

    hi manjula,
    thanks for sharing this recipe with us. we will like to make this recipe at swati’s kitchen but there is a small difficulty.please tell us that how to prepare this recipe without a microwave oven.
    we always like your all vegetarian recipes,you are a great cook.thanks for being here.

      Manjula Jain
      August 23, 2011 at 10:15 am

      Swati, You may use the oven 300 degree F for 20 minutes.

      swati ambekar (jain)
      August 23, 2011 at 10:22 am

      thanks!i will visit your site with the reply of my family.i will definately try it.thanks….

    Sahanashyam
    August 9, 2011 at 7:51 pm

    I tried your recipe of Veg Biryani and it tasted great. I used long gain rice which is widely available in US but was bit sticky. I did add oil and lime juice to rice but no luck. Must try this with Basmati or Jeera rice.

    Meenal
    May 30, 2011 at 7:56 am

    Thanks so much for sharing this… all my freidns and family love this.

    Thanks so much for taking the fear of making biryani for me..

    We love it.

    Regards

    Kate
    March 17, 2011 at 1:53 am

    Hi Manjula,

    You have reached a small countryside town in Australia!

    I purchased a ‘whistle’ pressure cooker and I’m now making my way through your recipes.

    My previous attempts at Indian cooking haven’t produced the true flavours, that I remember eating in India. Now, with your recipes and the help of your demonstrations I am achieving it!

    My Husband eats the plate clean. Not bad considering he’s a qualified chef.

    The only problem is our visits to the local Indian restaurant have become less frequent; I think I lost out there. Happy cooking.

      Jags
      November 24, 2015 at 7:59 am

      What is your way ? How to make in pressure cooker ? Pls let me know

        Manjula Jain
        November 25, 2015 at 12:22 am

        Jags, I have never tried

    meenakshi
    January 22, 2011 at 12:27 am

    Hi Manjula,

    I made this yesterday and it came out well. Only flipside, it tasted a bit on the sweeter side. Did I add more saffron than was needed? Please let me know.

    Liane Albert
    December 18, 2010 at 8:48 am

    Hi Manjula,
    Just one quick question on the preparation of this – I think I might have an idea but wanted to be sure…..I’m assuming it shouldn’t be too much.
    When you say “soak saffron in warm milk then gently fold the milk into the cooked rice” – How much milk should we use?
    Also, some of my friends who grew up making biryani – with their rice, some grains will be yellow and others stay white – it basically looks like confetti – how is that done?
    Thanks for your help!
    Liane

      Jaya
      December 18, 2010 at 5:31 pm

      Hi Liane, use 2 Tablespoons of milk (it’s in the written recipe). To get confetti looking rice, color half the rice and then mix the uncolored rice in. Basically, you’re making two batches of rice and then after they’re cooked you blend them together.

    Seema
    December 17, 2010 at 12:10 pm

    Hello Manjula Auntie,
    I love all your recipes. I am going to try this Veg Biryani recipe for tomorrow. Just wanted to ask if I can make it a day in advance & heat it up next day in oven before serving. Can you please advise.
    Thanks!

      Manjula Jain
      December 17, 2010 at 1:38 pm

      Seeme,
      I will prepare every thing in advance but layer the rice and vegetable the day you are going to serve.

    Meenal
    December 3, 2010 at 7:36 am

    Dear Manjula ji,

    I tried this today and it turned out to be awesome.

    I like your site.

    Keep up the good work.

    Meenal

    Archana
    November 12, 2010 at 8:17 pm

    Hi Manjula aunty,
    The recipe looks interesting and I am very eager to try it out. But, I do not have an oven at home. So plz let me know the alternative I can use so that I get the same taste.

    Thanks and Regards,
    Archana

    Niloufer Yasmeen
    November 10, 2010 at 8:36 am

    Namastey Manjula aunty…

    Your recipe was amazing..it was better than all the Shahi Biriyani’s I’ve tasted in many restaurants! I am a very mediocre cook and I have friends who make amazing food…I have always enjoyed their cooking but have also wished many times to return the favor. Needless to say they have always been very kind and gone away praising what ever I made..but no one has ever asked me for a recipe…until your biriyani. Every ones eyes popped from the first morsel they took and 2 of them blushed when they had to ask me for the recipe:) Thank you for sharing your precious recipe and for giving me this boost of self-esteem!!

    I love the simply made videos and i’ll be Inshallah trying many more of your recipes! Thank you!

    Vish
    September 30, 2010 at 8:51 pm

    Hi Manjula, nice recipe. But the youtube video stops in between.Looks like some problem can you please check. Thanks.

    Annette Laing
    September 11, 2010 at 4:01 am

    This is now my absolute favorite (even though I love all your recipes!) Easy and beyond delicious! Yum!

    nandita suresh
    July 26, 2010 at 2:13 pm

    Hi Manjula aunty…Thank you so much for the simplest biryani reciepe. This one too, came out very well as all your other receipes..

    uzma rizvi
    July 16, 2010 at 11:23 pm

    Hi…Mrs.Manjula…!!
    vegetable biryani ..iz an amazing recipe… i made it and result was too good
    every dish..I’ve made from ..your recipes has been delicious and fabulous.
    your method & way of cooking so simple and easy …every one can easily understand it…I am very glad to have found your wonderful website !!
    Thanks …you so much for your recipes .

    Pradeep
    June 26, 2010 at 7:40 am

    Hi Manjula,

    Recipe is too good!. Thanks a lot !.

    I am away from my home tome, so this website helping a lot !.

    Thanks!!

    Pradeep

    chitra
    June 11, 2010 at 2:23 am

    Dear Manjulaji,
    Thnx a ton for a wonderful recipe!!!!Since we r vaishnavs ,this is a real welcome relief for all of us who do not use onion n garlic in cooking our meals!!! The biryani turned out very delicious n was enjoyed by my family!!! thnx again!!

    a.v. sridharan
    May 31, 2010 at 8:33 am

    thank you i am immensely benefitted.

    good luck

    sridharan

    sarah
    May 26, 2010 at 6:34 pm

    Dear Manjula

    I discovered you on you tube yesterday and was inspired to cook Indian food that did not come out of a jar for the first time. I cooked your Naan and chick pea recipies, for my husband and I, but my four children ate it all!!! I am Australian and did not know if they would enjoy the flavours so had fed them dinner already! I know now to make enough for everyone and will do a variety of curries to serve as each recipe is so simple and really really works!
    thank you very much for sharing your healthy delicious cooking.
    Best wishes from Australia:)

    Nanda
    May 25, 2010 at 6:06 pm

    Hello mam, This is my favorite cooking site. You really inspire me.Thank you so much.

    Suchitra
    May 14, 2010 at 8:01 am

    Your cooking is teaching many of the young people like us very interested in vegetraian cooking, we are vegetraians & like to cook our food at residence & halls at college , many other people come & look & are very keen..thank You…Suchitra

    Jenna
    May 11, 2010 at 11:26 am

    Aunty ji,

    It is impossible to tell you how much all of your hard work in putting this site together means to me and my family. We are all vegetarian and lovers of good Indian cooking. Sadly, here in the United States, families are not raised knowing how to prepare and eat vegetables! For a long time, I’ve been trying to master Indian cuisine and now, with your help, I am getting so much better.

    Watching your videos, I always feel like I have a wise and experienced relative right here in my kitchen.
    Many thanks to you,
    Jenna

    Laura Losana
    May 10, 2010 at 9:42 am

    Hello Manjula! Today i cooked biryani also, and it was delicious! Thank you very much for the recepies, i’m improving a lot in kitchen! 😀

    harjinder kaur
    March 2, 2010 at 11:47 am

    namaskar auntie ji
    i m punjabi and pure vegetarian i live in brampton canada ur receipes r so great.i trird many from them.auntie ji can u tell me the difference between baking soda and baking powder.in some receipes u use both.2nd auntie ji i have 6 slice toaster oven . can i make biryani in this if yes plz tell me time and temperature thanks auntie ji for sharing ur cooking secrets

      SARVINRAAJ S/O SANMUGAM
      April 22, 2010 at 7:15 am

      I am very happy to get to know about aunty’s recipes. The recipes are clear, easy and nice. Thank you.

    Hashim
    February 24, 2010 at 8:26 am

    Hello aunty, my mom sometimes try your recipe and they come out good. I enjoy cooking too and had question in mind how is this biryani be complete without using onions? Fried onions give the real essence to any biryani !

      Jaya
      February 24, 2010 at 9:03 pm

      Hashim, this dish has a lot of flavor even without onions. You should add fried onions if you like, it’s just that Aunty is a Jain and doesn’t eat onions and garlic.

    namrata
    February 22, 2010 at 5:51 pm

    hello aunty,
    i love your peda receipe. thank you very much

    Annette Laing
    February 6, 2010 at 5:35 pm

    Fantastic! I got confused and added the pureed tomatoes to the yogurt marinade, and it was still amazing.

    Harpreet Kaur
    January 25, 2010 at 4:44 am

    Thank for all your guidance, initiative you take to display the whole content and all those who mediate for you to reach to all of us by this website. You are a great source of guidance like my mother. Love you aunty…….

    Marc
    January 11, 2010 at 12:01 am

    Namaste Manjula,

    I made your wonderful Vegetable Biryani for the first time tonight, and it turned out absolutely delicious! I could not find Asafetida in any local markets, but went ahead and made it without that, and it was still amazing. Thank you so much for all your recipes!

    I can’t wait to make this dish again!

      Annette Laing
      April 12, 2010 at 7:05 pm

      I’ve never seen asafetida in a mainstream American supermarket, but it’s sold in every Indian grocery store (including those online) Hope that helps.

    Liza
    January 5, 2010 at 6:31 pm

    Dear Manjula, wanted to say thank you for wonderful work you do and express to you how grateful I am for your website! I have tried many of your recipes and they are all great!

    arti
    December 31, 2009 at 4:24 pm

    Hi anty..
    Today I tried veg briyani and it came very very good my husband liked it very much he is a big fan of veg briyani….recipe is awesome thanks a lot for such a good recipes…

    HB
    December 20, 2009 at 10:02 pm

    Dear Manjula
    You are great for beginners.My daughter never calls me after i sent her your link.she cook better than me now.
    She need to learn how to make Paratha in simple way
    Is there any simple way or Machine to roll the dough
    She want to learn how to bake simple good cookies ( Nutty-with Nuts) without adding eggs for pure veg people
    She thinks Egg makes everything delicious.Can you please reply here how dishes comes better without eggs even
    Thanks

    Sunny J.
    December 5, 2009 at 7:59 pm

    Aunty,
    My wife has started cooking better than ever. We are newly married and you’ve been very helpful. Now I have surprises dinner every friday. Rest of the days is ok….:(

    Rohini
    November 26, 2009 at 2:32 am

    auntiji,

    I dont have an oven… can u plz suggest me any alternative.

    I want to prepare this dish tonight.

    regards

    Rohini

      Manjula Jain
      November 26, 2009 at 12:10 pm

      Hi Rohini,
      Instead of oven do it in microwave for 7 to 10 minutes, or layer the biryani in heavy pan, cover it and let it cook on low heat over the range for 15 to 20 minutes.

    Cindy
    November 13, 2009 at 6:44 pm

    Made this tonight. It was wonderful!
    Thanks

    Bhavika
    October 24, 2009 at 2:05 pm

    Hello Aunty,
    Hope u are doing good.
    I tried this today for lunch.
    Its yummy….I just skipped saffron as I didnt have it.
    I used everest Biryani Masala instead of Garam masala …Perfectly delicious…
    Authentic Restaurant taste…Thanks a lot Aunty ..
    Me and my husband loved it a lot

    NANCY BROWN
    October 8, 2009 at 6:04 am

    Hello Auntie,

    Could I make this Veg Biryani recipe vegan by using coconut milk for the milk and for the yogurt? (I can use vegan margarine for butter)

    My family enjoys many of your recipes and the videos are very helpful. Thank you so much.

      Manjula Jain
      October 8, 2009 at 7:16 am

      Helllo Nancy,
      Yes sound good.

    Mrs.Rupali Amol
    September 17, 2009 at 12:53 am

    Hello Manjula Aunty,
    This Mrs. rupali From Pune. Your Website is awesom. i dont no much About cooking.but your site give me more knowledge. U know aunty I m a newly married and through your help i m cooking lots of dishes.my husband is so happy and this is happen only for your cooking receipes. so keep it up and all the very best. bye and again thank you very much.
    Mrs. Rupali Amol.

    wimarshi
    August 20, 2009 at 8:42 am

    hi manjula aunty,
    i love ur recipes. I’m a sri lankan .but i like indian food very much.
    could u pls teach us how to make mutton buriyani.

      Ayesha
      September 23, 2009 at 5:23 pm

      She’s vegan

    sushma
    August 16, 2009 at 12:21 am

    Hello manjula aunty,

    Can i use microwave instead of oven. Please let me know how to use microware for same dish.

      Sandhya
      September 14, 2009 at 6:49 pm

      i dont think u can use the microoven for this coz t needs to bake..

        Manjula Jain
        September 14, 2009 at 7:37 pm

        Hi Sandhya,
        You can use microwave for Biryani cook for about 8 minutes.

    Radha
    August 13, 2009 at 2:52 am

    Prepared one by one most of your dishes. And what to say.Each dish is unique in its own way. My family enjoyed all dishes made as per your recipe. Thanks, Thanks, Thanks a lot.

    Aly
    August 10, 2009 at 7:01 pm

    Made the briyani last night. Very good!! Was time consuming, but not difficult. I think this could easily serve eight! Your recipes are all so delicious, thanks!

    TASNEEM
    August 4, 2009 at 11:28 pm

    HI..I USUALLY MAKE MEAT BIRYANI…THIS WAS A DELICIOUS CHANGE!!!

    sunita
    August 4, 2009 at 5:49 pm

    looks gr8,ll surely try it

    vilma
    August 4, 2009 at 5:44 am

    thaks manjula aunty this is very easy way of making biryani. i will surely try it.

    ML
    August 2, 2009 at 6:44 pm

    Manjula, thank you for all your recipes. I’m an avid chef of European cuisines, and with your wisdom, I’ve been able to pick up the much different techniques of vegetarian Indian cuisine, and make wonderful, healthy Indian dishes.

    My waistline and I thank you!

    Shikha Gupta
    July 31, 2009 at 2:22 am

    Hi,
    I love ur recipes.They r really awesome & tastes really good.
    I want to make veg. biryani but don’t have microwave oven currently,so is there an any alternative way?

      Manjula Jain
      August 1, 2009 at 9:56 pm

      Hi Shikha,
      Layered the vegetable and rice in a heavy bottom pan instead of baking dish, cover the pan and let it cook over the stove on low medium heat for about 10 to 15 minutes. Enjoy the Biryani and let me know if this worked.

    Emma Aziz
    July 29, 2009 at 2:23 pm

    Hello Aunty Manjula,

    One of my friends told me about your website. I have never been able to cook but after discovering your website I can make meals just like my mum.

    Many thanks

    Love Emma

    Arthy
    July 29, 2009 at 10:50 am

    This is no way the actual vegetable Biryani. I have never heared anyone baking Biryani too. But this food must be delicious because it is done my Manjula Jain

    Vidya
    July 25, 2009 at 8:20 pm

    Hi aunty ..I am a great fan of ur recipes and thanks for this wonderful briyani . I have one quick question: Is there an alternative way of not using the oven for baking ?

      Manjula Jain
      July 25, 2009 at 11:30 pm

      Hello Vidya, You can use microwave for 10 minutes.

    priya
    July 24, 2009 at 5:08 pm

    hi aunty,
    happy to see u again.awesome recipie.aunty,i don’t have saffron,can i skip that in my dish.thank u aunty for ur great job.

      Manjula Jain
      July 24, 2009 at 5:47 pm

      Hello Priya,
      you can skip the saffron still it will be good but saffron is one of the main spice of biryani.

    Madhuri
    July 23, 2009 at 11:07 am

    Wow , I am a regular visitor to your website, first time leaving a comment. I loved the way you cooked the vegetables with rice and tomato puree. I just cant wait to try and taste it. We have a potluck over the weekend and i am going to make it. Thanks aunty !

    Kanu
    July 21, 2009 at 12:02 pm

    I never knew to make Biryani like that. I used to think Biryani is just Pulav with more spices. Aunty, you are great. Thank you for such a nice recipe.

    Nidhu
    July 21, 2009 at 9:08 am

    thanks aunty for sharing this yummy delicious looking biryani …..can we add saffron to the rice while its cooking? since i fear that the rice might break while we fold the saffron-milk mix into it….

      Manjula Jain
      July 21, 2009 at 2:58 pm

      Hi Nidhu, You will not break the rice if rice is cooked proper, I have tride adding before but smell of saffron stays batter if you add later.

    Hari Chandana
    July 21, 2009 at 3:19 am

    Yummy recipe.. looks soo delicious.. thanks for sharing!!!

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