Vegetarian Biryani – Indian Vegetarian Recipes

Indian Vegetarian Recipes

Indian Vegetarian Recipes: Vegetarian Biryani — This Indian vegetarian recipe is made with carrots, cauliflowers, potatoes, and green beans.

This delicious Indian vegetarian recipes is a modified version of traditional biryani for vegetarians. This biryani uses several vegetables including potatoes, carrots, and green beans. This biryani tastes great combined with plain yogurt or various types of Indian raita (an Indian condiment made with yougurt).

  • Difficulty: Difficult
  • Servings: 10-12
  • Prep Time: 10-15 min
  • Stove Cook Time: 40-45 min
  • Oven Cooking: 40-45 min
  • Total Time: 1 hr 45 min


  • 4 cups of basmati rice
  • 1 block (14oz) of paneer
  • 5 potatoes
  • 3 carrots
  • 2 tomatoes
  • ½ a cauliflower
  • 35 green beans
  • 1 onion
  • 1 lemon (optional)
  • 3 inches of ginger
  • 9 cloves
  • 1 cinnamon stick
  • 3-4 green cardamom or black cardamom
  • 5 bay leaves
  • 1 tablespoon of red chili powder
  • ½ tablespoon of turmeric powder
  • ½ tablespoon of coriander powder
  • 1 tablespoon of cumin seeds
  • 1 teaspoon of whole black pepper
  • ½ teaspoon of salt for the veggies
  • ½ teaspoon of salt for the rice
  • 3 tablespoons of butter
  • 1 cup of corn oil for veggies
  • 1 teaspoon corn oil for paneer
  • ¼ cup of water to add to potatoes

Cooking Instructions:

  1. Peel potatoes. Then, slice the potatoes into long vertical slices.
  2. Take out green bean stems and cut in half.
  3. Cut carrots in half. Then, slice them into long vertical slices.
  4. Cut cauliflower into medium sized pieces.
  5. Cut paneer block into small square chunks.
  6. Add corn oil to frying pan set on high heat. Fry onions for about 10 minutes until the edges turn dark brown.
  7. Remove onions from frying pan. You can leave a few onion strands behind for added flavor.
  8. Add the potatoes. Turn down heat to medium.
  9. Then add the following: turmeric powder, red chilli powder, coriander powder, cumin seeds, cinnamon stick, cloves, cardamom, salt and bay leaves. Stir immediately to avoid burning spices.
  10. Add ¼ cup of water.
  11. Cover and cook for 3-5 minutes.
  12. Add the carrots.  Stir.
  13. Add the green beans. Stir.
  14. Cook for 3-5 minutes.
  15. Add cauliflower.
  16. Cook veggies for about 17-20 minutes on medium heat.
  17. Turn off stove, then add shredded ginger to the veggies. Add tomatoes.
  18. Begin to cook paneer. Add 1 teaspoon of corn oil to another frying pan. Add paneer. Cook for 5-7 minutes until paneer turns brownish in color.
  19. Add rice to a pot. Fill the pot with water until rice is immersed in water. Add ½ a teaspoon of salt. Cook rice for 20 minutes. Strain out any excess water. (This will also help remove the starch from the rice.)
  20. Preheat the oven for 15 minutes at 350F.
  21. First add veggies to oven tray; spread them out in a layer at the bottom of the tray. Next, add paneer and fried onions; layer on top of the veggies. Add the rice layer on top. Finally, add sliced butter over the rice.
  22. Place tray in the oven. Cook for 40-45 minutes.
  23. Mix together well before serving. Squeeze lemon juice on top as preferred.
  24. Serve with yogurt or raita.

Topics: Indian vegetarian recipes

Topics: Indian vegetarian recipes