Mughlai Vegetable Biryani Recipe
by Tarla Dalal

This vegetarian biryani uses loads of chopped vegetables such as carrots, french beans and potatoes to prepare the mixture that is layered between rice flavoured with whole garam masalas.

You could remove the garam masalas from the rice before layering if required. Topping this biryani with some chopped dry fruits before serving would enhance its appearance and taste.

Enjoy this biryani with a bowl of curds or a raita and papad.

Biryanis also make a hearty one-dish meal .You can also try other biryanis like Hyderabadi Sofiyani Biryani or Minty Paneer Biryani .

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Mughlai Vegetable Biryani Recipe recipe - How to make Mughlai Vegetable Biryani Recipe

2 1/2 cups cooked long grained rice (basmati)
1 tbsp finely chopped coriander (dhania)

For The Vegetable Mixture
2 tbsp ghee
1 small stick cinnamon (dalchini)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 tsp cumin seeds (jeera)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp finely chopped green chillies
1/2 cup thinly sliced onions
3/4 cup chopped tomatoes
1 tsp chilli powder
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 cup chopped and boiled mixed vegetables
1 tsp lemon juice

Method
For the vegetable mixture

Heat the ghee in deep non-stick pan, add the cinnamon, cardamoms, cloves, bayleaf and cumin seeds.
When the cumin seeds crackle, add the ginger-garlic paste, green chillies and onions and sauté on a medium flame for 2 to 3 minutes.
Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the chilli powder, coriander powder, turmeric powder and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the mixed vegetables and lemon juice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

Put 1 cup of rice in a greased microwave safe baking dish and spread it evenly.
Put the vegetable mixture over it and spread it evenly.
Finally put the remaining 1½ cups of rice evenly over it.
Finally top it with the coriander.
Microwave on high for 3 minutes.
Serve hot.

Nutrient values per serving

Energy	291 cal
Protein	5.7 g
Carbohydrates	48.5 g
Fiber	5.1 g
Fat	8.2 g
Cholesterol	0 mg
Vitamin A	407.3 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	1.3 mg
Vitamin C	18.5 mg
Folic Acid	20.2 mcg
Calcium	43.2 mg
Iron	1.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	12.8 mg
Potassium	100.7 mg
Zinc	0.8 mg

Neerja Jain

on 21 Sep 20 04:42 PM

Tarla Dalal

25 Sep 20 09:48 AM

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

Sonal Modi

on 01 Jun 16 04:30 PM

12 Mar 18 02:34 PM

Thanks for the feedback.

Swastika Goenka

on 23 Dec 14 08:53 PM

Easy to prepare and good to eat.

Preetma2012

on 09 May 12 12:25 AM

one of the best recipes in Mughlai book. Authentic recipe and every one in our house loved it. made twice in once week and still not bored from cooking and eating... :)

Madhu Gaggar

on 24 Apr 11 06:41 PM

really Good..............easy and delicious

medhapurandare

on 13 Oct 10 01:48 AM

This is my fav.rice item. Cooked lot of times with little addition of fresh malai and once tried with fresh fruits cubes e.g.apple,orange,grapes,cherry this gives shahi flavour.

Foodie#402846

on 21 Sep 10 04:41 PM

This one I tried last Sunday from my Mughlai Khana book, It turned out so delicious, only change i made was I added 1/4 cup of curd in the vegetables while cooking and garnished final dish with golden brown fried onions.. it was really a show stopper for my guests.. thanks tarlaji..