Vegetable Biryani (1 Tsp Oil )

Vegetable Biryani (1 Tsp Oil )

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Biryani is known to be a rich and luxurious preparation of rice and vegetables. While it traditionally contains oodles of ghee and oil, you will realise upon trying this intelligent version that the same richness can be brought out through the intensity of the spices and quantity of vegetables, without increasing the fat content. With aromatic spices and an assortment of veggies, this low-cal Vegetable Biryani is sure to pamper your taste buds as well as satiate you. It has ample amounts of vitamin A, iron and calcium, and is filling enough to be a one-dish meal as it is prepared with brown rice. Authentic recipes involve preparing the gravy and rice separately, followed by layering and baking them. However, to reduce the oil content, we have used more gravy than brown rice and cooked them all together.

Vegetable Biryani (1 Tsp Oil ) recipe - How to make Vegetable Biryani (1 Tsp Oil )

Soaking time:  2 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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For The Rice
1/2 cup brown rice (chawal) , soaked for 2 hours and drained
1 clove (laung / lavang)
1 stick of cinnamon (dalchini)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
salt to taste

For The Vegetable Gravy
2 cups chopped and boiled mixed vegetables ( french beans , carrot and green peas)
1 tsp oil
1/2 tsp cumin seeds (jeera)
3/4 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
1/2 tsp biryani masala
1 cup chopped tomatoes
1/2 cup low fat milk
salt to taste

For the rice

    For the rice
  1. Boil 1 ½ cups of water in a deep non-stick pan, add the clove, cinnamon, bay leaf, cardamom and salt.
  2. Add the rice, mix well and cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.

For the vegetable gravy

    For the vegetable gravy
  1. Heat the oil in a deep non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 2 minutes.
  3. Add the chilli powder, coriander powder, turmeric powder, garam masala, biryani masala and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the chopped tomatoes, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  5. Add the milk, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
  6. Add the boiled vegetables, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.

How to proceed

    How to proceed
  1. Combine he vegetable gravy and the rice in a deep non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  2. Serve hot.
Nutrient values (Abbrv) per serving
Energy101 cal
Protein3.4 g
Carbohydrates18.5 g
Fiber3 g
Fat1.4 g
Cholesterol0 mg
Sodium23.1 mg


Vegetable Biryani (1 Tsp Oil )
 on 16 Nov 17 12:41 AM

I wish to try this recipe since I need to lose weight without losing on health
Tarla Dalal
16 Nov 17 08:35 AM
   Hi, Do try it and let us know how you enjoyed them..Happy Cooking !!
Vegetable Biryani (1 Tsp Oil )
 on 02 Jul 17 09:55 PM

Excellent recipe and I served this dish with cucumber raita.
Vegetable Biryani (1 Tsp Oil )
 on 19 Mar 16 09:52 AM

Going to try this definitely
Vegetable Biryani (1 Tsp Oil )
 on 28 Oct 15 01:52 PM

Masaledar biryani with just a tsp of oil... i just loved it... the vegetable gravy is so flavourful that its difficult to resist...brown rice is used so its more healthy... it''s a great addition to meals once in a while...