How to make Vegetable Biryani – Layers of long grain basmati rice and mixed vegetables cooked under dum – this one is a microwave version of a classic vegetable dum biryani.

A Classic Indian vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy masala are cooked in alternate layers under dum to give you a final dish that is a treat to your all of your senses. Whole spices, fragrant rice, nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the magic of a good dum biryani. Plus this one is a microwave version of it, so it really is a quick biryani unlike a traditional clay pot one that takes hours for the dum to build and the biryani itself to cook. This is what I love to eat when a biryani craving hits! Tried, tested and loved by several of our viewers this one is well worth a try.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild
Ingredients for Vegetable Biryani Recipe

Basmati Rice 1 1/2 cups
Carrots 2 medium
Carrots 1/2 inch pieces 2 medium
French beans 1/2 inch pieces 15
Cauliflower 10-12 florets
Green peas shelled 1 cup
Salt to taste
Green cardamons 8
Black cardamom 1
Cloves 15
Cinnamon 1/2 inch stick
Bay leaf 1
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Turmeric powder 1 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Yogurt 1/2 cup
Rose water 1/2 teaspoon
Saffron (kesar) a few strands
Fresh tomato puree 1 cup
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons

Step 1
Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
Step 2
Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
Step 3
Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.