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    Home

    Mughlai Vegetable Biryani Recipe

    April 15, 2014 By Aarthi 14 Comments

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    Mughlai Vegetable Biryani Recipe with step by step pictures. This is a yummy vegetable biryani recipe with layers as even though its a time consuming process,the end result is amazing.

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    TABLE OF CONTENTS
    1. Mughlai Vegetable Biryani Recipe
    2. Mughlai Vegetable Biryani Recipe Step by Step

    Mughlai Vegetable Biryani

    Another addition to my biryani array. I love making biryani, it is so easy on a busy day, because your dont have to worry about making curries, kulambu separately. So i love making it a lot. Not overy biryani is quick to make, This Briyani is kind of different, It is called as Dum Biryani. I make this occasionally because it involves lot of steps.

     
     

    Ingredients for Mughlai Vegetable Biryani

    • Basmati Rice - 2 cup
    • Onions - 1 large sliced thinly
    • Green Chilli - 2 slit
    • Ginger Garlic Paste - 2 tbsp
    • Tomatoes - 2 large chopped finely
    • Carrots - 1 large chopped
    • Beans - 10 chopped
    • Capsicum - 1 chopped into big pieces
    • Peas - 1 cup
    • Turmeric Powder / Manjal Podi - 1 tsp
    • Chilli Powder - 1 tbsp
    • Coriander Powder / Malli Podi - 2 tbsp
    • Garam Masala powder - 1 tblspn
    • Curd / Yogurt- ½ cup
    • Salt to taste

    For Seasoning:

    • Oil - 3 tbsp
    • Ghee - 3 tbsp
    • Cumin Seeds / Jeerakam - 1 tsp
    • Cinnamon / Pattai - 1 small stick
    • Bay Leaf - 1 leaf
    • Cardamom Pods / Yelakai - 5
    • Cloves / Krambu - 5

    For Grinding:

    • Coconut - 1 cup grated
    • Cashews - 15

    For Layering Rice:

    • Coriander leaves - ½ cup chopped finely
    • Mint Leaves - ½ cup chopped finely
    • Saffron - a pinch
    • Warm Milk - ¼ cup
    • Cashews - 3 tblspn
    • Raisans - 3 tbsp
    • Ghee - 1 tbsp
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    How to Make Mughlai Vegetable Biryani

    1. Take coconut and cashews in a blender and make into a fine puree. Set aside till use.
    2. Wash and soak rice in water for 30 mins.
    3. Now Start by cooking rice in lots of boiling salted water.
    4. Check this post to see detail instructions. Drain it and set aside.
    5. Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.
    6. Add in onions and cook till golden.
    7. Add in green chillies and ginger garlic paste and saute for a min.
    8. Now add in tomatoes and mix well. Cook till oil separates from it.
    9. Now add in all the veggies and saute for a min.
    10. Cover and cook on a low heat for a good 7 to 8 mins.
    11. Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.
    12. Now lets gets the assembling. Preheat oven to 150 Degree C.
    13. Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.
    14. Now take a oven proof dish. Lay half the masala into the bottom of the dish.
    15. Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice.
    16. Cover with half the masala and the remaining rice.
    17. Now sprinkle over coriander leaves and mint leaves.
    18. Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans.
    19. Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.
    20. If you don't have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.
    21. Remove it, fluff it up and serve.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Pin

    Mughlai Vegetable Biryani Recipe

    Mughlai Vegetable Biryani Recipe with step by step pictures. This is a yummy vegetable biryani recipe with layers as even though its a time consuming process,the end result is amazing.
    No ratings yet
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    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Indian
    Servings 6 servings
    Calories 563 kcal

    Ingredients
      

    • 2 cups Basmati Rice
    • 1 large sliced thinly Onions
    • 2 slit Green Chilli
    • 2 tbsp Ginger Garlic Paste
    • 2 large chopped finely Tomatoes
    • 1 large chopped Carrots
    • 10 chopped Beans
    • 1 chopped into big pieces Capsicum
    • 1 cup Peas
    • 1 tsp Turmeric Powder / Manjal Podi
    • 1 tbsp Chilli Powder
    • 2 tbsp Coriander Powder / Malli Podi
    • 1 tbsp Garam Masala powder
    • ½ cup Curd / Yogurt
    • Salt to taste
    • For Seasoning:
    • 3 tbsp Oil
    • 3 tbsp Ghee
    • 1 tsp Cumin Seeds / Jeerakam
    • 1 small stick Cinnamon / Pattai
    • 1 leaf Bay Leaf
    • 5 Cardamom Pods / Yelakai
    • 5 Cloves / Krambu
    • For Grinding:
    • 1 cup grated Coconut
    • 15 Cashews
    • For Layering Rice:
    • ½ cup chopped finely Coriander leaves
    • ½ cup chopped finely Mint Leaves
    • Saffron - a pinch
    • ¼ cup Warm Milk
    • 3 tbsp Cashews
    • 3 tbsp Raisans
    • 1 tbsp Ghee

    Instructions
     

    • Take coconut and cashews in a blender and make into a fine puree. Set aside till use.
    • Wash and soak rice in water for 30 mins.
    • Now Start by cooking rice in lots of boiling salted water.
    • Check this post to see detail instructions. Drain it and set aside.
    • Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.
    • Add in onions and cook till golden.
    • Add in green chillies and ginger garlic paste and saute for a min.
    • Now add in tomatoes and mix well. Cook till oil separates from it.
    • Now add in all the veggies and saute for a min.
    • Cover and cook on a low heat for a good 7 to 8 mins.
    • Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.
    • Now lets gets the assembling. Preheat oven to 150 Degree C.
    • Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.
    • Now take a oven proof dish. Lay half the masala into the bottom of the dish.
    • Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice.
    • Cover with half the masala and the remaining rice.
    • Now sprinkle over coriander leaves and mint leaves.
    • Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans.
    • Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.
    • If you dont have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.
    • Remove it, fluff it up and serve.
    Nutrition Facts
    Mughlai Vegetable Biryani Recipe
    Amount Per Serving (1 g)
    Calories 563 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 16g100%
    Trans Fat 0.03g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 10g
    Cholesterol 29mg10%
    Sodium 48mg2%
    Potassium 344mg10%
    Carbohydrates 61g20%
    Fiber 5g21%
    Sugar 5g6%
    Protein 10g20%
    Vitamin A 622IU12%
    Vitamin C 10mg12%
    Calcium 75mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword biryani recipes, Mughlai Vegetable Biryani Recipe
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Mughlai Vegetable Biryani Recipe Step by Step

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    Take all your stuffs

     

     

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    Veggies you need

     

     

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    For grinding you need coconut and cashews

     

     

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    take them in a blender

     

     

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    make into a smooth puree

     

     

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    Now cook rice in lots of boiling water..Check this post

     

     

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    drain and set aside

     

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    Heat some ghee and oil

     

     

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    Add all seasoning ingredients

     

     

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    Add in thinly cut onions

     

     

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    Add in chillies and ginger garlic paste

     

     

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    Add in tomatoes

     

     

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    cook till oil separates

     

     

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    Add in all veggies

     

     

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    Saute them

     

     

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    cover and cook

     

     

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    now the veggies are done

     

     

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    Add in spice powders

     

     

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    give them a toss in oil

     

     

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    Add in the pureed masala

     

     

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    curd

     

     

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    salt

     

     

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    Masala done

     

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    Now put half of the masala in the base of a large oven safe dish

     

     

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    Lay half of the rice over the masala

     

     

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    Sprinkle chopped coriander and mint leaves

     

     

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    Sprinkle in some saffron milk

     

     

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    It gives nice colour

     

     

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    Now spread the other half masalas

     

     

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    lay other half of the rice

     

     

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    sprinkle some more herbs

     

     

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    and saffron milk

     

     

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    sprinkle some fried nuts and raisans

     

     

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    cover and cook in oven

     

     

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    rice done

     

     

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    mix it up and serve

     

    « Mum's Ulundu Choru Recipe
    Curd Idli Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. dailymuffings

      at

      Hi aarthi thanks for sharing....can we use steel vessels in oven

      Reply
    2. Aarthi

      at

      @dailymuffingsyes u can use steel in OTG

      Reply
    3. Jaswinder Kaur

      at

      thank u for sharing. I tried it was beautiful..

      Reply
    4. Anonymous

      at

      For how long in the oven?

      Reply
    5. Aarthi

      at

      @Anonymous20 to 25 mins, it is mentioned in the written part of recipe

      Reply
    6. Anonymous

      at

      Any substitute for oven cooking?

      Reply
    7. Aarthi

      at

      @Anonymousu can put the whole pot on a low heat over a tawa instead of putting it in oven

      Reply
    8. Nilosa

      at

      Hi,
      This buriyani looks so good and I intend to make this tomorrow for my friends.
      Can you please tell me how much a cup of rice is in grams?

      Thanks a lot for the yummi recipe! 🙂

      Reply
    9. Aarthi

      at

      @Nilosait is around 220 grams

      Reply
    10. Anonymous

      at

      At wat temperature should the oven b pre heated

      Reply
    11. Anonymous

      at

      At wat temperature shed the oven b preheated

      Reply
      • Aarthi

        at

        just 150 degree C

        Reply
    12. jia

      at

      Hi Aarthi,

      Tried this dish today and it tastes amazingly fantastic...:D
      I am so glad I stumbled upon your blog.
      Thank you so much for such lovely recipes

      Jeeva

      Reply

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