Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Vegetable Biryani

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


  • 3 cups rice, soaked overnight in normal tap water.
  • 2 tins of parboiled lentils, water drained off and rinsed.
  • 2 cups of mixed veg (peas, carrots, and sweetcorn).
  • 1 cup double beans.
  • 1 cup Gadra beans also called Borlotti beans
  • 1 tsp jeera seeds.
  • 2 aniseed.
  • Salt.
  • A couple of bay leaves.
  • 2 elatchi pods.
  • 2 tsp turmeric powder.
  • 2 tsp chili powder.
  • 1 tbsp. masala.
  • 1 tsp garam masala.
  • 1 onion, finely chopped.
  • 2 onions, sliced and fried to be put on top of the Biryani as a finishing touch.
  • 4 potatoes, peeled, cubed, sprinkled with a little turmeric powder, and fried till crispy.
  • 1 tomato, finely diced.
  • 2 cinnamon sticks.
Vegetable Biryani


Heat some oil in a pot.

Add the jeera seeds, bay leaves, aniseed, and cinnamon sticks, and allow to fry for a couple of seconds.

Add the chopped onions, salt, and fry till lightly brown, not transparent, important that it must be light brown or starting to brown.

Add the mix veg, double, and Gadra beans, mix so that everything is nicely coated.

Add the lentils, chopped tomatoes, and all the spices, mix so that everything is well coated.

Drain the water off the rice and add the rice.

Mix so that everything is nicely mixed.

Add enough boiling water so that the rice is just covered.

Cover and allow to cook for about 45 minutes or until the rice is cooked and all the water absorbed.

If you need to during the cooking add more water than you can.

Line an oven-proof dish with foil, I used a baking tray as I did not have a big enough oven-proof dish.

Spoon the cooked rice mixture into your dish, add the potatoes and toss so that the potatoes are mixed in.

Add the fried onion, cover with a lid or more foil.

Pop into a preheated oven and leave in the oven at 180C for 45 – 60 minutes.

Serve with buttermilk

Prepared, tried, and tested by:  Bobby Swanson

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

2 thoughts on “Vegetable Biryani”

Leave a Comment