Vegetable Biryani


For the Chutney

  • 50 gm coriander leaves
  • 1 tbsp coconut
  • 1 green chili
  • 1 tsp ginger garlic paste
  • 1/2” cinnamon
  • 2 cloves

For the Rice

  • 1 cup brown or red rice, soaked for 8-10 hours
  • 2 cups mixed veggies
  • 200 gm steamed and pureed tomato
  • ¼ coconut
  • 1 tsp whole garam masala like cinnamon, clove, black pepper
  • 1 tej patha

For Tempering

  • 1 tsp cumin seeds
  • 1 tsp red chilli powder


For the Chutney

Grind the chutney ingredients to make a paste.

For the Rice

Wash and cook the rice with whole garam masala and salt. Steam the vegetables.

Make a sauce from the tomatoes and ground coconut. When the rice is cooked, mix in the tomato-coconut paste. In a pan sauté some cumin seeds, add red chili powder, green chutney and the steamed vegetables and mix well. In a bowl in alternate layers place the rice and vegetables and bake in an preheated oven at 180C for 10 mins. You can add a sprinkling of the ready biryani masala (not recommended) to add flavor

Serves 5-6