Short Cut Vegetable Biryani

Simplify your weeknight dinner routine with this flavorful Short Cut Vegetable Biryani, a quick and easy take on the classic Indian dish. This one-pot recipe layers aromatic basmati rice with a vibrant medley of vegetables, warm spices like cinnamon and cardamom, and a creamy yogurt-based sauce for rich, indulgent flavors. Perfectly spiced with biryani masala and turmeric, this vegetarian biryani is cooked on low heat for a traditional “dum” method that locks in all the mouthwatering aromas. Ready in just 45 minutes, this hassle-free recipe is perfect for busy evenings and pairs beautifully with cooling raita or a simple side of yogurt. Bring the authenticity of Indian cuisine to your table with this satisfying, time-saving dish that’s sure to please the whole family.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 2 cups Mixed vegetables (carrots, peas, green beans, bell peppers)
• 1 large Onion, thinly sliced
• 1 large Tomato, finely chopped
• 1 tablespoon Ginger-garlic paste
• 0.5 cup Yogurt
• 3 tablespoons Vegetable oil
• 2 teaspoons Biryani masala powder
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 2 tablespoons Cilantro, chopped
• 1 tablespoon Mint leaves, chopped
• 2 small Green chilies, slit
• 1 medium Bay leaf
• 1 inch Cinnamon stick
• 4 pieces Cloves
• 3 pieces Cardamom pods

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes while preparing other ingredients, then drain it.

Step 2

In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook until the rice is 80% cooked (approximately 6–7 minutes). Drain the water and set the rice aside.

Step 3

In a large pan or pot, heat 3 tablespoons of vegetable oil over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until aromatic.

Step 4

Add the sliced onions and sauté until golden brown, about 5–7 minutes.

Step 5

Stir in the ginger-garlic paste and slit green chilies. Sauté for 1–2 minutes until the raw smell disappears.

Step 6

Add the chopped tomato, turmeric powder, and a pinch of salt. Cook until the tomato softens and breaks down into a paste, around 3–4 minutes.

Step 7

Mix in the yogurt, biryani masala, mixed vegetables, cilantro, and mint leaves. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Layer half of the cooked rice over the vegetable mixture in the pot. Spread it evenly without mixing. Add the remaining rice as a second layer.

Step 9

Cover the pot with a tight-fitting lid. Reduce the heat to low and let the biryani cook on dum (steam) for 10–12 minutes.

Step 10

Turn off the heat and let it rest for 5 minutes before serving. Gently fluff the biryani with a fork to mix the layers.

Step 11

Serve hot with raita or yogurt on the side.

Nutrition Facts

Serving size	(2273.4g)

Amount per serving	% Daily Value*
Calories	1231.9

Total Fat 44.1g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 3866.3mg	0%
Total Carbohydrate 187.2g	0%
Dietary Fiber 26.9g	0%
Total Sugars 32.6g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 387.7mg	0%
Iron 14.5mg	0%
Potassium 2062.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 9.3%

Carbs: 59.3%