Mughlai Vegetable Biriyani


Mughlai Vegetable Biriyani

Three different layers of rice
Prep Time 1 hour
Total Time 1 hour
Cuisine North Indian
Servings 2 people


  • 1 cup Long grain rice cooked
  • 2 nos Onions sliced
  • 1/2 cup Green peas shelled
  • 1/4 cup Carrots diced and boiled
  • 100 g French beans
  • 4 to Green chilies chopped finely
  • 2 tbsp Mint leaves chopped finely
  • 2 tbsp Coriander leaves chopped finely
  • 1 1/2 tsp Garam masala
  • 3 tbsp Curd
  • 6 tbsp Ghee
  • 1/4 tbsp Saffron essence
  • Eggs optional, hard boiled
  • Salt As reqd


  • For preparing mughlai briyani, grind together green chilies, coriander and ginger to a fine paste. Keep aside.
  • Cook peas, carrots and beans in salt water. Drain the water and keep it aside.
  • Heat ghee in a large pan, sautT in garam masala and onions.
  • Add in the cooked vegetables and fry for another 3-4 minutes. Keep it aside.
  • Divide the rice into 3 portions and add the vegetables into 2 portions. Tint one portion of the rice green by mixing it with the ground masala paste.
  • Tint the second portion yellow by adding saffron essence. Keep the third portion white.
  • Take a large serving dish and place in it a layer of white rice.
  • Spread a layer of the vegetables mixture over it. Sprinkle with coriander and mint leaves. Cover the vegetables with the green rice. Then cover the green rice with vegetables and finally spread a layer of saffron rice.
  • Garnish with raisins.
  • Mughlai briyani is ready.
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online