Home Recipes Vegetable Biryani

Vegetable Biryani

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium
  • Serves 4

Vegetable Biryani is a prized dish and a real labor of love, hence it is made for special occasions. It’s a signature dish for gatherings, full of taste and mesmerizing aromas to which Basmati rice is key. This simplified version will have a beautiful Biryani on the table in a fraction of the time.  You’ll end up thinking of it as a weekly go-to!



  • 1½ cups Tilda® Extra Long Grand Basmati Rice
  • 2 Tbsp unsalted butter
  • 1 cup onion, sliced
  • 1 bay leaf
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ¾ tsp turmeric
  • 1 teaspoon kosher salt
  • ½ cup Biryani curry paste
  • ¼ cup raisins (optional)
  • 3 cups low-sodium vegetable broth
  • 2 cups frozen mixed vegetables (such as peas, corn, carrots, green beans), thawed
  • ¼ cup chopped cilantro

  1. Soak rice in warm water for 10 minutes. Rinse in cold water until the water runs clear; drain well.
  2. Meanwhile, heat butter in a skillet with a tight-fitting lid over medium heat. Add the onion and cook, stirring occasionally, until onions have softened, about 10 minutes.
  3. Stir in the bay leaf, cardamom, cinnamon, turmeric, salt and curry paste and cook until aromatic, about 2 minutes. Stir in rice, raisins, if using, and broth. Cover, increase heat and bring to a boil; reduce heat and simmer for 10-12 minutes or until liquid is absorbed. Uncover, add vegetables and cilantro, replace lid and let stand for 10 minutes.
  4. Top with the rest of the cilantro and almonds when serving.