Camille Styles

Global Kitchen

Make This Vegetable Biryani The Star Of Your Indian Feast Tonight

May 16th, 2018

Back when I studied abroad in London during one of my semesters at UT, I found myself with an internship at one of the best Indian restaurants in the city. (If you ever find yourself in London, make your way over to Dishoom for some seriously good food – the black daal and garlic naan is a must!) While getting to see what goes into a restaurant launch and being right in the hustle of a Friday night restaurant shift were such amazing experiences, getting to eat my way through the entire Dishoom menu during my three months in London was even better.

Most evenings after working at the restaurant office, I would grab a to-go container of veggie biryani for dinner — which was a total lifesaver from my dorm kitchenette. It’s no surprise that there’s a major difference between the Indian food that you get at restaurants and the type of food Indian moms make for dinner, and though I might be biased, the Dishoom dishes were some of the closest I’ve had to my mom’s homemade version. This biryani is a blend of inspirations from both.

Vegetable Biryani

an easy vegetable biryani - vegetable filled rice dish from Indian cooking | this brown kitchen

Serves 6


  • 2 cups of cooked Basmati rice
  • 1 1/2 cups new potatoes, cubed
  • 1 1/4 cup green beans, chopped
  • 2 carrots, diced into rounds
  • 1 cup of peas
  • 1/2 head of cauliflower, separated into florets
  • a heaping spoon of ghee
  • 1/2 tbsp of garlic-ginger paste
  • 3 cardamom pods, slightly crushed
  • 1 1/2 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder
  • salt and pepper to taste
  • 4 tbsp of plain tomato sauce
  • 4 tbsp of yogurt
  • toppings – bhujia with peanuts and raisins, cilantro, tamarind chutney, etc.


  1. cook and prep your rice. it’s okay for it to be slightly overdone since it will be on the heat again later and you don’t want it to get mushy. set aside.
  2. bring a large pot of water up to a boil. add the prepped and chopped vegetables separately blanch – i.e. blanch the potatoes until slightly tender, remove from pot and set aside. blanch the green beans, remove from pot and set aside. etc.
  3. once all of vegetables have been cooked, bring a large stove top pan up to a medium heat. add a spoon of ghee and melt. add the garlic ginger paste and all of the spices to the pan and toast for about 30 seconds until the spices start to get fragrant.
  4. add the tomato sauce and yogurt into the spice mix and combine. add all of the blanched veggies into the yogurt mix and stir to coat. cook for another 5 to 10 minutes until the veggies are tender.
  5. add the cooked rice into the mix and stir to combine. cook for another 5 minutes then remove from heat.
  6. serve warm and top with bhujia, cilantro, yogurt, and chutney. enjoy!

More “Global Kitchen”

Show Comments +

  1. Janet Fazio says:

    What a great way to use up some of the veggies in my fridge. Looks versatile enough to sub out whatever is on hand – even some leftover rice.

Leave a Reply