How to make Beans And Vegetable Biryani -

A flavored Indian rice with vegetables and beans.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Black eyed peas

Cuisine : Indian

Course : Rice

For more recipes related to Beans And Vegetable Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Chicken Keema Pulao - SK Khazana Kongunadu Eratchi Biryani Spinach Rice Gehun Ki Khichdi

Beans And Vegetable Biryani

Beans And Vegetable Biryani Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beans And Vegetable Biryani Recipe

  • Basmati rice 1 cup

  • Black eyed peas soaked 2 tablespoons

  • Black eyed beans soaked 2 tablespoons

  • Red kidney beans (rajma) soaked 2 tablespoons

  • Lima beans (Butter beans) soaked 2 tablespoons

  • Baby potatoes 8

  • Baby brinjals 2

  • Cauliflower 5-6 florets

  • Cabbage shredded 1/4

  • Carrot cut into thin strips 1 medium

  • French beans cut into thick strips 5-6

  • Green peas 1/2 cup

  • Oil 4 tablespoons

  • Onions sliced 2 medium

  • Cinnamon 2 inch stick

  • Bay leaves 2

  • Green cardamoms 5

  • Star anise 2

  • Salt to taste

  • Ghee 1/4 cup

  • Cumin seeds 1 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Green chillies chopped 4

  • Ginger paste 1 tablespoon

  • Fresh thyme 4 sprigs

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomato puree 1 Cup

  • Yogurt 1 Cup

  • Saffron (kesar) 7-8 Strand tablespoons

  • Rose water 2 tablespoons


Step 1

Boil and peel baby potatoes. Boil all the soaked beans separately. Keep aside. Heat oil and sauté baby potatoes, baby brinjals, cauliflower, cabbage and carrots separately.

Step 2

Drain and keep aside. Fry the sliced onions till brown and crisp. Drain and keep aside. Heat two and a half cups of water. Add rice, cinnamon, bay leaves, green cardamoms, star anise and salt.

Step 3

Once it comes a boil, reduce heat and let it cook till almost done. Drain and keep aside. Heat ghee in a pan, add cumin seeds, fennel seeds, green chillies, ginger paste. Saute for two to three minutes.

Step 5

Add fresh thyme, coriander leaves and mint leaves. Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add tomato puree and yogurt and stir to mix well.

Step 6

Add all the cooked beans and mix. Add French beans, green peas and salt to taste. Mix cook till done. Preheat oven to 180°C. In an thick bottom vessel arrange layers of rice, beans mixture, cauliflower, cabbage and carrots.

Step 7

Over this arrange a layer of potatoes topped with brinjals and fried onions. Mix saffron strands in rose water and sprinkle on the top. Cover the vessel and seal the edges using dough.

Step 8

Cook in a preheated oven at 180°C for about forty five minutes. Serve hot with raita.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.