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Baked Vegetable Biryani

  • 0 people already cooked this dish.
  • Total: 31min
    Preparation: 31min
  • Portions: 16
  • Difficulty: Easy


  • 1/4 Cup Vegetable oil
  • 2 Teaspoons Geera / Cumin seeds
  • 1/2 Teaspoon Black peppercorns
  • 1/2 Teaspoon Black pepper
  • 1/2 Teaspoon Coriander seeds
  • 9 Cardamom pods
  • 6 garlic Cloves
  • 3 Bay leaves
  • 3 Dried red chili peppers
  • 1 Large Onion, halved and thinly sliced
  • 1 Pound Cauliflower, florets
  • 1 Pound Red potatoes, cut into 1-inch cubes
  • 1 Pound Potatoes, cut into 1 inch cubes
  • 1 Teaspoon Turmeric powder
  • 2 Cups Basmati rice
  • 1 Cup Green peas
  • 6 MAGGI Vegetable Cubes
  • 1 Cup Pumpkin, cubed
  • 4 Cups Water
  • 1 Teaspoon Roasted ground geera / cumin
  • 1/2 Teaspoon Garam masala


  1. Combine first nine ingredients in a large iron pot over medium heat, stirring frequently, about 2 minutes or until cumin browns. Add onions and sauté for about 2 minutes. Stir in cauliflower, potatoes and turmeric; reduce heat to medium and cook one minute. Add rice and cook for another minute stirring occasionally.

  2. Stir in peas, MAGGI Vegetable Cubes, pumpkin and water. Place cover on pot and cook for about 5 minutes. Add the ground cumin and garam masala.

  3. Pour ingredients into a large casserole dish, cover and bake in a preheated oven at 350°F (180°C) for 20 minutes. Fluff with fork before serving.

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