bombay biryani (with vegetables)

Bombay biryani recipe with step by step pics – aromatic, spiced and tasty Bombay style biryani made with mix vegetables.

Biryani is a favorite dish at home. I do go extra lengths in preparing biryanis as firstly we love biryani and secondly, I just need to make simple raita with biryani. I have already posted many Biryani varieties like:

bombay biryani, bombay vegetable biryani recipe
  1. Veg biryani
  2. Mushroom biryani
  3. Paneer biryani
  4. Lucknowi biryani

As the name suggests Bombay biryani has originated from Mumbai aka Bombay. the non-vegetarian version of Bombay biryani is popular. Here I am sharing a vegetarian version of this biryani. The biryani is fragrant and spiced and really good.

Good amount of tomatoes and potatoes along with the spices are added in this biryani. Potatoes are fried and added, but I just cooked them together with the veggies. Birista or fried onions are also added in the biryani. Dried plums are also added. If you have dried plums then you can add them.

This Mumbai biryani also does not have dry fruits in it. for the color, I used natural orange color extract. If you want, you can use some saffron dissolved in milk to give some color. As always with any mixed veggie recipe, you can add your choice of veggies to the biryani.

Like all biryanis, this is a dum cooked biryani. you can tightly seal and cook the Bombay biryani on stovetop or in the oven. I do both on occasions. When its a small amount I cook on the stovetop. And when its a lot of biryani, I cook in the oven. You can choose the option which suits you.

I cook biryanis often at home, especially when we have guests or for get-togethers. I can proudly say that after cooking biryanis for so many years now, I have become good in making them. I will be sharing more biryani varieties in the near future.

How to make Bombay biryani

 1. Rinse basmati rice very well in water. Soak the rice in enough water for 30 minutes. You can use any good quality of basmati rice. I used organic basmati rice.

rice for Bombay biryani recipe

2. When the rice is soaking, chop all the veggies and keep aside. Take all the spices and keep aside. Below is a pic of spices that we will add to the rice – green cardamoms, black cardamom, black pepper, one strand of mace, tej patta, star anise and cloves.

spices for Bombay biryani recipe

3. After 30 minutes drain the water from the rice.

rice for Bombay biryani recipe

Cooking rice

4. Heat 5 cups of water in a pan and bring to a boil on a medium to high flame.

water for Bombay biryani recipe

5. Add the whole spices or garam masala.

spices for Bombay biryani recipe

6. Add rice.

rice for Bombay biryani recipe

7. Season with salt.

salt for Bombay biryani recipe

8. Add ½ tbsp lemon juice.

lemon juice for Bombay biryani recipe

9. On the same flame, simmer the rice till the grains are ¾th cooked.

rice for Bombay biryani recipe

10. Drain the cooked rice in a colander and keep aside. You can also check this detailed post on How to cook basmati rice for biryani.

rice for Mumbai biryani recipe

Preparing birista

11. Heat 7 tbsp oil in a pan. Add 2 cups of thinly sliced onions.

onions for Mumbai biryani recipe

12. stir.

onions for Bombay biryani recipe

13. Saute the onions till they turn golden. Add a pinch of salt to hasten the cooking process.

onions for Mumbai biryani recipe

14. Stir often and saute till the onions become golden.

onions for Mumbai biryani recipe

15. Remove the crisp fried onions or birista with a slotted spoon and place on kitchen paper towels. From 2 cups of sliced onions, you will get about 1 cup of birista. We will use ½ of the birista in the gravy and the remaining ½ in the layering.

birista for Mumbai biryani recipe

Preparing vegetable gravy

16. In the same pan, add the whole spices for the gravy.

spices for Bombay biryani recipe

17. Here’s a closeup pic of the spices. In clockwise order – tej patta (Indian bay leaf). Strands of mace, allspice (optional), green cardamoms, cinnamon and cloves. Caraway seeds or shah jeera is not shown in this pic.

spices for Bombay biryani recipe

18. Stir and saute till the spices become fragrant.

spices for Bombay biryani recipe

19. Now add diced or chopped potatoes and carrots.

carrots for Bombay biryani recipe

20. Stir well.

making Bombay biryani recipe

21. Saute the potatoes and carrots for 5 to 6 minutes.

potatoes for Bombay biryani recipe

22. With a spoon, bring them to the sides and add 1 tbsp ginger-garlic paste. Saute the ginger-garlic paste in the same place till their raw aroma goes away.

ginger for Bombay biryani recipe

23. Now add 1.25 cups chopped tomatoes.

tomatoes for Bombay biryani recipe

24. Stir and mix very well.

making Mumbai biryani recipe

25. Add the spice powders – ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder. Also, add prunes or dried plums if you have them. About 4 to 5 dried plums.

spices for Bombay biryani recipe

26. Add chopped green chilies. Stir and saute for a minute.

making Bombay biryani recipe

27. Add ⅓ cup tightly packed fresh or frozen green peas. Stir.

peas for Bombay biryani recipe

28. Now add ½ of the birista or fried onions.

birista for Bombay biryani recipe

29. Season with salt and stir again.

salt for Bombay biryani recipe

30. Add 1 cup of water.

water for Bombay biryani recipe

31. Stir very well. Cover and cook on a medium flame till the veggies are cooked. You can also use a pressure cooker for the cooking of the veggies. Just add less water, about ⅔ to ¾ cup if cooking veggies in a pressure cooker and cook for 1 whistle.

cooking Bombay biryani recipe

32. The veggies have to be cooked well but should retain their shape. The gravy should also thicken and should not be of watery consistency.

cooking Bombay biryani recipe

33. Whisk ½ cup fresh curd in a bowl till smooth and keep aside.

curd for Bombay biryani recipe

34. Once the veggies are done, place the pan down and add the beaten or whisked curd (yogurt).

curd for Bombay biryani recipe

35. Stir very well. check the taste and add more salt if required. Keep this vegetable gravy aside.

making Bombay biryani recipe

Cooking Bombay biryani

1. I dum cooked the Bombay biryani in the oven. You can also cook in a thick bottomed pan or pot or even in a dutch oven. Pour half of the vegetable gravy in the pan or pot.

veg gravy for Bombay biryani recipe

2. Layer evenly with the cooked rice.

rice layer for Bombay biryani recipe

3. Sprinkle ¼ tbsp chopped mint leaves and ½ tbsp chopped coriander leaves.

mint layer for Mumbai biryani recipe

4. Now sprinkle ¼ portion of the fried onions evenly.

birista layer for Mumbai biryani recipe

5. Again make a second layer of the vegetable gravy evenly.

vegetable gravy for Mumbai biryani recipe

6. Spread a third layer of the rice.

rice layer for Mumbai biryani recipe

7. Top up with the remaining chopped mint, coriander leaves and fried onions. Also, add 1 to 2 tsp of kewra water.

mint layer for Mumbai biryani recipe

8. Dot with ½ tbsp ghee. You can also sprinkle some natural color if you want.

ghee for Mumbai biryani recipe

9. Cover tightly with a foil. Bake the Bombay biryani at 180 degrees celsius for 30 to 35 minutes. If dum cooking Bombay biryani on a stovetop, then also you can cover with a foil or with a moist kitchen towel. Place the pan on a hot tava/griddle. On a low to medium flame dum cook the Mumbai biryani for 30 to 35 minutes.

cooking Mumbai biryani recipe

10. Allow the Bombay biryani to stand for some minutes.

Mumbai biryani recipe, Bombay biryani recipe

11. Then Serve this aromatic spiced Bombay biryani with your favorite raita.

Bombay veg biryani recipe
Few more biryani varieties:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Bombay Biryani

5 from 7 votes
Mumbai style vegetable dum biryani recipe 
bombay biryani recipe
Author:Dassana Amit
Prep Time:1 hr
Cook Time:30 mins
Total Time:1 hr 30 mins
Course:main course
Cuisine:indian
Servings (change the number to scale):5 to 6
(1 CUP = 250 ML)

INGREDIENTS

for the rice

  • 1.5 cups basmati rice or 300 grams basmati rice
  • 4 to 5 whole black pepper
  • 1 star anise (chakriphool)
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 large tej patta or 2 small to medium tej patta (indian bay leaf)
  • 2 single strands of mace
  • 5 cups water
  • ¾ to 1 teaspoon salt or add as required

for birista

  • 250 grams onions or 2 large onions or 2 cups thinly sliced onions
  • 7 tablespoon oil

for vegetable gravy

  • 1 teaspoon shahjeera (caraway seeds)
  • 1 inch cinnamon
  • 4 green cardamoms
  • 4 cloves
  • 2 single strands of mace
  • 2 all spice (kabab chini) - optional
  • 1 large tej patta or 2 small to medium tej patta (indian bay leaf)
  • 1 tablespoon ginger-garlic paste or 1 inch ginger and 9 to 10 medium sized garlic crushed to a paste in mortar-pestle
  • 1 green chili - chopped
  • 250 grams tomatoes or 3 medium to large tomatoes or 1.25 cups tomatoes
  • 300 grams potatoes or 4 medium potatoes or 1.5 cups diced potatoes
  • 2 to 3 medium or small to medium carrots or 1 cup chopped carrots
  • 1/3 cup fresh or frozen peas - tightly packed
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 4 to 5 prunes (dried plums) - optional
  • ½ cup curd (yogurt)
  • 1 cup water
  • 1 teaspoon salt or add as required

for layering bombay biryani

  • ½ tablespoon chopped mint leaves
  • 1 tablespoon chopped coriander leaves
  • ½ tablespoon ghee
  • 1 to 2 teaspoon kewra water (pandanus extract) - optional
  • a few drops of natural orange or yellow color - (optional)
  • ½ cup birista or fried onions

INSTRUCTIONS

preparing rice

  • Rinse basmati rice very well in water. Soak the rice in enough water for 30 minutes.
  • When the rice is soaking, chop all the veggies and keep aside. Take all the spices and keep aside. Below is a pic of spices that we will add to the rice.
  • After 30 minutes drain the water from the rice.
  • Heat 5 cups of water in a pan and bring to a boil on a medium to high flame.
  • Add the whole spices or garam masala mentioned under 'for the rice' list.
  • Then add the rice. Season with salt.
  • Add 1/2 tbsp lemon juice.
  • On the same flame intensity, simmer the rice till the grains 3/4th cooked.
  • Drain the cooked rice in a colander and keep aside.

making birista

  • Heat 7 tbsp oil in a pan. Add 2 cups of thinly sliced onions.
  • Stir and saute the onions till they turn golden. Add a pinch of salt to hasten the cooking process.
  • Stir often and saute till the onions become golden.
  • Remove the crisp fried onions or birista with a slotted spoon and place on kitchen paper towels. From 2 cups of sliced onions, you will get about 1 cup of birista. We will use 1/2 of the birista in the gravy and the remaining half in the layering.

making vegetable gravy

  • In the same pan, add the whole spices for the gravy.
  • Stir and saute till the spices become fragrant.
  • Now add diced or chopped potatoes and carrots. Stir well.
  • Saute the potatoes and carrots for 5 to 6 minutes.
  • With a spoon, bring them to the sides and add 1 tbsp ginger-garlic paste. Saute the ginger-garlic paste in the same place till the their raw aroma goes away.
  • Now add 1.25 cups chopped tomatoes.
  • Stir and mix very well.
  • Add the spice powders - 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala powder. Also add prunes or dried plums if you have them. About 4 to 5 dried plums. Stir and saute for a minute.
  • Add 1/3 cup tightly packed fresh or frozen green peas. Stir.
  • Now add 1/2 of the birista or fried onions.
  • Season with salt and stir again.
  • Add 1 cup water.
  • Stir very well. Cover and cook on a medium flame till the veggies are cooked. You can also use a pressure cooker for the cooking of the veggies. Just add less water, about 2/3 to 3/4 cup if cooking veggies in a pressure cooker.
  • The veggies have to be cooked well but should retain their shape. The gravy should also thicken and should not be of watery consistency.
  • Whisk 1/2 cup fresh curd/dahi in a bowl till smooth and keep aside.
  • Once the veggies are done, place the pan down and add 1/2 cup beaten or whisked curd/dahi/yogurt.
  • Stir very well. Check the taste and add more salt if required. Keep this vegetable gravy aside.

layering and cooking bombay biryani

  • I cooked the biryani in the oven. You can also cook in a thick bottomed pan or pot or even in a dutch oven. Pour half of the vegetable gravy in the pan or pot.
  • Layer evenly with the cooked rice.
  • Sprinkle 1/4 tbsp chopped mint leaves and 1/2 tbsp chopped coriander leaves.
  • Now sprinkle 1/4 portion of the fried onions evenly.
  • Again make a second layer of the vegetable gravy evenly.
  • Spread a third layer of the rice.
  • Top up with the remaining chopped mint, coriander leaves and fried onions. Also add 1 to 2 tsp of kewra water.
  • Dot with 1/2 tbsp ghee. You can also sprinkle some natural color if you want.
  • Cover tightly with a foil. Bake the biryani at 180 degrees celsius for 30 to 35 minutes. 
  • If dum cooking on a stove top, then also you can cover with a foil or with a moist kitchen towel. Place the pan on a hot tava/griddle. On a low to medium flame dum cook the veg biryani for 30 to 35 minutes.
  • Allow the bombay biryani to stand for some minutes. Then serve this aromatic and spiced veg bombay biryani with your favorite raita.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

36 comments/reviews

  1. Amazing biryani . First time attempt. Thanks so much. It’s a keeper.
    Cheers

    • Welcome Vinutha. Glad to know that you liked the biryani recipe.

  2. Hi.. M not getting kabab chini.. What shall I do?

    • just skip it.

  3. Hi Dassana,

    Can you tell more about how to use saffron and milk for color. Will Almond milk work?

    Thanks 🙂

    • yes almond milk will work. just warm the milk. add saffron and let it stay in the milk for about 10 to 15 minutes. the milk will get colored with saffron hues.

  4. Can I powder the spices and add to the boiling water while cooking rice? Whole spices in the mouth is always a spoiler for me 🙁

    • pavithra, don’t powder the spices. you can make a potli/bouquet garni, where you tie the spices in a small muslin cloth and then cook.

  5. Hi dassana ji!
    Thank you so much fr the wonderful recipe.I m a huge fan of u.i m learning cooking and ur site s really vry useful and helpful fr me.I tried many of ur recipes and It went superb!Thank you once again fr giving useful site.
    and I have a doubt what is kewra water?I didn’t hear about this can u pls tell me the details about it?

    • thanks nisha. kewra is a fragrant plant. kewra water is made from the flowers of kewra. kewra leaves as whole are also added in kheers or in biryanis.

  6. hi Dear Dassana & Amit
    me kaal biryani banawleli, ti khup tasty n masta zaleli,
    aamchya ghari maze pappa ch nehmi biryani banawtat, bt first time me banawli aani saglyanna aawadali,
    thank u.
    tumcha blog mazi hobby zalay, jewha pn me net on karte first tumcha blog baghte n new recipe search karte,,
    thanks a lotttttttt……… 🙂5 stars

    • thanks again rupesha. changla watla tuhja comment pahun. thanks again.

  7. hello dassana,
    the recipe was huge hit…my kids loved it..but they demanded the side gravy served in the restaurant along with biryani..
    pls share the shorba((as we say it))) recipe pls5 stars

    • thanks a lot shreeda. i do plan to add the side gravy soon. i make it often with pulaos or jeera rice 🙂

  8. Hi d,loved this recipe of yours.can you tell me what wrack to keep this biryani to baking.i assume it is the centre rack.i will soon try this recipe.

    • Rashmi, you can keep in the center or in the second lower rack.

  9. Ur bombay biryani recipe is so amazing
    I made it to my friends and they all liked it so much
    Thank u Dasana Amit
    and pls can u give me some ideas where we get the recipe for Palak paneer

  10. Hi Amit,

    I don’t know how to cook but I surprised my mom with this recipe… She showered lot of blessings to you for such wonderfully detailed steps!! Thank you… I am a vegetarian and this is the first website I will look up to ….

    Regards,

    • welcome siri. thanks for your sweet feedback. please convey my regards to your mother.

  11. i made it first attempt..Once again I’ve to tell u tat I tried biryani n it was awesome….ma hubby complimented..Thank u for all ur wonderful recipe..n best part s tat it’s always mention step by step..loving all ur recipes..5 stars

    • thanks for this positive feedback priyanka. for first attempt, you have a done great job 🙂

  12. Hi Dassana..i tried this biriyani yesterday and it was loved by everyone! I also tried Hyderabadi dum biriyani few months ago and the whole house was filled with the aroma of rice and spice! Both the recipes were truly amazing! I keep visiting your site and try most of the Indian recipes from here. I am a pure vegetarian and this website is a gift for people like me 🙂5 stars

    • thanks ritu for sharing positive review on biryani recipes. glad to read your sweet feedback.

  13. This was the first time i was making biryani, and it was really yummm !!
    I used capsicum, cauliflower too and shallow fried cheese also.
    As a personal note which i tried, for boiling rice we can saute the spices like mace, cardamom, bay leaf etc before adding rice.
    Thanx again for the recipe 🙂5 stars

    • welcome adija. glad to know this. thanks for sharing your variation and suggestion.

  14. So yummy…earlier too i hv tried ur receipies which cmes out too good..only a simpl query of mine,hw dis final covering is done? Is it lyk utensil to b covered only frm d top.or frm bottom to top?

    • thanks navnita. cover only from top. it is done so that steam does not pass through.

  15. Thanks very much for posting the lovely biryani recipe.But i dont have oven at home so which the other option on gas .

    • welcome charmie. i have mentioned in the step by step photos how to cook this biryani on gas.

  16. hello sir thank you for such a great recipe, but i have a question what veggis we can use insted of carrots

    • welcome hema. you can use cauliflower, peas, french beans, broccoli, mushrooms, capsicum.

  17. It turned out to be delicious. Once again thnx for wonderful recipe. <3!!!!5 stars

    • welcome riya.

  18. Thank you for all veg recipe , and thank you for dum biryani gonna try for tomorrow’s lunch5 stars

    • welcome hercules and thanks. happy cooking 🙂