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Vegetable Pasta Biryani

  • Veg
  • 15 mins
  • Serves 2
  • Easy


  • To Temper :


This vegetable pasta biryani is the perfect option for vegetarians and vegans looking to add some variety to their eating habits. It is not only a good source of vegetables and the vitamins and nutrients they have to offer, but it is also a great source of quick energy. You should eat this biryani variation after a workout or before high energy activities like a cricket or football game. Try making some next time your children have a big sporting event; they will thank you late game.

Health Benefits 

This vegetable pasta biryani has many health benefits due to the wide range of vegetables used to make it. While all the vegetables have interesting benefits, the cauliflower specifically has some rather hard to find benefits due to being a superfood. These rare powerhouse veggies can help improve your eyesight, maintain positive hormone balances, help with hypertension, and even treat the harmful side effects of UV radiation exposure. Cauliflower also reduces your risk of obtaining cancer, harmful brain disorders, and cardiovascular diseases.

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How to Make Vegetable Pasta Biryani

  1. Chop all the veggies and set aside.
  2. Heat oil in the pressure cooker pan.
    1. Add all ingredients mentioned under "To Temper" in the given order.
    2. Add the onion, green chilli, once the fennel seeds start changing colorand sauté for 30 secs.
    3. Add the ginger garlic paste and give a quick mix.
    4. Add the salt and continue to sauté until the onions turn golden brown in color.
    5. Add the chopped tomato and continue to sauté until the tomato is fully mushy.
  3. Add all the veggies (Carrot, Potato, Peas, Cauliflower, Beans) and mint leaves.
    1. Give a quick mix.
    2. Add the red chilli powder, turmeric, garam masala powder, and mix well.
    3. Add the lemon extract and water.
    4. Stir until everything is mixed together.
  4. Add the pasta to the mixture.
    1. Mix once and make sure the pasta is completely immersed in water.
  5. Pressure cook for 7 mins or for 2 whistles.
    1. Wait until the pressure subsides and open the lid.
  6. Garnish with fresh coriander leaves.
  7. Serve and enjoy!


The most common color of cauliflower is white.

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