Mix Vegetable Chicken Biryani Recipe – Easy One-Pot Chicken and Vegetable Biryani Very Easy Recipe Video With English Ingredients List - Make At Home Sabzi Biryani
Introduction
Mix Vegetable Chicken Biryani is a delicious one-pot meal that brings together fragrant rice, tender chicken, and colorful vegetables in a rich, spicy masala.It is a lovely choice for lunch, dinner, family gatherings, or a special weekend meal.
The chicken adds a hearty flavor, while green peas, potatoes, carrots, and cauliflower make every serving more colorful and satisfying.
Tomatoes help create a flavorful gravy, and whole spices give the rice its classic biryani aroma.
This recipe follows the simple cooking style shown in the video.
First, sliced onions are fried in oil until golden.
Tomatoes and vegetables are added with whole spices and powdered seasonings to build the masala.
Chicken is then cooked in this mixture so it can absorb the spices.
After the chicken and vegetables are partly cooked, the cauliflower and washed basmati rice are added to the pot.
The rice cooks in the flavorful liquid, allowing it to absorb the taste of the chicken, vegetables, and spices.
Finally, the pot is covered and left on low heat so the rice finishes cooking gently.
One-pot biryani is useful because you do not need to boil the rice in a separate pot.
However, the amount of liquid is important.
Too much water can make the rice sticky, while too little water can leave the grains hard.
Add hot water carefully and make sure the liquid level is suitable for the rice you are using.
Keep the heat high only while the mixture comes to a boil; then lower it for the final steaming stage.
This Mix Vegetable Chicken Biryani recipe is flexible.
You can adjust the green chilies and red chili powder according to your preferred spice level, or use the vegetables available in your kitchen.
For the best texture, use long-grain basmati rice, avoid stirring repeatedly after the rice begins to soften, and allow the biryani to rest for a few minutes before serving.
The quantities below are suggested for about four to six servings because exact measurements are not shown in the video.
Follow the steps, check the rice and chicken as they cook, and enjoy a comforting homemade biryani with raita or fresh salad.
Why You’ll Love This Recipe
- Complete one-pot meal: Chicken, rice, and vegetables cook together in one pot.
- Rich and delicious flavor: Whole spices, tomatoes, onions, and biryani masala give the dish a wonderful aroma.
- Colorful vegetables: Peas, potatoes, carrots, and cauliflower add variety and texture.
- Easy to customize: You can adjust the spices and vegetables to suit your family's taste.
- Perfect for family meals: This recipe is suitable for lunch, dinner, and small gatherings.
- Easy to follow: Simple ingredients and clear cooking steps make the recipe accessible to home cooks.
Recipe Notes
Recipe: Mix Vegetable Chicken BiryaniStyle: Pakistani / South Asian
Main Ingredient: Rice , Vegetable and Chicken
Cooking Method: One-pot cooking
Spice Level: Adjustable according to taste
Serving: 6 To 8 Persons
Mix Vegetable Chicken Biryani Ingredients List For 6 To 8 PersonsRice ................ 1 kg Chicken ................ 250 gm Onion ................ 125 gm Tomatoes ................ 125 gm Garlic paste ................ 1 tbsp Ginger paste ................ 1 tbsp Carrot ................ 250 gm Potato ................ 250 gm Peas ................ 250 gm Capsicum ................ 100 gm Cauliflower ................ 250 gm Mint ................ 1 bunch Green chilies (chopped) ................ 5 tbs Cooking oil ................ 150 gm Salt ................ 2.5 tbsp or to taste Red chili powder ................ 1.5 tbsp Cloves ................ 6 Cinnamon ................ 2-inch piece Black cardamom ................ 1 Green cardamom ................ 2 Nutmeg (Javatri) ................ 1/4 tbsp Kewra essence ................ 1/4 tsp Note: The water quantity in this recipe refers to the total cooking liquid needed, including the liquid already present in the chicken and vegetable masala. |
Easy Cooking Method Step By Step
How to Start / Prepare
1. Prepare the Rice: Place the basmati rice in a bowl and rinse it several times until the water becomes mostly clear. Cover the rice with fresh water and soak it for 20–30 minutes.
Drain the rice thoroughly before adding it to the biryani.
2. Prepare the Chicken: Use fresh chicken pieces and remove any unwanted skin or excess fat. Pat the chicken dry with paper towels if necessary.
Keep the raw chicken separate from the vegetables and cooked food. Wash your hands and clean the utensils and surfaces that come into contact with raw chicken.
3. Prepare the Vegetables: Wash the tomatoes, carrots, peas, potatoes, cauliflower, green chilies, and fresh herbs.
Cut the potatoes into small cubes, slice the carrots, chop the tomatoes, and separate the cauliflower into small florets.
4. Measure the Spices: Measure the whole spices and powdered seasonings before starting to cook. This makes the cooking process easier and helps prevent overcooking while you prepare the ingredients.
Step 1: Heat the Oil and Whole Spices
Place a large, heavy-bottomed pot over medium heat. Add the cooking oil and allow it to heat.
Add the cumin seeds, bay leaf, cinnamon, cardamoms, cloves, and black peppercorns.
Fry for about 30–45 seconds until fragrant.
Be careful not to burn the spices, as burnt spices can give the biryani a bitter taste.
Step 2: Fry the Onions
Add the sliced onions to the pot.
Fry them over medium heat, stirring occasionally, until they become golden brown.
Do not let the onions turn completely black because this can affect the flavor of the masala.
Step 3: Add the Tomatoes and Ginger-Garlic Paste
Add the ginger-garlic paste, chopped tomatoes, and green chilies.
Stir well and cook for several minutes until the tomatoes soften and begin to break down.
The mixture should become thick and fragrant.
If the mixture sticks to the bottom of the pot, lower the heat and add a small splash of water.
Step 4: Add the Potatoes, Carrots, and Peas
Add the diced potatoes, sliced carrots, and green peas to the tomato mixture.
Sprinkle in the red chili powder, turmeric, ground coriander, biryani masala, and salt.
Mix everything thoroughly so the vegetables are coated with the masala. Cook for about 3–5 minutes, stirring gently.
Step 5: Add the Chicken
Add the chicken pieces to the pot.
Stir well to coat the chicken with the spices, onions, and tomatoes.
Cook for approximately 5–7 minutes, turning the chicken pieces occasionally.
This initial cooking helps the chicken absorb the flavor of the masala.
Step 6: Cook the Chicken and Vegetables
Add hot water as needed and cover the pot partially.
Cook over medium-low heat until the chicken is nearly cooked and the potatoes begin to soften.
Depending on the size of the chicken pieces, this may take around 15–20 minutes or longer.
Check the chicken and vegetables regularly.
Add the cauliflower florets during the later part of this stage so they do not become too soft.
The chicken should be fully cooked before serving.
A food thermometer inserted into the thickest part should read 74°C (165°F).
Step 7: Check the Cooking Liquid
Before adding the rice, check the amount of liquid in the pot.
For 2 cups of soaked basmati rice, approximately 3–3½ cups of total cooking liquid is a useful starting point, but the correct amount depends on the rice and the moisture already released by the chicken and vegetables.
Add hot water only as necessary.
The liquid should be sufficient to cook the rice without leaving the biryani excessively watery.
Taste the liquid carefully and adjust the salt.
It should be well seasoned because the rice will absorb the flavor during cooking.
Step 8: Add the Soaked Rice
Drain the soaked rice and spread it evenly over the chicken and vegetable masala.
Gently mix once or twice so the ingredients are distributed throughout the pot without breaking the rice grains.
Bring the liquid to a gentle boil over medium-high heat.
Step 9: Cook Until the Liquid Reduces
Cook uncovered until much of the liquid has been absorbed and the rice begins to rise above the remaining liquid.
Watch the pot closely at this stage.
If the liquid disappears too quickly while the rice is still hard, add a small amount of hot water.
Avoid frequent stirring because softened basmati rice can break easily.
Step 10: Steam the Biryani on Low Heat
When most of the liquid has been absorbed, cover the pot tightly with a lid.
Reduce the heat to its lowest setting and cook for approximately 15–20 minutes, checking that the bottom is not burning.
You can place a heat diffuser or a flat griddle under the pot to distribute heat more evenly.
During this stage, the rice finishes cooking and absorbs the aroma of the chicken, vegetables, and spices.
Step 11: Rest and Serve
Turn off the heat and leave the covered pot to rest for 5–10 minutes.
Open the lid and gently fluff the rice with a fork or a flat spoon. Be careful not to crush the rice or vegetables.
Garnish with fresh coriander or mint, if desired.
Your homemade Mix Vegetable Chicken Biryani is ready to serve!
1. Prepare the Rice: Place the basmati rice in a bowl and rinse it several times until the water becomes mostly clear. Cover the rice with fresh water and soak it for 20–30 minutes.
Drain the rice thoroughly before adding it to the biryani.
2. Prepare the Chicken: Use fresh chicken pieces and remove any unwanted skin or excess fat. Pat the chicken dry with paper towels if necessary.
Keep the raw chicken separate from the vegetables and cooked food. Wash your hands and clean the utensils and surfaces that come into contact with raw chicken.
3. Prepare the Vegetables: Wash the tomatoes, carrots, peas, potatoes, cauliflower, green chilies, and fresh herbs.
Cut the potatoes into small cubes, slice the carrots, chop the tomatoes, and separate the cauliflower into small florets.
4. Measure the Spices: Measure the whole spices and powdered seasonings before starting to cook. This makes the cooking process easier and helps prevent overcooking while you prepare the ingredients.
Step 1: Heat the Oil and Whole Spices
Place a large, heavy-bottomed pot over medium heat. Add the cooking oil and allow it to heat.
Add the cumin seeds, bay leaf, cinnamon, cardamoms, cloves, and black peppercorns.
Fry for about 30–45 seconds until fragrant.
Be careful not to burn the spices, as burnt spices can give the biryani a bitter taste.
Step 2: Fry the Onions
Add the sliced onions to the pot.
Fry them over medium heat, stirring occasionally, until they become golden brown.
Do not let the onions turn completely black because this can affect the flavor of the masala.
Step 3: Add the Tomatoes and Ginger-Garlic Paste
Add the ginger-garlic paste, chopped tomatoes, and green chilies.
Stir well and cook for several minutes until the tomatoes soften and begin to break down.
The mixture should become thick and fragrant.
If the mixture sticks to the bottom of the pot, lower the heat and add a small splash of water.
Step 4: Add the Potatoes, Carrots, and Peas
Add the diced potatoes, sliced carrots, and green peas to the tomato mixture.
Sprinkle in the red chili powder, turmeric, ground coriander, biryani masala, and salt.
Mix everything thoroughly so the vegetables are coated with the masala. Cook for about 3–5 minutes, stirring gently.
Step 5: Add the Chicken
Add the chicken pieces to the pot.
Stir well to coat the chicken with the spices, onions, and tomatoes.
Cook for approximately 5–7 minutes, turning the chicken pieces occasionally.
This initial cooking helps the chicken absorb the flavor of the masala.
Step 6: Cook the Chicken and Vegetables
Add hot water as needed and cover the pot partially.
Cook over medium-low heat until the chicken is nearly cooked and the potatoes begin to soften.
Depending on the size of the chicken pieces, this may take around 15–20 minutes or longer.
Check the chicken and vegetables regularly.
Add the cauliflower florets during the later part of this stage so they do not become too soft.
The chicken should be fully cooked before serving.
A food thermometer inserted into the thickest part should read 74°C (165°F).
Step 7: Check the Cooking Liquid
Before adding the rice, check the amount of liquid in the pot.
For 2 cups of soaked basmati rice, approximately 3–3½ cups of total cooking liquid is a useful starting point, but the correct amount depends on the rice and the moisture already released by the chicken and vegetables.
Add hot water only as necessary.
The liquid should be sufficient to cook the rice without leaving the biryani excessively watery.
Taste the liquid carefully and adjust the salt.
It should be well seasoned because the rice will absorb the flavor during cooking.
Step 8: Add the Soaked Rice
Drain the soaked rice and spread it evenly over the chicken and vegetable masala.
Gently mix once or twice so the ingredients are distributed throughout the pot without breaking the rice grains.
Bring the liquid to a gentle boil over medium-high heat.
Step 9: Cook Until the Liquid Reduces
Cook uncovered until much of the liquid has been absorbed and the rice begins to rise above the remaining liquid.
Watch the pot closely at this stage.
If the liquid disappears too quickly while the rice is still hard, add a small amount of hot water.
Avoid frequent stirring because softened basmati rice can break easily.
Step 10: Steam the Biryani on Low Heat
When most of the liquid has been absorbed, cover the pot tightly with a lid.
Reduce the heat to its lowest setting and cook for approximately 15–20 minutes, checking that the bottom is not burning.
You can place a heat diffuser or a flat griddle under the pot to distribute heat more evenly.
During this stage, the rice finishes cooking and absorbs the aroma of the chicken, vegetables, and spices.
Step 11: Rest and Serve
Turn off the heat and leave the covered pot to rest for 5–10 minutes.
Open the lid and gently fluff the rice with a fork or a flat spoon. Be careful not to crush the rice or vegetables.
Garnish with fresh coriander or mint, if desired.
Your homemade Mix Vegetable Chicken Biryani is ready to serve!
Mix Vegetable Chicken Biryani Recipe Video
Serving Ideas
Serve this flavorful chicken and vegetable biryani while it is warm.It pairs well with:
- Fresh cucumber and tomato salad
- Plain yogurt or mint raita
- Onion and lemon salad
- Green chutney
- A glass of your favorite refreshing drink
Storage & Reheating
How to Store Leftover BiryaniAllow the biryani to stop steaming heavily, then transfer it into clean, shallow, airtight containers.
Refrigerate leftovers within two hours of cooking. Do not leave cooked rice at room temperature for extended periods.
Properly refrigerated leftovers should generally be eaten within 3–4 days.
Can You Freeze Chicken Vegetable Biryani?
Yes. Divide the cooled biryani into meal-sized portions and place them in freezer-safe containers. For the best quality, use frozen portions within about 2 months.
Thaw frozen portions in the refrigerator before reheating.
How to Reheat Biryani
On the stovetop: Add one or two tablespoons of water to the biryani, cover the pot, and heat over low heat until it is steaming hot throughout.
In the microwave: Place a portion in a microwave-safe dish, sprinkle with a little water, cover loosely, and heat until thoroughly hot. Stir carefully halfway through when practical.
Reheat only the portion you plan to eat, and avoid repeatedly cooling and reheating the same food.
Common Mistakes to Avoid
1. Using Too Much WaterExcess water can make biryani wet and sticky. Check the liquid before adding soaked rice, and add extra water gradually.
2. Using Too Little Water
If the liquid is insufficient, the rice may remain hard in the center. Add a little hot water if needed and continue cooking gently.
3. Burning the Onions
Dark, burnt onions can give the whole dish a bitter flavor. Fry them until golden brown and stir regularly.
4. Overcooking the Vegetables
Cauliflower and peas can become mushy if cooked for too long. Add the cauliflower when the chicken and firmer vegetables are partly cooked.
5. Stirring the Rice Too Much
Repeated stirring can break rice grains and make the biryani sticky. Mix gently and keep stirring to a minimum once the rice begins to soften.
6. Cooking on High Heat Throughout
High heat throughout cooking may burn the bottom before the rice is fully cooked. Reduce the heat for the covered steaming stage.
7. Adding Too Much Salt or Chili
Salt and spice levels become harder to correct after the rice has absorbed the liquid. Taste the masala cooking liquid before adding the rice and adjust it carefully.
Some Usefull Tips About This Recipe
- Choose good rice: Long-grain basmati rice is ideal for fragrant biryani with separate grains.
- Soak the rice: Soaking helps the rice cook more evenly, although the final water requirement varies by rice variety.
- Cut vegetables evenly: Similar-sized pieces help the vegetables cook at a more consistent rate.
- Use fresh spices: Fresh, aromatic spices give the masala a better flavor.
- Adjust the heat: Start with medium heat and use low heat for the final steaming stage.
- Keep some texture: Do not let the cauliflower and peas become too soft before adding the rice.
- Use hot water: Adding hot water helps keep the pot cooking steadily.
- Allow resting time: Resting the biryani before serving helps the moisture settle and makes it easier to fluff.
- Adjust the spice level: Reduce the red chili powder or green chilies for a milder family-friendly version.
- Check doneness: Make sure both the chicken and rice are completely cooked before serving.
Frequently Asked Questions
1. What is Mix Vegetable Chicken Biryani?
Mix Vegetable Chicken Biryani is a rice dish prepared with chicken, mixed vegetables, aromatic spices, and basmati rice.
The ingredients cook together to create a flavorful one-pot meal.
2. Which vegetables can I use in chicken biryani?
You can use potatoes, green peas, carrots, and cauliflower.
Depending on your preference, you may also add other vegetables that hold their shape during cooking.
3. Can I use boneless chicken?
Yes.
Boneless chicken works well in this recipe.
Cut it into medium-sized pieces and adjust the cooking time because boneless pieces often cook faster than bone-in chicken.
4. Which rice is best for vegetable chicken biryani?
Long-grain basmati rice is a good choice because it has a pleasant aroma and can produce separate grains when the water quantity and cooking time are controlled.
5. Can I make this biryani less spicy?
Yes. Reduce the red chili powder and green chilies.
You can keep the other spices in moderate amounts to maintain the biryani flavor.
6. Can I use frozen vegetables?
Yes.
Frozen peas and suitable frozen vegetables can be used.
Add them according to their cooking requirements and avoid overcooking them.
7. Why is my biryani rice sticky?
Sticky rice can result from too much water, insufficient draining, excessive stirring, or overcooking.
Measure the liquid carefully and allow the rice to steam gently.
8. Can I prepare this biryani in advance?
You can prepare and chop the vegetables ahead of time and measure the spices in advance.
For the best rice texture, cook the biryani close to serving time.
9. How long can I keep leftover chicken biryani?
Refrigerate leftovers promptly in airtight containers and use them within 3–4 days.
Reheat until steaming hot throughout.
10. What should I serve with Mix Vegetable Chicken Biryani?
Cucumber raita, fresh salad, green chutney, and lemon wedges are excellent accompaniments.
Mix Vegetable Chicken Biryani is a rice dish prepared with chicken, mixed vegetables, aromatic spices, and basmati rice.
The ingredients cook together to create a flavorful one-pot meal.
2. Which vegetables can I use in chicken biryani?
You can use potatoes, green peas, carrots, and cauliflower.
Depending on your preference, you may also add other vegetables that hold their shape during cooking.
3. Can I use boneless chicken?
Yes.
Boneless chicken works well in this recipe.
Cut it into medium-sized pieces and adjust the cooking time because boneless pieces often cook faster than bone-in chicken.
4. Which rice is best for vegetable chicken biryani?
Long-grain basmati rice is a good choice because it has a pleasant aroma and can produce separate grains when the water quantity and cooking time are controlled.
5. Can I make this biryani less spicy?
Yes. Reduce the red chili powder and green chilies.
You can keep the other spices in moderate amounts to maintain the biryani flavor.
6. Can I use frozen vegetables?
Yes.
Frozen peas and suitable frozen vegetables can be used.
Add them according to their cooking requirements and avoid overcooking them.
7. Why is my biryani rice sticky?
Sticky rice can result from too much water, insufficient draining, excessive stirring, or overcooking.
Measure the liquid carefully and allow the rice to steam gently.
8. Can I prepare this biryani in advance?
You can prepare and chop the vegetables ahead of time and measure the spices in advance.
For the best rice texture, cook the biryani close to serving time.
9. How long can I keep leftover chicken biryani?
Refrigerate leftovers promptly in airtight containers and use them within 3–4 days.
Reheat until steaming hot throughout.
10. What should I serve with Mix Vegetable Chicken Biryani?
Cucumber raita, fresh salad, green chutney, and lemon wedges are excellent accompaniments.
Final Words
Mix Vegetable Chicken Biryani is a satisfying homemade meal that combines fragrant basmati rice, tender chicken, flavorful spices, and colorful vegetables.Its one-pot cooking method makes it a convenient option for family lunches, dinners, and special occasions.
For the best results, prepare the ingredients in advance, use the right amount of cooking liquid, cook the chicken thoroughly, and allow the rice to steam on low heat.
You can also adjust the vegetables and spices to suit your family's taste.
Try this easy Mix Vegetable Chicken Biryani recipe at home and serve it with fresh salad and raita for a complete meal.
If you enjoyed this recipe, share your experience in the comments and explore more simple homemade recipes on our food blog.
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