Dinner

Quick Carrot Biryani Recipe

Name: Quick Carrot Biryani Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 2 cups carrot, grated; 1 onion, sliced; 2 green chillies, chopped; 2 garlic cloves, minced; 1 cup peas + corn (fresh or frozen); 1 teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon coriander powder; Salt to taste; 1 tablespoon cashew or almonds, sliced (Optional); 3 cups cooked rice; 2 tablespoons oil

ByCharlotte Montgomery December 25, 2025December 25, 2025

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Introduction

This Quick Carrot Biryani is a flavorful and vibrant vegetarian dish that’s perfect for a weeknight dinner. Packed with fresh vegetables and aromatic spices, it comes together quickly and pairs wonderfully with simple sides.

The image shows a silver oval plate filled with yellow biryani rice mixed with green peas, small pieces of meat, and thin slices of purple onion scattered on top. The rice looks fluffy and vibrant with a mix of colors like orange, yellow, green, and purple from the spices and vegetables. Around the plate, there is a white marbled surface with a silver fork and spoon resting on the left side, next to a green chili and an orange cloth napkin. In the background, there are two small white bowls, one with sliced tomatoes and cucumbers and the other with a brown liquid sauce, all sitting on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups carrot, grated
1 onion, sliced
2 green chillies, chopped
2 garlic cloves, minced
1 cup peas and corn (fresh or frozen)
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
Salt to taste
1 tablespoon cashew or almonds, sliced (optional)
3 cups cooked rice
2 tablespoons oil

Instructions

Step 1: Heat oil in a pan and add the minced garlic and sliced onions. Sauté for 2–3 minutes until the onions turn golden.
Step 2: Stir in the sliced cashew or almonds, turmeric powder, coriander powder, salt, chopped green chillies, and garam masala. Add the grated carrots, peas, and corn, then let it cook on a simmer for a few minutes until the vegetables soften.
Step 3: Add the cooked rice to the pan and gently combine it with the spiced vegetables, mixing carefully to avoid breaking the rice grains.
Step 4: Cook the combined mixture for another 2 minutes, remove from heat.
Step 5: Serve your quick carrot biryani hot, accompanied by salad, pickle, yogurt, or chutney as desired. Enjoy!

Tips & Variations

For extra flavor, toast the cashews or almonds lightly before adding.
Add a pinch of saffron soaked in warm milk for a richer color and aroma.
Use brown rice for a healthier twist, adjusting cooking time accordingly.
If you prefer it spicier, increase the amount of green chillies or add a dash of red chili powder.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to prevent drying out.

How to Serve

The image shows a close-up of a plate filled with yellow-colored rice mixed with small pieces of green peas, orange carrots, and bits of nuts. Thin slices of red onion are scattered on top, adding a touch of purple color. The plate is metallic with a decorated rim, placed on a white marbled surface. The rice looks fluffy and mixed well with the vegetables and nuts to give a colourful and textured look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this biryani?

Yes, frozen peas and corn work perfectly. Just thaw them slightly before adding to ensure even cooking.

Is it possible to make this biryani vegan?

Absolutely! This recipe is naturally vegan as it uses oil instead of ghee and includes no dairy products.