1A school friend of mine requested a veg biryani. And I am glad I made it. If you are regular visitor of my blog you may know that I love to prepare quick and healthy dishes. Quick does not mean you should compromise on taste or the health quotient.

This is one such dish.It can be prepared on a weekday. It can be packed in tiffin. It does not take more than half an hour to prepare. You can add more veggies if you like. I wanted to add paneer but I was out of stock.

Do try this corn peas biryani for its simplicity and deliciousness.


Corn – 1/4 cup

Frozen Peas – 1/4 cup

Basmati Rice – 1 cup

Milk – 1/2 cup (I used Skim milk)

Cloves – 3-4

Cinnamon – 1 inch piece

Star anise – 1/2 piece

Coriander leaves – 1/4 cup

Mint leaves – 1/2 cup

Green chilly – 2-3 small

Onion – 1 medium

Tomato – 1 medium

Ghee – 2 tblspn

Water – 1 cup

Salt to taste


  1. Wash and soak basmati rice.
  2. Chop onions and tomatoes finely.
  3. In a blender take mint, coriander, cinnamon, star anise, cloves and green chilly and blend. Mix little water and make a smooth paste.
  4. In a thick bottom pan, heat ghee.
  5. Add chopped onions and saute till translucent.
  6. Add tomatoes and cook till they are mushy.
  7. Add the corn and peas and saute well.
  8. Add the blended mixture and rice and mix properly.
  9. Add milk and water and bring it to a boil.
  10. Add salt and lower the flame.
  11. Cover and cook for 10-15 minutes till the water has evaporated.
  12. Fluff up the rice with a fork.

Do add slightly toasted paneer cubes for extra flavor element of the dish. Enjoy.3

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