Veg Biryani
Veg Biryani (ข้าวหมกผักอินเดีย)
Mixed vegetables layered with par-boiled aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Veg Biryani
Vegetable biryani grew out of the same layered-rice tradition as its meat counterparts, developed so that vegetarian diners could enjoy the dum technique that defines the dish. In North Indian and Awadhi kitchens it is treated as a proper biryani in its own right rather than a plain pulao, built on the same principle of fragrant rice steamed in a sealed pot over carefully spiced vegetables.
At BHARAT it is made in the traditional dum style. Mixed vegetables, carrot, peas, beans and cauliflower, are cooked with a masala ground fresh that morning, then layered with par-boiled aged basmati, fried onion, mint and saffron-milk. Cubes of fresh paneer go into the layers for body. The pot is sealed and cooked on a low flame for about thirty minutes so the steam, the dum, locks in the moisture and aromatics rather than letting them escape. Whole cloves, cardamom and bay leaf go into the rice and perfume it as it cooks. The masala for the pot is ground fresh rather than spooned from a jar, and the dish is cooked to order in a kitchen run by head chef Santosh Shah, who is from Uttarakhand and trained in India.
The finished biryani is dry and separate-grained, medium in spice, with a warm savoury character from the whole spices rather than sharp chilli heat. The vegetables keep some bite, the paneer stays soft, and the saffron and fried onion give the rice its colour and fragrance.
It comes with cooling raita and pickled onion at no extra charge. A light salan also pairs well if you want a little gravy alongside. Because every pot is cooked from scratch when ordered, the spicing can be eased or lifted to suit you, so it works equally as a main or as a shared dish at the table.
Two minutes walk from Grand Mercure Bangkok Atrium; free parking at the Bangchak gas station right next door.
If biryani is what brought you here, our biryani page walks through how each pot is layered and sealed, and the rest of the meat-free cooking — the dals, the sabzis, the paneer — is on our vegetarian menu. It sits in our Rice & Biryani menu, and regulars often order it alongside Paneer Butter Masala.
รายละเอียด Veg Biryani (ข้าวหมกผักอินเดีย)
ข้าวบาสมาตีเมล็ดยาวคัดสรรหุงรวมกับผักสด ชีสปนีร์ หญ้าฝรั่นแท้ และมิ้นต์สด หุงแบบดัมดั้งเดิม ปิดฝาอบไอน้ำ สไตล์อินเดียเหนือ ข้าวร่วนหอมกรุ่นสีสันสดใส เมนูมังสวิรัติเลิศหรู
Frequently Asked Questions
Is this a dumpukht (slow-cooked) biryani?
Yes, it is cooked in the traditional Dum style, sealing the pot to lock in the moisture and aromatics.
Does this contain paneer?
Yes. Cubes of fresh paneer are layered into every pot alongside the carrot, peas, beans and cauliflower. Tell us when you order if you would rather have it without.
How spicy is the masala?
It has a medium spice level, providing a warm, savoury kick without being excessively hot.
What comes served with it?
Every plate comes with cooling raita and pickled onion at no extra charge. If you want gravy alongside, ask for a light salan.
Are there whole spices in the rice?
Yes, you will find whole cloves, cardamom, and bay leaves which impart the authentic fragrance.
