Recipe – Veg Biriyani

Veg Biriyani
Veg Biriyani

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Serves: 2


For Rice:

  • Basmati Rice: ¾ Cup
  • Water: 2 1/2 cups or as required
  • Green Cardamoms: 2
  • Black Cardamom: 1
  • Cloves: 2
  • Cinnamon stick: 1 small piece
  • Bay Leaf: 1
  • Black Peppercorns: 4-5
  • Salt: 1 Teaspoon or to taste

For Gravy:

  • Mixed Boiled Vegetables: Chopped into small pieces, 1 cup (Carrots, Green Beans, Cauliflower, potato, green peas)
  • Onion: chopped, 1 medium
  • Green Chilies: chopped lengthwise, 2
  • Ginger Garlic Paste: 1 Teaspoon
  • Cumin Seeds: 1/2 teaspoon
  • Red Chili Powder: 1/2 teaspoon
  • Turmeric Powder: 1/8 teaspoon
  • Coriander Powder: 1/2 teaspoon
  • Cumin Powder: 1/2 teaspoon
  • Garam Masala Powder: 1/4 teaspoon
  • Curd: beaten, ½ Cup
  • Oil: 1 1/2 Tablespoons
  • Salt: ¼ Tablespoon or to taste

For Assembling:

  • Fried Onion: 1/4 cup
  • Fried Cashew: 8-10
  • Ghee: 1 Tablespoon
  • Saffron Strands: 8-10, soaked in 1 tablespoon Warm Milk
  • Fresh Coriander Leaves: Chopped, 2 tablespoons
  • Fresh Mint Leaves: Chopped, 1 tablespoon


For the rice:

  • Wash Rice for 2-3 times and soak in water for 10 minutes.
  • In a pot, boil 2 and 1/2 cups of water with Green Cardamoms, Black Cardamom, Cloves, Cinnamon stick, Bay Leaf, Black Peppercorns.
  • Once water is boiled add rice and salt.
  • Cover the pot and cook until rice is almost done (80%).

For the Gravy:

  • Soak 8­-10 saffron strands in one tablespoon warm milk and keep aside.
  • Heat oil in pan, fry onion till golden brown. Take out the fried onions and keep aside.
  • Fry cashew keep it aside for assembling at last.
  • Add cumin seeds in the left-over oil, when it changes color add, ginger garlic paste, green chili. Sauté for 2 minutes.
  • Add the boiled vegetables, salt and turmeric powder. Stir and cover it for 2-3 minutes.
  • Add Red Chili Powder, Coriander Powder, Cumin Powder and Garam Masala Powder. Stir and cook for another 1-2 minutes. Instead of all this masala, you may use 2 teaspoons of biriyani masala.
  • Add curd and whisk for 1 minute.
  • To assemble the biriyani, add the cooked rice on top of this vegetable-curd gravy.
  • On top of the rice, add the fried onion, cashew, chopped coriander leaves, mint leaves and saffron milk.
  • Cover the pot with airtight lid or aluminium foil.
  • Cook in very low flame for 8-10 minutes.
  • Serve hot.

Cook’s Note:


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