Vegetable Biryani

Ingredients for Vegetable Biryani

Basmati rice - 1 cup (washed, cleaned and soaked in 

water for ½ hour)

Desi ghee - ¼ cup

Oil - ¼ cup

Curd - ¼ cup

Cumin seeds - ½ tsp

Turmeric powder - ¼ tsp

Green chilly - 2 (sliced lengthwise)

Coriander powder - 1 tsp

Red chilly powder - less then ¼ tsp

Salt - 1.5 tsp

Saffron - 20-25 threads

Cashew nuts - 2 tbsp

Raisins - 1 tbsp

Ungrinned spices:

Cinnamon - ½ inch piece

Black cardamom - 2

Nutmeg (jaifal) - 2 pinch

Bay leaf - 1

Clove - 4-5

Green cardamom - 3

Black pepper - 8-10

Green vegetables

Cauliflower florets - 1 cup

Green coriander - 2 tbsp (finely chopped)

Capsicum - 1 (cut into 1 inch thin pieces)

Carrot - 1 (cut into 1 inch thin pieces)

Beans - 10-12 (cut into 1 inch pieces)

Potatoes - 2

Tomato - 2

Mint leaves - 10-12

How to make Veg Biryani

Boil rice firstly for making veg biryani. Boil 5 

cups of water in any utensil. Add bay leaf, cloves, 

cinnamon stick, and peeled black cardamom in water. 

When water starts boiling add rice in the water and 

cook the rice 80% only because they will be 

pressurized later.

Rice gets cooked completely during this process.

Meanwhile fry vegetable in a pan. Heat oil in a pan 

and firstly fry potatoes on high flame. Slice them 

length wise. Fry until they get light brown color. 

Add cauliflower florets and carrot in the pan for 

frying. Fry on high flame for 1.5 minute only and 

take then out. Fry capsicum for 1 minute only and 

take it out in plate (Keep the vegetables crunchy, 

don’t fry them too much)

Now strain the rice with help of a sieve. All excess 

water will be drained out in the utensil kept below. 

Keep the sieve filled with rice on other place so 

that they get cooled quickly. Remove bay leaf and 

cardamom skin from the rice and make them cool.

Prepare masala in the same pan used for frying 

vegetables. Roast cumin seeds in hot oil. Add ginger 

paste, green chilies, turmeric powder and coriander 

powder and roast a little. Cut tomatoes into small 

chunks and add in the masala. Cook until tomatoes 

get mashed properly. Add salt, red chilly powder and 

coarsely grinned gram masala (2 cloves, black 

pepper, ½ inch cinnamon stick, green cardamom) in 

the pan. Roast the masala. Now add curd in the 

masala and roast for few minutes more. Masala is now 

ready. Now add fried vegetables in the masala and 

mix nicely. Vegetable for biryani is ready. Rice has 

also come to room temperature.

Biryani:

Take one big and heavy utensil, add 1 tsp ghee and 

layer half of he rice. Now layer the prepared 

vegetables on top of the rice and spread it evenly. 

Layer rest of the rice on top the vegetables and 

spread them evenly. Sprinkle cashew nuts and raisins 

on surface of the rice, add green coriander and mint 

leaves too. Pour 4 tbsp melted ghee from top. Soak 

saffron in 2 tsp water and sprinkle it on top of the 

rice. Now cover the biryani tightly and properly and 

dum (pressurize) it for 15 minutes.

Open the lid of utensil and mix all ingredients 

nicely. Hot and tasty veg biryani is ready. Serve 

biryani with curd, chutney or raita.

Suggestion:

If you prefer eating onions, then take 2 onions 

chopped thinly and fry them as well. Layer the 

onions on top of the rice. Rests repeat the same 

procedure. Mix all ingredients and veg biryani is 

ready.