Vegetable Biriyani  

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Biriyani is one of the most exotic Indian rice dishes that is craved for by many over the world but due to its complicity and time consuming process of making, many prefer to buy from outside and eat rather than making it at home. But looking on the hygienic point of view it is always better to cook at home and make it healthier and nutritious using the right amount of ingredients as per your taste and choice. Biryani is loved by all mainly for its distinctive spices and the flavourful rice that is made with basmati rice, spices and vegetables.

     I have written this recipe inspired from a magazine. It might look like a long process but I always finish it off within 45 minutes. So if you have 45 minutes in hand I highly recommend to make this dish for a change.. Its always been a success in all my parties..So please give it a try and lemme know how it went. I am sure its going to be a huge success in your home as well!!

Preperation Time: 15 min.

Cooking Time: 45 min.

Serves: 3


Basmati rice - 1 1/2 cups

Paneer - 200 gms (cubed)

Mushroom and carrot - 200 gms

Beans - 100 gms 

  you can use any kind of vegetables you like.

Cinnamon - 1 inch piece, Cloves - 3, Cardamom - 3

Onion - 3 medium, 300 gms (thinly sliced)

Ginger paste - 1 Tbsp

Garlic paste - 1 Tbsp

Tomato - 1 medium (chopped)

Yogurt - 1/4 cup

Coriander leaves - 4 Tbsp (chopped)

Cashew Paste - 2 Tbsp, optional

Ghee - 2 Tbsp

For grinding

Turmeric powder - 1/4 tsp, chilli powder - 1 1/2 tsp, coriander powder - 2 tsp, fennel seeds(perumjeerakam) - 3/4 - 1 tsp

Grind these to a fine paste adding enough water. Keep aside.

Preparation Method

Rice Preparation

Cook rice in plenty of water with enough salt till it is 3/4 th cooked. Drain the excess water in a colander and keep the rice aside. Make sure that the grains are well seperated.

Masala Preparation

Heat ghee in a heavy bottom pan and add cinnamon, cloves, cardamom and saute for few seconds.

Then add onion and saute till it turns golden brown.

Add ginger - garlic paste and saute till the raw smell disappears.

Then add the ground masala paste and cook for about 2 - 3 minutes or till the raw smell disappears.

Add tomatoes and cook till it becomes soft.

Now add all vegetables and let it cook.

Then turn the flame to very low. Add yogurt, salt and coriander leaves. Mix well.(Moving the skillet away from the flame while adding the yogurt will prevent it from curdling.)

If you are using cashew paste, add at this stage. Cook for a few more minutes & remove from the flame.

Layering the biriyani

Pre heat oven to 180 degrees C, 10 minutes before baking the biriyani.

Take a large baking dish and lightly oil it.

Add one layer of rice into the baking dish. On top of that spread some masala. Again spread another layer of rice on top of the masala. Repeat the process until the masala and rice is finished. The top layer should be of rice.

Drizzle 1 Tbsp of ghee on top.

Bake the dish for about 20 minutes in the pre heated oven.

Then turn the oven off, and let the biryani sit in the hot oven another 10 more minutes.

Gently mix the rice and masala just before serving.

Enjoy it with Raita and Pappad..

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