Vegetable Biryani Recipe – Ingredients, Method of Cooking & Tips

Vegetable Biryani is one of the taste-rich and exotic dishes made with Rice and vegetables primarily, but added with several spices to make it one of the best foods in most of the Indian places. The Biryani especially from Hyderabad is a very popular one, with the smell of saffron making it much more inviting. It is mughlai recipe that has at least more than a dozen varieties but the most common is the standard Vegetable dum biryani.

Table of Contents:

Ingredients for cooking Rice

The ingredients for cooking rice includes all the items that need to be used to cook the biryani rice initially, and this cooked rice will be later used with the grounded masala to prepare the Biryani.

  • 3 cups Basmati Rice
  • 4 Cardamoms (Elaichi)
  • 4 Cloves (Laving)
  • 2-3 Cinnamon (Dalchini)
  • 1 Bay leaves
  • 1/2 teaspoon Salt
  • 2 teaspoon Ghee/Oil

Ingredients for Grinding

These following ingredients are to be chopped and grounded to make a final mixture that is to be added to the Biryani rice.

  • 2 Onion
  • 5-6 Garlic
  • 1 teaspoon Ginger paste
  • 2-3 Green chillies
  • 2 tablespoon Coriander leaves
  • 10-15 fresh Mint leaves (Pudina)
  • 2 tablespoon fresh grated Coconut
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 teaspoon Dhaniya Jeera powder
  • 1/4 teaspoon Garam masala powder

Ingredients for Biryani rice

  • 1/2 cup Yogurt (Curd)
  • 2 tablespoon fresh Cream (Malai)
  • 2 cups finely chopped Mixed Vegetables (Carrot, Cauli flower, Shimla mirch, Beans, e.t.c )
  • 1/4 cup Peas
  • 2 tablespoon Milk
  • 10-15 strands of Saffron (Kesar)
  • 4-5 tablespoon Ghee
  • 2 sliced Potatoes
  • 2-3 sliced Onion
  • 10-15 Cashewnuts
  • 15-20 Raisins
  • Salt as per taste
  • Sugar as per taste

Method for Cooking Rice

  • Wash the rice. Drain water and keep aside for 10 minutes. After 10 minutes, add 6 cups of water and add the remaining ingredients. You may also add more water if needed. When it gets cooked, remove in a plate and cool it.
  • Grind smoothly the ingredients, which are to be grinded. Now add Yogurt, Cream, vegetables and Peas to the grounded paste.
  • Boil some milk and add Saffron to it.
  • In a pan heat ghee, add sliced potatoes and onions, fry till reddish colour and remove from fire. Also fry cashewnuts and raisins.
  • Now in the remaining ghee add the vegetables which are combined with the grounded paste. Saute it till the vegetables gets cooked and when you see the ghee coming out add salt and sugar. Fry for sometime.
  • Divide the cooked rice into 3 parts.
  • Take a bowl. Spread a layer of ghee inside the bowl (not too much). Add some fried potatoes, onion, cashewnuts and raisins at the bottom of the bowl. Now spread 1 part of rice over this and spread 1/2 of the cooked vegetables over the rice. Repeat this process, that is, again on the vegetables spread another part of rice and over it the remaining vegetables. At the end, spread the third part of rice and fried potatoes, onion, cashewnuts and raisins. Sprinkle the saffron milk over the biryani and cover the bowl with a lid.
  • Cook in the preheated oven, for 10 minutes at 180°C.Alternatively keep the bowl on a tawa and cook on low heat for 5 minutes.
  • Take the serving dish, hold tightly over the bowl and turn around.

Additional Tips

  • Decorate biryani with the slices of cucumber, tomato and onion.
  • Serve hot with RAITA (any) and PAPAD.
  • Biryani can also be cooked in handi, with the same procedure.


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