Vegetable Biryani Cooking Recipes

Vegetable Biryani Cooking Recipe

Ingredients :

200 g

20 g

20 g

20 g

20 g

60 ml





5 g

50 g

10 g

3 g

2 g

500 ml


For garnishing :

5 g

10 g

2 g

15 ml

3 g


5 g

30 ml

rice, basmati or any long grain variety

carrots, diced and parboiled

cauliflower, small pieces

green peas, parboiled

mushrooms, quartered


cloves (laung)

cinnamon (daalchini) stick, medium

bay leaf (tej patta)

green cardamom (choti elaichi)

black cumin (shah jeera)

onions, chopped

ginger paste

red chili powder

white pepper powder


salt to taste


green chilies, slit

onions, sliced and fried

mace (javitri) powder

lemon juice

ginger, julienned

cashew nuts, fried golden

coriander, chopped


Method :
  1. Clean, wash and soak the rice for 30 minutes.
  2. Heat oil in a heavy bottomed pan, sauté the cloves, cinnamon stick, bay leaf, cardamom and black cumin seeds until they begin to crackle.
  3. Add onions, stir fry til transparent.
  4. Stir in ginger paste and red chili powder, all vegetables along with white pepper and salt.
  5. Cook for 3 - 4 minutes.
  6. Stir in the drained rice and water, bring to a boil, lower heat, cover and cook till the rice is almost done.
  7. Remove the lid, sprinkle slit green chilies, fried onions, mace powder, lemon juice, julienned ginger, cashew nut, green coriander and cream.
  8. Seal lid with dough, cook on very low heat for 10 - 15 minutes.
  9. Serve hot, accompanied by natural yoghurt.

Serves 4 - 5

Preparation time : 45 minutes

Dessert time : 30 minutes

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