Wednesday, March 07, 2018

Vegetable Biriyani

1 1/2 cup basmati rice
3 onions sliced thin
3 Tbsp ghee
2 bay leaves
2 inch cinnamon stick
1 star anise
5 cloves
4 green cardamom
1/2 tsp whole pepper
1/2 tsp cumin seeds
1 medium onion finely chopped
1 tsp ginger garlic paste(freshly pound- not the store bought one)
5 beans chopped
10 cauliflower florets
1/4 cup green peas(I used frozen, you can use fresh too)
1 carrot chopped
1/2 cup paneer cubes
1 potato cubed
1 cup yoghurt
1/2 tsp turmeric powder
1 tsp kashmiri chili powder
1/4 tsp cumin powder
2 tsp biriyani masala powder(I used eastern biriyani masala, you can use any brand)
salt to taste
handful coriander leaves chopped fine
20 mint leaves
2 Tbsp saffron, soaked in 3tbsp water
2 cups water
  • Wash and soak the rice in for atleast 30 minutes. Then drain and keep aside.
  • Fry the sliced onions in oil, until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel.
  • In a large pressure cooker(I used my 3 ltr pressure cooker), heat 2 Tbsp ghee and saute the whole spices(bay leaves, cinnamon, star anise, cloves, cardamom, whole pepper, cumin seeds) for a few seconds.
  • Add the chopped onion and saute until onion turns pink.
  • Now add the ginger- garlic paste and saute for few seconds.
  • Add the vegetables(beans, carrot, cauliflower, peas, potato and paneer). Fry everything well until the vegetables shrink .
  • Now reduce the heat to  minimum and add the yoghurt. Add the turmeric powder, chilli powder, cumin powder, biriyani masala powder and salt. Mix everything well.
  • Cook stirring for about 3-4 minutes on a medium flame.
  • Now reduce the flame to minimum. Spread the soaked basmati rice on top of the vegetable curry evenly in a layer.
  • Sprinkle little biriyani masala and a pinch of salt on top of the rice.
  • Sprinkle the coriander leaves,mint leaves and fried onion on top.
  • Pour the saffron soaked water on top.
  • Drizzle the remaining one Tbsp of ghee on top.
  • Pour the measured 2 cups of water through the sides without disturbing the layers.
  • Close the cooker and keep on the lowest heat, simmer for 25 minutes.
  • Let it stay in the cooker until the steam settles. Then open the cooker and fluff up the biriyani.
  • Serve with onion raita, lime pickle and pappad.
Recipe courtesy - Hebbar's kitchen


  1. Unfortunately if I cook vegetable biriyani at home, then I have to fry chicken along with it... hehe... looks really good...

    1. Vegetable Biriyani was not a dish at my home too until I found this recipe.


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