Had always eaten biriyanis in restaurants, hotels etc. I have also been following recipes on tv as well as online but did not have that confidence in trying it out. But, this time my gut factor made me give it a try and tada, yummy veg biriyani was ready in no time. I’m soo glad that I gave it a try. Hope you guys will be able to give it a try and yes, do not forget to stop by and let me know on the outcome 🙂


  • Basmati rice 2 Cups
  • Carrots cut into juliennes 1 Cup
  • Capcicum cut into cubes 1 Cup
  • Beans chopped 1 Cup
  • Fresh green peas 1 Cup
  • Onions 3
  • Chopped garlic 1 tbsp
  • Chopped ginger 1 tbsp
  • Chopped cilantro 3 tbsps
  • Cumin seeds 1 tsp
  • Salt to taste
  • Turmeric powder 1 tsp
  • Saffron 1/2 tsp
  • Chopped cashews 1/4 cup
  • Garam masala 1 tbsp
  • Biriyani masala 1 tbsp
  • Curd 1 Cup
  • Sunflower Oil 5 tbsps
  • Ghee 3 tbsps
  • Bay leaf 1
  • Cardamoms 2
  • Cinnamon 1 inch
  • Cloves 2


  1. Soak the basmati rice for about 30 minutes
  2. Soak saffron in warm water Roast the cashews in 1 tbsp ghee and keep aside
  3. Roast chopped onion(1) in 1 tbsp ghee along with a little salt until it turns blackish brown and keep aside(salt makes the onions turn nice brown)
  4. Take a hard bottom pan and put about 4 tbsps oil, 1 tbsp ghee and let it heat
  5. Add cumin seeds to it and once you get a nice aroma of the seeds add chopped ginger, garlic and let it roast
  6. Now add chopped onions(2) to this and allow roast it until the onions turn brown
  7. Now add all the cut vegetables to this, salt to taste and let it cook covered on low flame for about 15 minutes
  8. Now add curd to the above and let it cook for about 5 minutes
  9. Add 1 cup water to the above and let it cook for another 5 minutes
  10. Now add garam masala, biriyani masala and turmeric powder to this and let it cook for about 3 minutes and turn off the flame
  11. Take basmati rice in a different vessel, add about 5 cups of water, 1 tbsp oil.
  12. Take a thin cotton cloth and wrap and tie the bay leaf, cardamom, cinnamon, cloves using it and drop it into the vessel(the masala wrap is added to the cooking rice to get a nice aroma of the spices and at the same time, you don’t get those into your mouth while eating the biriyani. I personally do not like to chew any of them with delicious biriyani :P)
  13. Turn the gas on and let the basmati rice cook on low flame.
  14. Ensure that rice is only 3/4th cooked
  15. Once the rice is 3/4th cooked, remove the masala wrap, drain the excess water and keep aside
  16. Now, layer the basmati rice which is 3/4th cooked into the masala pan and cook on low flame for about 15 minutes with the covered lid
  17. After 15 minutes when you open the lid, you get to see nice long grains of rice fully cooked
  18. Garnish this with soaked saffron, roasted cashews, onions and freshly chopped cilantro. Veg biriyani is ready to be served 🙂

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