Sunday, 20 April 2014

VEGETABLE BIRYANI / वेजेतेबल बिर्यानी

VEGETABLE BIRYANI / वेजेतेबल बिर्यानी 


Basmati rice
1 ½ cup
1 ½ tbsp
2 – 3 nos
Cardamom pods              
2 nos
1 small stick
Pepper corns
5 – 6 nos
Bay leaf
2 nos
Hot water
2 ½ cups
Carrots cubed
¾ cup
Cauliflower florets
1 cup
French beans stringed and cut in 1 inch pieces
½ cup
Green peas
½ cup
Onions minced
4 nos
Tomato pureed
4 nos
Ginger garlic paste
1 tbsp
Garam masala pdr
½ tbsp
Biryani masala pdr
1 tbsp
Chilli pdr
¼ tbsp
Haldi / turmeric pdr
½ tsp
Dhania pdr / coriander seeds pdr
¾ tbsp
Jeera pdr / cumin seeds pdr
1 tbsp
Amchoor pdr / dry mango pdr
½ tbsp
Onions thinly sliced
4 nos
Potatoes cut as French fries, parboiled           OR
Ready Mc Cain French fries
2 nos          OR
15 – 20 nos
Potato thinly sliced for the pan base
1 no
Mint leaves
20 – 25 nos
Coriander leaves chopped
5 – 6 sprigs
A pinch
3 tbsp
For deep frying
2 – 3 tbsp



1.       Deep fry the onions in hot oil till dark golden brown and crisp. Remove and drain on to a kitchen paper towel.

2.       Deep fry the potatoes in the same oil till nice and golden. Remove on to a kitchen paper towel.

3.       Soak the saffron in hot milk for 15 min.

4.       Wash and soak rice in water for 30 min and drain.

5.       Parboil all the vegetables. Make sure they are half cooked but still a little hard and firm to the touch.


6.       Heat oil, add all the whole masalas. When they start to sizzle add the rice.

7.       Sauté the rice in oil till it turns transparent.

8.       Add in hot water and bring to boil, add salt, cover and simmer on low heat.

9.       When the water is absorbed and the rice is ¾ done switch off the flame.

10.   Leave it covered for 2 – 3 min then transfer the rice on to a flat place to accelerate the cooling.

11.   Turn the rice with a light hand making sure you do not break the grain but ensure it cools evenly.


12.   Heat oil and add the minced onion and ginger garlic paste. Sauté till its golden brown and oil starts to leave the sides.

13.   Now pour in the tomato puree and sauté again till it gives out all its moisture and again oil starts to leave the sides.

14.   In a clean bowl mix all the dry masalas like garam masala pdr, biryani masala pdr, jeera pdr, dhania pdr, Amchoor, chilli pdr, haldi and salt.

15.   Add these masalas to the pan and fry it a little with the onion tomato mix.

16.   Now add in the vegetables and ½ cup water.

17.   Bring it to a boil, cook covered for 2 – 3 min till the vegetables are cooked. Switch off the flame. Now do not keep the lid on.


18.   In a heavy bottomed pan put 2 tbsp of ghee at the base.

19.   Arrange the raw sliced potato at the base of the pan. This layer protects the biryani from burning and at the same time gives a nice crisp potato base when done.

20.   Divide the rice in 3 equal portions, gravy in 2 equal portions and sliced fried onions in 3 portions.

21.   Arrange evenly one portion of the rice on the potato slices.

22.   Drizzle 1 tbsp of the saffron milk on the rice, sprinkle 1 portion of the fried onions and a few mint leaves making sure you tear them up with your hands. You and also put a few French fries.

23.   Now put in 1 portion of the gravy and spread it evenly.

24.   Repeat the process from steps 21 to 23 with the second portion of the rice, gravy, fried onions, French fries and mint.

25.   Finally make sure the third portion of rice becomes the topmost layer.

26.   Again sprinkle the remaining saffron milk, all the remaining fried onions, mint, coriander leaves and arrange the French fries on top. Pour the remaining ghee from the sides of the pan.

27.   Cover with a tight fitting lid and put the pan back on flame. In authentic dum biryani the lid and edge of the pan is sealed with dough. This traps the steam in the pan and does not allow it to escape.

28.   When the pan lid starts to heat up put down the heat and allow to cook on a slow flame. Put a griddle / tava under the pan so that pan keeps on getting heat filtered through the griddle and prevents the base from burning.

29.   Simmer for 15 – 20 min. serve hot with tomato cucumber raita or curd and roasted papad.

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