Veg Biryani

Some instances in life leave you stirred and shaken- the goodbyes that are never said. Life moves on and you start finding ways to fill the void or get back to the means that bring a smile on your face. Cooking is one such thing for me. This recipe comes after a long time. 

The moment you think of Biryani- all you can visualize is a platter of fragrant layered rice and the authentic aroma of spices. I always thought that making biryani is hard and time-taking. After this try-out, I can say that it surely takes a lot of time but then the hard work will be well worth. This recipe is less time consuming as compared to the authentic dum biryani but undoubtedly has the flavor to tingle your taste buds. Here's a step-by-step recipe:

Preparation time:  20 mins 
Cooking time:  20 mins 
Serves: 6

Basmati Rice: 3 cups,washed and soaked
Ingredients for the masala:
Cumin seeds/ Jeera – ½ tbsp
Bay leaf – ½
Cinnamon – 1 thin piece
Cloves – 3
Cardamom pods – 2
Ginger garlic paste – 2 tsp
Yogurt – ½ cup
Garlic – 4 whole
Green chilli – 2, slit
Red Chilli powder –to taste
Turmeric powder
Coriander powder
Mint – ½ cup, chopped finely
Onions – ½ cup, 2 small , sliced thinly
Tomato puree-1 1/2 cup
Oil – to fry

Coriander leaves – ½ cup, chopped finely
Onions –  2 medium onions, sliced thinly
Fresh beans – ½ cup, finely chopped 
Carrot – 1 cup, finely chopped 
Peas – ½ cup
Potato – 2, chopped in cubes
Cauliflower florets- 1 cup


  • Boil rice in salted boiling water with 2 green cardamoms, 1 black cardamom, cloves, a small stick of cinnamon, until three-fourth done. Drain excess water and set aside. 
  • Heat oil in a pan and add green cardamoms, cloves, black cardamom and cinnamon along with bay leaf  and roast.
  • Add the veggies and cook slightly for two minutes.

  • Add ginger-garlic paste, turmeric powder, red chilli powder and coriander powder and salt and cook.
  • Whisk yogurt and tomato puree and add to the vegetables. Stir till the puree gives a bright red color.

  • Add garam masala powder and simmer for two minutes. 
  • Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. 

  • Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. 
  • Cover with a lid and cook for 5-10 minutes .
  • Serve hot with raita and salad. HAPPY COOKING!

Chandana Mungre Kashid
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