Vegetable Biryani


300 g rice (basmati)
100 g carrots
100 g cauliflower
100 g french bean (green bean)s
100 g green peas (shelled)
1/2 cup chopped onion
1 tbsp chopped ginger
75 g chopped tomato
1/2 tsp chopped green chili
1 tbsp chopped green coriander
1 tbsp Whole garam masala
2 Bay leaf
1/2 cup Curd (yogurt)
1 tbsp Coriander powder
1 tbsp Red chili powder
1 tsp Turmeric powder
1 tsp Cumin seeds
1 tbsp Ginger julienne's
1/2 g Saffron
1 cup Brown onion
1/4 cup Milk
1/2 stick (4 Tbsp) 50 g butter
A few drops Kerri essence (optional)
2 tbsp Oil
2 tbsp Mint leaves
Salt to taste


1. Pick, wash and soak rice for about 20 minutes. Boil rice in plenty of salted boiling water with the bayleaf and 1/2 of the Whole Garam Masala until ¾ done. Drain excess water and keep aside.

2. Peel, and dice carrot. Cut cauliflower into florets. String beans and cut them into dices.

3. Mix all the vegetables and boil in salted water. Refresh and keep aside. Soak saffron in warm milk.

4. Heat oil in a thick bottomed pan. Add cumin seeds and remaining Whole Garam Masala .When it begins to crackle, add chopped onions and sauté until golden brown. Add chopped ginger and chopped green chilies.

5. Add coriander powder, turmeric powder, red chili powder, Curd/Yogurt, and mix well. Add chopped tomatoes and cook on a medium flame till fat leaves the masala.

6. Add boiled vegetables and mix well.

7. Now arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in milk, Garam Masala Powder , ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminium foil and cook in a pre-heated oven for 10-12 minutes or on direct flame for 10-12 minutes or till you get a nice aroma. Serve hot.

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