Vegetable Biriyani

Biriyani was believed to have been invented in the kitchen of the Muslim Mughal Emperor’s in North India. This dish is a key element in south Asian cuisine.
There are thousand ways to prepare Biriyani ,  the taste of course varies  with the spice mix.
I tried vegetable Biriyani yesterday.


Basmati Rice – 1 and 1/2 cup (this is for 3 people ) 
Turmeric Powder – a pinch
Salt as needed.
Juice of half lime 
Water for cooking the rice.
* Soak Rice in water for 20minutes , in a pot heat enough water to cook the rice , when water bubble’s add a pinch of turmerci powder (this gives color to the rice , use saffron if you have instead of turmeric powder ) add soaked rice and cook it till 70% done, add limejuice to this rice , strain rice and keep aside.

Gravy / Sauce 

Vegetables – 1 and half cup ( I used Carrot, Potaoto ,Beans,Peas sliced length wise) 
Onion – 1 large thinly sliced 
Ginger and garlic crushed – 3 table spoon 
Tomato – 2 big sliced 
Coriander leaves/cilantro and mint leaves – 1/2 cup finely chopped 
Green Chili – 3 no’s 
Oil / Ghee – 4 table spoon
Whole spices – 1 bay leaf , 3 cloves , 3 cardamom , 1 small stick cinnamon and 2 tsp fennel seeds crushed 
Turmeric Powder – 1 tsp
Chili Powder – 2 tsp
Coriander powder – 3 tsp
Fenugreek powder – 1 tsp
Fennelseed powder – 1 tsp 
Whole spice powder or store bought Biriyani Masal powder – 2 tsp (Optional) 
Curd – 1/2cup
Coconut Milk – 1/4 cup 
Salt to taste 

For Garnishing 

Onion – 1 medium
Nuts and Dry grapes – a few ( optional)
Oil for frying.
* In a thick bottom pan , heat Oil add the whole spice’s first then add the ginger and garlic crushed , followed by onion and green chili’s, cook till onion turns golden brown.


* Add the vegetable’s and cover to cook in low flame for 15minutes , stirring in between.
* when the vegetable’s are almost done , add the vegetable’s which needs less cooking, I added frozen peas at this point, then add turmeric powder, coriander powder, fenugreek powder,fennelseed powder/crushed and chili powder.

* Add the tomatoes and cook for another 5 mints covered , then add the leaves chopped (mint and coriander) , followed by curd and coconut milk (if using) ,cook for a few minutes then add Biriyani masala powder (if using )
I used canned coconut milk (coconut milk itself is optional , adding thick coconut milk thickens the gravy a bit) 
* Layer the Biriyani in a oven proof bowl or vessel , first layer half portion of the gravy , and top the gravy with half portion of  rice , repeat till the rice and gravy is all layered up. 

* Bake after covering the layered Biriyani in 300 degree F for minimum 45 minutes to an hour or more , the rice should be fully cooked after baking and the extra liquid in the gravy should dry off  too.(Do not forget to cover the Biriyani while baking) 
Serve with Raita. 
Tip : Using ghee in the biriyani adds to its taste , if not using while cooking the gravy , add 1 table spoon ghee on top of the layer before baking.
       : The gravy should be thick , if the gravy is little loose , add cashew nut – powdered to the gravy , cook the gravy till its thick, this also adds to the flavor of the Biriyani.
        : As mentioned before there are many ways of making Biriyani , this one here is a typical Kerala style Biriyani , you can add your favorite Masala mix in this Biriyani , the masala’s I have used here are not mandatory one’s. Using  a Biriyani masala Powder is also a good idea.

1 thought on “Vegetable Biriyani

  1. OMG……it looks soo yummy….


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