Spicy Vegitable Biryani | Vegitable Pulao | All time Favroute Veg Biryani

Delicious Veg Biryani

Delicious Veg Biryani

Vegetable Biryani: Vegetables Biryani is an easy preparation of basmati rice, healthy and green vegetables and awesome flavorful spices. The dish is also popular in Southwest Asia like  Iraq and Pakistan. The specific spice combinations used to flavor the rice and the sauce vary based on the country of origin. You can find biryani made with anything from saffron to cumin seeds, cinnamon to coriander. The best use of Indian spices and beautifully decorated rice with dry nuts can really melt the mouth of everyone.  Though the sauce is traditionally thick on its own, the high volume of rice in the final dish ultimately gives biryani a dry texture. The rice is plentiful enough to soak up the sauce, leaving bits of veggies, meat or fish embedded in richly flavored rice that I, for one, can eat forever. Vegetarian and craving for a good biryani? Try making this veg biryani at home


Vegetable delicious BiryaniFor Biryani Base

  • Whole Garam Masala
  • 2 Black Cardamom
  • 1 Javetri
  • 3 Bay Leafs
  • 5 Black Peppercorns
  • 2 Cinnamon Stick
  • 5 Cloves


  • 8 to 10 Potato Cubes
  • 1/4 cup Green Peas
  • 5 cubes of Green Pepper
  • 8 thick slices of Carrots
  • 7 to 8 Paneer Cubes
  • 4 to 5 Mushrooms cut in half

Other Ingredients

  • 3 tbsp Oil
  • 1 cup finely chopped Onion
  • 1 cup finely chopped Tomatoes
  • 1/2 cup Yogurt
  • 1/4 cup chopped Coriander Leaves
  • 1/2 cup chopped Mint Leaves
  • 1 1/2 tsp Coriander powder
  • 1 tsp Ginger Garlic paste
  • 2 slit Green Chili
  • 1 tsp Red Chili powder
  • 1/2 tsp Garam Masala

For Boiling Rice

  • 1 cup Basmati Rice
  • 6 cups Water
  • 3 Bay Leaves
  • 2 Black Cardamom
  • 2 Cinnamon Stick
  • 5 Black Peppercorns
  • 5 Cloves
  • 1 Javetri
  • 1 tbsp Salt

For Biryani Layers

  • 1 tsp Biryani Masala
  • 1/4 cup Fried Onions
  • 1/4 cup Fried Cashew nuts
  • 1/4 cup Chopped Coriander Leaves
  • 8 Saffron strands dissolved in water
  • 2 tbsp Desi Ghee or Butter


Cooking the veggies and Masala Preparation

  • Heat oil in a pan. Once oil is hot add in cumin seeds and all whole spices and allows them to sizzle up.
  • The add onions and cook until it gets light golden color.
  • Then add ginger garlic paste, turmeric powder, coriander powder, mix very well and cook for 2 minutes.
  • Add tomatoes, chili powder, garam masala and cook for 3 to 4 mts or until tomatoes softens.
  • Add in yogurt, coriander leaves, mint leaves, biryani masala and mix well.
  • Add potato cubes, mix, add splash of water, cover and cook for 4 to 5 mts.
  • Then add carrots, green pepper, cover and cook for 2 to 3 mts.
  • Add mushrooms, paneer, again cover and cook for 2 mts.
  • Add salt to taste and mix.

Rice Boiling

  • Wash rice 3 to 4 times and soak in 3 cups of water for 30 mts.
  • Boil 6 cups of water in a pan.
  • After water comes to a boil, add in all whole spices mentioned in the list.
  • Add salt and mix well.
  • Then add soaked and drained rice in boiling water and boil for 7 to 8 mts or until rice is 90% done.
  • After rice is done cooking, drain off all the excess water from boiled rice and keep drained rice aside.

For Layering Biryani

  • Put the layer of boiled rice over cooked vegetables and spread that out evenly.
  • Then sprinkle biryani masala over boiled rice.
  • Add drops of saffron water.
  • Add ghee and spread all over rice.
  • Add splash of water over rice.
  • Then sprinkle coriander leaves, mint leaves and fried onions.
  • Put the cover.

Cooking time

  • First set the stove temperature on high heat and put the layered biryani pan over high heat for 30 to 40 seconds.
  • Then lower down the heat to medium and cook on a medium heat for 2 mts.
  • Then lower down the heat to the lowest possible setting and cook for 20 mts.


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