Make Vegetable Biryani

  • 1 cup rice (chawal)
  • 2 pinches of saffron (kesar) strands
  • 2 onions, sliced
  • 2 tbsp broken cashewnuts (kaju)
  • 2 tbsp raisins (kismis)
  • 3 tomatoes, finely chopped
  • 2 capsicums, sliced
  • 1 1/2 cups mixed boiled vegetables
  • 1 tbsp chopped coriander (dhania)
  • a little milk
  • 4 tbsp ghee
  • salt to taste

To be ground into a paste

  • 6 cloves of garlic (lehsun)
  • 25 mm. piece ginger (adrak)
  • 3 cardamoms (elaichi)
  • 4 green chillies
  • 3 cloves (laung / lavang)
  • 1 tbsp poppy seeds (khus-khus)
  • 2 sticks cinnamon (dalchini)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 2 onions
  • 6 mint leaves (phudina)

For baking

  • 2 tbsp ghee
  • You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables.
  • Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
  • Warm the saffron in a small vessel, add a little water and rub until it dissolves.
  • Add the saffron liquid and salt to the cooked rice. Mix well.
  • Heat the ghee and fry the onions until brown. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for decoration.
  • In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and coriander and cook for a while.

How to proceed

  • Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice.
  • Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.


  • Just before serving, turn upside down on a serving plate, garnish with fried onions, cashewnuts and raisins and serve hot.

Shared by: Kajal Patel-

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