Veg Biryani Recipe | How to make delicious Veg Biryani?


  • 1-1/2 cups Basmati Rice

  • 1 cup shelled green peas

  • 2 medium Carrots - 1/2 inch pieces

  • French beans - 1/2 inch pieces

  • 10-12 florets of Cauliflower

  • 1 Black cardamom

  • 1/2 teaspoon Caraway seeds

  • 8 green cardamoms

  • 15 Cloves

  • 1/2 inch stick of Cinnamon

  • 1 cup fresh tomato puree

  • 1 tablespoon Coriander powder

  • 1 Bay leaf

  • 1-1/2 tablespoons Ginger-garlic paste

  • 1 teaspoon Turmeric powder

  • 1 teaspoon Garam masala powder

  • 1 tablespoon Red chili powder

  • 2 tablespoons fresh mint leaves chopped

  • 1/2 cup Yogurt

  • 1/2 teaspoon Rosewater

  • Saffron - a few strands

  • 2 tablespoons Fresh coriander leaves chopped

  • Salt to taste


  1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half-inch stick of cinnamon, until rice is 80% cooked.

  2. Drain excess water and set it aside.

  3. Heat a non-stick pan.

  4. Add the remaining green cardamoms, cloves, black cardamom, and cinnamon along with a bay leaf and caraway seeds and roast them.

  5. Add carrots, onions, french beans, cauliflower florets, and green peas.

  6. Sprinkle some salt. Cover it and cook on medium heat for two minutes.

  7. Add ginger-garlic paste mixed with a little water. Mix it well. Cover and cook for two minutes.

  8. Add turmeric powder, red chili powder, and coriander powder.

  9. Whisk yogurt with rose water and saffron.

  10. Add a little water or milk and mix

  11. Add tomato puree to the vegetables along with half a teaspoon "garam masala powder" and mix well.

  12. Simmer for two minutes.

  13. Take a microwave-safe deep bowl.

  14. Arrange a layer of rice at the bottom.

  15. Over that arrange half the cooked vegetables followed by another layer of rice.

  16. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves, and half the yogurt mixture.

  17. Arrange the remaining vegetables followed by the remaining rice.

  18. Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves, and the remaining yogurt mixture.

  19. Cover with a silicon lid and cook in the microwave oven for four to five minutes on high (100%). Let it stand for five minutes.

  20. Serve hot.

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