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Vegetable Biryani Recipe

By on August 1, 2018
Vegetable Biryani Recipe

Vegetable Biryani Recipe

Vegetable Biryani Recipe

Vegetable Biryani recipe

Chicken Fried Rice Recipe By Chef Gulzar


  1. Basmati Rice, long grain – ¾ Cup
  2. Cardamom (Badi Elaichi) – 1 Black
  3. Cinnamon Stick (Dalchini) – 1 Small
  4. Salt to taste
  5. Green Cardamom (Choti Elaichi) – 2
  6. Cloves (Laung) – 2
  7. Leaf (Tej Patta) – 1 Bay

For Gravy;

  1. Potato, diced – 1 Small
  2. Carrot, diced – ¼ Cup
  3. Green Peas, fresh or frozen – ¼ Cup
  4. Ginger-Garlic Paste – 1 teaspoon
  5. Black Peppercorns  – 5
  6. Cumin Seeds  – ½ teaspoon
  7. Turmeric Powder  – ¼ teaspoon
  8. Garam Masala Powder – ¼ teaspoon
  9. Coriander Leaves, chopped – 2 tablespoons
  10. Cauliflower, cut into small pieces – ½ Cup
  11. Green Beans, chopped – ¼ Cup
  12. Onion, sliced – 1 medium
  13. Green Chillies, deseeded & cut lengthwise – 2
  14. Green Cardamom – 1
  15. Red Chilli Powder – ½ teaspoon
  16. Cumin Powder – ½ teaspoon
  17. Coriander Powder – ½ teaspoon
  18. Curd, beaten – ½ Cup
  19. Oil – 3 tablespoons
  20. Salt to taste

For Assembly;

  1. Onion – 1 Small
  2. Ghee (Clarified Butter) – 1 tablespoon
  3. Chopped Mint Leaves, for garnish
  4. Corn Flour (enough to coat onions)
  5. saffron Strands-10- soaked in 2 tbsp warm milk
  6. Chopped Coriander Leaves, for garnish


  • Soak 10 saffron strands in 2 tbsp warm milk and keep aside.
  • Prepare the fried onions by slicing 1 small onion into thin slices.
  • Coat the slices in corn flour.
  • Heat oil in a deep pan over medium heat.
  • Add a few onion slices and deep fry them until crisp.
  • Transfer them onto a paper towel to drain the excess oil.
  • Set them aside.
  • Heat 3 tbsp of oil in a pan over medium heat.
  • Add cumin seeds and peppercorns.
  • Once they start to crackle, add the sliced onion, green chillies and ginger, garlic paste.
  • Fry them in the oil till the onions start to turn light brown in colour.
  • Next, add the potato and cook for 5 minutes.
  • Then add cauliflower and carrots and stir fry for another 5 minutes.
  • Add green beans & peas along with red chilli powder, turmeric, cumin powder, coriander powder,
  • garam masala and salt to taste.
  • Mix well.
  • Cover with a lid and keep cooking for about 5-7 minutes till the vegetables are cooked. Keep
  • stirring to prevent the vegetables from sticking to the pan.
  • Now, add the beaten curd and chopped coriander leaves.
  • Mix well and cook for another minute. Turn off the heat and keep the gravy aside.
  • For cooking rice, soak the rice in water for 15 minutes.
  • Drain the water and keep the rice aside.
  • In a large pot, pour 7-8 cups of water and bring to a boil.
  • Add soaked rice, green & black cardamom, cloves, cinnamon stick, bay leaf and salt.
  • Boil for 8 minutes until the rice is half cooked.
  • Transfer the rice into a colander and drain the excess water.
  • Add 1 tsp of oil to the rice and mix well to prevent sticking. Keep aside.
  • Now, it’s time to assemble the biryani.
  • There will be a total of four layers (two rice layers and two gravy layers).
  • Add half of the gravy into a pressure cooker followed by half of the rice on top of the gravy.
  • Then add half of the saffron mixture and half of the fried onion (from step 3) with a few chopped
  • coriander & mint leaves sprinkled on top.
  • Repeat the layers with the remaining gravy, rice, fried onions (reserving some for garnishing) and
  • coriander & mint leaves.
  • Next, add 1 tbsp of ghee on the sides of the rice and cover the cooker with a lid, making sure that no
  • steam escapes from the cooker.
  • Cook the biryani over low heat for about 12,15 minutes.
  • Remove from the heat, transfer to a serving bowl, garnish with reserved fried onions, chopped
  • coriander & mint leaves and serve hot with raita.
  • Follow the recipe in this order First soak rice in water, then prepare gravy.
  • When gravy is half cooked, start cooking the rice.
  • Assemble rice and gravy and cook again.
  • If you do not have a cooker with a tight lid, use wheat flour dough to seal the edges.
  • This will prevent steam from escaping and give the vegetable biryani a ‘dum’ effect.

About Shanila Akhter

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