Veg Biryani Recipe

A fat pinch of nutmeg powder
4 cardamoms
¼ to ½ tsp. Pepper corn
5 cloves
Small cinnamon stick
½ tsp. fennel seeds / saunf(can increase to ¾ tsp.)
½ tsp. stone flower
To make a fine paste
12 to 15 mint leaves
12 to 15 stalks of coriander leaves, leaves plucked
1 inch ginger
3 large pods of garlic or 6 small
2 green chillies
1 large onion chopped
To temper
1 bay leaf
1 small black cardamom (optional)
4 green cardamoms
4 cloves
Cinnamon stick
Star anise
1 strand of mace
¼ to ½ tsp. jeera
Other ingredients
2 heaped cups chopped mixed vegetables (carrots, beans, cauliflower, peas)
2 cups of Anujaya Basmati rice
3 ½ cups water
3 tbsp. Oil
Salt as needed
⅛tsp. turmeric
¼ tsp. red chilli powder
1 medium tomato
½ cup curd / yogurt
1 tsp. kewra or rose water


Soak rice for at least 20 mins.
Wash vegetables under running water, drain the water and chop these to bite sized pieces.
Chop tomatoes, slice onions, and slit chilli to half. Keep these aside for later use.
Wash mint and coriander leaves in lots of water, set these to drain.
Powder all the ingredients mentioned under “to powder” in a blender. Make a fine powder. Keep it aside.
Add green chillies, onions, mint, coriander leaves, ginger and garlic to a blender jar and make a fine paste.


Drain the soaked rice in a colander. Ensure there is no water left in the rice.
Heat a heavy bottom pan, add dry spices and sauté till they begin to sizzle.
Add the ground paste and fry for about 3 to 4 minutes.
Add tomatoes, yogurt, red chilli powder, turmeric and salt. Cook or fry till the tomatoes turn soft. If needed cover the pan and cook till the tomatoes soft. Fry till the oil begins to leave the sides of the pan.
Add powdered masala and fry till it becomes fragrant.
Add carrots, peas, cauliflower and beans. Fry for 3 to 4 minutes.
Pour 3½ cups water and adjust salt. Check the salt, the water must be slightly salty. Bring it to a rapid boil, not just hot.
Add rice to the boiling water and cook till very little water is left, stir occasionally. At this stage the rice is under cooked or ¾ cooked. Drizzle the rose water or kewra water. Cover the pot with a tight lid.

If cooking in a pot:

Cook on a low flame till rice is fully cooked. Stir well and cover with lid. Switch off the stove and keep the rice covered. Do not open the lid for at least 15 to 20 minutes.

For the Dum: (optional)

After step 8, Place the boiling rice pot on a hot tawa and cook for about 10 minutes. Switch off the stove and leave it on the tawa for some more time.

If using pressure cooker: (optional)

After step 8, close the pressure cooker lid and cook for about 5 minutes on a low flame. Do not let the cooker whistle. Switch off the stove. Fluff up the rice after 20 minutes.


Leave the biryani pot undisturbed for at least 20 minutes. Open the lid just before you serve to retain the flavor.
Serve with raita and lemon wedges.

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