Vegetable biryani

Main Dish
6 servings
20 min
40 min
Very Easy



For biryani rice:

For biryani jhol ( masala ):

For burani raita:


  • For Rice:
    Wash rice and soak in a handi for 30 minutes. Drain, replenish with fresh water, add half the masala, and salt and bring to boil. Cook till the rice is 90 per cent done. Drain.
  • Biryani jhol ( masala ):
    Heat ghee in a handi, add garam masala and shahi jeera and sauté over medium heat until the jeera begins to crackle.
  • Add onions and sauté until golden brown. Add vegetables, spices, salt, green chillies, ginger garlic paste and sauté. Mix in a portion of plain yoghurt and stir.
  • Add water (about 150 ml), bring to a boil, and simmer till the vegetables are cooked.
    Then, add jawetri, elaichi powder, kewra water and saffron.
  • For Dum:
    In the handi with cooked vegetables, spread half the rice over the vegetables. Sprinkle the remaining saffron and mint, and spread the remaining rice. Sprinkle rosewater (optional) place a moist cloth on top, cover with a lid and seal with dough.
  • Put the sealed handi on dum in the pre-heated oven for 15-20 minutes. Break the seal, serve with Burani raita.
  • Burani raita:
    Add curd in a bowl and whisk well.
    Add the ingredients and mix. Garnish with finely-chopped coriander and jeera powder.

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