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Veg Biryani

Coriander Powder, Garam Masala, Kashmiri Chili Powder, Turmeric Powder -

Veg Biryani

Prep Time: 10 minutes

Cook Time: 40 minutes

Note: All ingredients in blue is available at


For The Vegetables

 Ingredients Quantity
Ghee 2 tbsp.
Vegetable oil 1 tbsp.
Potato (Peeled and cubed) 1/2 cup
Cauliflower (Cut into small florets) 1 cup 
Peas 1/4 cup
Beans (Cut into small pieces) 1/4 cup
Carrot (Peeled and cubed) 1/4 cup



 For Marinating The Vegetables

 Ingredients Quantity
ALCO Garam Masala Powder 1/2 tsp
ALCO Coriander Powder 1 tsp
ALCO Turmeric Powder 1/2 tsp
ALCO Kashmiri Red Chili Powder 1 tsp
Salt 1 tsp
Green Chili Paste 1 tsp
Ginger Garlic Paste 2 tsp
Hung Curd 2 tbsp.
Golden Fried Onion (Crushed) 4 tbsp.
Lemon Juice 1 tbsp. 
Coriander (Chopped) 2 tbsp.
Mint (Chopped) 2 tbsp.
Vegetable Oil 1 tsp

For The Rice

 Ingredients Quantity
Long Grain Basmati Rice 2 cups
Ghee 1 tbsp.
Garlic Cloves 2-3
Bay Leaves 2
Cinnamon 1 inch
Lemon Juice 1 tsp
Salt 2 tsp


For Layering

 Ingredients Quantity
Ghee 2 tbsp. 
Coriander (Chopped) 1 tbsp.
Mint (Chopped) 1 tbsp.
Saffron (Soaked in 2 tbsp. milk) 10-12 strands
Golden Fried Onion 1/4 cup
Cashew Nuts (Fried) 10-12
 Raisins (Fried) 10-12


For The Vegetables

  1. Heat ghee and oil in a pan.
  2. Fry the vegetables on high heat for 4-5 minutes.
  3. Remove the vegetables in a bowl.

For Marinating The Vegetables

  1. Mix the ingredients for marinating in a bowl.
  2. Add the sautéed vegetables in it and mix well.
  3. Cover and keep aside for an hour.

For The Rice

  1. Wash the rice and soak in enough water for 30 minutes.
  2. Heat ghee in a pan.
  3. Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
  4. Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
  5. Cover and cook on low heat until 80 % done. The rice must have a bite.

For Layering The Biryani

  1. Add the marinated vegetables in a heavy bottom pan.
  2. Fry for 3-4 minutes.
  3. Top with cooked rice.
  4. Drizzle ghee on top.
  5. Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
  6. Cover the pan tightly with a lid.
  7. Keep a griddle over low flame.
  8. Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
  9. Fluff with a fork gently to mix the layers.
  10. Serve hot with Onion Tomato Raita.