Vegetarian Biryani

I had a stunning Vegetarian Biryani at Golden Palms resort, Bangalore. It was mind blowing. So I decided to make my version of the excellent dish at home.

You shall need: [Feeds 2]

For the Rice-

1.5 cup… Long grain rice / Basmati [Soak for 30 min]

2…Black Cardamoms

1 Stick…. Cinnamon

3-4… Cloves

1..Bay Leaf

2 tbsp… Ghee

1/2 tsp.. Salt

For the Masala Vegetables:

2… Tomatoes [Pureed]

1/2 cup…Par cooked vegetables of your choice- Except Cauliflower and potatoes. [I used Beans, peas and carrots] Dice them in equal Size

1… Large Potato [Peeled and sliced in thin rounds]

about 7-8 small cauliflower florets

3 tbsp… Malai

1 tbsp… Fresh Cream [I used Amul]

1… Medium size onion [finely sliced]


2… Green chillies [Slit in the center]

1/2 tsp… Black Cumin seeds/Shahi Jeera

1/2 tbsp.. Cumin powder

1/2 tsp… Turmeric powder

1 tbsp.. Dhaniya powder

1 tbsp… Ginger garlic paste

1 tbsp… Oilive oil

3-4 tbsp… Ghee

Food color and saffron [optional]



  • In a baking tray, add the cauliflower florets and pout 1 tbsp olive oil and some salt on it.
  • Bake it in a 170 C oven for 30 min. Stir them when they are 15 min into the oven.
  • Once they are nice and brown and cooked, keep aside until further use.
  • In a pan, heat some oil for shallow frying.
  • Pat dry the potato slices and add them to the oil.
  • Cook them until they are nice golden and cooked.
  • Take them out of the pan and keep aside.

  • In a cooker, put 2 tbsp ghee and add the black cardamom, bay leaf and cinnamon.
  • Add the rice and add just enough water that covers the rice about 1/4th of an inch above.
  • Cook it upto 2 whistles and set it aside.
  • In another pan, add 3-4 tbsp ghee.
  • Fry shahi jeera, ginger garlic paste in it and add the onions. Cook until they are nice and brown.
  • Add green chillies
  • Now add the puree, turmeric powder, salt, cumin powder, dhaniya powder and red chilly powder.
  • Cook the masala until it floats on top.
  • Now turn off the gas and mix in the fresh cream and malai.
  • Mix them well and turn on the gas on low flame.
  • Add the caluliflower to it and mix.
  • Turn off the gas and rest the curry
  • In a serving dish [I used a porcelain one] put a thin layer of rice.
  • Now spread out a layer of the potatoes.
  • Add the curry on top of them and put another layer of rice on top.
  • In some warm milk, add Saffron and let it sit until it is nice and golden in color.
  • Pour at alternate places over the rice. You may use green color too.
  • Sprinkle corriander and friend onion on top and keep it in the oven to keep warm until use.
  • I covered it with foil before putting in the oven.
  • Serve it with a light curry of your choice/salan/raita.

It did get me a pat on the back from the rice loving pati 🙂


Sending this to: Images have been hyperlinked

brain child of Zesty South Indian Kitchen

Brain child of Valli.

Brain child of Jagruti


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