Vegetable Biryani

Total Time Taken

1 hr 30 min

Servings 4

1 1 1 1 1 1 1 1 1 1
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400 gBasmati Rice

2Black cardamom

2Green cardamom

1 tspShah Jeera


1 tbspBlack peppercorns


100 mlD'Lecta Cow Ghee

4Slice Onion

8-10Halved Cashewnuts

1/2 gSaffron

2 tbspD'Lecta Cow Milk

2Green chilli

1 tbspGinger garlic paste

1 tspTurmeric powder

1 tspChilli powder

1 tbspCoriander powder

1 cupCurd

1/4Cauliflower cut into florets

1Carrots cut into sticks

1/4French beans cut into 2cm pieces

1/4 cupGreen peas

1Peeled and cubed Potato

Salt to taste

1 tbspLemon juice

A handfulCoriander


Wash and soak the rice in plenty of water for 30 minutes.

Boil plenty of water in a large pan.

Add half the whole garam masala to the water alongwith the rice.

Cook the rice till almost done and drain and keep aside.

Heat the ghee in a kadai and fry half the sliced onions until golden brown and crisp.

Drain the onions and keep aside.

In the same ghee, fry the cashews until golden and keep aside.

Warm the milk and soak the saffron in the milk and keep aside.

In the same ghee, saute the remaining onions with the remaining garam masala until light golden.

Add the green chillies, ginger garlic paste and saute for a minute.

Add the turmeric, chilli powder and coriander powder and cook for 30 seconds.

Add the curd alongwith the vegetables and 1/4 cup of water.

Cover and cook for 10 minutes.

Now, for the assembly, take half of the vegetable mixture and put it in the bottom of a dish.

Top with half the cooked rice and sprinkle half the fried onions and coriander on top.

Sprinkle with half the lemon juice and saffron milk.

Top with the remaining vegetable gravy and the rice.

Top with the remaining onions, lemon juice, coriander and saffron.

Cover with an aluminium foil and sit on a hot tawa on a slow fire for 15-20 minutes.

Gently mix the rice and serve hot.

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