Jan 13, 2017

My Mum's Vegetable Biryani Recipe

Full Recipe:


Basmati Rice - 1 cup
Oil - 2 tblspn
Bay Leaf - 1
Onions - 1 large sliced thinly
Capsicum - 1/4 chopped
Green Chillies - 2 slit
Tomatoes - 1 large chopped
Mixed Veggies - 2 cups (carrots, beans, peas)
Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Garam masala powder - 1 tsp
Turmeric Powder - 1 tsp
Salt to taste
Water - 1.5 cup
Bread Slices - 3 cut into cubes
Oil for deep frying
Ghee - 1 tblspn

For Grinding:
Coconut - 2 tblspn
Ginger - 1 small piece
Garlic - 4 cloves
Cloves - 4
Cinnamon - a small piece
Fennel Seeds - 1 tsp
Cumin Seeds -  1tsp

Black Pepper - 1 tsp
Cardamom - 3
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup


Fry some bread in hot oil and drain them.

Wash and soak basmati rice for 30 mins. Drain and set aside.

Take grinding ingredients in a blender and make it into a smooth puree.

Take oil in a pressure cooker, add bay leaf and saute for a min.

Add in onions, chillies and capsicum and saute well.

Now add in tomatoes and mix well.

Add in ground masala and cook for 5 to 6 mins.

Add in spice powders and mix well.

Add veggies and toss that through.

Now add in the soaked drained rice and mix well.

Add water and salt and mix well.

Cover and pressure cook for 1 to 2 whistle, simmer for 5 mins and turn off the heat. Let the steam go all by itself.

Open the cooker, add ghee and fried bread and toss.



  1. hi Arthi... Very good recipe... Whenever I make tomato rice or biriyani in cooker, after cooking and opening the lid, there is a masala layer at the top and below the rice have less masala... can you pls tell me where I am going wrong?

    1. just mix it well. it always happens like that


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