Print Recipe
5 from 1 vote

Vegetable biryani recipe | How to make restaurant style veg biryani recipe

Restaurant style vegetable biryani recipe with step wise photos. Easy to make tasty veg biryani recipe just like served in Indian restaurants.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: main
Cuisine: Indian
Servings: 3
Calories: 1027kcal
Author: Harini

Ingredients

  • 1 cup basmati rice
  • 1 cup cubed mixed vegetables potao, carrot, beans, cauliflower
  • 1/2 cup green peas
  • 1 onion chopped
  • 2 tablespoons curd
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 tablespoons ghee
  • To temper:
  • 1 bay leaf
  • 2 green cardamoms
  • 1 black cardamom
  • A small cinnamon stick
  • 1 star anise
  • 3-4 cloves
  • 1 teaspoon cumin seeds or fennel seeds
  • To make biryani masala powder:
  • 1/2 teaspoon pepper corns
  • 2 blades of mace
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon fennel seeds
  • A small part of stone flower
  • 4 cardamoms
  • 4 cloves
  • For biryani masala paste:
  • 1/2 cup tightly packed coriander leaves
  • 1/2 cup tightly packed mint leaves
  • 4-6 garlic cloves
  • 1/2 inch ginger
  • 2 green chilies
  • 1 onion chopped
  • To top:
  • fried paneer cubes optional

Instructions

  • Rinse basmati rice multiple times. Soak in plenty if water for 1 hour.
  • In the mean time let us do the other prep work.
  • To make biryani powder:
  • Dry roast the mentioned spices and make a fine powder:
  • To make biryani masala paste:
  • Grind all the mentioned ingredients into a fine paste.
  • To make vegetable biryani:
  • Heat a thick bottomed pan with 2 tablespoons ghee. Temper with whole spices. Saute till fragrant.
  • Add the chopped onions and saute till golden.
  • Add the masala paste. Saute well until the raw smell goes off.
  • Add the cubed vegetables. Mix well. Add the whisked curd and mix well.
  • Add the biryani masala powder and mix well. Cook in low flame for 5 minutes.
  • Add 3 cups water and bring to a rapid boil. Season with salt.
  • Add the drained rice. Mix well and cook for 10-12 minutes. Most of the water should be absorbed.
  • Now cover the pot and simmer for 10 minutes. You can even pressure cook for up to 2 whisles.
  • Rest for 10 minutes. Fluff up the rice. Top with toasted paneer cubes.
  • Serve vegetables biryani hot with raita.

Nutrition

Calories: 1027kcal