Indian Veg Biryani



  • 1 ½ cup of basmati rice (soaked for at least 10 mins)
  • 1 potato cubed
  • 1 carrot chopped
  • Fistful of green peas
  • 1 onion sliced
  • 1 tbsp. ginger garlic paste
  • Fistful of mint leaves
  • Coriander leaves (optional)
  • 1 to 2 green chili
  • 1 tbsp. lemon juice (optional)
  • 1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
  • 2 ½ cups water or thin coconut milk
  • 2 to 3 tbsp. Oil
  • fried capsicum for garnish (optional)

Dry spices

  • 1 bay leaf
  • 4 green cardamoms
  • 1 star anise
  • Two 1 inch cinnamon stick
  • 6 cloves
  • ½ tsp. Cumin
  • Few pepper corn (optional)


  1. Soak rice for at least 10 minutes. Drain the water and set aside.
  2. Add oil to a pressure cooker and heat it.
  3. Add spices and fry till you get a nice aroma for one to 2 minutes. Fry onions until golden. Add ginger garlic paste and fry until the raw smell has gone.
  4. Add all chopped vegetables, fry for about 2 minutes.
  5. Add mint leaves, biryani masala and fry for 2 more minutes.
  6. Measure and pour water or coconut milk, salt and lemon juice.
  7. When the water begins to boil, add rice and stir
  8. Close the lid and let the cooker whistle once on a low flame. Off the stove and when the pressure goes down, open the lid and fluff up.
  9. Serve it with CHATKHAAR Chicken Pickle.
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