My observation has been that most Restaurants serve Vegetble Pulao and call it Vegetable Biryani. Biryani as compared to Pulao has more masala.




(to serve 12 adults)

Vegetables- 1.5 kgs. ( Cauliflower, Green Peas, Potatoes, Carrot and Beans)
Basmati Rice- 1.5 kgs.
Onions- 1 kg
Ginger Paste- 125 gms.
Garlic Paste- 125 gms.
Cardamom- 2 gms
Cinnamon- 2 gms
Cloves– 2gms.
Refined Sunflower Oil- 300 gms
Green Chilies-2-3 nos.
Red Chilly Powder-50 gms(approx)
Curds(sour)-125 gms.
Coriander Leaves- 1 bunch
Mint leave- ½ bunch


1. Soak the rice in an adequate quantity of water with one tablespoon of salt.
2. Peel the onions. Cut into half and make semi-circular slices. Half to be used for Biryani Masala and the
other half for making Raita as instructed below. Cut the tomatoes also in semi-circular slices.
3. Cut the vegetables into desired size pieces.
4. Pour the oil into a flat bottomed vessel (roughly 12 litres capacity). Heat the oil.
5. Add to the hot oil cloves, cardamom and cinnamon followed by half the sliced onions.
6. Fry the onions till light golden brown. Add de-stemmed green chilies.
7. Add the ginger-garlic paste and fry till you get a slightly sweetish odor.
8. Add the chilly powder, stir for a minute and add the sliced tomatoes. Fry.
9. Add curds and mix well.
10. Add the finely chopped coriander and mint leaves.
11. Add little water and cook on a low flame for 2-3 minutes. Adjust salt to taste. Add more chilies if required.
12. Add the cut vegetables and required water once the rice is ready.
13. In another 8 litres vessel, add 4-5 litres of water and bring to boil.
14. Add adequate amount of salt followed by previously soaked rice that has been strained.
15. Strain the rice once it is 50% cooked.
16. Add the rice to the vessel containing vegetables. It should be on full flame.
17. Add separately boiled salt free water such that it is about 1/4″ above rice covering the mutton.
18. Cover the vessel nicely and place some heavy weight on the lid. (You can also use the strained hot water in a vessel).
19. Reduce the flame to low once steam starts coming out from the covered vessel.Maintain for 15-20 mins on low flame. Switch off the gas and let steam settle down for 5 mins. Your Biryani is ready to serve.


In the meantime mix the other half of the sliced/chopped onions and chopped tomatoes with curds. Add
salt to taste. Add one finely chopped green chilies. You can also add finely
grated coconut to enhance the taste of the raita. Serve your Biryani along
with the raita.


Use a flat spoon to remove biryani from the vessel. Never mix the
biryani as the rice will get mashed up. You should slide the flat spoon along
the wall of the vessel to the bottom and lift the spoon up to remove the
biryani into a serving dish.

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