Biryani is every Indian’s favorite food. It’s mostly made with meat. We can also make biryani using vegetables. Vegetable biryani is commonly made in vegetarian households and is also as delicious as non vegetarian biryanis except that you won’t get any meat pieces.

You can also make it in a pressure cooker but the authentic dum biryani is what gives the flavor and originality to a biryani. So I prefer to make the rice first and then layer it for the dum setting.

For 2 persons,


  • 1 cup basmati rice
  • 3 tbsp ghee
  • 1 inch Cinnamon, cloves, 3 cardommom, bay leaf, star anise, nutmeg
  • 1 large onion sliced
  • 1 slit green chilli
  • 2 tbsp ginger garlic paste
  • 1 potato cubed
  • 1 carrot cubed
  • 4 French beans chopped
  • 1/2 capsicum chopped
  • 1/2 cup Green Peas
  • 1/2 cup curd
  • 1 tsp chilli powder
  • 1/2 tsp turmeric  powder
  • 1 tsp garam masala (optional)
  • 1 cup chopped Coriander leaves
  • 1 cup chopped Mint leaves
  • 2 tbsp cashew, raisins
  • Saffron strands dipped in 1 tbsp milk (optional for color)

Directions –

1. Soak the basmati rice for 30 minutes.

2. In a cooker, heat 3 tbsp ghee and add the whole spices. Add in sliced onion, green chilli and ginger garlic paste. Sauté till onions turn golden.

3. When  onions turn little brown, add turmeric powder and chilli powder. Add in the vegetables and mix.

4. Blend half a cup of curd and add it. Mix well. You can also add 1tsp garam masala if less whole spices are used.

5. Add in half the chopped coriander and mint leaves. Add half a cup water and close the cooker for one whistle.

6. Meanwhile, bring a pot of water(4 cups) to a boil. Add salt, whole spices and a few mint leaves. Add in the soaked and drained rice. Cook till 75% cooked which will take not more than 7 or 8 minutes on medium flame.

7. When the rice grain breaks into two between your fingers, know that it is half cooked. Then, drain the rice in a colander while collecting the hot drained water below. Set aside.

8. Open the cooker and check if the vegetables are cooked. Add in the cashews and raisins. Check for salt and spice. If there is excess water, keep on high flame to evaporate it. Once you get a thick masala texture, it is ready to be kept for dum.

9. Place a flat bottomed pot on top of a tawa and keep on flame. Spoon some gravy into the pot and spread it. Arrange a layer of drained rice over it. Spread some coriander and mint leaves. Again a layer of gravy. Continue this till you have rice layer on the top.

If you want color, you can drizzle 1tbsp hot milk dissolved in saffron for a light orange color.

10. Close the lid with a foil underneath and place the hot drained water over it. This is called the dum arrangement.

11. Keep on dum for 15 minutes on low flame. Then, open the lid and give the rice a gentle stir without breaking it. Close the lid and keep on dum for extra 10 minutes. Switch off the flame and serve hot.

Serve it with raita.