Vegetable Biryani Pulao |

Posted on

18 October 2012


Anjana Chaturvedi

Vegetable Biryani Pulao

Vegetable Biryani Pulao


Basmati rice - 1 1/12 cup
Mix vegetables - 3 cup
Paneer cubes - 1/2 cup (optional)
Mint leaves - 10
Cashew nuts - 10
Raisins - 2 tbsp
Curd (Yoghurt) - 2 tbsp
Saffron - 1/4 tsp
Milk - 2 tbsp
Salt - 1 1/2 tsp
Green chilies - 4
Ginger juliennes - 1 tsp
Dried rose petals OR rose water - 1 tsp (optional)
Garam masala powder - 1/2 tsp
Ghee - 5 tbsp
Cumin seeds - 1 tsp
Cloves - 4
Whole red chillies - 3
Green cardamom - 5
Black cardamom - 2
Bay leaves - 3
Cinnamon - 1 inch
Whole pepper corn - 10
*Tempering "Chaunk" or "Tadka" in Hindi: refers to the frying of Indian spices to release their aroma (in India).


  • Wash and soak rice for 30 minutes in enough water.
  • Take saffron in a glass bowl, cover and heat it for 30 seconds to make it crisp.
  • Take out and crush it and soak in 2 tbsp of milk.
  • Chop mix vegetables - carrots, beans, cauliflower, capsicum (or any vegetable of your choice) into small pieces and wash peas and corn kernels.
  • Slit green chilies lengthwise.
  • Crush and open both the cardamoms and take out the seeds.
  • Heat oil in a pan add ghee (you can also use oil, but ghee gives a very nice flavour to any rice preparation)
  • When ghee become warm add all the tempering ingredients and cashews, and saute till golden in colour.
  • Drain water from the rice, and add rice, raisins and slit green chilies in the ghee and saute gently for few seconds.
  • Now add curd and all the vegetables, saute for few seconds
  • Add salt, garam masala, mint leaves, rose petals, ginger, paneer and 3 1/2 cups of warm water.
  • When water start boiling, lower the heat, cover and cook till 80% done.
  • Open the pan and drizzle the saffron mixture, cover and cook till done.
  • When done, open the lid after 5 minutes and let it cool down completely otherwise it may overcook due to the heat and steam build up inside.
  • Gently fluff the rice after 10 minutes.
  • Serve hot.
  • Best served with salad, raita, curd and mirchi ka salan (Hyderabadi Mirchi Ka Salan - stuffed jalapeno's in a tangy coconut, cashew and sesame sauce).
Cooks Note

A very delicious and fragrant vegetable pulao with the flavours of biryani. Normal 0 false false false

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