Vegetable Biryani Recipe (Restaurant Style)

Name: Vegetable Biryani Recipe (Restaurant Style)
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 1.5 cups basmati rice; 3 to 4 green cardamoms; 1 inch cinnamon; 1 tej patta; 2 star anise; 1 black cardamom; 5 cups water; ¾ teaspoon salt; 2 cups onions; 1 tablespoon ginger garlic paste; 2 carrots; 1 potato; ½ cup cauliflower florets; 4 to 5 button mushrooms; ¼ cup french beans; ½ cup green peas; 1 cup curd; ½ cup water; ½ to 1 teaspoon red chilli powder; 3 to 4 tablespoons oil; salt; 1 inch cinnamon stick; 4 cloves; 4 green cardamoms; 1 single strand of mace; ¼ cup sautéed browned onions; 15 to 20 saffron strands; 2 tablespoons milk; ¼ cup mint leaves; 2 tablespoons oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings
4
Calories
583 kcal
Course
Main Course
Cuisine
Indian

Vegetable Biryani Recipe (Restaurant Style)

Chad Simpson

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This Veg Biryani is a fragrant, lightly spiced restaurant style biryani made with freshly ground biryani masala, caramelized onions, mixed vegetables, yogurt, spices and herbs. Simply follow the steps well, and you won’t have any problems in making a lovely hearty Vegetable Biryani at home.

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Ingredients

Servings

For rice layer

1.5 cups basmati rice - 300 grams
3 to 4 green cardamoms
1 inch cinnamon
1 tej patta - medium size, (Indian bay leaf)
2 star anise
1 black cardamom
5 cups water - for cooking rice
¾ teaspoon salt or add as required

For vegetable gravy layer

2 cups onions - thinly sliced, 200 grams or 2 large onions
1 tablespoon ginger garlic paste or 1 inch ginger + 7 to 8 small to medium garlic cloves crushed in mortar-pestle
2 carrots - chopped, medium-sized
1 potato - chopped, medium-sized
½ cup cauliflower florets - optional, I have not added cauliflower
4 to 5 button mushrooms - chopped
¼ cup french beans - chopped
½ cup green peas - fresh or frozen
1 cup curd - fresh (yogurt) or 200 grams
½ cup water - for pressure cooking and ¾ cup water if cooking in a pot
½ to 1 teaspoon red chilli powder
3 to 4 tablespoons oil or ghee - I used sunflower oil
salt as required

For biryani masala

1 inch cinnamon stick
4 cloves
4 green cardamoms
1 single strand of mace (javitri), (not the whole mace. mace is a strong spice)

Topping the layers

¼ cup sautéed browned onions (birista)
15 to 20 saffron strands
2 tablespoons milk - warm
¼ cup mint leaves - chopped
2 tablespoons oil or butter or ghee (clarified butter)

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Instructions

Cooking rice

Rinse the rice very well in water till it runs clear of starch. Then soak the rice for 30 minutes in enough water. After 30 minutes strain the rice using a colander or a fine strainer.
Heat water first in a deep bottomed pan. Add all the whole spices - green cardamom, cloves, cinnamon, black cardamom, star anise, tej patta and strand of mace.
Cook the rice till the grains are 75% cooked. They should have a slight bite to them.
Drain all the water from the rice in a colander thoroughly and keep aside.

Making biryani masala powder

In a spice grinder or small dry grinder, grind all the spices listed above, under the heading "For Biryani Masala" to a fine powder. Set aside.

Making vegetable gravy

Heat oil in the 3 litre stovetop pressure cooker or pan.
Add the thinly sliced onions. Sauté them on a medium-low to medium heat, stirring often until they get golden. Lower the heat and then quickly remove ¼ cup of the sautéed onions from the pan and set aside.
To the remaining ¾ cup of onions in the cooker or pan, add the ginger-garlic paste.
Stir and sauté until the raw aroma of ginger-garlic goes dissipates.
Now add the freshly ground biryani masala and red chilli powder. Stir to combibe.
Add the mix chopped vegetables and green peas. Stir for some 3 to 4 mins on a low heat.
Reduce the heat and add the curd or yogurt slowly, stirring it really well until it has been incorporated evenly with the vegetables.
Now add water and salt. Mix very well. Pressure cook the veggies for 1 whistle.
When the pressure settles down and drops naturally in the cooker, remove the lid and check the veggie gravy. The gravy consistency should be medium-thick or slightly thick.
If the mixed vegetables are undercooked, keep the cooker on the stovetop and simmer the gravy without the lid till the vegetables are tender.
If there is too much water in the gravy, simmer till some water dries up. The gravy should have a medium-thick or slightly thick consistency and should not be very watery or runny.

Assembling and layering biryani

In a small bowl take 2 tablespoons milk. Add saffron strands and mix well. Set aside for 10 to 15 minutes.
If baking then use a oven-proof pyrex bowl or deep pan. If cooking on stove then use the same pan in which you cooked the veggies or a different one. You can make as many layers you want.
Arrange half of the vegetable gravy in the pan or pyrex bowl.
Now spread half of the cooked basmati rice on top of the vegetable gravy layer.
Sprinkle half of the mint leaves, 1 tablespoon oil/ghee and the saffron milk.
Also add half of the sautéed golden onions evenly on this layer.
Top this layer with another layer of the vegetable gravy. Then again top evenly with a rice layer.
And finally top with mint leaves, 1 tablespoon oil/ghee, saffron milk and fried onions.

Cooking vegetable biryani

Cover the pyrex bowl with an aluminium foil.
If using a pan, then cover the pan with a moist muslin cloth or aluminum foil. Cover tightly with a lid. Gather the hanging edges of the muslin cloth and place or stick it on top of the lid.
You can bake the biryani for 25 to 30 minutes in a preheated oven at 180 degree C/356 degrees F.
If cooking on stovetop, then first heat up a tawa/griddle for a few minutes and then keep the biryani pan on the tawa. This way the bottom of the biryani won't get burnt.
Lower the heat and let the biryani cook for 25 to 30 minutes or till all the liquids have been absorbed and the rice grains look tender and fluffier.
Once cooked, give a resting time of 5 to 7 minutes before you serve.
Serve Restaurant Style Vegetable Biryani hot with some raita, pickle, salad and papad.

Notes

For a plant based version use cashew yogurt and a neutral flavored oil.
This same recipe can be made with raw unripe jackfruit or button mushrooms.
The recipe is adaptable to be made with your choice of vegetables. If utilizing soft veggies like brinjals (eggplants), zucchini, bell peppers, broccoli, etc; cook in a pan or pot and not a pressure cooker.
For a plant based version use cashew yogurt and a neutral flavored oil.
You could add some roasted or fried nuts like almonds or cashews as a garnish.

Nutrition Information

Show Details

Calories 583kcal (29%) Carbohydrates 87g (29%) Protein 12g (24%) Fat 21g (32%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 16g Cholesterol 9mg (3%) Sodium 819mg (34%) Potassium 866mg (25%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 5558IU (111%) Vitamin B1 (Thiamine) 0.3mg Vitamin B2 (Riboflavin) 0.3mg Vitamin B3 (Niacin) 3mg Vitamin B6 1mg Vitamin B12 0.3µg Vitamin C 35mg (39%) Vitamin D 0.2µg Vitamin E 8mg Vitamin K 17µg Calcium 192mg (19%) Vitamin B9 (Folate) 68µg Iron 3mg (17%) Magnesium 79mg Phosphorus 268mg Zinc 2mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 583 kcal

% Daily Value*

Calories	583kcal	29%
Carbohydrates	87g	29%
Protein	12g	24%
Fat	21g	32%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	16g	80%
Cholesterol	9mg	3%
Sodium	819mg	34%
Potassium	866mg	18%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	5558IU	111%
Vitamin B1 (Thiamine)	0.3mg
Vitamin B2 (Riboflavin)	0.3mg
Vitamin B3 (Niacin)	3mg
Vitamin B6	1mg
Vitamin B12	0.3µg	13%
Vitamin C	35mg	39%
Vitamin D	0.2µg	1%
Vitamin E	8mg
Vitamin K	17µg
Calcium	192mg	19%
Vitamin B9 (Folate)	68µg
Iron	3mg	17%
Magnesium	79mg	20%
Phosphorus	268mg
Zinc	2mg