Vegetarian Biryani


3 cups Basmati Rice (washes and soaked in water)
4.5 cups of Water
1 Cinnamon Stick
4 Cardamom Pods
8 Saffron strands in 10 tbs of hot water
6 tbs of Ghee
1 tbs of salt
1/4 cup of Raisins
1/4 cup of Cashewnuts
4 Onions sliced
1 cup of Mint Leaves
6 tbs of Coconut Oil
4 Onions sliced thinly
2 Tomatoes chopped
3 cloves of Garlic
3cm Ginger chopped roughly
2 Green Chillis
2 tbs if Cashewnuts
1/2 tsp of Jira (Jintan Manis)
1/2 tsp of Tumeric Powder
1/2 tsp of Chilli Powder
1/2 tsp of Coriander Powder
1/2 tsp of Cumin Powde
1/2 tsp of Garam Masala
1 tbs of Salt
2 Carrots cut into large chunks
2 cups of Cauliflower cut into chunks
2 medium Potatoes peeled and cut into chunks
500ml water
Top this delicious meal with some fried onions and chopped coriander leaves for more flavour !


1.In a rice cooker, add in the soaked rice with water along with Tea spoon salt, cinnamon stick and cardamom pods and cook the rice.
2.In a pan add in the ghee and fry the raisins and cashewnut until golden brown, remove and set aside.
3.Next fry the mint leaves in the ghee until crispy and set aside.
4.Next fry the sliced onion until cramalised and crispy.
5.Once the rice is cooked, pour the safron water around the rice, fluff the rice with a fork and then pour over the ghee, and half of the fried cashew and raisins, crispy mint and brown onions.
6.To make the curry: in a pan, add half coconut oil and fry up the onions, garlic, cashew, chili until brown before adding the tomatoes and fry for a couple more minutes.
7.Once the onion and tomatoe mixture is cooked, add this into a blender and blend to a smooth paste.
8.In the same pan, add in the remaining coconut oil and add in the jira, tumeric and chili powder and mix well before adding the onion and tomato paste, cook on a low heat for about 1 minutes before adding the remianing of the spices and salt and continue to cook for aanother 3 minutes. Add water if too dry.
9.Next, add in the vegetables and half the remining water and cook on a medium to low heat until the vegetables are cooked.
10.To serve, in a large bowl, scoop some of the rice and then ladle the curry on top and do the same to create layers of curry and rice top with the reamining fried, mint, onions, cashew and raisins.


We have recently learnt this Vegetarian Biryani recipe and we absolutely love it! It is a mixed rice dish with herbs and spices well infused flavourfully in this one-pot dish. It is popular throughout the countries that were once part of the Indian spice root. The basic spices and condiments used in biryani include ghee (clarified butter), nutmeg, mace pepper, cloves,  cardamom, cinnamon, bay leaves, coriander, mintleaves, ginger, onions, tomatoes, and garlic. The premium varieties include saffron.
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