How to make Kachche Sabziyon Ki Biryani -

Uncooked vegetables mixed with masalas and cooked with parboiled rice to make this heavenly biryani.. Raw meat slow-cooked with the rice to produce a succulent, fragrant, layered delight

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cauliflower (फूलगोभी), French beans (फ्रेंच बीन्स)

Cuisine : Maharashtrian

Course : Rice

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For more recipes related to Kachche Sabziyon Ki Biryani checkout Jodhpuri Vegetable Pulao, Simple Vegetable Pulao. You can also find more Rice recipes like Tarkari Ni Khichdi Hyderabadi Dum Gosht Biryani-SK Khazana Mushroom Pot Rice Brown Basmati Pulao

Kachche Sabziyon Ki Biryani

Kachche Sabziyon Ki Biryani Recipe Card


Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kachche Sabziyon Ki Biryani Recipe

  • Cauliflower 10-12 florets

  • French beans cut into 1 inch pieces 7-8

  • Potatoes diced 2 medium

  • Shelled green peas 1/2 cup

  • Basmati rice soaked 1 1/2 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 3/4 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green cardamoms 3

  • Cinnamon 1 inch stick

  • Cloves 3

  • Fresh coriander leaves chopped 1/2 cup

  • Fresh mint leaves 1/2 cup

  • Caraway seed (shahi jeera) powder 1/2

  • Green chillies 2

  • Saffron (kesar) a few strands

  • Milk 1/4 cup

  • Wheat flour dough to seal

  • Rose water 1/2 teaspoon

  • Screw pine (kewda) water 1/2 teaspoon

  • Yogurt 3/4 cup

  • Ginger cut into strips 1 inch

  • Rose petals 1 tablespoon


Step 1

Boil plenty of water in a deep non stick pan. Place cauliflower, beans, potatoes and peas in a bowl. Add salt, ¼ tsp turmeric powder, 1 tsp red chilli powder, ½ tsp garam masala powder, ginger paste, garlic paste and mix well.

Step 2

When the water begins to boil, add green cardamoms, cinnamon and cloves. Drain and add rice along with salt. Add half the coriander leaves, half the mint leaves, caraway seeds, green chillies to the vegetables and mix well. Transfer this into a deep non stick pan.

Step 3

Preheat oven to 160°C - 170°C. Soak saffron in milk and heat in microwave on HIGH for 1 minute. Roll the dough into a long sausage and place it around the rim of the pan.

Step 4

Cook rice till ¾ done. Strain the rice well and spread it over the vegetables. Sprinkle rose water, kewra water, saffron milk, yogurt, remaining garam masala powder, ginger strips, rose petals, remaining coriander leaves and mint leaves.

Step 5

Place the lid over the dough and press to seal. Cook on high heat for 3-4 minutes. Keep the pan in the preheated oven and cook for 25-30 minutes. Let it stand in the oven for 10 minutes more and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.