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 This recipe is from FoodFood TV channel

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Main Ingredients Cauliflower, French beans
Cuisine Maharashtrian
Course Rice
Prep Time 26-30 minutes
Cook time 31-40 minutes
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kachche Sabziyon Ki Biryani

  • 10-12 florets Cauliflower
  • 7-8 French beans cut into 1 inch pieces
  • 2 medium Potatoes diced
  • 1/2 cup Shelled green peas
  • 1 1/2 cup Basmati rice soaked
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 3/4 teaspoon Garam masala powder
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 3 Green cardamoms
  • 1 inch stick Cinnamon
  • 3 Cloves
  • 1/2 cup Fresh coriander leaves chopped
  • 1/2 cup Fresh mint leaves
  • 1/2 Caraway seed (shahi jeera) powder
  • 2 Green chillies
  • a few strands Saffron (kesar)
  • 1/4 cup Milk
  • Wheat flour dough to seal
  • 1/2 teaspoon Rose water
  • 1/2 teaspoon Screw pine (kewda) water
  • 3/4 cup Yogurt
  • 1 inch Ginger cut into strips
  • 1 tablespoon Rose petals


  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.
  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.
  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.
  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.
  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.

Nutrition Info

Calories 1216
Carbohydrates 33.8
Protein 232.1
Fat 9.9
Other Fiber Iron- 8.5