How to make Veg Biryani -

Flavourful biryani made with brown rice and fresh vegetables

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Brown rice (ब्राउन राइस ), Biryani masala (बिरयानी मसाला)

Cuisine : Indian

Course : Rice


Veg Biryani

Veg Biryani Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Veg Biryani Recipe

  • Brown rice , cooked 3 cups

  • Biryani masala 1 tablespoon

  • Carrot , roughly chopped 1 cup

  • Cauliflower florets 1 cup

  • French beans , cut into 1/2 inch pieces 6-8

  • Butter 1 tablespoon

  • Ghee 4 tablespoons

  • Caraway seeds (shahi jeera 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 1 cup

  • Fresh coriander leaves , chopped 3 tablespo + for sprinkling

  • Fresh mint leaves , chopped 3 tablespo + a sprig to garnish

  • Fried onions 5-7 tablespoons

  • Salt to taste

  • Ginger , cut into thin strips 1 inch piece

  • Saffron milk-cream mixture 1 tablespoon

  • Whole wheat flour (atta) dough , for sealing

Method

Step 1

Heat 1 tablespoon butter and 3 tablespoons ghee in a deep non-stick pan. Add caraway seeds and when it changes colour, add ginger-garlic paste, mix and sauté for 30 seconds.

Step 2

Add carrots, cauliflower florets and French beans, mix well, cover and cook for 3-4 minutes.

Step 3

Add chilli powder, turmeric powder and biryani masala, mix and cook for 1-2 minutes. Add yogurt, mix, cover and cook for 2-3 minutes.

Step 4

Add 2 tablespoons coriander leaves, 2 tablespoons mint leaves, 3-4 tablespoons fried onions and salt, mix well and cook for 1-2 minutes.

Step 5

Spread cooked brown rice over the vegetables. Spread 2-3 tablespoons fried onions, remaining coriander leaves, remaining mint leaves and ginger strips.

Step 6

Drizzle saffron milk-cream mixture and remaining ghee on top, cover and seal the lid with wheat flour dough. Cook on low heat for 10-15 minutes.

Step 7

Transfer onto a serving platter, sprinkle some coriander leaves, garnish with a mint sprig and serve hot.

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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 www.sanjeevkapoor.com 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.