Vegetable Parda Biryani

A colourful mix of assorted vegetables, basmati rice and spicy masala base layered together in individual sealed earthen pots and cooked in the oven till enough steam has formed to marry all these beautiful flavours. This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Parda Biryani
Main Ingredients Carrots, French beans
Cuisine Indian
Course Rice
Prep Time 26-30 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Vegetable Parda Biryani

  • 2 medium Carrots cut into diamonds and blanched
  • 12-14 French beans cut into diamonds and blanched
  • 150 grams Cauliflower separated into small florets, blanched
  • 10 Baby corn cut into diamonds
  • 1 1/2 cups Basmati rice soaked
  • to taste Salt
  • 5-6 Green cardamoms
  • 2 one-inch Cinnamon sticks
  • 4 Bay leaves
  • 1/4 cup Oil
  • 1 tablespoon Cumin seeds
  • 1 medium Onion chopped
  • 1 tablespoon Garlic paste
  • 1/2 tablespoon Ginger paste
  • 2 Black cardamoms
  • 4 Cloves
  • 1 Star anise
  • 1/2 cup Tomato puree
  • 1 teaspoon Turmeric powder
  • 2 teaspoons Coriander powder
  • 2 teaspoons Red chilli powder
  • 1/2 cup Yogurt
  • 3 one-inch Ginger pieces cut into thin strips
  • 5 Green chillies cut into thin strips
  • ¾ cup + 2 tablespoons Browned Onions
  • 1/2 cup Fresh mint leaves
  • 1/3 cup + for garnishing Fresh coriander leaves chopped
  • 2 tablespoons Screw pine (kewra) water
  • a pinch Saffron (kesar)
  • 1 3/4 tablespoons Butter
  • 2 tablespoons Fresh cream
  • to seal Whole wheat dough


  1. Preheat the oven at 180°C.
  2. Drain and cook the rice in five cups of water with salt, three green cardamoms, one inch cinnamon and two bay leaves till three fourth done. Drain, discard the whole spices and spread the rice out on a plate to cool.
  3. Heat the oil in a deep non-stick pan, add the cumin seeds and sauté till they change colour.
  4. Add the onion, garlic paste, ginger paste, remaining green cardamoms, black cardamom, remaining cinnamon, cloves, star anise and remaining bay leaves and sauté for five minutes.
  5. Add the tomato puree and quarter cup water and sauté till oil surfaces. Add the turmeric powder, coriander powder, red chilli powder, salt and yogurt, mix well and sauté for five minutes.
  6. Add most of the ginger strips and green chilli strips and sauté for five minutes.
  7. Add the carrot, French beans, cauliflower, baby corn and sauté for ten minutes.
  8. Add one cup water and half cup browned onions and cook for ten minutes.
  9. Add quarter cup mint leaves, coriander leaves and half cup water and cook for five minutes. Add the screw pine essence and mix.
  10. Take kasore, spread some cooked rice then, spread some prepared vegetables over the rice. Again layer it with some rice. Sprinkle over some browned onions, chopped mint leaves and ginger strips.
  11. Mix saffron with butter and cream, add quarter cup water and mix well. Sprinkle this mixture over the rice. Reserve some of the saffron mixture.
  12. Seal the kasore with the dough. Apply the saffron mixture on the dough. Cook on dum in the oven for ten to fifteen minutes.
  13. Serve hot garnished with coriander leaves and browned onions.