Course  >  Advanced Recipes  >  Advanced Biryani  >  
11 recipes


Vegetable Biryani is an all-time favourite rice delicacy, now famous all round the world. It is there on almost every Indian restaurant’s menu, and is also a part of the spread at weddings, parties and other festive occasions. Why, it is one of the first dishes that comes to mind when somebody decides on preparing a rice-based one-dish meal. A medley of vegetables and rice, cooked with spice powders, and a masaledar paste of coconut, ginger, garlic and green chillies, the Vegetable Biryani has a well-rounded flavour and is satiating too. It is quite easy to make in the microwave oven, and just needs simple accompaniments like curds or raita.

vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with 44 amazing images. vegetable biryani recipe is a desi veg biryani recipe which is a 3 layers biryani. vegetable biryani is a rice based one-pot meal dish, which is inherited from India, traces and origin of Biryani are from Hyderabad. This mixed vegetable biryani is popular throughout India now and is one of the most loved dish among Indians and popular street food. The word biryani is derived from a Persian word birian which means fried before cooking. There are a lot many varieties of biryani and the names differentiate according to the region. Ours is a vegetarian vegetable biryani recipe. Traditionally, biryani is used making the dum pukht method which is method of cooking in steam and not letting the steam to pass. The earthen clay pots with biryani assembled are sealed tight with whole wheat flour dough, which doesn't allow the steam to pass. All the ingredients are cooked in its own steam and juices. Our vegetable biryani is made as 3 layers biryani. First layer is to prepare flavoured rice. We have prepared and cooked rice with whole spices and put aside. Second layer is making the luscious gravy for desi veg biryani. The last and third step is assembling everything together and cooking it together on slow flame. Just before serving desi veg biryani, turn upside down on a serving plate, garnish with fried onions, cashew nuts and raisins and serve hot. vegetable biryani is a traditional Mughlai main course item loaded with chopped vegetables, spices, saffron and dry fruits. On normal days, you can make it as a one-dish meal . Even as ingredients like capsicum and coriander spread their aroma, whiffs of saffron and other spices rise above all and pamper your senses. Enjoy vegetable biryani recipe | desi veg biryani recipe | 3 layers biryani | with detailed step by step recipe photos and video below

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

paneer matar biryani recipe | brown rice veg biryani | healthy paneer brown rice biryani | green peas brown rice biryani | with 34 amazing images. Layers of brown rice and spicy paneer mutter make this paneer matar biryani recipe a real delicacy. This brown rice veg biryani is undoubtedly going to be each one’s favorite. Learn how to make healthy paneer brown rice biryani. For green peas brown rice biryani, first the onion brown rice is made. In a deep non-stick pan onions are roasted and then the cooked brown rice and salt are added and cooked for about a minute. This is followed by making the paneer mutter mixture of the biryani. Again onions, ginger-green chilli paste and garlic paste are roasted with about a tbsp. of water. Then fresh tomato pulp and a few spices are added and cooked for a while. Finally paneer cubes, green peas and salt are added and the consistency is adjusted with water. A final cooking of 1 minute is required hereafter and the subzi is then ready for serving. Paneer is a show-stealer in healthy paneer brown rice biryani, here we have made use of its low fat version to save on some calories and fat!. And roasted onions add a yummy touch to the brown rice. This biryani is a tad healthier than white rice biryani. The use of brown rice and green peas boosts the fiber content of this brown rice veg biryani. But remember to control the portion size. Weight watchers need to be aware of the carbs that are accompanied with this biryani. Not more than half serving of this biryani is suggested occasionally for diabetics and heart patients. Enjoy paneer matar biryani recipe | brown rice veg biryani | healthy paneer brown rice biryani | green peas brown rice biryani | with step by step photos.

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .

matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with 47 amazing images. matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice is a delight to enjoy with every bite. Learn how to make matar paneer pulao. To make matar paneer biryani, make the rice and curry. For the milk rice, heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. Divide the rice into 3 equal portions and keep aside. For the curry of Indian paneer peas pulao, heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the curry into 2 equal portions and keep aside. Finally to make matar paneer rice, grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. Repeat the step 2 to make 1 more layer of curry and rice. Pour the milk evenly over it and sprinkle coriander over it. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. Serve hot. Paneer is a show-stealer and undoubtedly a favorites’ to many. Layers of rice cooked in milk for a rich flavour and aroma and spicy matar paneer curry make this matar paneer biryani a real delicacy. Definitely worth a try with a bowl of raita! The appearance, taste and mouth-feel of this matar paneer pulao are similar to what you get in restaurants, mainly due to the special combination of Indian spice powders and readymade tomato puree used for the gravy, and that final touch of fresh cream. You can make the rice and the curry in advance, but we recommend that you assemble this matar paneer rice and microwave it just before serving. Tips to make matar paneer biryani. 1. In this pulao we have cooked the rice in milk to give it a rich flavour. But if you wish you can cook the rice in water. See how to cook basmati rice without pressure cooker. 2. When you have time on hand, you can also make soft and fresh Paneer at home. 3. Instead of heating the biryani in a microwave, you can layer it in the same way in a handi, cover with a lid and seal the handi edges with the chapati dough like dum biryani. Enjoy matar paneer biryani recipe | matar paneer pulao | Indian paneer peas pulao | matar paneer rice | with step by step photos.

pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with 45 amazing images. Traditionally the biryani recipes are prepared in big aluminium pot by layering the rice and biryani gravy. However this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker veg biryani recipe. Learn how to make pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | A flavorful, easy and quick pressure cooker biryani that is ready in minutes but is luscious and aromatic and very, very delicious. A simple, easy, and flavorful vegetable biryani recipe made in the instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions, and basmati rice. This delicious veg biryani in cooker recipe can be made in less than 45 minutes and is perfect for a weeknight dinner. This is an exotic way to include all the veggies in our diet. Cooking Biryani takes more time, effort and expertise. But its worth for its efforts. Tips to make pressure cooker veg biryani: 1. Instead of green capsicum you can add coloured capsicum cubes also. 2. We suggest you to use basmati rice only to make biryanis and pulao for the best results. 3. Do not open the pressure cooker until the steam escapes by its own otherwise the rice won’t get cooked properly. 4. If you do not any biryani masala instead you can add garam masala. Enjoy pressure cooker veg biryani recipe | veg biryani in cooker | instant pot veg biryani | with detailed step by step photos.

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | korma biryani is a shahi biryani with rich flavours and aroma. Learn how to make Mughlai korma biryani. Korma gravies are very popular with most people, thanks to their intense flavour and rich aroma. While you might have seen korma gravies combined with a range of veggies, paneer, etc., here we present an innovative, layered veg korma biryani made with korma gravy and rice that has been flavoured aesthetically with whole spices and saffron. To make korma biryani, make the rice first. Heat the ghee in a deep non-stick pan, add the bayleaves, cinnamon, cardamom and cloves and sauté on a medium flame for 30 seconds. Add the rice, saffron-water mixture, salt and 2½ cups of hot water, mix well and cover and cook on a medium flame for 13 to 15 minutes. Next make the vegetable korma. Heat the ghee in deep non-stick kadhai, add the onions and sauté on a medium flame for 3 to 4 minutes. Add the ginger-garlic paste and sauté on a medium flame for 30 seconds. Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt, mxi well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the mixed vegetables, milk and fresh cream, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Then layer the biryani, between two layers of rice spread the korma in a baking dish. Cover and bake in a pre-heated oven at 180ºc (360ºf) for 15 minutes. Serve korma biryani immediately. So delicious, the Korma Biryani does not even call for a special side-dish, and tastes exciting with just a cup of curds or Raitas / Kachumber. The so-called Indian khada masala like cloves, cardamom and bayleaf lends the Mughlai korma biryani a truly authentic Indian taste. The saffron, of course, imparts the necessary yellow colour. Tips for korma biryanikorma biryani. 1. Use basmati rice only for the flavour and appeal of a shahi biryani. 2. You can replace grated onions with finely chopped onions. 3. Use a good quality saffron to avoid the use of food colours. Enjoy korma biryani recipe | veg korma biryani | Mughlai korma biryani | famous biryani recipe | with recipe and video below.

Caraway flavoured brown rice, layered with an assortment of colourful vegetables cooked in a subtly spiced gravy, the White Gravy Biryani is a mouth-watering and sumptuous dish – almost a one-pot meal! It has lots of garlic and ginger, which help to counterbalance the effects of sodium and make this dish suitable for those with hypertension. The use of brown rice instead of polished varieties adds to the fibre content of this dish, making it all the more heart-friendly.

Top Recipes

Outbrain