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Instant veg biryani recipe | how to make vegetable biryani | Restaurant style biryani

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Rice
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1 cup rice
  • 2 tbsp oil
  • 1 bay leaf
  • ½ inch cinnamon
  • 2 cloves
  • 1 tsp cumin seeds
  • 1 medium size slice onion
  • 2 chopped green chilli
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • 1 medium size potato cubes
  • ½ slice of carrot
  • ¼ cup green peas
  • Salt to taste
  • 1 medium size chopped tomato
  • ¼ cup curd
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ¼ tsp black pepper powder
  • ½ tsp garam masala or biryani masala
  • 5-6 chopped mint leaves
  • Some coriander leaves
  • 1.75 cup water

Instructions

  • Soak 1 cup of rice in the water for 30 minutes. Drain water and keep it aside.
  • Heat oil in a pan, add oil, bay leaf, cinnamon stick, cardamom, cloves, and cumin seeds. Sauté for a minute.
  • Add onion and green chilli and sauté till it becomes translucent.
  • Then add ginger and garlic paste and sauté for a minute.
  • Add potato cubes, carrot slices, peas, tomatoes and salt. Sauté till vegetables become slightly soft.
  • In a mixing bowl, add curd, turmeric powder, red chilli powder, black pepper powder, and garam masala. mix well.
  • Add curd mixture into pan and cook till oil separates from the sides of vegetables.
  • Add chopped mint leaves and coriander leaves. mix well.
  • Add soaked rice and mix well.
  • Add water and mix everything. Cover the pan and cook biryani on a low medium flame for 15-20 minutes.
  • Serve instant veg biryani with raita and papad.

Notes

  • soak rice for 30 minutes to cook biryani quickly.
  • curd with masala gives restaurant-style flavor to the biryani.
  • cook biryani on low-medium flame.