Wednesday, December 24, 2008



Basmathi rice - 1 cup - soak in water for 45 mins.
Vegetables - 1 cup - carrot, beans, peas, potato, some more if needed.
Onion - 1 - cut it length wise
Tomato - 1(if big) or 2(if small)
Green chillies - 4 nos
Mint leaves - A hand full
Coriander leaves - A hand full
Ginger & Garlic paste - 2 tsp - take equal amount of ginger and garlic for grinding
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp or as per need(optional)
Cloves, cinnamon and cardamom - 2 nos
Bay leaves - few
Lemon - 1/2 - extract juice and keep it aside(optional)
Oil - 5 tsp
Salt - 1 tsp or as per need


1. After 45 mins drain water from rice and keep it aside.
2. Heat oil in a pan, add cloves, cinnamon, cardamom and bay leaves. Wait until it splutters.
3. Add ginger garlic paste and fry well.(approximately 2 mins)
4. Add onion, green chillies, mint leaves, coriander leaves and fry until onion turns golden brown.
5. Add tomato, turmeric powder, chilli powder, salt and fry until oil gets separated.
6. Add vegetables now and wait until it is half cooked.
7. Add 2 cups of water now and mix well. Taste for salt and more if needed.
8. When water starts boiling, add rice and lemon juice and close the lid and cook in high flame.
9. When there is no water, simmer the gas and let it for 5 to 10 mins.(Rice will be half cooked at this stage). Stir in between.
10. Garnish with few more coriander leaves...You veg - biriyani is ready.

Notes and Secrets:

-> If you are not using non stick pan for preparing, follow this method so that it won't burn at the bottom.

* Take a news paper and cover the vessel and then close tightly with the lid.
* Heat a dosai/roti pan, and place this vessel on that and simmer the gas until
rice is cooked. So that it wont burn at the base.
-> You can also use cashews while seasoning