A Classic vegetable biryani is a perfect dish for any occasion. Long grain basmati rice and assorted vegetables in a spicy gravy .

Whether veg or non -veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its give it try and enjoy!!



  1.  Basmati Rice -2cups /Soaked
  2. Onion-1/Diced
  3. Tomato -1 /chopped
  4. Ginger garlic paste-2tsp
  5. Whole spices-cumin,cinnamon ,black and green cardamom,cloves,star anise
  6. Cottage cheese-1/2 cup
  7. Potato-1/cut in cubes
  8. Carrot -1/chopped
  9. Cauliflower-1/2cup
  10. Soya chunks-1/2 cup
  11. Chopped coriander and mint leaves
  12. Cumin seeds-2 tsp
  13. Cinnamon stick -1
  14. Curd :2-3 tbspn
  15. Red chilly powder:2-3 tsp
  16. Coriander powder-2 tsp
  17. Green chilly -2
  18. Salt to taste 
  19. Green peas-1/2cup
  20. Oil :2-3 tbspn


  1. Stir fry cottage cheese and potato cubes and set aside 
  2. Now in a wok add 2tbspn of oil and as it heats up add cumin seeds2tsp and cinnamon stick and then to it add diced onions 
  3. Keep frying until golden brown then add ginger garlic paste and after a minute add tomatoes
  4. As tomatoes turn mushy add in chilly powder ,coriander powder and salt and mix well
  5. As oil oozes out a little add curd and cook for 3-4 mins
  6. Now add in all the veggies  and green chillies except cottage cheese.
  7. Add little water and cook until veggies soften and cook and all water dries up completely
  8. Meanwhile in a pan add water ,all of the whole spices and soaked rice along with salt , mint and coriander leaves and cook until 90%done
  9. Strain rice and take off all whole spices with a spoon or spatula
  10. Now layer the rice on to completely cooked veggie mixture without moving or turning it much with spatula otherwise rice will break and would mess up your biryani
  11. Add a little yellow colour or saffron dipped in 2-3 tsp ofmilk and then place fried cottage cheese  andcoriander leaves
  12. Cover and cook on very low flame for 15 -20mins
  13. Serve with papad , chutney,pickle andcurd and enjoy!! 

Chicken Biryani

Chicken biryani is the delicious delicacy in which the rice is cooked with the aromatic spices by layering it with marinated chicken pieces.
This dish is made in many different styles and is a definite try out recipe …


  1. Onion-3/Diced and deep fried
  2. Chicken-250gms
  3. Rice-2cup/Basmati
  4. Ginger garlic paste-3-4tsp
  5. Tomato-1/medium(paste with 3 green chillies)
  6. Desi ghee:2-3 tsp
  7. Oil-2tbspn
  8. Coriander leaves -few
  9. Mint leaves- few
  10. Lemon juice-1 lemon
  11. Red chilly powder-2tsp
  12. Coriander powder-3tsp
  13. Biryani masala:4-5
  14. Turmeric powder-1/2tsp
  15. Salt to taste
  16. Fennel seeds-2tsp
  17. Cumin seeds-2tsp
  18. Bayleaf-2
  19. Cinnamon stick -2
  20. Blackprppercorns:6-7
  21. Cloves:4-5
  22. Green cardamom:4-5
  23. Black  Cardamom:2-3
  24. Jaiphal /javitri(Nutmeg/Mace )- little of both
  25. Curd-1/2cup
  26. Milk -1/2cup
  27. Food colour-Orangeor red and yellow mixed
  28. Kewra water -few drops


  1. Take chicken in a bowl and to it add the dry spices  ,gingergarlic paste,few coriander leaves and mint leaves ,curd,2tbspn oil, tomato chilly paste,fried onions and a pinch of red food colour. 
  2. Marinate for an hour atleast or more if you can.

Aromatic Rice:

  1. In a pan heat water 5-6 cups and to it add all whole spices,few mint and coriander leaves and salt.
  2. Bring it to a boil and then remove all the whole spices and leaves and  then add rice and let it boil.

Biryani :

  1. Layer marinated chicken at thr base of a wok and then add a layer of rice which is 20-30% cooked(less than half cooked)
  2. Then place another layer of marinated Chicken and top with 80% rice cooked layer.
  3. Add little milk ,fried onions ,desi ghee and orange foodcolour and cover and cook in medium flame for 15mins and then low flame for 10-15 mins and close the gas flame.
  4. Now heat a tawa and place over it and kerp covered for few mins
  5. Add a little keera water for extra aroma
  6. Serve hot 😍😋