Vegetable biryani

Rasoikaswaad By Hitesh Pandey
Rasoikaswaad By Hitesh Pandey

Rasoikaswaad By Hitesh Pandey


Masaledar gravy chock full of veggies and paneer sandwiched between rice..


  1. For rice
  2. 1 1/2 cups long grained basmati rice soaked and drained
  3. 1 bay leaf
  4. 2 stick cinnamon
  5. 2 cloves
  6. 2 cardamom
  7. To taste Salt
  8. For veggies gravy
  9. 1 1/2 cup boiled mixed veggies (carrots, peas, cauliflower, potatoes cubes)
  10. 1/4 cup paneer cubes
  11. 2 tbsp oil
  12. 1/2 tsp cumin seeds
  13. 3/4 cup finally chopped onions
  14. 2 tsp ginger garlic paste
  15. 1 green chilli chopped
  16. 1/4 tsp turmeric powder
  17. 2 tsp coriander powder
  18. 1 tsp chilli powder
  19. 1/2 tsp garam masala
  20. 1 cup roughly chopped tomatoes
  21. to taste Salt
  22. 1/4 cup milk
  23. 1 pinch sugar
  24. 1/4 cup curd
  25. A few drops of edible saffron colours
  26. 2 tbsp ghee
  27. 1/4 cup finally chopped coriander


  1. Combine water, bay leaf, cinnamon, cloves, cardamom, rice and salt in deep nonstick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes till rice is cooked.

  2. Strain rice using strainer and keep aside.

  3. For veggies gravy

  4. Heat oil in a non stick pan and add cumin seeds, then add onion and sauté for 1-2 minutes or till onions till translucent.

  5. Add ginger garlic paste, green chilli, turmeric powder, chilli powder and garam masala and sauté for few seconds.

  6. Add tomatoes and water, mix well and cook for 4-5 minutes.

  7. Add mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2-3 minutes, while stirring occasionally.

  8. Add sugar, mix well and cook for 1 minute.

  9. Combine curd, coriander and saffron colour in a bowl and mix well.

  10. Add prepared rice, mix well and divide into 2 equal portions. Put a portion of rice in a handi and spread it evenly with the back of a spoon.

  11. Add prepared veggies gravy on it and spread evenly.

  12. Top up with second portion of rice and spread evenly. Pour ghee and cover with lid.

  13. Place handi on non stick tawa and cook on slow flame for 25-30 minutes.

  14. Serve hot with Raita and salad.

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Anu Kamra

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