Home / Lifestyle / Food / Why My Veg Biryani Was Better Than Chicken Biryani?

Why My Veg Biryani Was Better Than Chicken Biryani?

My daughter is a big time animal lover and her dedication towards the cause has turned half of my family vegetarian, or at least they eat more of the greens now. One day I got a call from her that she is coming home. She lives alone in Mumbai. And like any mother, I wanted to shower all my love to the food I would cook for her. And then came the farmaaish (wish) of vegetable Biryani! For a moment, I felt like packing all my motherly love and disposing off. Who wants to feed vegetable Biryani to her beloved daughter who will be home after a year and that too for Eid?!

So, the day arrived. Hugs and wishes were circulating everywhere. And lots of food too! It was Eid after all. But my little angel (she is no more ‘little’ but for me she will always be my baby) was craving for veg Biryani. I invited my friends and extended family to the Eid gathering, prepared veg Biryani as well as chicken Biryani for my non-vegetarian circle.

“But hey, what’s happening! I made that veg Biryani for my daughter and her bunch of vegetarian friends. Noooo, you are supposed to eat the chicken please!” Those were my words when everyone digged into the much-praised vegetable Biryani. The chicken Biryani was left in isolation as if it was an alien.

The guests couldn’t get over the mouth-watering taste, aroma and feel of my vegetable Biryani. They themselves couldn’t believe that it would taste so good that chicken wouldn’t stand a chance in front of it. Well, I was glad, in fact over the moon!

Thank you my darling daughter for your wish which made all my guests so happy that evening. I would like to share the recipe of my vegetable Biryani so that the vegetarians can take pride in it and the non-vegetarians can cheat meat for it 😉




  • Basmati Rice: 500 gm
  • Onion (finely chopped): 150 gm
  • Cauliflower florets: 1 medium/ 150 gm
  • Carrot (chopped): ½ cup/ 100 gm
  • Green bell pepper: 1 small (chopped)
  • Red bell pepper: 1 small (chopped)
  • Green Peas: ½ cup
  • Potato (chopped): 1 cup/ 100 gm
  • French beans (chopped): ¼ cup/ 50 gm
  • Ginger paste: 10 gm/ 1 tsp
  • Garlic paste: 5 gm/ ½ tsp
  • Oil to fry onions and other vegetables
  • For cooking rice-
    • Green cardamom: 2
    • Black cardamom: 2
    • Clove: 2
    • Cinnamon: 1 inch
    • Bay leaf: 1
    • Water: 6 cups
    • Salt to taste
  • For gravy-
    • Oil: 3 tbsp
    • Turmeric powder: ½ tsp
    • Red chili powder: 1 tsp
    • Biryani masala: 1 pkt
    • Coriander leaves (finely chopped): 1/3 cup
    • Mint leaves (finely chopped): 1/3 cup
    • Salt to taste
    • Curd: 1 cup
    • Cream: 200 gm
    • Onion (chopped): 1 medium
  • For layering-
    • Red food colour
    • Yellow food colour
    • Kewra essence: 2 tsp
    • Saffron: ¼ tsp
    • Milk: 4 to 5 tbsp


  • Soak the rice for 30 minutes
  • After 30 minutes, drain the rice and keep aside
  • Take a deep bottomed pan, add 6 cups of water and heat on high flame
  • When the water becomes hot, add salt, bay leaf, green and black cardamoms, cloves and cinnamons
  • Bring the water to boil, then add the rice
  • Gently stir the rice mixture with a spoon
  • When the rice is 15% or 3/4th cooked, drain the rice in a colander, gently fluff and keep aside
  • In a pan, heat oil. Fry onion till golden brown. Remove the fried onion from oil and keep aside
  • In the remaining oil, fry 1 chopped medium onion
  • When the onion becomes golden brown, add ginger and garlic paste
  • Saute till the raw aroma goes away, add turmeric powder, red chili powder, the Biryani masala and salt
  • Stir and mix well
  • Add fried vegetables, sauté for a minute or two, then add curd and stir
  • Add water and cook till the vegetables are done
  • Then add cream, coriander leaves and mint leaves, and mix well
  • Heat 4 to 5 tbsp of milk, add ¼ tsp saffron strands, stir and keep aside
  • Now in a thick bottomed pan, layer half of the vegetables with gravy first, then layer half of the rice, sprinkle half of fried onions and saffron milk, again layer the remaining vegetables with gravy and then layer the remaining rice.
  • Sprinkle the remaining fried onions, food colours, kewra essence and remaining saffron milk
  • Seal and secure the pot with aluminum foil and then cover with a lid
  • Take a tava and heat it on medium flame
  • When the tava becomes hot, lower the flame, keep the sealed Biryani handi on the tava
  • Keep the flame to the lowest and cook for 25-30 minutes
  • Serve with raita


About admin

Check Also


5 Fruits that will Help You Beat The Heat This Summer

Is the scorching heat taking a toll on your health? Indian summers can reach to …

Leave a Reply

Your email address will not be published. Required fields are marked *