Friday, August 3, 2012

Mughlai Vegetable Biryani

I am always fond of trying out different rice varieties and Biryani tops the list. Mughlai Biryani always sounds very royal and exotic and relished by everyone. I am sure the Mughals wound never have opted for a veggie version but it is always good to try out one. Tried to find a nice recipe for Mughlai Biryani and finally found one. This turned out to be super tasty and not so difficult to make.

Enjoy a  wholesome meal with this recipe... :)


For Rice:

Long grain Basmati Rice - 2 cups
Lemon -  1/2
Salt to taste
Oil - 1 tsp

For Vegetables:

Mixed vegetables (Carrot, Haricot Beans and Cauliflower) chopped - 1 bowl
Green peas - 1/2 bowl
Salt - 1 tsp

For the Masala:

Onion Chopped - 1 (approx 1/2 bowl)
Tomatoes - 2
Ginger garlic paste - 2 tsp
Cashewnuts - 10
Poppy seeds - 1 tsp
Coconut grated -  2 tsp
Cardamom - 2
Cinnamom - 1 inch piece
Cloves - 4
Thick curd -  2 tbsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Chilli powder - 2 tsp
Salt to taste
Oil - 2 tbsp
Chopped Coriander - 1 cup
Chopped Mint - 1 cup

For garnish:

Deep fried chopped onions - 1/2 cup
Deep fried cashewnuts - 1/2 cup



Wash the rice and soak it in enough water for 15 mins. Then add half lemon juice, half teaspoon salt and oil and cook it in open for 15 mins till it is done enough.


Take a saucepan and add water to it. Add salt and blanch the chopped vegetables for five minutes. Beans take more time to get cooked. So add it first and then after 2 minutes, the rest of the vegetables can be added. Once the vegetables are blanched, remove them from heat and place them in cold water. This stops them from cooking further.


Take cashewnuts, poppy seeds, coconut and tomatoes and grind them to fine paste.

Take oil in a large pan, add chopped onions, cardamom, cinnamom and cloves. Then add ginger garlic paste and fry for a minute. Now add the ground cashew paste to the pan. Saute for a minute.

Reduce the flame and add the curd. Also add the coriander, cumin, chilli powder and garam masala. Add salt. Now add the half cooked vegetables and cook on low heat till the masala comes to a side dish consistency.

Now add the boiled rice, chopped mint and coriander and mix well. Cook for another ten minutes on low flame till all the moisture evaporates and the rice takes up the flavours.

Garnish with onion and cashewnuts and serve hot.

This tastes best with curd raitha ( curd blended and mixed with chopped onions, coriander, chilli powder and salt).


1. Adding lemon juice make the rice more bright and grainy.
2. Use chilled curd so that it does not split when added to the hot pan.
3. Haricot beans is round beans and tastes best for Biryani. I found them in Namdhari's. You can always replace them with normal ones.

Enjoy a wholesome exotic meal.. Happy Cooking :)

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