Restaurant-Style Vegetable Biryani Recipe

Restaurant-Style Vegetable Biryani

Ready to take your taste buds on a royal ride? This restaurant-style vegetable biryani brings the magic of Indian kitchens straight to your plate. Fluffy basmati rice, fragrant spices, and a rainbow of vegetables come together in perfect harmony — all cooked using the classic dum method for that irresistible depth of flavor. Whether you're impressing guests or just treating yourself, this biryani is a showstopper!

📝 Ingredients

For Rice:

• Basmati rice – 1.5 cups

• Water – 6 cups (for boiling)

• Green cardamoms – 4

• Cloves – 4

• Bay leaf – 1

• Cinnamon stick – 1 inch

• Salt – 1 tsp

• Ghee or oil – 1 tsp

For Vegetables:

• Mixed vegetables (carrot, beans, peas, potato, cauliflower) – 2 cups chopped

• Onion – 1 large, thinly sliced

• Tomato – 1 medium, chopped

• Ginger-garlic paste – 1 tbsp

• Green chili – 1–2, slit

• Curd (yogurt) – ½ cup (thick, whisked)

• Fresh coriander – 2 tbsp chopped

• Fresh mint – 2 tbsp chopped

• Salt – to taste

Whole spices:

• Bay leaf – 1

• Cloves – 3

• Green cardamom – 3

• Black cardamom – 1 (optional)

• Cinnamon – 1 inch stick

• Star anise – 1

• Cumin seeds – 1 tsp

• Mace (javitri) – small strand

For Biryani Masala Layer:

• Red chili powder – 1 tsp

• Turmeric powder – ½ tsp

• Biryani masala – 2 tsp (or garam masala)

• Coriander powder – 1 tsp

For Garnish & Dum Layering:

• Fried onions – ½ cup (store-bought or homemade)

• Saffron – a few strands soaked in 2 tbsp warm milk

• Ghee – 2 tbsp

• Mint and coriander leaves – extra for layering

---

🍳 Instructions

Step 1: Cook the Rice

1. Rinse basmati rice and soak for 30 minutes.

2. In a large pot, boil water with whole spices and salt.

3. Add soaked rice, cook until 80% done (grains should still have a slight bite).

4. Drain and set aside.

Step 2: Prepare the Vegetable Gravy

1. Heat 2 tbsp oil or ghee in a pan. Add whole spices and let them sizzle.

2. Add sliced onions and sauté until golden.

3. Add ginger-garlic paste, sauté for a minute.

4. Add tomatoes and green chilies; cook until tomatoes are soft.

5. Add turmeric, chili powder, coriander powder, biryani masala.

6. Add chopped vegetables; sauté for 2–3 minutes.

7. Add curd, salt, mint, and coriander. Mix well and cover. Cook on low heat until veggies are tender (don’t add water).

Step 3: Assemble the Biryani (Dum Method)

1. Grease a thick-bottomed pot or handi with ghee.

2. Layer half of the cooked vegetables.

3. Add half the rice over it. Sprinkle some fried onions, mint, coriander, saffron milk, and ghee.

4. Repeat with remaining veggies and rice. Top with more onions, herbs, saffron milk.

5. Seal the lid with dough or a tight-fitting lid. Cook on low flame for 20 minutes or place a griddle (tawa) underneath to prevent burning.

6. Let it rest for 10 minutes before opening.

---

🍽️ Serve With:

• Raita (onion or cucumber)

• Mirchi ka salan

• Salad or papad