“This is a fabulous veg biryani. Serve as is or as a part of a feast!”
1hr 40mins

Ingredients Nutrition


  1. First, take your yogurt, and mix in your diced tomatoes.
  2. Next take your cardamom, cloves, cinnamon sticks, turmeric, garam masala, coriander powder, chili powder, chopped coriander, mint, and slit green chillies together, and add to yogurt.
  3. Then grind garlic, 4 green chillies and about an inch of garlic, and add to yogurt mixture.
  4. Allow yogurt mixture to sit for 2 hours (at least).
  5. Wash your rice and drain.
  6. Fry half the onions in a little ghee until translucent.
  7. Then add rice, stir until rice is coated in ghee and a bit fried (just a couple of mins).
  8. Add approx 5 cups water and Cook on low, low heat till 3/4 quarters done (some water will remain, but this will get soaked up and finish cooking while baking).
  9. Remove from heat.
  10. Cut your carrots and beans into thin strips, and break cauliflower into small florets.
  11. Heat 4 Tablespoons oil and a teaspoon ghee.
  12. To oil, add bay leaves, fennel, and star anise (DO NOT LEAVE OUT STAR ANISE PLEASE :-) ).
  13. Add the rest of your onion slices and fry until translucent.
  14. Then add veggies, stir until slightly crisp.
  15. Add yogurt mix, and salt to taste.
  16. Allow mixture to cook over medium heat until it cooks down and thickens to a spoon able mixture.
  17. Now you can preheat your oven to 400°F.
  18. Spread some rice in a large aluminum baking pan, then spread some of the yogurt mix over.
  19. Repeat by topping with rice, and then yogurt mixture, until both are used up.
  20. Now cover pan tightly with foil wrap making sure edges are sealed.
  21. Bake for 30 minutes.
  22. Serve with Raita!

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