Vegetable Biriyani

Posted By : Vinod
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  • Potatoes
    - 2
  • Carrots
    - 2
  • Beetroot
    - 1
  • Green peas
    - 100gm
  • Beans
    - 50 gm
  • Cauliflower
    - 1
  • Mint leaves
    - 1 small bunch
  • Coconut
    - 1/2 lid
  • Green chillies
    - 6
  • Aniseed(saunf)
    - 1 tablespoon
  • Rice
    - 250 gm
  • Curry leaves
    - Few
  • Coriander leaves
    - 1/2 bunch
  • Mustard seeds
    - 1 teaspoon
  • Salt
    - to taste
  • Ghee or Oil
    - For seasoning


  1. Prepare rice in the pressure cooker.
  2. Cool and keep aside.
  3. Shell the peas,Cut the cauliflower to small pieces.
  4. Cut the potatoes,carrots,beetroot,beans to uniform thin 1 inch pieces.
  5. Clean and pick the mint leaves,removing the stalks.
  6. Take a vessel, heat two cups of water and boil.
  7. Add peas,beans, carrot and a pinch of sodium bicarbonate.
  8. When vegetables are cooked, remove from fire, drain and keep aside.
  9. Heat oil in a pan, fry the potato pieces to golden brown.
  10. Keep aside. Fry the cauliflower and keep aside.
  11. Lastly the beetroot pieces should be fried and kept aside.
  12. Grind to a fine paste the slit green chillies, mint leaves, aniseeds and coconut gratings to a fine paste.
  13. Heat oil and ghee together, add the mustard seeds, when they crackle, add the boiled peas, beans and carrot pieces and fry.
  14. Add salt. add the ground mint-saunf-chilli paste.
  15. Mix well and fry for a few minutes.
  16. Add the prepared rice, mix well and remove from fire.
  17. Garnish with chopped green coriander leaves.
  18. Serve with raita and appalams.

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