Restaurant Style Vegetable Biryani

restaurant-style-vegetable-biriyani

Vegetable biryani restaurant style. South Indian hotel vegetable biryani recipe.

My sister told me that I had to try this recipe for restaurant style vegetable biryani. She sent me this hand written recipe from her friend. She had tasted the biryani at her friends place and told me that it was so nice and I had to try it immediately. So did I and I should say that we enjoyed the biryani a lot.

veg-biryani

Here is the recipe. The original recipe uses seeraga samba rice. I do not get this rice here in Hong Kong. So I have used basmati rice today.

Before starting to cook, soak the rice in water.

First lets make a paste. Grind the ingredients listed under “masala paste” with half a cup of water to a smooth paste. Set aside. The ingredients are listed at the bottom.
restaurant-style-vegetable-biriyani-grind

Heat oil in a pan. Be generous with the oil. I have used 3 tablespoon of oil today. Add in the maratti moggu and cardamom. Add in the bay leaf and sliced onions and fry till the onions are starting to brown.

restaurant-style-vegetable-biriyani-saute-onions

Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.

restaurant-style-vegetable-biriyani-tomatoes

Add in the vegetables. Make sure you dice the veggies small. The vegetable rice ratio is 2:1. I have used 2 cups of veggies for 1 cup of rice. You can use the vegetable of your choice. I have used potatoes, carrots and beans today. The original recipe calls for beetroot too! Saute the veggies for a minute. Add in the ground masala paste and saute the mixture for five minutes on a medium flame.

restaurant-style-vegetable-biriyani

Add in the lime juice, yogurt and turmeric.

restaurant-style-vegetable-biriyani-yogurt

Add in the salt. Saute the mixture well for a couple of minutes.

restaurant-style-vegetable-biriyani-fry-thick

Add in half a cup each of chopped mint leaves and coriander leaves. Saute for a minute. Add in the water. I have used 1.5 cups of water for the 1 cup of rice used. Let it come to a boil.

restaurant-style-vegetable-biriyani-mint-coriander

Add in the drained basmati rice to the pressure cooker. Mix well once. Cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.

Note: If using the oven, let the mixture come to a boil after adding rice. Once the mixture comes to a boil, move to a preheated 400 degree Fahrenheit oven and bake for 20 – 25 minutes. After 20 – 25 minutes, remove from the oven and allow it to rest for 10 minutes before serving. Note: Its important that the mixture needs to come to a boil before transferring it to the oven.

restaurant-style-vegetable-biriyani-cooker

Serve with Egg curry.

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restaurant-style-vegetable-biriyani-cooker-method

Restaurant Style Vegetable Biryani

Vegetable biryani restaurant style. South Indian hotel vegetable biryani recipe.

  • Total Time: 50 mins
  • Yield: 3-4 servings 1x

Ingredients

Scale

Masala Paste

  • 3/4 inch ginger
  • 5 cloves garlic
  • 1/2 inch cinnamon
  • 3 cloves
  • 3 dried red chillies
  • 5 cashews
  • 1/2 tablespoon fennel seeds (sombu)

Other Ingredients

  • 3 tablespoon sunflower oil
  • 2 Maratti Moggu (kapok buds)
  • 2 cardamom
  • 1 bay leaf
  • 1 onion, sliced
  • 1 tomato, chopped
  • 2 cups diced veggies
  • 1 tablespoon lime juice
  • 1 heaped tablespoon yogurt
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 cup chopped mint leaves
  • 1/2 cup coriander leaves
  • 1.5 cup water
  • 1 cup seeraga samba rice or basmati rice

Instructions

  1. Before starting to cook, soak the basmati rice in water.
  2. First lets make a paste. Grind the ingredients listed under β€œmasala paste” with half a cup of water to a smooth paste. Set aside.
  3. Heat oil in a pan. I have used 3 tablespoon of oil today. Add in the maratti moggu and cardamom. Add in the bay leaf and sliced onions and fry till the onions are starting to brown.
  4. Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.
  5. Add in the vegetables. Saute the veggies for a minute. Add in the ground masala paste and saute the mixture for five minutes on a medium flame.
  6. Add in the lime juice, yogurt and turmeric.
  7. Add in the salt. Saute the mixture well for a couple of minutes.
  8. Add in half a cup each of chopped mint leaves and coriander leaves. Saute for a minute. Add in the water. Let it come to a boil. Add in the drained basmati rice to the pressure cooker. Mix well once. Cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
  9. Serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main Dish
  • Cuisine: Tamilnadu

59 thoughts on “Restaurant Style Vegetable Biryani”

  1. Wonderful!!! I like your way to describe the whole recipe. I try this recipe for my family dinner last night, so delicious thanks

  2. Hi Kannama,

    Planning to do this lip smacking dish for 8 persons can i get the measurement for rice and water ? I use seeraga samba 1 cup to 1.5 ? so for 8 ppl 3 cups rice (4.5 cups water) 2 cups (vegetable) will it be correct?

  3. Hi,
    Thanks a lot for awesome recipes. It’s been my go to site for get together and everyday cooking.

    Had a question, if I use seeraga samba for this recipe, am I suppose to
    Increase the quantity of ingredients in masala paste as the rice doubles ?

    Kay

  4. Hi Suguna,
    I doubled the recipe and cooked in a regular 4 L pressure cooker. I was skeptical since I was not using a large pressure pan like yours, but it still came out very tasty and not mushy like a foolproof . Thank you so much for this great yet much simpler biryani recipe.
    What is the meaning of Kannamma?

    1. Thank you so much. Kannamma is how they call me at home. Its my name and it means “precious” or roughly translates to apple of ones eye πŸ™‚

  5. Dear mam, tried this briyani and it turned out yum yum πŸ˜‹. Thank you for step by step clear instructions.

  6. Made this yesterday for a potluck. Was simple enough to make in a hurry. Turned out really well. Everyone loved it. I may try reducing the garlic a little the next time since I found it a little overpowering. I added 6 cloves for 2 1/2 cups of basmati rice. Maybe because the size of the garlic cloves are bigger here. But thanks so much for the clear instructions. Love your blog and am a regular visitor. πŸ™‚

  7. Kavitha Sivasekaran

    One of The finest blogs…u r my kitchen guide,tutor, inspiration etc…keep rocking

  8. SATHYAMOORTHY U

    I am amazed at the number of biriyani varieties you have listed in your blog!!!!
    Just great .
    I am trying the vegetabe biriyani today as I have all the ingredients at home.
    I also saw your Turkish Soup recipe . Will try it very soon and tell you.
    I am fond of soups and I appreciate your efforts to introduce different types of
    soups . Since you are in Hongkong, you can introduce us more of Chinese varieties also.
    I am a 76 years old trying my hand in self-cooking. Enjoying it . Do recommend recipes
    suitable for seniors like me. More soups of course. You are doing a great job Kannamma!!






  9. Hi mam can I try this recepie in dhum method.
    In cooker in wat ratio water should add to bastmathi rice

    Thank u

  10. Hi Suguna,

    I am planning to try this recepie tomorrow for guests. I have to do 4 cups. Should I multiply all ingredients by 4 times ?

    Thanks
    Susana

  11. Can I use normal rice .. if so wat is the ratio of water and rice ? Pls mention assap .. planning to do it for today lunch

  12. Anjana Padmaraj

    Hi Kannamma, The recipe looks awesome… having a bunch of friends over.. and planning to make this for them.. please let me know if i can double the recipe and use a 4.5 ltr pressure cooker.. or if my cooker will be too small.. thanks in advance..






  13. wow all ur recipes are so intersting to see and it urges to do it immediately. thankyou so much for ur recipes and intresting stories .way to go.will definitely going to try ur veg briyani






  14. Mirunalini Jayapal

    Hi Sis,

    Today I have tried your Veg biriyani recipe.. Woewwwww taste came out well. Thank you for posting like this easy recipes.. My mom and Bro loved it.. 😊😊😊






  15. Hi Suguna,

    Thanks so much for this food blog! Amazing effort in collecting such wonderful recipes from all over. Your website is constantly open in my browser and trying the recipes. Biriyani is my comfort food and loved making it from your thalapakatti biriyani recipes and came out fantastic. tried the veggie one too and it came awesome! Keep it going! Thanks again!

    cheers,
    sangeetha






  16. Jeyanthi Meenakshi

    Hi I have a doubt that don’t we need any masala powder such as chilli powder, coriander powder or biriyani masala, or garam masala? What for spiciness?






  17. Today tried ur veg briyani receipe. It came out super. One of the best briyani.

    Really enjoyed it.






  18. In past few months, I have made this briyani for more than 10 times and my family enjoy this veg briyani a lot. My husband just loves it . Thank you so much.

    And Please continue your awesome work.






  19. Hi Kannamma,

    Could you please specify what size pressure cooker to use? Also, can we leave out the kapok buds?

    Thanks,

    Michelle

  20. Famila haroon

    Hi Kannamma,

    I tried this recipe and it came out so well, I and my husband just loved it. Am so glad that I came to know about your page, I tried a few recipes and everything turned out well. Thanks for sharing the recipes.






  21. You were amazin kannamma…??one of my fav name nd wen cums to cookin u r my Savior…lov ur every single dishes…pls lemme knw the cup measurmnt…

  22. I landed on your site when I was looking for Rock Cast Iron Tata. Then on no looking back. Your recipes are a big hit ( just veg). As a family we do share your FB postings to our friends and family.
    Your this recipe came out very well.
    All your recipes are very easy to follow.
    Your Annapoorna Sambar was super and we repeat it quite often as we are from Coimbatore and have seen Annapoorna grow out of small place adjacent to Rangaswami Stores .
    Keep posting.

  23. Hi Suguna,

    This really tasted yummy. very easy and a simple process. have never seen using red chilies for Biriyani.
    I felt that there was an extra flavor of Cinnamon. may be let me try reducing it next time.






  24. Steffi Seetric

    Hi akka,
    New year wishes..vegetable briyani looks amazing..all ur older recipes say 2 cups of rice serve 4 person whereas this recipe has just one cup of rice but states to serve 4 members..pls clarify






  25. Hi suguna,
    Your mutton recipe has come out amazingly. Thank u for the recipe.i want to try the vegetable biriyani too.i like t ask you whether after preheating the oven ,we have to off the oven and leave the cooker with biriyani inside the oven.

    1. Thanks Karthiga. If making it in the oven, preheat the oven – leave the pan for 25 minutes. Do not switch off the oven. The oven needs to be on. You cannot put a cooker in the oven. You need to use a pan without any plastic or rubber parts as it might melt inside the oven.

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