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.
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.
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.
Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.
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.
Add in the lime juice, yogurt and turmeric.
Add in the salt. Saute the mixture well for a couple of minutes.
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.
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.
Serve with Egg curry.
- ¾ inch ginger
- 5 cloves garlic
- ½ inch cinnamon
- 3 cloves
- 3 dried red chillies
- 5 cashews
- ½ tablespoon fennel seeds (sombu)
- 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
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ cup chopped mint leaves
- ½ cup coriander leaves
- 1.5 cup water
- 1 cup seeraga samba rice or basmati rice
- Before starting to cook, soak the basmati 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.
- 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.
- Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.
- 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.
- Add in the lime juice, yogurt and turmeric.
- Add in the salt. Saute the mixture well for a couple of minutes.
- 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.
- Serve hot.
One of The finest blogs…u r my kitchen guide,tutor, inspiration etc…keep rocking
Thank you so much Kavitha for saying this. It means a lot to me.
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!!
Hi Suguna, tried this recipe yesterday… it was delicious 🙂
Thank you! Really glad that you liked it!
What spice can I substitute for maratti moggu? Thanks.
Hi mam can I try this recepie in dhum method.
In cooker in wat ratio water should add to bastmathi rice
Thank u
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
Yes. It will work.
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
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..
4.5 liters will be small.
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
Thank you!
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.. 😊😊😊
Thank you Mirunalini. Glad you liked the recipe. Happy Cooking!
Hi Akka… Taste came out very well… but I did not get the orange color ?
Use ripe tomatoes ma.
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
Thank you
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?
Looks like you have not noticed the chillies in the masala and we grind our own masala paste which has spices too!
Today tried ur veg briyani receipe. It came out super. One of the best briyani.
Really enjoyed it.
Thank you so much.
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.
Thank you so much. Really glad that you liked it!
Hi Kannamma,
Could you please specify what size pressure cooker to use? Also, can we leave out the kapok buds?
Thanks,
Michelle
Sure you can leave the kapok buds. I have used a 3 liter cooker here. 3-5 liter cooker works fine.
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.
Thank you!
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…
Thank you!
my measurements are standard US measurements.
1 Cup 240ml
1 tsp 5ml
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.
Thank you so much Raghu.
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.
sure. you can alter to your family’s taste.
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
The vegetables used in this recipe is 2 cups Steffi. It serves 3-4 people easily.
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.
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.
Thank you suguna.
A video tutorial would have been better
Thank u . I tried it. It wad too good.
Thank you so much Glory. Really glad that you liked the biryani!