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Restaurant Style Vegetable Biryani

November 30, 2016 by Suguna Vinodh 53 Comments

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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


★★★★★

4.9 from 14 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 3-4 servings 1x
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Description

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


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 “masala 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.
  • Category: Main Dish
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Subhashini says

    November 21, 2020 at 3:24 pm

    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?

    Reply
    • Suguna Vinodh says

      November 22, 2020 at 4:24 pm

      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 🙂

      Reply
  2. Monika kathirvel says

    August 3, 2020 at 8:20 pm

    Hi kannamma,

    Tried it. Awesome taste.
    Simple yet tasty.

    Reply
  3. Sarah Ram says

    July 16, 2020 at 6:47 pm

    Dear mam, tried this briyani and it turned out yum yum 😋. Thank you for step by step clear instructions.

    Reply
    • Suguna Vinodh says

      July 16, 2020 at 8:10 pm

      Thank you!

      Reply
  4. Abirami Vijayakumar says

    October 3, 2019 at 1:17 am

    1 cup means how much mam

    Reply
    • Suguna Vinodh says

      October 9, 2019 at 1:57 pm

      240 ml.

      Reply
  5. Thendral says

    May 8, 2019 at 12:25 am

    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. 🙂

    Reply
  6. Roopa says

    January 29, 2019 at 8:45 am

    Hi Kannamma,

    The biryani turned out great. Thanks for posting the recipe

    ★★★★★

    Reply
  7. Kavitha Sivasekaran says

    November 14, 2018 at 3:55 pm

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

    Reply
    • Suguna Vinodh says

      November 14, 2018 at 4:29 pm

      Thank you so much Kavitha for saying this. It means a lot to me.

      Reply
  8. SATHYAMOORTHY U says

    October 23, 2018 at 10:04 am

    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!!

    ★★★★★

    Reply
  9. Dhivya says

    May 10, 2018 at 11:58 pm

    Hi Suguna, tried this recipe yesterday… it was delicious 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 12, 2018 at 5:46 pm

      Thank you! Really glad that you liked it!

      Reply
  10. Lalitha says

    March 26, 2018 at 9:53 pm

    What spice can I substitute for maratti moggu? Thanks.

    Reply
  11. Devi kala says

    March 10, 2018 at 3:53 am

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

    Thank u

    Reply
  12. Susana says

    February 18, 2018 at 4:12 pm

    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

    Reply
    • Suguna Vinodh says

      February 18, 2018 at 5:45 pm

      Yes. It will work.

      Reply
  13. Tk says

    January 28, 2018 at 11:53 am

    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

    Reply
  14. Anjana Padmaraj says

    December 9, 2017 at 11:44 am

    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..

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 9, 2017 at 3:43 pm

      4.5 liters will be small.

      Reply
  15. krithika says

    September 3, 2017 at 1:45 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 3, 2017 at 9:04 pm

      Thank you!

      Reply
  16. Mirunalini Jayapal says

    July 22, 2017 at 8:32 pm

    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.. 😊😊😊

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 24, 2017 at 2:09 pm

      Thank you Mirunalini. Glad you liked the recipe. Happy Cooking!

      Reply
  17. Hema says

    July 12, 2017 at 2:29 pm

    Hi Akka… Taste came out very well… but I did not get the orange color ?

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 12, 2017 at 9:20 pm

      Use ripe tomatoes ma.

      Reply
  18. Sangeetha says

    June 12, 2017 at 3:14 am

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 12, 2017 at 2:07 pm

      Thank you

      Reply
  19. Jeyanthi Meenakshi says

    June 10, 2017 at 10:53 pm

    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?

    ★★★

    Reply
    • Suguna Vinodh says

      June 11, 2017 at 3:51 pm

      Looks like you have not noticed the chillies in the masala and we grind our own masala paste which has spices too!

      Reply
  20. S.kavitha says

    April 29, 2017 at 6:07 pm

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

    Really enjoyed it.

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:33 pm

      Thank you so much.

      Reply
  21. Glory says

    April 26, 2017 at 3:36 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 27, 2017 at 1:51 pm

      Thank you so much. Really glad that you liked it!

      Reply
  22. Michelle says

    April 18, 2017 at 3:03 am

    Hi Kannamma,

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

    Thanks,

    Michelle

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 2:06 pm

      Sure you can leave the kapok buds. I have used a 3 liter cooker here. 3-5 liter cooker works fine.

      Reply
  23. Famila haroon says

    March 30, 2017 at 3:02 am

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 31, 2017 at 2:06 am

      Thank you!

      Reply
  24. Priya says

    March 28, 2017 at 6:37 pm

    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…

    Reply
    • Suguna Vinodh says

      March 29, 2017 at 5:11 am

      Thank you!
      my measurements are standard US measurements.
      1 Cup 240ml
      1 tsp 5ml

      Reply
  25. Raghu says

    February 12, 2017 at 3:47 pm

    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.

    Reply
    • Suguna Vinodh says

      February 12, 2017 at 8:21 pm

      Thank you so much Raghu.

      Reply
  26. Sangeetha says

    February 8, 2017 at 7:29 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 9, 2017 at 9:07 am

      sure. you can alter to your family’s taste.

      Reply
  27. Steffi Seetric says

    January 12, 2017 at 2:00 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 12, 2017 at 7:20 pm

      The vegetables used in this recipe is 2 cups Steffi. It serves 3-4 people easily.

      Reply
  28. Karthiga says

    January 3, 2017 at 12:01 pm

    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.

    Reply
    • Suguna Vinodh says

      January 3, 2017 at 9:02 pm

      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.

      Reply
      • Karthiga says

        January 4, 2017 at 6:23 am

        Thank you suguna.

        Reply
  29. satish says

    December 7, 2016 at 10:39 pm

    A video tutorial would have been better

    Reply
  30. Glory says

    December 4, 2016 at 3:59 am

    Thank u . I tried it. It wad too good.

    Reply
    • Suguna Vinodh says

      December 4, 2016 at 11:06 am

      Thank you so much Glory. Really glad that you liked the biryani!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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