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Restaurant Style Vegetable Biryani

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

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



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


  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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Main Dish
  • Cuisine: Tamilnadu
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