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Vegetable Briyani

In the vegetarian world, foods are usually simple and not heavy, but this dish brings simple life to one step further as it is a rich preparation.


Serves (4 to 5)


100 grams                                      Ghee


Ingredients (A)

1 piece                                          Cinnamon Stick

3 pieces                                        Cardamom Seed

1 piece                                          Star Anise

3 pieces                                        Cloves


Ingredients (B)

80 grams                                      Onion (finely sliced)

2 stems                                         Lemon Grass


Ingredients (C)

1 tablespoon                                 Ginger (paste)

2 tablespoons                               Garlic (paste)


Ingredients (D)

10 sprigs                                     Coriander Leaves (pluck the leaves only) 

10 sprigs                                     Mints Leaves (pluck the leaves only)

3 sprigs                                       Pandan / Screw Pine Leaves (tie them)

2 pieces                                      Red Chillies (finely sliced)

2 pieces                                      Green Chillies (finely sliced)

100 grams                                  Tomatoes (chopped)

20 grams                                    Butter

1 teaspoon                                 Cumin Powder

2 teaspoons                               Fennel Powder

2 teaspoons                               Fish Curry Powder

1 cubes                                      Vegetable Stock or

2 teaspoons                               Aromat Powder


Ingredients (E)

600 ml                                        Water

As necessary                            Salt


Ingredients (F)

500 grams                                  Long Grain Rice

bottle                                      Rose Water

50 ml                                          Evaporation Milk


Ingredients (G)

50 grams                                    Carrots

20 grams                                    Green Peas

10 grams                                    Young Baby Corns

30 grams                                    Long Beans

30 grams                                    Sweet Beans

30 grams                                    Cauliflowers


Ingredients (H)

As nessecary                             Yellow Liquid Colour



1. Wash and cut and half cook the Ingredients (G), with salt and drain it and leave it aside. Add in more vegetable if favoured.    

2. Put the rice into a large bowl and wash it under running water for few time; then soak it in water for about 20 minutes, then strain it.

3. Cut split the red and green chillies into two and remove the seeds; then slice it.

4. Heat the ghee in a large cooking pot.

5. Add in the Ingredients (A), and fry it till fragrant.

6. Then add in the Ingredients (B), and fry it till golden brown.

7. Then add in the Ingredients (C), and fry it.

8. Then add in the Ingredients (D), with little water and fry it well.

9. Add in Ingredient (E).

10. Boil it for 8 minutes and add in the Ingredients (F).

11. Add in salt if its necessary.

12. Once the rice is added, stir it occasionally till water level decreases till the top of the rice, then stir it and cover the pot; cook it in a low flame for 8 minutes.

13. After the 8 minutes, add in Ingredients (G) and stir it. And cover the pot properly and cook it in a low flame till cooked.

14. Add in the Ingredient (H) as necessary; (do not stir it) cover the pot and leave it for 3 minutes or so and then stir it. 


* Fish curry powder is a mixture of spices only. It is called fish curry powder because it is mostly used in fish and seafood dishes. But it contains no trace of seafood.



Please Click Here And Refer To Tip L For This Particular Dish.


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Vegetable Biryani.