Vegetable Biryani

This dish is almost omnipresent, eaten all over the country and great on its own or with side dishes - as well as a great way to get stubborn kids to eat some vegetables! Whether you make it for your family, for guests or for a potluck gathering, you’re sure to get compliments.

Vegetable Biryani


  • Soak Double Deer basmati rice in cold water for 20 minutes and wash.
  • Put the rice in a pan with a large pinch of salt, cover with water till ½ in above the surface of the rice, boil and cook uncovered for 15 minutes. Turn down the heat, cover the vessel and simmer for 5 minutes.
  • Pour turmeric, lemon juice and saffron water over the rice and sprinkle some fenugreek powder.
  • Turn off gas and steam for 5 minutes. After that allow it to cool on a plate.
  • Heat half the oil, add garlic, ginger and onion and fry until golden brown. Add cardamoms, cloves, salt and turmeric.
  • Add the cheese, coconut and other vegetables separately in the remaining oil. Add ½ the saffron rice, some coriander and mint to the ginger and garlic mixture.
  • Now add the fried vegetables and stir.
  • Remove the mixture from the gas and keep it in a warm oven for 30 minutes.
  • Sprinkle some coriander, mint and cinnamon, and serve.


  • 8 tbsp sunflower oil
  • 4 cloves of garlic (crushed)
  • 2 in stick of ginger (grated)
  • 4 medium-sized onions (chopped)
  • 6 cardamoms
  • 3 cloves
  • ½ tsp salt
  • 1 tsp turmeric powder
  • 4 tomatoes (chopped)
  • 50g paneer
  • half a coconut (grated)
  • 8-10 green chillies (seeds removed and sliced lengthwise)
  • 12 green beans
  • 2 potatoes (cut into thin sticks)
  • ½ cauliflower (chopped into small pieces)
  • A few mint leaves (chopped)
  • A few coriander leaves (chopped)
  • 2 tsp cinnamon
  • 250g Double Deer Basmati Rice
  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1-2 green chillies (de-seeded and chopped)
  • 1-2 red chillies (de-seeded and chopped)
  • 1 tsp chana daal
  • 2 tbsp peanuts
  • 1 pinch of turmeric powder
  • juice of 1 lemon
  • 10 saffron strands (soaked in 2 tbsp hot water)
  • A few coriander leaves
  • 1 tsp fenugreek seeds (dry roasted and powdered)

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