Indian Spotlight: Indian Vegetable Biryani Recipe

After a fun-filled month in Germany, JNR now ventures east to the bustling and vibrant country of India. Situated in South Asia, India takes the prize for the second-most populous country in the world and is home to the famous white marbled Taj Mahal, among other culturally significant landmarks.

Throughout India’s 29 states and seven union territories, there is a large diversity in soil types and climates, resulting in an array of regional cuisines. Rice, lentils and whole-wheat flour are staples throughout the country with Biryani being a popular dish.

Biryani is a spiced, mixed rice dish that often incorporates meat or vegetables. The name is derived from the Persian word “birinj” meaning rice and although the origins of this dish are uncertain, it is eaten throughout the country, though different regions tend to have different styles of this dish.

Today we are sharing with you our Vegetable Biryani Recipe that hails from Hyderbad, the capital city of Andhra Pradesh. While this dish can be finished in a rice cooker or saucepan, traditionally it is made using the Dum Pukht techniques that involves slow cooking the rice in a sealed clay pot that allows the rice to cook in its own steam and infuse with the herbs and spices.

Vegetable Biryani Recipe                                               

Total Time:    1 hr 25 min

Prep:     25 min

Cook:    1 hr

Yield:    4

Level:    Moderate



  • 1 ½ cups basmati rice
  • 3 saffron strands (dissolved in 2 tbsp of warm milk)
  • ½ cup clarified butter
  • 4 cloves
  • 2 black cardamom
  • 2 bay leaves
  • 1 cup white onion (diced)
  • ½ tbsp garlic (minced)
  • ½ tbsp ginger (minced)
  • ½ cup mint paste
  • ½ cup coriander paste
  • 1 tbsp biryani masala powder
  • Salt to taste
  • 1 cup potatoes (diced)
  • 1 cup carrot (diced)
  • 5 French beans
  • ¼ cup cauliflower florets
  • 2tbsp fresh cream
  • ¼ cups milk
  • ½ cup milk curd
  • 1 tbsp fresh coriander (chopped)
  • 2 tbsp cashewnuts
  • 2 tbsp almonds
  • 2 tbsp raisins



Cook the basmati rice so that is three quarters of the way done and the rice grains separate. Mix in the saffron milk. Take the rice off the heat and set aside.

Melt the clarified butter in a pan over medium heat; add the cloves, cardamom and bay leaf. Increase the heat to high and sauté for a minute. Mix in the onions, ginger and garlic and sauté until the onions turn translucent. Mix in the mint paste, coriander paste, biryani masala, salt, all the vegetables, cream and milk. Reduce the heat to medium and let the vegetables cook.

Remove from heat; cool the mixture to room temperature and mix in the milk curds.

Place the vegetable mixture into a large saucepan and heat on lower temperate. Add in the rice, mix well, cover and let steam for half an hour.

Serve hot.

If you would like to learn about how JNR can organize a magical incentive trip to India, where participants can taste the delights of traditional Indian food first hand, please email


By JNR Incorporated


Written by Stephanie Thomas


JNR Incorporated is a results-based, globally recognized leader that specializes in creating custom travel, meeting, event, prepaid card and merchandise programs that motivate, engage and inspire the employees, customers and channel members of our clients. We have over 30 years of experience working with Fortune 500 companies of many diverse industries. Our programs are tailored to fit the specific needs of marketing, sales, management and human resource professionals. The unique solutions we apply are measurable and proven to increase performance, loyalty and revenues.

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