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Recipe N° 06 — Rice
Veg Biryani
वेज बिरयानी
A one-pot celebration. Whole spices perfume the ghee, the vegetables cook in a spiced yoghurt masala, and the rice is layered on top and steamed on dum until every grain is fragrant.
- Prep
- 30 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
From the Veda Organic shelf
9 spices that make the veg biryani.
Every spice below is one we clean, grind and pack ourselves. Here's what each one does in this dish.
Opens WhatsApp with all 9 spices listed — add your pack sizes, quantity and address there.
Star Anise1
The signature biryani aroma — sweet and gently liquorice-like.
Cinnamon Stick1 inch
Fried in ghee with the other whole spices.
Cloves4
Half go into the rice water, half into the masala.
Green Cardamom3 pods
Split between rice water and masala for fragrance throughout.
Black Peppercorns Whole6
Whole peppercorns add bursts of gentle heat.
Cumin Seeds1 tsp
Crackled in the ghee to begin.
Haldi Powder½ tsp
Mixed into the yoghurt for colour.
Kashmiri Mirch Powder1 tsp
Colours the vegetable masala red-gold.
Coriander Powder1 tsp
Gives the yoghurt masala body.
Method
Step 1: Boil 8 cups of water with plenty of salt and half the Cloves and Green Cardamom. Add the drained rice and cook for about 5 minutes, until 70% done — it should still have a bite. Drain.
Step 2: Heat the ghee in a heavy pot. Add the Cumin Seeds, Star Anise, Cinnamon Stick, Black Peppercorns, bay leaf and the remaining cloves and cardamom. When fragrant, add the ginger-garlic paste and green chillies, then the vegetables, and sauté for 3 minutes.
Step 3: Mix the curd with the Haldi, Kashmiri Mirch, Coriander Powder and salt. Lower the heat, stir it into the vegetables, cover and cook for 8–10 minutes until the vegetables are just tender.
Step 4: Spread the rice evenly over the vegetables. Scatter over the fried onions, mint and coriander, drizzle with the saffron milk and a little ghee.
Step 5: Seal the pot tightly with foil and the lid, and cook on the lowest heat for 15–20 minutes (on a tawa if you have one). Rest for 5 minutes, then fluff gently from the sides. Serve with raita.
Taste the rice water before the rice goes in — it should be as salty as the sea, since that's the only salt the rice gets.
Cook something else tonight.
All 10 recipes- Rice
Total time 40 minServes 3–4
Jeera Rice
जीरा राइसFluffy basmati scented with ghee-toasted cumin.
With Veda: Cumin Seeds · Cloves · Green Cardamom +2
- Sabzi
Total time 40 minServes 3
Jeera Aloo
जीरा आलूCrisp-edged potatoes tossed with cumin and dry mango.
With Veda: Cumin Seeds · Hing · Haldi Powder +3
- Street food
Total time 55 minServes 4
Pav Bhaji
पाव भाजीButtery mashed-vegetable bhaji with toasted pav.
With Veda: Kashmiri Mirch Powder · Coriander Powder · Jeera Powder +4
From our counter to your kitchen
Cook with spices you can trust.
Every spice in these recipes is cleaned, ground and packed by our family in Katargam, Surat. Message us on WhatsApp and we'll deliver fresh, sealed packs to your door.