Veg Biryani

SKU: 507585d3700d-1-1-3-1
Short Description

Layer up your favorite traditional dish. Veg biryani that is packed with flavors using National Bombay Biryani Masala!

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Ready 25 min

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Serving 2-4 People

Total Price From $0.00

Bombay Biryani 110g

You can choose a minimum quantity of 1 and a maximum quantity of 4 for this product!

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Himalayan Pink Salt Coarse 800g

You can choose a minimum quantity of 1 and a maximum quantity of 3 for this product!

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  • 300 g Basmati rice  
  • 100 ml Sunflower oil 
  • 6 onions, thinly sliced 
  • 1 tsp cumin seeds 
  • 2 tomatoes, roughly chopped 
  • 1 tbsp  garlic cloves  
  • 1 tbsp  ginger 
  • 1 tsp salt 
  • 2 tbsp National Bombay Biryani Masala  
  • 2 carrots, cut into 1 cm thick pieces 
  • 100 g fine beans, cut into half 
  • 100 g sugar snap peas  
  • Few florets of cauliflower  
  • 2 tsp rose water 
  • 10g fresh coriander leaves, finely chopped
Watch Recipe

Cooking Method:

  1. Cook the basmati rice in some boiling water until it is 70 % done, drain and keep it aside to cool while you prepare the vegetables.
  2. Heat the oil in a pan and cook 4 onions until golden. Remove the cooked onions and keep them aside. Remove some of the oil from the pan and leave 2 tbsp in it.
  3. To this add the cumin seeds and then the 2 onions and cook for 8 minutes until golden. Next add the garlic and ginger and cook for another minute. Now add the tomatoes and cook for 5 minutes until softened.
  4. To this add the salt and biryani masala and mix well. Now add all the veg and 150 ml water, cover and cook for 15-20 minutes until the veg are almost cooked.
  5. In a deep pan add 1 tbsp of the leftover onion oil and then add half the veg mixture. Now spread half the cooked rice on top of the veg and half the fried onions.
  6. Repeat the same and use the other half of the veg and rice. Finish with the fried onions on top and drizzle the rose water on top. Cover with a lid and cook on a really low heat for 15-20 minutes. Let it sit for 10 minutes before taking the lid off.
  7. Now sprinkle some coriander leaves on top and serve with some raita.