Subz Biryani

Subz Biryani

From   Budget Kitchen

Prep: 30 minutes

Cook: 55 minutes

Method: Easy

Course: Rice

Type: Swiss

Vegetable biryani – full of heavenly flavour


  • Medium potatoes, peeled and diced 2
  • Small carrots, peeled and diced 4
  • Basmati rice, washed and soaked for 30 minutes 1¾ cups
  • Green cardamoms 4
  • Black cardamoms 2
  • Cloves 6
  • Cinnamon 2 one-inch pieces
  • Bay leaves 2
  • Mace 1 pinch
  • Salt to taste
  • Yogurt 1 cup
  • Saffron large pinch
  • Warm milk 2 tbsps
  • Ghee 2 tbsps
  • Large onion, sliced 1
  • Green chillies, sliced 4
  • Ginger, chopped 3 inches
  • Garlic, chopped 6 to 7 cloves
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Cashnewnuts 25
  • Almonds, blanched and sliced 30
  • Raisins 2½ tbsps
  • Glazed cherries 25 gms
  • Fresh mint leaves, chopped ⅓ cup
  • Fresh coriander leaves, chopped ⅓ cup
  • Rose water a few drops
  • Whole wheat dough as required


  • Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
  • Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
  • Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
  • Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
  • Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
  • Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
  • Preheat oven to 180º C.
  • Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
  • Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
  • Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
  • Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
  • Transfer into a serving bowl and serve with a bowl of any raita.