Subz Biryani (No Onion)

Prep: 15 min Cook: 20 min Number of Portions: 3


Oil - 1 cup
Royal cumin - 2 tsp
Cardamom green - 5 nos
Cinnamon - 1 no
Ginger garlic paste -3/5cup
Cauliflower florets - 3 cups
Carrots diced - 2 cups
Beans diced - 1 cup
Green peas - 1 cup
Salt - to taste
Turmeric - 1 tsp
Coriander powder - 2tbsp
Red chilly powder - 1tbsp
Yogurt - 4 cups
Green chilly - 2 nos
Mint leaves - 2 cups
Kewra water -1tbsp
Rose water - 1 tbsp
Basmati rice - 2 cups
Butter - Saffron dissolved - 2 tsp


  • Wash and soak the rice for an hour.
  • Heat oil in a pan and add the whole spices. Saute and add the ginger garlic paste. Cook for 3 mins.
  • Now add the vegetables and salt. Saute for 3-4 mins and add the powdered spices. Add 1 cup water and cook.
  • Increase heat and add whisked yogurt and cook till it get a boil. Turn off the heat and add green chilly, kewra water, rose water and mint leaves.
  • Boil 12 cups of water in a separate pan. Add salt and then the rice. Par boil the rice and immediately take out the rice when it is still 3/4 raw. Reserve and keep 2 cups of this water.
  • Spread the rice on top of the vegetables and add cubes of butter and sprinkle saffron. Add 2 cups of water from boiling the rice.
  • Place a tight fitting lid on top and seal the lid with dough or place a heave object on it. Cook on very low heat for 10 minutes. Remove and allow to cool for another 20 mins.
  • Remove the lid and serve the biryani with burani raita.