• Recipes
    • Party Menus
    • Appetizers
    • Breakfast
    • Desserts
    • Cakes, Cookies, and Cupcakes
    • Drinks and Beverages
    • Indian Cuisine
      • Indian Sweets
      • No Onion No Garlic Recipes
      • Vrat Food
    • Main Course
      • Pasta and Noodles
      • Pizza, Burgers, and Sandwiches
    • Slow cooker recipes
    • Soups and Salads
    • Breads and Rolls
  • Instant Pot
  • Reference Guide
    • Kitchen Basics
  • Shop @ Amazon
  • Indian Festivals
  • Work With Me
  • About Us
    • Contact Us
    • Privacy Policy
    ↑
    • Home
    • Work With Me
    • About
    • Contact
    • Disclosure

    RuchisKitchen

    Cooking at your fingertips

    • Recipes
      • Instant Pot
      • Party Menus
      • Appetizers and Snacks
      • Drinks and Beverages
      • Cakes, Cookies, and Cupcakes
      • Desserts
      • Soups and Salads
      • Breads and Rolls
      • Pizza, Burgers, and Sandwiches
      • Pasta and Noodles
      • Main Course
      • Indian Cuisine
        • Indian Dishes
        • Indian Sweets
        • Slow Cooker Recipes
        • Vrat Food
        • No Onion No Garlic Recipes
        • Non veg recipes
      • Breakfast
      • Accompaniments and Sides
    • Kitchen Basics
    • Reference Guide
    • Festivals
    • Shop
    Home » Recipes » Indian Cuisine » Shahi Veg Biryani

    Shahi Veg Biryani

    Published On:January 20, 2019 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
    DF
    EF
    GF
    SP12
    V
    VG
    308shares
    • Share 3
    • Tweet
    Jump to Recipe
    Shahi vegetable biryani- Ruchiskitchen

    A flavorful and aromatic Shahi Veg Biryani cooked with assorted veggies and aromatic Indian spices. A gluten-free dish that is perfect as a leisurely Sunday brunch!

    Shahi vegetable biryani- RuchiskitchenAre you a biryani or pulao lover then you are surely going to enjoy this recipe. Shahi Veg Biryani is a gluten-free dish that is loaded with tons of flavor and will take your brunch or weeknight meal to a whole new level.

    Origin of Biryani!

    Biryani needs no introduction. Originally from Persia, this rice dish has found its way into India cuisine. Every region of India has its own traditional way of making biryani.

    This finger-licking dish is prepared by slow cooking layers of parboiled rice and vegetable gravy in a sealed pot (dum*). This way the flavors permeate and spread throughout the dish making it all the more flavorful and d-licious. 

    *Dum cooking also referred to as dum pukht means cooking a dish in a sealed pot. This method of cooking dates back hundreds of years. In this method, veggies or meats secret their juices into the rice resulting in a rich and fragrant dish. 

    Shahi Veg Biryani

    Are Biryani and Pulao the same?

    Not really! I understand that many of us get confused within the term biryani and pulao, but they are different. Though they are both rice-oriented delicacies, their preparations and method of cooking are distinctive.

    • Pulao technically speaking, is a one-pot meal where veggies or meat are cooked along with rice in a set quantity of water. But when it comes to biryani, it uses a couple to steps to finish the whole dish – veggies/meat and rice are cooked separately.
    • Pulao is cooked using “absorption” method wherein biryani uses the “layering” method – where rice and veggies are arranged in layers in a pot or handi and cooked (dum) on slow heat until done.
    • Pulaos are mildly flavored with just the right amount of spices that enhance the overall taste of the dish. But in biryani, spices are the most important ingredients. Depending on the region, preparation and flavors of biryani vary. 

    Shahi vegetable biryani- Ruchiskitchen

    How to make Shahi Veg Biryani!

    For better understanding, I have divided the recipe into four stages.

    • The first stage involves preparing Shahi masala. This is a versatile masala. Toss in a teaspoon of this masala to any gravy and take that dish to a whole new level.
    • The second step involves preparation of veggies and gravy. Cook the veggies until they are tender and al dente ( firm enough to bite). Do not overcook them as they may turn mushy and look unpleasing. Feel free to add veggies of your choice.
    • The third step involves the preparation of rice. Add whole spices + onions+ mint + coriander and parboil rice (halfway cooked).
    • The final step involves the assembly – “layering” part. Layer the biryani as shown below.

    Finish off this delicious biryani with some chopped cilantro leaves and finally top with some fried nuts. Seal with dough. Before sealing the pot, add milk or water to the layered biryani. Dum cook for 10 minutes until rice is cooked thoroughly. 

    Shahi vegetable biryani- Ruchiskitchen

    Overall this yummy biryani is magnificent on its own. Loaded with tons of flavor and texture, Shahi veg biryani will definitely be a hit in your family. I hope that you give this recipe a try and make some amazing memories!

    Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. ?

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Shahi Veg Biryani - Ruchiskitchen

    Shahi Veg Biryani

    Author : Ruchi
    A flavorful and aromatic Shahi Veg Biryani cooked with assorted veggies and aromatic Indian spices. A gluten-free dish that is perfect as a leisurely Sunday brunch!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 50 mins
    Total Time 1 hr 20 mins
    Course Main Course
    Cuisine Indian
    Servings 6 SERVINGS
    Calories 323 kcal

    INGREDIENTS
     

    SHAHI MASALA - MAKES 3/4 CUP

    • 1/4 cup Dried Coconut Flakes
    • 3 pieces of Dried whole red chilies
    • 1 teaspoon Fennel seeds (Sanuf)
    • 1 teaspoon Cumin seeds (Jeera)
    • 4 pieces of Cloves
    • 2 pieces of Black Cardamom
    • 1.5 teaspoon Whole coriander seeds
    • 1 tablespoon Almonds
    • 1 tablespoon Cashews
    • 1 teaspoon Poppy seeds (Khus Khus)

    SAUCE/GRAVY INGREDIENTS

    • 1 large Onion, finely chopped
    • 2 cloves of Garlic
    • 1 teaspoon Ginger paste
    • 3 tablespoon Toamto puree
    • 2 tablespoon Cream
    • 2 teaspoon Garam Masala Powder
    • 2 tablespoon Ghee or Oil

    FRESH VEGGIES

    • 1/4 cup Diced Carrots
    • 1/4 cup Diced Beans
    • 1 medium sized Sliced Red Capsicum
    • 1/4 cup Shredded cabbage
    • Salt to taste

    FOR RICE

    • 1 cup Basmati Rice
    • 2 pieces of Black Cardamom
    • 2 pieces of Green Cardamom (Hari eliachi)
    • 4 pieces of Cloves (Laung)
    • 2 sticks of Cinnamon (Dalchini)
    • 1 piece of Star Anise (Chakra phool)
    • 1 teaspoon Cumin seeds
    • 1 large Onion, sliced
    • 1/2 cup Chopped cilantro leaves
    • 3 tablespoon Chopped Mint leaves
    • 1.25 cups Water
    • Salt to taste
    • 2 tablespoon Oil

    OTHER INGREDIENTS TO FINISH THE DISH

    • 3 small Onions, thinly sliced
    • 1 teaspoon Cornstarch/Cornflour
    • 1/4 cup Mixed nuts (Cashews, almonds, raisins)
    • Oil for Frying
    • 3 tablespoon Milk to sprinkle on rice
    • 2 tablespoon Chopped cilantro leaves - to garnish
    US Customary - Metric

    INSTRUCTIONS
     

    SHAHI MASALA

    • Assemble all the spices listed under "SHAHI MASALA". Dry roast the spices for 1-2 minutes in a heavy bottomed pan. Allow it to cool.
    • Transfer dry roasted spices to a grinder and ground it to its powdered form.
    • Pulse until the mixture is completely powdered. Set it aside.

    PREPARING VEGGIES

    • Assemble ingredients for the gravy.
    • Wash and dice veggies. As per taste feel free to add or subtract spices.
    • In a heavy bottomed pan, heat oil and add ginger-garlic paste. Saute for couple of minutes.
    • Add chopped onions and cook until onions are translucent.
    • Add diced beans and carrots to the pan.
    • Pour in tomato puree.
    • Add salt + 3 tablespoons of water and mix it well.
    • Cover and cook until veggies are soft.
    • Pour in cream and mix.
    • Add 3 tablespoons + 1 teaspoon of shahi masala that we had prepared earlier. Mix it well. Store the remaining Shahi masala for future use in a cool dry place.
    • Add capsicum, cabbage and cook for a minute. Take it of the flame and set it aside.

    PREPARING RICE

    • Assemble spices for rice.
    • Heat oil in a heavy bottom pan and add whole spices.
    • Add onions and saute until light brown in color.
    • Pour water.
    • Add rice and salt. Give it a good mix and bring it to a boil.
    • Add chopped mint and cilantro leaves.
    • Mix and parboil rice until all the water has evaporated.
    • Fluff rice with fork and set it aside. Do not overcook the rice.

    ASSEMBLING PULAO

    • Slice or cut onions in rings. Dust with cornflour.
    • Shake off the excess cornflour and fry onions in hot oil until crunchy and crispy. Set it on a paper towel to drain excess oil.
    • Same way fry the nuts.
    • Time to assemble shahi pulao. Take a handi or a deep dish pan. Drizzle oil or ghee at its base.
    • Add a layer of rice at the base.
    • Top it with a layer of sauteed veggies.
    • Again layer it with rice and keep repeating the layering process until all the veggies and rice is used up. Sprinkle milk on top.
    • Top the final layer with fried onions and nuts.
    • Finally add chopped cilantro leaves.
    • Cover the handi/pan and seal the cover with dough. Cook on low flame for 10 -15 minutes.
    • Remove the dough and uncover the pan.
    • Fluff the cooked rice with a fork.
    • Serve hot along with your favorite raita or chutney.

    NUTRITION

    Calories: 323kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 23mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 5.6mg | Calcium: 61mg | Iron: 1.9mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
    308shares
    • Share 3
    • Tweet

    Looking for more? Try These:

    • Roasted Chickpeas and Quinoa Stuffed Bell PeppersRoasted Chickpeas and Quinoa Stuffed Bell Peppers
    • Sabudana VadaSabudana Vada
    • Dal MakhaniDal Makhani
    • Instant Pot Pasta E Fagioli SoupInstant Pot Pasta E Fagioli Soup

    Hi, I am Ruchi!

    I am so glad that you're here! This is my happy little food paradise where you will find lots of yummy recipes ranging from healthy dinners to blissful sweet delights. So, grab your aprons and let's cook together. ❤ More About Me
    Follow along:

    Search

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Featured on

    Thanksgiving Recipes

    Chicken Keema puffs on a tray
    Drizzled White Chocolate Cranberry Bundt Cake

    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

    Trending Recipes

    Vegan Thai Peanut Noodles - Ruchiskitchen

    As Featured In:

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Copyright ©2021, RuchisKitchen. All Rights Reserved.