Shahi Veg Biryani - Ruchiskitchen
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5 from 2 votes

Shahi Veg Biryani

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!
Course Main Course
Cuisine Indian
Keyword How to make Vegetable Biryani, Shahi Veg Biryani
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 SERVINGS
Calories 323kcal
Author Ruchi



  • 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)


  • 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


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


  • 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


  • 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



  • 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.


  • 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.


  • 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.


  • 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.


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