0 0
Minty Veg Biriyai

Share it on your social network:

Or you can just copy and share this url


(200 Grams) : Rice Used Special Basmati (SELA) rice.
(2 Cups) : Mix Vegetables Potatoes, carrot, cauliflower, green peas, onion
(1/2 TBSPN) : Ginger Paste
(1/2 TBSPN) : Garlic Paste
(2 TBSPN) : Pure Ghee
(2 TBSPN) : Biriyani Masala
(TO taste) : Salt
(1 TBSPN) : Red Chilly Powder
(1 TBSPN) : Turmeric Powder
(2 Nos) : Bay Leaf
(10-12 Nos) : Cloves
(5-6 Nos) : Cardamom
(4-5 Nos) : Black Pepper
(2 Nos.) : Cinnamon Stick 1 Inch Each
(1/2 Cup) : Birasto Fried Onions
(1 Cup) : Mint Leaves
(1/2 Cup) : Coriander Leaves
(As Required) : Water
(1 Cup) : Curd

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Minty Veg Biriyai

A perfect blend of all INDIAN (MUGHLAI) ingredients, with Bosket's Fusion.

  • Spicy
  • Vegan



Traditional Veg Biriyani with Bosket’s Twist.

(Visited 81 times, 1 visits today)



Boil water, when boiling add 4-5 cloves, 1 Bay leaf, 1 cinnamon stick and spoon full of Oil.

Once water is fully boiling, Add rice. Add a pinch of salt to it.

Cook it for 5 - 10 Minutes. Don't cook the rice fully. Rinse the access water. Keep the cooked rice aside.


In a Pan, heat oil. Add bay leaf, cinnamon stick, black pepper and cardamom. Saute them for a while.

Add Finely chopped onion and cook it till translucent.

Add all the veggies to it. Mix it well.


Season it with all spices and again mix gently.

Add a cup of curd and half cup of water to it. Mix it well.

Add roughly chopped mint and coriander leaves.

Cook the veggies with closed lead for 10 -15 minutes.

Add water / Curd if required.

Take the pan off the flame. Keep it aside for a while with closed lead. Biriyani Gravy is ready.


In a pot or deep thick bottom vessel, spread a first layer of biriyani gravy, then a thick layer of cooked rice.

Spread fried onion (Birasto), roughly chopped coriander and mint leaves on this layer. Sprinkle a bit of biriyani masala and one full spoon of pure ghee.

Again make a layer with gravy and repeat it until you use all the cooked rice & gravy.


Close the lead and cover the edges with dough / aluminum foil. Cook the same on a low flame for 10 - 12 minutes.

Hot MINTY VEG Biriyani is ready to serve.

It can go best with "Mirchi Ka Salan", "Masala Curd" or any of the curd gravy/ curry.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Peanut-Butter Honey Truffles
Birasto (Fried Onions)

Add Your Comment