I have been making Biryani for about 2 years.  I thank my friend Nivi for the basic recipe that I continue to massage into my own little wonderous dish!  Here’s my version, if you like spicy rice and such… this is the dish for you!

Biryani Biryani


2 cups Basmati Rice

1 yellow onion – chopped

Mixed veggies – I typically use 1 can peas and 1 can of corn and about 6-8 small potatoes (chopped) – BE CREATIVE, there is no wrong answer!

2 Tbsp – Ginger Garlic Paste or I prefer fresh – (1 Tbsp ginger root (chopped) and 3 cloves garlic (chopped)

Garam Masala powder – 2-3 Tbsp

1 Bay leaves

1 Cinnamon stick

Cardamon pods (2)

Cloves (x2)

1 tsp – Coriander powder

4 cups water

1 chicken bouillon cube

4 green spicy asian chile’s



Take a pan and add 3 tablespoon of oil. Add bay leaves, cloves, cinnamon, cardamom, after few seconds add onions, garlic and onion (if fresh) and fry them till they turn light brown. Now add ginger garlic paste (if not fresh), garam masala, Coriander powder and chicken bouillon and saute for about 2-3 minutes. If you want your biryani to be spicy you can add green chillies slice vertically and chop (2-4).   Now add mixed raw vegetables (Potato,corn,carrot, french beans, peas whatever you want).  Cover the pan with the lid and allow it to cook on a low flame for 5 to 8 minutes. Add 2 cups basmati rice and saute for 2 minutes.  Add water (about 4 cups) and cook on a low flame. Stir the rice in between. Make sure you don’t stir it too much or the rice will break off.  When you think it is almost done, add the canned veggies to heat and then switch off the flame and serve!  Add a little butter, peanut butter or soy sauce to help reduce the heat (if necessary).  ENJOY!!!

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