Category- Biryani  |  Premium Basmati Rice

Prep. Time- 35 mins


  • For Cooking Rice:
  • 300 gms Zeeba basmati rice, 1 inch cinnamon, 1 bay leaf
  • 2 to 3 single strands of mace
  • 3 cloves, 3 green cardamoms
  • 5 cups water
  • Salt to taste
  • For White Paste
  • 10 to 12 almonds, blanched in hot water and peeled
  • 1 tablespoon melon seeds soaked in hot water
  • 1 tablespoon desiccated coconut
  • 2 tablespoon water for grinding
  • For Biryani Gravy:
  • 3-4 tbsp Ghee, 10-12 almonds, 15-16 raisins, 10-12 cashews, 1 large onion, 1 bay leaf, 3 cloves, 1 inch cinnamon, 2 strands of mace
  • 3 green cardamoms, 1 black cardamom, 8 to 9 black pepper, 1 teaspoon caraway seeds, 1 tablespoon Ginger Garlic Paste
  • 3 cups carrots, french beans, red & yellow bell peppers, mushrooms,, broccoli, 1⁄3 cup green peas, fresh or frozen, 1⁄2 teaspoon kashmiri red chili powder, 1⁄2 cup Yogurt
  • 2⁄3 cup water for pressure cooking
  • 1⁄2 teaspoon Garam Masala
  • For Layering:
  • 150 to 200 grams Paneer
  • 3 tablespoon warm milk + 1⁄8 tsp saffron strands
  • 2 tablespoon chopped mint leaves
  • 2 teaspoon rose water or kewra water


Step 1 Soak the Zeeba basmati rice in enough water for 30 minutes.

Step 2 After 30 minutes drain the rice and keep aside. Soak almonds and melon seeds in hot water for 30 minutes. And add them to small grinder jar along with desiccated coconut water and grind to a smooth paste.

Step 3 Rinse, peel and chop all the veggies.

Step 4 Slice onion thinly. Chop a few mint leaves. About chopped mint leaves.

Step 5 Cooking Rice:-
Boil the water and then add whole spices cinnamon, tej patta, strands of mace, cloves and green cardamoms. Now add the rice and add tsp salt.

Step 6 The rice should not be fully cooked but almost cooked.

Step 7 Next strain the rice in a colander. Keep aside.

Step 8 Making Biryani Gravy
In a pressure cooker, heat ghee. And add almonds, raisins and cashews. Fry them separately till they get golden & plump. Remove and keep them aside in a plate.

Step 9 Now add the thinly sliced onions. Sauté the onions till they turn golden and caramelize. Quickly remove fried onions from the pressure cooker and keep aside.

Step 10 Add whole spices tej patta, cloves, cinnamon, strands of mace, green cardamoms, cardamom, black pepper and jeera in pressure cooker. Next add ginger-garlic paste. Stir and saute for a few seconds. Add the mixed veggies and kashmiri red chili powder. Sauté for 2 to 3 minutes. Add the ground white paste, yogurt and water. Mix and stir very well. Season with salt. Stir well and pressure cook the vegetable gravy for 8 to 9 minutes. Add garam masala powder to the gravy. Mix well.

Step 11 Assembling & Layering
When the veggies are pressure cooking, soak saffron strands in warm milk. Grease and heat with some ghee.

Step 12 Pour a first layer of half of the vegetable gravy. Add some paneer cubes. Layer with the rice. Also sprinkle some of the saffron soaked milk on the rice. Now add half of the fried dry fruits, fried onions and half of the chopped mint leaves evenly all over. Layer with the remaining vegetable gravy. Also top with the remaining paneer cubes. Layer with half of the rice. Also sprinkle some of the saffron soaked milk on the rice.

Step 13 Cooking Mughlai Biryani
Seal tightly with an aluminum foil. Place the bowl in a preheated oven and bake veg biryani at 200 degrees celsius for 20 to 25 minutes. Serve mughlai biryani with onion tomato raita.


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