Restaurant jaise Veg Biryani Recipe

  • Jun 29, 2024
  • By Team Baclinc
  • 0 Comment

Delightful and tasty veg biryani that tastes just like restaurant biryani that no one can resist or forget once they eat it!




  • Basmati rice - 1.5 cup and 1 bowl water
  • 1 tablespoon oil
  • 2 bottles of water
  • 4-5 onions
  • A small flower of cauliflower
  • 1 carrot
  • 7-8 beans
  • 1 block paneer
  • 1 tomato
  • 1 potato
  • 2-3 cashews

For flavouring the rice:

  • Bay leaf
  • Star anise
  • Black cardamom
  • Green cardamom 
  • Black pepper
  • Cloves
  • ½ tablespoon salt

For seasoning

  • ½ tablespoon coriander powder
  • ½ tablespoon Kashmiri red chilli powder
  • ½ tablespoon jeera powder
  • ½ tablespoon black pepper powder
  • 1 tablespoon Bhoj Masale biryani masala
  • 1 tablespoon curd
  • ½ tablespoon ginger garlic paste
  • ½ tablespoon turmeric powder

For Biryani base:

  • 1 tablespoon oil
  • 1 tablespoon jeera
  • Onion
  • 1 tablespoon ginger garlic paste
  • 1 green capsicum
  • Kasuri methi
  • Salt as per taste

For raita:

  • 1 bowl curd
  • 1 onion diced
  • ½ tablespoon chaat masala
  • Coriander leaves

For garnishing:

  • Fried onion
  • Coriander leaves
  • 1 small cup kesar milk
  • 1 small cup mint and coriander milk 


    1. Wash the rice: Rinse 1.5 cups of basmati rice thoroughly with water. Add some water when it has risen, then let it soak for 15 minutes.
  • Cut the vegetables: Dice and keep the vegetables (4-5 onions, a small flower of cauliflower, 1 carrot, 7-8 beans, 1 block paneer, 1 tomato and 1 potato) ready while the rice is getting cooked. 
  • Seasoning the  vegetables with masala: In a bowl take the cut vegetables (set aside some paneer for topping later) and add ½ tablespoon coriander powder, ½ tablespoon Kashmiri red chilli powder, ½ tablespoon jeera powder, ½ tablespoon black pepper powder, 1 tablespoon Bhoj Masale biryani masala, 1 tablespoon curd coat all the vegetables thoroughly with the masala. Let it marinate for a few minutes.
  • Fry the onions and paneer: Fry the onion thoroughly in a pan and set it aside. In the same pan, fry the paneer along with a few cashews. 
      1. Prepare the biryani base: In a pan, add 1 tablespoon oil, 1 tablespoon jeera, diced onion and 1 tablespoon ginger garlic paste and saute well. Cover and cook for a few minutes.Add half a capsicum diced along with some kasuri methi and cook well.
  • Prepare the raita: to a bowl of curd. Add 1 onion diced , ½  tablespoon chaat masala and some coriander leaves and set it aside.
  • Layer the biryani: Set aside half portions of biryani base and the rice for layering. Keep one half of the biryani base and on top of it add one half of the rice portion. Add a few dried onions, fried paneer and cashew. To this add ½ tablespoon of ghee, ½ tablespoon of kesar milk and mint & coriander milk. Repeat the layering again and to it add coriander leaves. Keep the utensil on top of a pan to dum cook it for a few minutes.
    1. Serve it hot along with the raita and experience the taste of restaurant style biryani. 


    • While making biryani, cook the rice only to about 80-90% as it will get cooked even further while mixing it with other ingredients.
    • Cut the vegetables in bigger pieces for biryani.
    • Add the capsicum in the end so that it does not get overcooked. If it gets overcooked, it changes the entire taste of the recipe.