03/15/2026
Vegetable Biryani can seem a little intimidating, but not when your creating it with our Pure Tadka.
Vegetable Biryani
1. Soak 2 cups basmati rice for at least 20 mins.
2. Heat a heavy bottom pan with oil. Add dry spices (optional, use what you have: 1 bay leaf, 1 small black cardamom, 4 green cardamoms, 4 cloves, 1 small Cinnamon stick, 1 star anise, ½ tsp shahi jeera) and sauté till they begin to sizzle
3. Add 1 pkg Pure Tadka and fry for about 3 to 4 minutes
4. Add 1/2 cup yogurt
5. Add 2tbspn masala powder and fry till it becomes fragrant
6. Add 2cups chopped vegetables of choice (carrots, peas, cauliflower and beans). Fry for 3 to 4 minutes.
7. Add 3 ½ cups water (or coconut milk or broth). Check the salt, water should be slightly salty. Bring it to a rapid boil.
8. Add drained rice to the boiling water. Cook until very little water is left. Stir occasionally. At this stage the rice is ~3/4 cooked.
9. (Optional: drizzle 1tspn saffron infused water or kewar). Cover the pot with a tight lid.
10. Cook on a low flame until rice is fully cooked. Stir well. Cover. Then switch off the stove and keep covered. Do not open the lid for at least 15 to 20 minutes.
Open the lid just before you serve to retain the flavors
Serve vegetable biryani with raita and lemon wedges. Let’s eat!
