I think all love to enjoy vegetable biryani. Vegetable biryani is  Indian special food that gives special taste.  Recipe to make delicious vegetable biryani dish.

Biryani, the Indian rice dish, is, like so many classics, disputed territory. Traditionally credited to the Mughal court that ruled over much of modern-day India from the 16th century until the British Raj, its popularity in the southern states has given some credence to the idea that it was brought there by Arab traders. Whatever the truth, the dish is now popular nationwide, and the two most famous iterations come from Lucknow, in the north-west, often said to be more delicate, and Hyderabad, further south, which trades in spicier fare.

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8 cardomoms
8 cloves
4 cm stick of cinnamon
15 peppercorns
2 1/2 cups water
2 tablespoon salt
1 heaped cup samba
an 8 cm piece rampe
3 Tablespoon ghee
3 mixed chopped vegetables (beans, carrots, cabbage, leeks, stem, cauliflower)
4 green chillies, cut into rounds.
2 heaped tablespoon chopped red onions
1/2 stem lemon grass
1 tablespoon powedered sweet cumin
8 cloves garlc and 2 slice ginger ground together
5-6 curry leaves, torn into pieces
125g potatoes, boiled, peal and diced
125g tomatoes.


Crush the cardamoms, cloves, cinnamon and peppercorns and tie in a piece of muslin to form a loose bundle.

Boil the water with 1 teaspoon salt and add the rice together with the spice bundle and the rampe. Cook the rice grains to be just tender and take off fire. Heat 1 tablespoonful ghee in a frying pan and add the chopped vegetables together with the balance salt. Stir and allow to fry for 2 minutes. Then lower the heat, cover and cook for 5 minutes or until the vegetables are tender. Remove to a bowl, heat 1 1/2 tablespoon ghee in the same pan and add the green chillies chopped red onions, lemon grass, powdered sweet cumin, the ground garlic and ginger, and the curry leaves. stir and allow to fry until the onions brown lightly and flavour is released. Add boiled potatoes, tempered vegetables and the rice. Stir and keep turning over with a metal spatula until the mixture becomes fairly hot and take off fire. Spoon the mixture on o a warm serving plate and garnish with wedges of tomato mixed with a dash of salt and tempered lightly in the balance ghee. Serve hot with Brinjal pickle and sweet chutney.