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Vegetable Kacchi Biryani

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Vegetable Kacchi Biryani

  • Veg
  • 1 hr 30 mins
  • Serves 6
  • Medium


  • Vegetables:

  • For biryani powder:

  • For marinade:

  • For rice:

  • For assembling:

  • For the dough :



There is a subtle difference between vegetable biryani and vegetable kacchi biryani. In vegetable kacchi biryani, the flavors of the vegetables have to be retained and you will not do justice to the preparation if you overpower it with excessive masala.

Health benefits

Red bell peppers contain the highest amount of vitamin C than the other varieties. However, bell peppers, in cereal, are a quick vitamin C fix. Bell peppers also contain considerable amounts of phytochemicals and carotenoids, which improve eyesight. Bell peppers also contain moderate amounts of capsaicin, which helps boost metabolism and increase immunity.

Rice is a standard source of carbohydrates in Asian countries, including India. Carbohydrates are necessary for the day-to-day functioning of the human body without tiring out quickly.

A serving of this vegetable kacchi biryani provides:

Calories – 260

Fat – 8g

Cholesterol – 15mg

Potassium – 900mg

Carbohydrate – 40g

Fibers – 10g

Sugar – 5g

Protein – 6g

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How to make Vegetable Kacchi Biryani

  1. Prepare the biryani masala; dry roast spices one at a time and make a fine powder. Add nutmeg powder, mix well, store in an airtight jar and use whenever you want to make biriyani.
  2. Prepare marinade by blending all the ingredients (except the powders) into a smooth paste.
  3. Add turmeric powder, chilli powder, and coriander powder to the paste. Stir to combine and set aside.
  4. Combine vegetables with the marinade and let rest for 15 minutes.
  5. Prepare the dough and roll flat with some flour for dusting and set aside.
  6. Drain the soaked rice and set aside
  7. Heat a tablespoon of ghee in a heavy bottom pan and add cinnamon and cloves. Sauté for a minute and add mint leaves. Stir in soaked and drained rice.
  8. Add 6 cups water, season with salt, and let boil for 8-10 minutes or until the rice is partially cooked. Immediately drain the water and spread the rice on a plate.
  9. In the same pan, heat about 2 tablespoons ghee/oil and add marinated vegetables and kewra essence and stir for 2-5 minutes. Remove from heat and set aside.
  10. Heat an earthen pot over medium-high flame. Coat with a few drops of ghee/oil. Add alternating layers of roasted vegetables and half-cooked rice until the pot is full. While going about this step, save some marinade for the final layer.
  11. When you have exhausted all the rice and marinade, add roasted cashews, mint leaves, a few more drops of kewra essence, and the marinade you had set aside.
  12. Seal the rim of the pot with the rolled dough, cover with a lid and cook over low flame for 20 minutes or until the rice and vegetables are cooked through.
  13. Your kacchi biriyani is ready! Serve with some raita or enjoy just plain! 
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