kashmiri biryani recipe – a no onion and no garlic recipe from the kashmiri pandit cuisine.
this biryani recipe is loosely adapted from the two pocket sized books i have on kashmiri pandit cuisine. i often make kashmiri food at home and had made this veg biryani when my parents had visited us.
they did feel the difference in taste due to the absence of onions but nevertheless liked the biryani. onions and garlic impart their own flavors in any dish. crisp fried onions or birista also add a touch of sweetness to biryani recipes.
in this kashmiri biryani recipe – ‘hing’ or asafoetida plays an important role in substituting the flavor of onions and garlic. also the fried dry fruits mainly raisins add sweetness to the final dish. fennel powder and dry ginger powder also add their flavors as well as aroma along with the other whole spices. i have used garam masala powder too. but if you have kashmiri ver masala, then you can use it.
this is a layered biryani recipe, so some prep work has to be done before like preparing the rice and the vegetable curry. after finishing the layers you can bake the biryani in an oven or dum cook on a stove top.
i prefer to bake in a pan that can be served directly and also the base of the biryani does not get burnt. if cooking on stove top, then keep the pan on a hot griddle or tava and dum cook the biryani. remember to cover the pan with a tight fitting lid.
to check cooking biryani on stove top, you can check the veg hyderabadi biryani recipe. you can also have a look at kashmiri pulao and kashmiri dum aloo recipe.
the kashmiri biryani can be served with a raita like boondi raita or even with a bowl of yogurt. i served the biryani with mint coriander raita.
if you are looking for more biryani recipes then do check mushroom biryani, easy palak biryani, veg biryani in pressure cooker, hyderabadi veg biryani, chole biryani, mangalorean style veg biryani and paneer biryani recipe.
kashmiri biryani recipe details below:
- 2 cups basmati rice soaked for 30 mins
- 7 cups water to cook the rice
- salt as required
- 1 pinch saffron (kesar)
- ½ cup chopped carrot (gajar)
- ½ cup chopped cauliflower (gobi)
- ½ cup green peas (matar)
- ½ cup chopped potato
- 2 to 3 tablespoon oil or ghee
- 1 teaspoon caraway seeds (shah jeera)
- 2 inch cinnamon (dalchini)
- 2 black cardamom (badi elaichi)
- 3-4 green cardamom (hari elaichi or choti elaichi)
- 3-4 cloves (lavang)
- 1 or 2 strands of mace (jayitri or javitri)
- 1.5 teaspoon fennel powder (saunf)
- 1 teaspoon ginger powder
- ½ or 1 teaspoon red chili powder (lal mirch powder)
- 1 teaspoon garam masala powder or kashmiri ver masala
- ¼ teaspoon asafoetida powder (hing)
- ¼ teaspoon grated nutmeg (jaiphal)
- 5-6 tablespoon yogurt (curd or dahi) - dairy or cashew yogurt (i used cashew yogurt)
- 1 cup water
- salt as required
- ½ cup chopped mint leaves and coriander leaves
- 2 pinches of saffron soaked in ⅔ cup warm water or warm milk or warm yogurt
- 20-25 whole cashews or a mix of almonds, cashews and raisins - roasted or fried in some oil
- a few mint leaves (pudina patta) - optional
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drain the soaked rice. boil the 7 cups of water first. then add the rice.
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cook the rice till they are 3/4 cooked. drain the rice in a colander. sprinkle the saffron on the rice.
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keep covered so that the rice does not dry out.
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heat oil or ghee in a pan or pressure cooker.
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add all the whole spices and fry till they become fragrant.
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now add the chopped vegetables. saute for a 1-2 minutes.
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add all the dry spice powders and saute for 2 minutes. keep on stirring.
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add the yogurt and stir. add water and salt.
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if using a pan, cover with its lid and cook till the veggies are done.
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if using pressure cooker, then pressure cook for 2-3 whistles till the veggies are cooked.
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preheat the oven to 180 or 190 degrees C.
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grease the pyrex bowl or pan with oil or ghee or butter.
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layer the base with the rice.
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sprinkle some of the chopped mint and coriander leaves.
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also sprinkle some of the saffron dissolved milk or water or yogurt.
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now layer with the vegetable curry.
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sprinkle the mint, coriander and saffron dissolved milk again.
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make 1 or 2 or 3 layers this way.
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cover tightly with aluminium foil or the pan's oven safe lid. bake kashmiri biryani for 30-35 minutes.
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when done give a rest time of 5-10 minutes.
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serve the kashmiri biryani garnished with roasted or fried cashews, almonds and raisins along with some chopped mint leaves. also serve a raita by the side.
- if you don't have oven then you can check this hyderabadi veg biryani recipe to see the method for cooking biryani on stove top.
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Suryakanti says
Hi,,
How can I do it without oven?
Kindly reply..
dassana amit says
Suryakanti, you can check this hyderabadi veg biryani recipe for how to cook biryani on a gas stove – http://www.vegrecipesofindia.com/hyderabad-veg-biryani-hyderabadi-vegetable-dum-biryani-recipe/
Rama s murthy says
it’s very nice to prepare your recipes.plse send tawa pulao reciepe
dassana amit says
thanks rama. tawa pulao recipe has already been added. here is the link – http://www.vegrecipesofindia.com/tawa-pulao-recipe-pulao-recipes/
Rasheeda says
This is an absolutely delicious recipe.. Loved it totally!!! The saffron and nuts add a magnificent touch.. It works great for my Jain friends.. Thank you.. I’m an avid reader of your blog.. Love your recipes 🙂
dassana amit says
thanks a lot rasheeda for the positive review. good to know your friends liked the biryani.
Henna says
omg this turned out sooooooooo goood!!!!
by the way… do you any non-veg recipes? like chicken biryani? I really want to learn!!!
dassana amit says
thanks henna. i only share veg recipes in the blog.
Sharmilee says
Nice lunch combination…kashiri pulao is my fav anytime
Asmita says
Hi Dassana,
Your pulao looks amazing! I am a rice eater and give me a pulao or pilaf with some papad and dahi on the side and I am set.
Shumaila @ The Novice Housewife says
I would definitely mis the onions and garlic in my biryani, but can understand where such recipes would come handy. Have a few friends whose parents are Kashmiri pandits and others who are Jainis. Would definitely be useful when they come home 🙂
Charul @ Tadka Masala says
I love the simplicity of your recipes and how the same is reflected in your pics, neat and simple. 🙂
Gluten Free Aruba says
I’m excited to browse all the recipes here. Being on a vegan and gluten free diet, your website is very helpful to me. Thanks
Ashfoodfashionparty says
Hi D, first time to your blog, I really like the variety of Indian dishes here. I can eat biryani any day and any time of the day, this one looks simple,healthy and tasty.
dassana says
thanks.