kashmiri biryani recipe, how to make veg kashmiri biryani recipe

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veg kashmiri biryani recipe
a no onion no garlic biryani from the kashmiri pandit cuisine.
4.67 from 3 votes
total time:
70minutes

kashmiri biryani recipe with step by step photos  a no onion and no garlic recipe from the kashmiri pandit cuisine.

kashmiri biryani

this delicious 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.

if baking the biryani, then you can be served directly. also when you bake the biryani, 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.

if you are looking for veg biryani then 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:

veg kashmiri biryani recipe
4.67 from 3 votes
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kashmiri biryani recipe

a no onion no garlic biryani from the kashmiri pandit cuisine.
course main course
cuisine indian, kashmiri
prep time 40 minutes
cook time 30 minutes
total time 1 hour 10 minutes
servings 5 -6
author dassana amit

ingredients (1 cup = 250 ml)

for rice

  • 1.25 cups basmati rice soaked for 30 mins
  • 5 cups water to cook the rice
  • salt as required
  • 1 pinch saffron (kesar)

for the veg curry

  • ½ cup chopped carrot (gajar)
  • ½ cup chopped cauliflower (gobi)
  • ½ cup green peas (matar)
  • ½ cup chopped potato
  • 3 tablespoons ghee or oil
  • 1 teaspoon caraway seeds (shah jeera)
  • 2 inch cinnamon (dalchini)
  • 2 black cardamoms (badi elaichi)
  • 3 to 4 green cardamoms (hari elaichi or choti elaichi)
  • 3 to 4 cloves (lavang)
  • 1 or 2 single strands of mace (jayitri or javitri)
  • 1.5 teaspoon fennel powder (saunf powder)
  • 1 teaspoon dry ginger powder (saunth 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 to 6 tablespoon beaten fresh yogurt (curd or dahi) - dairy or cashew yogurt
  • 1 cup water or add as required
  • salt as required

for the layers

  • 2 tablespoons chopped mint leaves
  • 2 tablespoons chopped coriander leaves
  • 2 pinches of saffron soaked in ⅔ cup warm water or warm milk or warm yogurt

for garnish:

  • 20 to 25 whole cashews or a mix of almonds, cashews and raisins - roasted or fried in some oil
  • a few mint leaves (pudina patta) - optional

how to make kashmiri biryani recipe

cooking rice for kashmiri biryani

  1. pick and rinse 1.25 cups of basmati rice in running water till the water runs clear of starch. then soak the basmati rice in water for 30 minutes.

  2. after 30 minutes drain the water and keep the rice aside. in a pot boil 5 cups of water and then add the soaked rice.

  3. cook the rice till they are ¾ cooked or 75% cooked. then drain the rice in a colander. sprinkle 1 pinch saffron on the rice.

  4. keep the rice covered so that the rice does not dry out.

preparing veg gravy for kashmiri biryani

  1. chop cauliflower, potatoes, carrots, mint leaves and coriander leaves. also soak 2 pinches of saffron in ⅔ cup warm water or warm milk or warm yogurt. 

  2. heat 3 tablespoons of ghee or oil in a pan or pressure cooker.

  3. add the following whole spices - 1 teaspoon caraway seeds, 2 inch cinnamon sticks, 2 black cardamom, 3 to 4 green cardamoms, 3 to 4 cloves and 1 to 2 strands of mace.

  4. fry till the spices splutter and become fragrant.

  5. now add ½ cup chopped cauliflower, ½ cup chopped carrots, ½ cup chopped potatoes and ½ cup green peas. saute the veggies for 1 to 2 minutes.

  6. then add the following spice powders - 1.5 teaspoons fennel powder, 1 teaspoon ginger powder, ½ or 1 teaspoon red chili powder, 1 teaspoon garam masala powder or kashmiri ver masala, ¼ teaspoon asafoetida and ¼ teaspoon grated nutmeg. saute for 2 minutes. keep on stirring.

  7. keep the flame to a low and then add 5 to 6 tablespoons beaten fresh yogurt (curd or dahi) and stir well. 

  8. add water and salt as required. mix well.

  9. cover the pan with its lid and cook till the veggies are done. if there is too much water in the gravy then simmer till some water dries up. the gravy should be of medium or slightly thick consistency and should not be watery.

  10. if using pressure cooker, then pressure cook for 1 to 2 whistles till the veggies are cooked. don’t over cook the veggies.

assembling and layering kashmiri biryani

  1. in a heavy thick bottomed pan, layer half of the gravy first.

  2. next layer half of the rice.

  3. sprinkle some of the chopped mint and coriander leaves.

  4. also sprinkle some of the saffron which was dissolved in warm milk or warm water or warm yogurt.

  5. now layer with the rest of vegetable curry.

  6. next layer with remaining rice.

  7. sprinkle the mint, coriander and saffron milk again.

cooking kashmiri biryani

  1. then cover the pan or pot with a tight fitting lid.

  2. take a tawa or griddle and heat it on medium flame. you can begin to preheat the tawa when you begin to assemble and layer the kashmiri biryani.

  3. when the tawa becomes hot, then lower the flame. keep the sealed biryani pot on the tava. keep the flame to the lowest and dum cook biryani for 25 to 30 minutes. 

  4. alternatively, you can also dum cook the biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the pot on the hot tava and cook on a low flame.

  5. after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7 minutes and then check the kashmiri biryani. if there is still some liquid or water at the bottom then the biryani needs to be dum cooked for some more minutes. cook till all the liquids are absorbed.

  6. when the kashmiri biryani is getting dum cooked, you can roast 20 to 25 cashews or fry them in some oil or ghee. alternatively you can also roast a mix of cashews, raisins and almonds or fry them in some oil.

  7. while serving, garnish kashmiri biryani with the roasted or fried cashews, almonds and raisins along with some chopped mint leaves.

  8. serve the kashmiri biryani hot or warm along a raita by the side.

recipe notes

method to bake kashmiri biryani

  1. preheat the oven at 180 degree celsius for 10 to 15 minutes.
  2. when the oven is getting preheated then assemble the biryani as mentioned above in the oven proof utensil. remember to use an oven proof glass utensils like the pyrex bowl or oven safe steel pan for baking in the oven.
  3. cover the bowl or pan with aluminium foil or the pyrex bowl lid and then bake biryani for 25 to 30 minutes. however the baking time will vary from oven to oven.
  4. when done give a rest time of 5 to 7 minutes.
  5. then check the kashmiri biryani. if there is still some liquid or water at the bottom then the biryani needs to be baked for some more minutes till all the liquids are absorbed.

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how to make kashmiri biryani recipe

preparing rice for the biryani

1. pick and rinse 1.25 cups of basmati rice in running water till the water runs clear of starch. then soak the basmati rice in water for 30 minutes.

kashmiri biryani recipe

2. after 30 minutes drain the water and keep the rice aside.

kashmiri biryani recipe

3. in a pot or pan, boil 5 cups of water.

kashmiri biryani recipe

4. then add the soaked basmati rice. also add salt as required.

kashmiri biryani recipe

5. cook the rice till they are ¾ cooked or 75% cooked.

kashmiri biryani recipe

6. then drain the rice in a colander.

kashmiri biryani recipe

7. sprinkle 1 pinch saffron on the rice.

kashmiri biryani recipe

8. keep the rice covered so that the rice does not dry out.

kashmiri biryani recipe

preparing vegetable gravy for kashmiri biryani

9. chop cauliflower, potatoes, carrots, mint leaves and coriander leaves. also soak 2 pinches of saffron in ⅔ cup warm water or warm milk or warm yogurt. measure and keep all the ingredients ready for making kashmiri biryani.

kashmiri biryani recipe

10. heat 3 tablespoons oil or ghee in a pan or pressure cooker.

kashmiri biryani recipe

11. add the following whole spices – 1 teaspoon caraway seeds (shah jeera), 2 inch cinnamon sticks (dalchini), 2 black cardamom (badi elaichi), 3 to 4 green cardamoms (choti elaichi) , 3 to 4 cloves (lavang) and 1 to 2 strands of mace (javitri).

kashmiri biryani recipe

12. fry the spices till they splutter and become fragrant.

kashmiri biryani recipe

13. now add ½ cup chopped caulifower (gobi), ½ cup chopped carrots (gajar), ½ cup chopped potatoes (aloo) and ½ cup green peas (matar).

kashmiri biryani recipe

14. saute the veggies for 1 to 2 minutes.

kashmiri biryani recipe

15. next add 1.5 teaspoons fennel powder (saunf), 1 teaspoon ginger powder (saunth), ½ to 1 teaspoon red chili powder (lal mirch powder), 1 teaspoon garam masala powder (or kashmiri ver masala), ¼ teaspoon asafoetida (hing) and ¼ teaspoon grated nutmeg (jaifal).

kashmiri biryani recipe

16. mix well and saute for 2 minutes. keep on stirring.

kashmiri biryani recipe

17. keep the flame to a low and then add 5 to 6 tablespoons beaten fresh yogurt (curd or dahi) and stir well.

kashmiri biryani recipe

18. pour 1 cup water.

kashmiri biryani recipe

19. next add salt as required.

kashmiri biryani recipe

20. stir and mix well.

kashmiri biryani recipe

21. if using a pan, cover with its lid.

kashmiri biryani recipe

22. cook till the veggies are done. if using pressure cooker, then pressure cook for 2 to 3 whistles till the veggies are cooked. don’t over cook the veggies. if there is too much water in the gravy then simmer till some water dries up. the gravy should be of medium or slightly thick consistency and should not be watery.

kashmiri biryani recipe

assembling and layering kashmiri biryani

23. in a heavy thick bottomed pan, layer half of the vegetable gravy first.

kashmiri biryani recipe

24. next layer half of the rice.

kashmiri biryani recipe

25. add 1 tablespoon chopped mint leaves and 1 tablespoon chopped coriander leaves.

kashmiri biryani recipe

26. also add half of the saffron which was dissolved in warm milk (or in warm water or warm yogurt).

kashmiri biryani recipe

27. now layer with the rest of the vegetable curry.

kashmiri biryani recipe

28. layer with the remaining rice.

kashmiri biryani recipe

29. sprinkle the remaining mint leaves and coriander leaves. also add the remaining saffron which was dissolved in milk. you can make 1 or 2 or 3 layers this way. but do remember that rice should be the last layer.

kashmiri biryani recipe

cooking kashmiri biryani

30. there are 2 ways the biryani can be dum cooked:

  • method one – cooking on a gas stove.
  • method two – baking the biryani, which i have explained in the notes section of recipe card above.

for cooking on gas stove, seal and secure the pot with an aluminium foil.

kashmiri biryani recipe

31. take a tawa or griddle and heat it on medium flame. you can begin to preheat the tawa when you begin to assemble and layer the biryani.

kashmiri biryani recipe

32. when the tawa becomes hot, then lower the flame. now place the pot or pan on the tawa. then cover the pan or pot with a tight fitting lid. keep the flame to the lowest and cook the kashmiri biryani for 25 to 30 minutes. alternatively, you can also dum cook the biryani for the first 15 minutes on direct low flame. then for the last 10 minutes, place the pot on the hot tava and cook on a low flame.

kashmiri biryani recipe

33. after 25 to 30 minutes, switch off the flame. give a standing time of 5 to 7 minutes and then check the kashmiri biryani. if there is still some liquid or water at the bottom then the biryani needs to be dum cooked for some more minutes. cook till all the liquids are absorbed.

kashmiri biryani recipe

36. when the biryani is getting dum cooked, you can roast 20 to 25 cashews or fry them in some oil or ghee. alternatively you can also roast a mix of cashews, raisins and almonds or fry them in some oil.

kashmiri biryani recipe

37. while serving, garnish kashmiri biryani with the roasted or fried cashews, almonds and raisins along with some chopped mint leaves.

kashmiri biryani recipe

38. serve the kashmiri biryani hot or warm along a raita by the side.

veg kashmiri biryani recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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15 comments/reviews

  1. Hi,,
    How can I do it without oven?
    Kindly reply..

  2. it’s very nice to prepare your recipes.plse send tawa pulao reciepe

  3. 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 🙂

    • thanks a lot rasheeda for the positive review. good to know your friends liked the biryani.

  4. omg this turned out sooooooooo goood!!!!
    by the way… do you any non-veg recipes? like chicken biryani? I really want to learn!!!

    • thanks henna. i only share veg recipes in the blog.

  5. Nice lunch combination…kashiri pulao is my fav anytime

  6. 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.

  7. 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 🙂

  8. I love the simplicity of your recipes and how the same is reflected in your pics, neat and simple. 🙂

  9. 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

  10. 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.

    • thanks.

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