mangalorean style veg biryani recipe with step by step photos – a spiced fragrant one pot biryani with mixed veggies.

this is a spicy veg biryani with robust flavors. there is no layering involved in the biryani. like most south indian biryanis this recipe is one pot and cooked in steam or dum. the recipe is inspired and loosely adapted from the book ‘biryani‘ by pratibha karan.

i try different methods of making biryanis and whenever i prepare a biryani recipe which tastes good, i add them on the blog too. so far i have added some biryani recipes ranging from not so easy to easy ones. you can have a look at this collection of biryani varieties.

like most biryani recipes, this biryani goes well with onion-tomato raita. you can also serve some sliced onions or sirke wale pyaaz or a side salad. you can also serve this veg biryani with tomato onion shorba.

if you are looking for more rice recipes then do check:

• mughlai veg dum biryani
• paneer biryani
• tomato rice
• bisibelebath recipe
• hyderabadi vegetable dum biryani

5 from 6 votes

print

mangalorean veg biryani

spicy veg biryani recipe made mangalorean style. one pot spiced biryani recipe.

course main course

cuisine mangalorean, south indian

prep time 30 minutes

cook time 35 minutes

total time 1 hour 5 minutes

servings 2 to 3

author dassana

ingredients (1 cup = 250 ml)

main ingredients for mangalorean veg biryani

• 2 tablespoon coconut oil
• 2 medium onions or 100 grams onions or 1 cup thinly sliced onions
• 1 teaspoon finely chopped ginger (adrak)
• 1 sprig curry leaves (kadi patta)
• 1 to 2 green chilies, slit or sliced
• ¼ teaspoon turmeric powder (haldi)
• 1 medium tomato or 75 grams tomatoes or ½ cup chopped tomatoes
• 1 medium to large carrot or 100 grams carrots or ½ cup chopped carrots
• 2 medium potatoes or 150 grams potatoes or ¾ to 1 cup chopped potatoes
• ⅓ cup green peas, fresh or frozen (matar)
• 1 cup heaped basmati rice, or 200 grams basmati rice
• 2 cups water for cooking rice
• salt as required

to be ground to paste

• ¼ cup tightly packed fresh grated coconut
• 1 teaspoon chopped ginger (adrak)
• 1 teaspoon chopped garlic (lahsun)
• 3 to 4 dry red chilies (sookhi lal mirch)
• ½ teaspoon cumin seeds (jeera)
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon poppy seeds (khus khus)
• 1 teaspoon coriander seeds (sabut dhania)
• 8 to 10 fenugreek seeds (methi seeds)
• 2 cloves (lavang)
• 2 green cardamoms (hari elaichi or choti elaichi)
• ½ inch cinnamon (dalchini)
• ¼ to ⅓ cup water for grinding

how to make mangalorean veg biryani

preparation for mangalorean veg biryani

1. rinse basmati rice very well in water and then soak for 30 minutes.
2. after 30 minutes, strain the rice of all the water and keep aside.
3. meanwhile, while the rice is soaking, rinse and chop all the veggies. keep them aside.

preparing the ground paste for biryani

1. also take all the ingredients for the masala paste - 1/4 cup tightly packed fresh grated coconut, 1 tsp chopped ginger, 1 tsp chopped garlic, 3 to 4 dry red chilies, 1/2 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp poppy seeds, 1 tsp coriander seeds, 8 to 10 methi seeds, 2 cloves, 2 green cardamoms and 1/2 inch cinnamon.

2. add these ingredients along with 1/4 to 1/3 cup water in a grinder jar. 

3. grind to a smooth paste.

making spicy mangalorean biryani recipe

1. heat 2 tbsp coconut oil in a thick bottomed pot or pan. add 1 cup thinly sliced onions.
2. saute the onions on a low to medium flame, stirring often till they turn golden.
3. now add 1/2 cup chopped tomatoes, 1 tsp finely chopped ginger and 1 sprig curry leaves.
4. stir and saute for a minute.
5. then add 1 or 2 green chilies (slit or sliced) and add 1/4 tsp turmeric powder.
6. mix well and saute on a low to medium flame till the tomatoes soften and become pulpy. you will also see oil releasing from the sides of the onion-tomato masala.
7. now add the ground spice paste. stir well and saute for 3 minutes on a low flame.
8. add 1.75 to 2 cups chopped veggies. you can add your choice of veggies. i added a mix of carrots, green peas and potatoes.
9. stir well and mix the veggies with the rest of the masala.
10. now add the rice. gently stir the rice with the veggies and masala.
11. add 2 cups water. season with salt as per taste. stir.
12. seal the pan with an aluminium foil or a moist kitchen towel or a moist cotton napkin.
13. close tightly with a lid.

14. on a low flame cook till the rice grains are cooked and all the water is absorbed. it took me 18 minutes for the rice to cook. 

15. time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc. 

16. if the rice grains are still under cooked and all the water has been absorbed then add a few tablespoons of water. 

17. cover and cook veg biryani for some more minutes.

18. allow a standing time of 5 minutes and then open the lid. 

19. gently fluff and serve mangalore style veg biryani with raita or pickle or papad. you can garnish with some chopped coriander leaves if you want.

TRENDING NOW

veg cutlet recipe, how to make cutlet recipe | vegetable cutlet

Baingan Bharta Recipe | Easy Baingan ka Bharta Recipe (Authentic Recipe)

preparation to make mangalore style veg biryani

1. rinse basmati rice very well in water and then soak for 30 minutes.

2. after 30 minutes, strain the rice of all the water and keep aside.

3. take all the ingredients for the masala paste – ¼ cup tightly packed fresh grated coconut, 1 tsp chopped ginger, 1 tsp chopped garlic, 3 to 4 dry red chilies, ½ tsp cumin seeds, 1 tsp fennel seeds, 1 tsp poppy seeds, 1 tsp coriander seeds, 8 to 10 methi seeds (fenugreek seeds), 2 cloves, 2 green cardamoms and ½ inch cinnamon.

4. add these ingredients along with ¼ to ⅓ cup water in a grinder jar. grind to a smooth paste.

making mangalore style veg biryani

5. heat 2 tbsp coconut oil in a thick bottomed pot or pan. add 1 cup thinly sliced onions.

6. saute the onions on a low to medium flame, stirring often.

7. saute the onions till they turn golden.

8. now add ½ cup chopped tomatoes, 1 tsp finely chopped ginger and 1 sprig curry leaves (10 to 12 curry leaves).

9. stir and saute for a minute.

10. then add 1 or 2 green chilies (slit or sliced).

11. next add ¼ tsp turmeric powder.

12. mix well and saute on a low to medium flame till the tomatoes soften and become pulpy. you will also see oil releasing from the sides of the onion-tomato masala.

13. now add the ground spice paste.

14. stir well and saute for 3 minutes on a low flame.

15. add 1.75 to 2 cups chopped veggies. you can add your choice of veggies. i added a mix of carrots, green peas and potatoes.

16. stir well and mix the veggies with the rest of the masala.

17. now add the rice.

18. gently stir the rice with the veggies and masala.

19. add 2 cups water.

20. season with salt as per taste. check the taste of the water and it should taste slightly salty.

21. seal the pan with an aluminium foil or a moist kitchen towel or a moist cotton napkin.

22. close tightly with a lid.

23. on a low flame cook till the rice grains are cooked, fluffy, soft and all the water is absorbed. it took me 18 minutes for the rice to cook. time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc. if the rice grains are still under cooked and all the water has been absorbed then sprinkle some tablespoons of water. cover and cook for some more minutes.

24. allow a standing time of 5 minutes and then open the lid. gently fluff and serve mangalore style veg biryani with raita or pickle or papad. you can garnish with some chopped coriander leaves if you want.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

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.