Vegetarian Handi Biriyani

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1.5 cups long grain rice
  • 2 potatoes quartered and boiled
  • 2 capsicums cut into strips
  • 2 onions chopped into strips
  • 2 onions quartered
  • 2 tomatoes chopped
  • 1 cup mixed vegetables, sliced (French beans, carrots, cauliflower, etc.)
  • 1 teaspoon ginger grated
  • 1 tsp. garlic grated
  • 1 cup curd
  • 2 bay leaves
  • 2 cloves
  • 1-inch cinnamon stick
  • 2 cardamoms
  • 4-5 whole black peppercorns
  • 1 tsp. red chilli powder
  • 1 tsp. garam masala
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2-3 pinches asafetida
  • 1 tbsp. lemon juice
  • 1 tbsp. coriander chopped
  • 10-15 cashews
  • 10-12 almonds sliced to flakes (optional)
  • 4-5 tbsp. ghee

How to Make Vegetarian Handi Biriyani

  • Wash and soak rice in salted water for 30 minutes.
  • Heat ghee in a heavy saucepan.
  • Fry onion strips till crisp, brown, drain, keep aside.
  • Fry cashews till light brown, drain, keep aside.
  • Fry capsicums till tender, drain, keep aside.
  • Heat 6 cups water in a large vessel.
  • Add bay leaves, peppers, cloves, cinnamon, cardamoms and salt.
  • When it comes to boil, drain and add rice.
  • Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
  • Drain in a large colander, spread in a big plate, cool.
  • Grind quartered onions, ginger, garlic to a paste.
  • In hot ghee, add paste. Stir-fry for 2-3 minutes.
  • Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
  • Beat curd, add, stir till the boil resumes, cook 2-3 minutes.
  • Add potatoes, stir, keep aside.
  • To fill handi:
  • Grease an oven proof handi well on the inside.
  • Place in half of rice, spread at the bottom.
  • Top with half vegetables layer, spread over rice.
  • Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
  • Sprinkle half over vegetable layer.
  • Sprinkle half lemon juice all over.
  • Repeat rice to lemon juice layer by layer.
  • Either cover with fitting lid, seal edges with chapatti dough, or Seal top with a tightly packed foil sheet.
  • Make a small slit for excess steam to escape.
  • Bake in a preheated oven at 130 degree C for 15-20 minutes.
  • Break seal at the table to get the most out of the aroma.