Hari Bhari Biryani Recipe


  • 6 Cloves
  • 1 cup Ghee
  • Salt to taste
  • 3 Carrots, diced
  • 2 Cinnamon stick
  • tsp Garlic paste
  • 1 tsp Cumin seeds
  • tsp Ginger paste
  • 1 cup Peas, shelled
  • tsp Chilli Powder
  • 3 cups Basmati rice
  • 3 tbsp Tomato puree
  • 4 Onions, finely sliced
  • 1 tsp Black Peppercorns
  • cup Coriander leaves
  • 10-12 Cauliflower florets
  • 1 tbsp Khuskhus, ground to a paste
  • 250 gms Paneer, cut into small cubes


  1. Wash and soak the rice for 30 minutes. Drain and put aside.
  2. Dry roast the cinnamon sticks, cloves, pepprrcorns and cumin seeds. Grind to a powder.
  3. Heat ghee in a wok, fry paneer, drain excess oil and keep aside.
  4. Add onions, fry until golden brown, drain and keep aside.
  5. Reheat a tbsp of ghee in a heavy bottomed vessel and add all vegetables (except paneer and onion), alongwith khuskhus paste, tomato puree, ginger paste, garlic paste, salt, chilli powder and the above roasted masala powder.
  6. Saute for 5-7 minutes. Add half of the onion, followed by rice and 6 cups of water. Cover and cook until, rice becomes
  7. Add coriander leaves, mix carefully, cover tightly and leave to simmer for 5-7 minutes.
  8. Gently mix-in paneer, garnish with fried onions and serve piping hot.

Tip: Add more water while cooking in rice cooker. Rice needs more water in rice cooker compared to pressure cooker.

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