Recipe from Shanti Panicker of Fishers, Ind.


  • Basmati rice 2 cups
  • 1 cup frozed veg (carrots & peas)
  • 2 medium onions finely chopped
  • 2 med tomatoes finely chopped
  • 2 tspn Biryani Masala (from Indian store)
  • 1/2 tspn turmeric power
  • 1/2 tbl spoon cooking oil
  • salt per taste.

You can also add other vegetables such as mushrooms and green peppers for people who like more veggies. Or you can replace vegetables with baked spiced chicken/ shrimp.


Mix the 2 cups rice with 4 1/2 cups of water, add a pinch of salt and cook on med flame till all the water evaporates. Check to see if the rice is cooked, If not, add another 1/2 cup water and lower the flame.

Set the cooked rice aside.

Add the oil to the pot over a medium fire. When the oil gets hot, add the onion, turmeric powder and biryani masala and saute till the onion turns light brown.

Add the veggies and add tomatos and stir well till the tomato mixes well with the veggies and the veggies are cooked. If the veggies are taking time to cook, add a 1/2 cup water and close the pot with a lid to let the veggies cook.

Now add salt. You also can add a little chile powder and more biryani masala to bring up the spice and flavor.

Once the veggies are cooked add the cooked rice. Over a low fire, stir the rice well with the veggies and masala. Check the taste.

Close the pan for 3 minutes and remove from flame.

Biryani can be just served by itself or with grilled meat or fish.