Shan Bombay biryani with vegetables. Delicious Bombay veg biryani made with Shan Foods Bombay Biryani spice mix. Adorned with layers of lip-smacking flavors, this biryani features the authentic taste of aromatic spices interlaced with the goodness of vibrant veggies and fluffy rice. Pair with your favourite pickle and raita from Shan Foods for an extra delicious meal.
With a global presence in more than 60 countries, Shan Foods provides you high quality products including recipe mixes and masalas to help you whip up delicious home-cooked meals for your loved ones. I’m extremely delighted to team up with your favorite brand to create an amazingly delicious vegetable biryani with their Bombay Biryani spice mix.
To make this Bombay veg biryani, I also used Shan ginger and garlic paste, and served it with lip-smacking Shan carrot pickle. Let me tell you, these products definitely upgraded the level of authenticity of this biryani recipe.
Ok, now onto the details of making this delightful vegetarian version of Bombay biryani.
Cook basmati rice
When it comes to making delicious biryani, basmati rice is the way to go. Fluffy and tender rice cooked to perfection makes the perfect base for the other elements of this Bombay veg biryani recipe. Cooking rice is super simple and easy. Cook rice in plenty of water just like pasta and drain off excess water.
Vegetable mixture
A simple mixture of vegetables like potatoes, bell peppers, carrots and green beans cooked in Bombay biryani spice mix. You’ll also need some onions, ginger and garlic to enhance the flavor of the dish. I also love the addition of plenty of coriander leaves.
Layering
Once the base layers, rice and vegetable mixture is ready, you can start layering the biryani. Apart from these two elements, you’ll also need saffron milk, rose water, plenty of chopped herbs, crispy fried onions, fried raisins and cashew nuts. Layers of lip-smacking flavors make this biryani so delicious.
Now cover the pan with aluminium foil, top with lid and cook over low flame for about 10 minutes. This process is called dum. Serve this Shan Bombay biryani with your favorite accompaniments like raita, pickle and pappadum.
Definitely a delicious idea for extra special days!
More Biryani Recipes
- Veg Dum Biryani
- Prawn Biryani
- Lamb Biryani
- Hyderabadi Chicken Biryani
- Butter Chicken Biryani
- Chicken Tikka Biryani
Shan Bombay Biryani with Vegetables
Ingredients
Cook rice:
- 2 cups basmati rice rinsed
- 1 tablespoon oil
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves
- 2 tablespoons lemon juice
- Salt to taste
- Water to cook rice
Saffron milk:
- 5 strands of saffron
- ¼ cup warm milk
Vegetable mixture:
- 1 tablespoon ghee
- 1 tablespoon oil
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- ½ teaspoon cumin seeds
- 2 large onions chopped
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 2 medium tomatoes chopped
- 1 packet 60g Shan Bombay Biryani spice mix
- 4 cups vegetables cut into chunks (potatoes, carrots, cauliflower, green beans and bell peppers)
- 2 tablespoons yogurt
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Water
Layer biryani:
- 2 teaspoons rose water
- 4 tablespoons raisins fried in ghee
- 4 tablespoons cashew nuts fried in ghee
- ¼ cup chopped mint and coriander leaves
- ¾ cup sliced onions fried in oil
Instructions
- Cook rice:
Soak rice for about 20 minutes. Drain excess water. Set aside.
Heat oil in a large saucepan over medium-high heat. Add bay leaf, cinnamon stick and cloves. Sauté, stirring, for a minute. Add plenty of water (approximately 5 cups) to cook rice. Add lemon juice. Season with salt. Bring to boil. Add rice. Stir gently. Cook rice for 5-6 minutes or until tender. (Check instructions on the package for cooking time). Drain excess water. Set aside.
Saffron milk:
Combine saffron and milk in a small bowl. Set aside.
Vegetable mixture:
In a small bowl, combine together Shan Bombay Biryani spice mix and ½ cup water. Set aside.
Heat ghee and oil in a large frying pan over medium-high heat. Add bay leaf, cinnamon stick, cloves and cumin seeds. Sauté,
stirring, for a minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger and garlic. Sauté, stirring occasionally, for a minute or until fragrant.
Add tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy. Add Shan Bombay
biryani spice mixed with water. Sauté, stirring, for 1-2 minutes. Add
vegetables, yogurt and coriander leaves. Season with salt. Add water to veggies. Cook for about 5-7 minutes or until the vegetables are tender.
Layer biryani:
In a heavy bottomed pan, add half of vegetable mixture. Top with half of cooked rice. Pour in half of rose water and saffron milk. Sprinkle with half of fried onions, chopped herbs, fried raisins and
cashew nuts. Continue layering with remaining vegetable mixture, cooked rice, rose water, saffron milk, fried onions, raisins, cashew nuts and chopped herbs. Cover the pan with aluminium foil. Place a tight fitting lid on top. Place the pan over low heat and ‘dum’ for 10 minutes. Serve biryani with pickle, raita and pappadums.
Video
Notes
Nutrition
**This recipe is sponsored by Shan Foods**
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