To powder

Cardamoms                             -        4

Pepper corn                            -        ¼

Cloves                                     -        5

Fennal Seeds                         -        ½ tsp

Stone flower                           -        ½ tsp

Small Cinnamon stick

For paste

Pudina                                  -        12

Corriander Seeds                  -        12

Ginger                                  -        1 inch

Garlic                                  -        6

Green Chilies                        -        2

Onion chopped                     -        1  

To temper

Bay Leaf                               -        1

Black Cardamom                  -        1

Green Cardamom                -        4

Cloves                                 -        4

Cinnamon sticks

Star anise                          -        1

Shahi jeera                         -        ½ tsp

Other ingredients

2 heaped cups chopped mixed vegetables (cauliflower ,carrots, beans, peas)

Basmathi rice                     -        2 cups

Water                                 -        3 ½ cups

Oil                                     -        3 tbsp.

Salt                                   -        as needed

Turmeric                            -        ⅛ tsp.

Red Chilli Powder              -        ¼ tsp.

Tomato                              -        1  

Curd                                  -        ½ cup

Rose water                         -        1 tsp  


Wash rice and soak for 20 minutes. Drain off in a colander. Set this aside.

These are the spices to powder. Powder finely and keep this aside.


Make a fine paste of ginger, garlic, mint, coriander and onion.Set this aside.

Heat the pot with oil, add spices and fry till they begin to sizzle.

Add the green paste from step 2 and fry for about 3 to 4 minutes, the raw smell has to go away.

Add the yogurt, salt, tomatoes, chili powder and turmeric. Cook till the tomatoes turn mushy. I had to cover and cook on a medium flame to prevent burning.

The oil begins to separate from the mix, add the powder from step 1 and fry. Since I used raw spices to make the powder, i fried the masala well till it turned fragrant. Do not burn it.

Add chopped veggies and mix well.

Fry for another 3 to 4 minutes.

Pour 3 1/2 cups water and little salt. We already added salt to cook tomatoes, so add little. Taste the water, it has to be slightly salty.Bring the water to a rapid boil.

Soaked rice should be drained well, with no water left. After draining add it to the boiling water and cook till there is very little water left, as you see in this picture. Add kewra or rose water.

Cover it with a tight lid and simmer the stove and cook till the rice is done. Stir well when it is cooked and cover the lid and off the stove. Leave the rice undisturbed for about 15 to 20 minutes. 

veg cauliflower biryani is ready to serve. If you desire, you can add a tbsp. Ghee on top 


The veg cauliflower biryani is serve with Onion And Curd Salad.

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