Tag Archives: Biryani

My First Time Cooking Indian!


So now that I’m almost settled at home, I have started taking part in some of the house’s routine activities.  The most important being cooking. Well granted our maid is a wonderful cook and most of the time she cooks. However, ive been told that as an Indian housewife you need to know how to cook Indian food so that not only you are aware of what you are being fed by your maid/cook, but also in case one day they don’t show up, you are capable of cooking.

Now as for me, I’ve always loved shopping for groceries & cooking.  However, this joy of grocery shopping & cooking has been reduced due to lack of those wonderful supermarkets we have in U.S.  Also since most of the time I feel so hot, it has become more difficult for me to cook.

That being said, I know a handful of cuisines from different countries, but not Indian. Also, the other challenge for me has been cooking vegetarian.

Being from Iran, I have been raised on non-veg & rice.  So no wonder when it came to trying Indian food, the first vegetarian option I thought of was “Vegetarian Biryani”.  I made it today for lunch and my MIL & husband really praised me.  So I thought I share with you how I did it.

Ingredients (4 servings):

1 Cup Basmati Rice

2 Pinches Of Saffron

3 Tomatoes, Finely Chopped

2 Green Peppers (Capsicum), Sliced

1 1/2 Cup Mixed Vegetables, Boiled

1 tbsp Chopped Coriander

2 tbsp Milk

Salt To Taste

Paste- Follow Instruction Below

For mixed boiled vegetables I used potatoes, carrots and zucchinis. You can try different vegetables according to your taste.


Boil the rice with a bit of salt.  When the grains are a bit soft, drain and cool.

In a small bowl add very small amount of ground saffron, add a bit of hot water so the saffron is dissolved.

Add the saffron liquid to the cooked rice and mix well.


Make a paste out of the following:

2 small onions, 6 cloves of garlic, 8 leaves of mint, 20 mm piece of ginger, 1 teaspoon turmeric(haldi), 4 small elaichi (cardamom), 1 teaspoon poppy seed, 1 stick cinnamon, 3 green chilies, 1 teaspoon red pepper powder


In a small pot heat a little oil, add the paste and fry for 3 to 4 minutes. Add the tomatoes and capsicum and fry again for 2 to 3 minutes. Add the boiled vegetables and coriander and cook for a few minutes.  When ready set aside.

Put a little oil at the bottom of a pot.  Add enough rice to cover the bottom. Next add a layer of vegetable mix. Follow the same order ending with rice.  Sprinkle 2 tablespoon milk & 1 tablespoon of water. Cover & put on high heat for 5 minutes. Reduce the heat and let bake for another 25 minutes.  Before serving mix the rice and vegetables and serve hot.