Hara bhara biryani

Hara Bhara Biryani

Recipe by Content Writer

4 Serves
30 mins
Mildly Spicy

Hara bhara subzi pulao, it gets its name from the delicately flavoured green paste. Pressure cooking allows the absorption of intricate flavours of the paste, resulting in a uniformly charming taste throughout the dish.


Wash the rice well and keep aside to drain.
Heat enough oil (around 1/4 – 1/2 cup) in a deep pan and fry the raisins, then cashews. Drain on to a paper towel. Add in the sliced onions and fry until brown. Drain on to a paper towel. Now fry the paneer cubes until lightly browned. Drain on to a paper towel and keep aside.
Heat 1 tbsp oil in a heavy-bottomed vessel and fry the whole garam masala for a few seconds. Now add the ginger-garlic paste. Fry for a minute and stir in the tomato puree. Saute until oil separates. Add the garam masala powder, cumin powder, chilli powder, little salt and the vegetables (cubed carrots and cauliflower pieces). Saute for 4 – 5 minutes and add the drained rice. Saute for 2 – 3 minutes. Mix in some of the fried onion, chopped cilantro and mint.
Add around 4 cups of water to the pan. Adjust the salt. The water should be slightly salty. When the water starts boiling, add the frozen green peas. Cover and cook at low heat until the rice is done. (I usually transfer the rice – veggie mixture to a pressure cooker after step 3 and add around 4 cups hot water (in which enough salt has been added). Add frozen green peas. Mix everything well and check for salt. The water should be slightly salty. Cover the pressure cooker with its lid.
When steam starts coming out continuously, put on the pressure cooker weight. Cook for one whistle at medium-high heat. Now bring down the heat to low and cook for 3 minutes. Remove from fire. Keep aside for five minutes. Open the pressure cooker. The rice would be cooked to the right consistency). Transfer the rice to a serving bowl. Stir in the fried paneer cubes, remaining fried onions, cashews, raisins, chopped mint and cilantro. Mix well. Serve with raita, pickle, chutney or any spicy curry.
You could also cook this biriyani in a rice cooker after step 3.


2 cups
1 tbsp
2 tbsp (paste)
2 small, finely sliced
1/4 kg, cubed
2 small, cubed
1 cup, small florets
1/4 cup frozen
3 tbsp, chopped
3 tbsp, chopped
1 tbsp
2 pinches
1/ 4 tbsp
3 tbsp
3 tbsp
To taste
As required

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