Uncategorized · VARIETY RICE


Cabbage biryani / vegetable biryani

Cabbage biryani recipe with step-wise pictures. I am again with an interesting cabbage biryani recipe with unusual combination but tastes really good. There will be no one who hates biryani and I love to eat it even daily. Also as my people at home likes biryani a lot, I have to try different combination in biryani and make them eat vegetables in their way. Here is one such successful mildly spiced biryani recipe. I have combined cabbage with capsicum as the sweetness of cabbage and spiciness of capsicum compliments the taste of spices. Also I have used biryani rice so didn’t cook it in prior, if using basmati rice then half cook before adding. Do try this as weekend meal and enjoy.

Cabbage biryani / vegetable biryani

Total time required : 30 minutes

No. Of serving : 4


  • Rice – 2 cups
  • Onion – 1
  • Tomato – 2
  • Ginger garlic paste – 1 tbsp
  • Green chilli – 3
  • Capsicum – 1 big size
  • Cabbage – 1/2 vegetable or 1 cup chopped
  • Curd – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 1/2 tsp
  • Garam masala powder – 2 tsp
  • Salt – as required
  • Oil – 2 tsp
  • Ghee – 2 tsp


  • Cumin seeds – 1 tsp
  • Pepper seeds – 1/2 tsp
  • Cinnamon – 1 inch
  • Cloves – 2
  • Cardamom – 2
  • Bay leaf – 1


1. Chop onion, tomato, cabbage and capsicum removing seeds at center. Slit green chilli, soak rice in water and keep ready.

2. Heat oil and ghee in a cooker. Add all the spices mentioned above. Add green chilli and ginger garlic paste to it and saute for a minute.

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3. Add chopped onion and saute until translucent and add tomato. Cook until it becomes soft and mushy.

4. Add curd and all dry powders given. Stir well and cook for a minute until raw smell of masala goes.

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5. Then add chopped capsicum and cabbage. Cook for 2-3 minutes in medium flame until it shrinks a little.

6. Add the soaked rice along with required water (approximately 6 cups) and add salt. Mix well, check for salt and close the lid of cooker.

7. Pressure cook for 3 whistles. Once the pressure releases, fluff the rice and add coriander leaves.

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8. Serve hot with onion raita.

Cabbage biryani / vegetable biryani

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