Delhi Veg Biryani Recipe
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5 from 4 votes

Delhi Veg Biryani | Degi Biryani

Delhi Veg Biryani - The vegetarian version of the famous degi biryani with vegetables and sela basmati rice from the capital city of India - Delhi.
Prep Time30 mins
Cook Time30 mins
Soaking Time20 mins
Total Time1 hr
Course: Entree
Cuisine: North Indian
Keyword: delhi veg biryani, vegetarian biryani varieties
Servings: 4
Calories: 193kcal
Author: Srividhya G


  • 4 tbsp oil
  • 1 tbsp cumin seeds
  • 1 bay leaf
  • 2 cinnamon
  • 1 black cardamom
  • 3 green cardamom
  • 4 cloves
  • 1 onion finely chopped
  • 5 garlic cloves finely chopped
  • 1 inch ginger sliced
  • 2 green chilies slit into two
  • 2 to mato finely chopped
  • 1/4 cup cilantro chopped
  • 1/4 cup mint chopped
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tsps salt
  • 1.5 tsp achari ghost masala I used Shan Brand.
  • 1/2 cup cabbage shredded
  • 1/2 cup carrot cut into rounds
  • 1/4 cup peas if using frozen thaw to room temperature
  • 1/4 cup yogurt
  • 1/8 tsp Kewra essence
  • 1 cup sela basmati rice soaked for 20 minutes and drained
  • 1.25 cups water



  • Chop all the required vegetables and set aside.
  • Wash and soak the sela basmati rice for atleast 20 minutes but not more than 30 minutes.


  • Heat the pressure pan or cooker and add the oil.
  • When the oil is hot, add cumin seeds, bay leaf, cinnamon, black cardamom, green cardamom, and cloves — Fry for 30 seconds.
  • Add the chopped onion, green chili, and ginger. Saute until the onion turns translucent.
  • Then add the tomatoes, mint leaves and cilantro. Cook for about 3 to 4 minutes or until the mint leaves wilt.
  • Now add all the spices including salt, turmeric powder, red chili powder, and achari ghost masala. Mix and cook for about two to three minutes.
  • Add all the vegetables - cabbage, carrot, and peas.
  • Then add the yogurt and kewra essence.
  • Now add the rice and water and mix thoroughly.
  • Close the pressure cooker and put the weight on and cook for one whistle.
  • Allow the pressure to release naturally and open the lid.
  • Let the biryani to cool for 5 minutes and fluff it with a fork. Serve hot with raita.


  • Adjust salt and spice according to your preference.
  • Instead of sela basmati rice, you can use regular basmati rice as well.
  • If you have green chili or mixed vegetable pickle, then add a tbsp of the pickle instead of achari masala. Also, reduce the amount of oil to 3 tbsps.


Calories: 193kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1274mg | Potassium: 226mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3065IU | Vitamin C: 15.2mg | Calcium: 84mg | Iron: 2mg