kampuri veg biryani (assam)
inspired by
@sulaindianrestaurantcommercialdriveJul 17 2025
•
1h
•
Serves 4
Recipe information
Peas, carrots, potatoes and bell peppers
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Vegetables
Rice
Spices and Seasoning
Preparation
1. Prepare the Rice
Wash the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
2. Sauté Vegetables
In a large pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute.
3. Add Vegetables and Spices
Add the diced potatoes, carrots, bell pepper, and green peas to the pot. Stir in the turmeric powder, biryani masala, and salt. Cook for about 5-7 minutes, stirring occasionally.
Cooking
1. Combine Rice and Vegetables
Add the soaked and drained rice to the pot with the sautéed vegetables. Gently mix everything together.
2. Add Water and Cook
Add 4 cups of water to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes or until the rice is fully cooked and water is absorbed.
3. Garnish and Serve
Once cooked, fluff the biryani with a fork. Garnish with chopped cilantro and mint leaves before serving.