Wash the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

Prepare the Rice

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.

Sauté Vegetables

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.

Add Vegetables and Spices

Add the soaked and drained rice to the pot with the sautéed vegetables. Gently mix everything together.

Combine Rice and Vegetables

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.

Add Water and Cook

Once cooked, fluff the biryani with a fork. Garnish with chopped cilantro and mint leaves before serving.

Garnish and Serve

Green peas

kampuri veg biryani (assam)

Recipe information

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!