Vegetable Dum Biryani Recipe

Vegetable Dum Biryani 

One of my favorite biryani is that the Hyderabadi veg dum biryani. my mom makes the simplest biryanis and that I have seen her repeatedly cooking biryani with tons of affection. You really have to cook biryani with patience, care, and attention For best results. There should be no hurry and cooking a biryani because it takes up some time. Yet it is worth it. It is one of the foremost royal and grand rice-based dish from the Indian cuisine.

 

Veg Dum Biriyani

Whether it is a Sunday lunch with family or a weekend party with friends, you can rarely go wrong with a biryani! While the cooking process of a Vegetable Biryani can be slightly longer, the simplicity makes up for it. Serve it with raita or a salad, because you don’t really need a lot of dishes on the table when you have a big handi of aromatic, flavourful biryani! Just confirm you employ an honest mixture of fresh vegetables for max color, flavor, and taste. 

It is an absolutely fantastic vegetable biryani recipe, which even the hearty non-vegetarians will love this recipe. Give it an attempt to let me know the result. If you find any kind of improvement, please drop in a comment or shoot an e-mail so that we can increase the awesomeness further. If you decide to make it, I do strongly recommend you to follow the recipe exactly the 1st time 

The main ingredients for a good biriyani: 

• Basmati rice: There are so many kinds of basmati rice available in the market, choose the premium quality INDIANGATE BASMATI rice which I choose for my recipe.

 

• Masala(spices): Good quality of whole spices and spices powder are the main keys to get great aromas, so choose a great quality readymade Garam masala or biriyani masala.

• Vegetable: you can add your favorite veggies in this, make sure all the cut in normal shape, also you can add mushroom, paneer, corn, tofu, etc. 

• Ghee: the authentic biriyani is made using ghee. Though this recipe is not following the traditional method, you can also make it using oil, but ghee gives the unique aroma to the dish. 

INGREDIENTS 

• 2 cups basmati rice 

• WHOLE SPICES & FLavors: (Divide into two equal sets)(Use one set for vegetables and another for rice) 

• 2 Bay leaves ( tej patta) 

• 6 cardamom 

• 2 cinnamon sticks 

• 2 teaspoons cumin 

• 6 cloves 

• 2 star anise 

• salt to taste 

• 2 tablespoons lime juice divided 

OTHER: 

• 3 tsp oil 

• 2 tsp ghee 

• 1/2 tsp turmeric powder 

• 1 tsp red chilly powder 

• 1 tsp garam masala/biryani masala 

• 2 medium tomatoes chopped (1 cup) 

• 3 cups assorted vegetables cut into medium pieces 

(cauliflower, carrots, peas, potatoes) 

• 1 cup thick yogurt 

GARNISH: 

• 2 cups medium size onions finely sliced fried with oil 

• 1/3 cup cashews 

• 1/2 cup finely chopped coriander leaves 

• 1/4 cup finely chopped mint leaves 

• 2 tablespoons ghee 

• 1/4 cup of milk with saffron 

• 1/2 cup reserved rice water 

• 2 drops of Food color orange (Optional) 

Method: 

1. Soak rice in water for 30 minutes to an hour. Gather the ingredient. 

2. Heat oil and ghee in a deep pot( in which you will be making biryani) on medium heat. Add cashews and once it golden brown drain and keeps aside. In the same oil fry onions till its changes to a golden brown. Drain that and keep aside. 

3. Now add the whole spices (Set1). Cook for a minute on medium heat till it's fragrant and then add tomatoes. Sauté and cover the pot to let the tomatoes soften. 

4. Once you see oil separating, mash the tomatoes with the spoon and add spices (turmeric powder, red chilly powder,garam masala/biriyani powder). Wait for a minute and then add veggies. Roast on medium-high flame. Add salt to taste followed with lime juice. Once the veggies are almost cooked, add yogurt. Let this simmer for a minute. Add half of the fried onions and mix (When the vegetables are cooking, keep rice.) 

5. TO COOK RICE: 

6. Keep 6 cups of water to boil. Add salt and another set of whole spices followed by drained rice. 

7. Taste the water. Salt should be slightly more than what you ideally use. It is the same way you salt while making pasta. 

8. Stir the rice in between and let it cook till 75% done. (When you take a grain and bite, it should be slightly underdone.). Strain the rice and retain a 1/2 cup of water. 

9. ASSEMBLY: 

Add the rice on top of the vegetable and gently press well. Add a tablespoon of ghee followed by reserved rice water and saffron milk.

 Now add a layer of coriander, mint, remaining fried onions and cashews. (If you are adding food color add 2-3 drops of food color randomly.), then place the girdle/tawa on heat and place the biryani pot on top of it. Also, nonstick pots make the process easier.) And cover it. 

10. Turn the heat to low and let it cook covered for 25-30 minutes. 

11. To check for doneness, bring out a portion of rice and veggies from the side of the pot. Vegetables ought to be cooked and no liquid should remain.. 

12. After turn off the gas let it cool for 10 min then serve hot with raita!!

Recipe Notes 

For Layering: you can add 1/2 of the rice and garnish, then add another layer of rice and garnish on top. This method generally is best when you are making more quantity. 

Veg Dum Biriyani

For authentic vegetable Dum biryani: Once the ultimate assembly is completed the lid is sealed with the dough so that the remaining cooking process takes place with the trapped steam. (I use wheat flour dough when I have done it). 

So here I tried to make this recipe as easy as I can make, though if you are a vegetarian or non-vegetarian u can have it with raita of it goes with all kinda semi gravy curry. Make it and comments below if you like it. For more easy recipes please check out the link given in top. 

Tag me on Instagram and Facebook if any queries about this recipe please do message to me. enjoy!!

Thank You😊