Go Back
Print

Vegetable Dum Biryani

An absolutely delicious veg dum biryani recipe
Author Fa

Ingredients

  • 4 onions finely sliced
  • 2 to matoes chopped
  • 2 cups yogurt
  • 1 kg Basmati rice soaked for an hour
  • 2 tbsp ginger garlic paste
  • 2 green chillies
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • whole garam masala 2 cloves,2 cardomon, 1 bayleaf, 1 teaspoon shah jeera, 1 tsp cumin seeds, 1 inch stick cinnamon
  • 3 potatoes cubed
  • 1 carrot diced
  • 1/2 cup beans cut into 1 inch sticks
  • 1/2 cup peas
  • 1 beetroot diced
  • bunch of coriander leaves
  • bunch of mint leaves
  • 4 tablespoon oil/ghee +2 teaspoon oil
  • salt to taste

Instructions

  • Heat oil/ghee in a large pan (enough to hold 1 kg rice) and fry potato, bean, beetroot and carrot one by one. Keep the fried vegetables aside.
  • In the same oil, add green chili, garam masala and onion.
  • Fry the onion till brown and add ginger garlic paste.
  • Add tomatoes and cook till tender. Add chili powder, coriander powder and salt.
  • Add yogurt and mix well.
  • Add the fried vegetables, coriander and mint leaves. You can add juice of one lemon if you want added flavour. Mix well. Cook for further 5 minutes. Switch off the flame.
  • Boil sufficient water in a large vessel to cook the rice.
  • Add salt and oil to the water. The oil helps to keep the rice seperate.
  • Add rice and peas to the boiling water.
  • Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below)
  • Add rice to the prepared gravy. Do not mix.
  • Add a teaspoon of ghee on top of the rice.
  • Cover with foil and close the lid. The foil do not let the steam escape.
  • Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
  • Mix the rice and gravy gently before serving. Serve hot with Raita.

Notes

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.