Veg Dum Biryani | How to make Veg Dum Biryani

By Sonia Gupta  |  22nd Oct 2015  |  
4.5 from 2 reviews Rate It!
  • Veg Dum Biryani, How to make Veg Dum Biryani
Veg Dum Biryaniby Sonia Gupta
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

158

2

About Veg Dum Biryani Recipe

Veg dum biryani is a tempting treat for vegetarians who love biryani. It is a simple yet flavorful combination of rice, veggies and spices. My way of cooking don't call for too much oil or ghee, hence this one is also one of the low calorie biryani compared to regular ones. This is also simple to cook and don't need any special utensil or technique, still you will get quiet an authentic taste.

Veg Dum Biryani

Ingredients to make Veg Dum Biryani

  • Basmati rice soaked - 1 & 1/2 cups
  • onions diced - 2 (medium)
  • carrots - 1/2 inch pieces 2 medium
  • French beans - 1/2 inch pieces 10-15
  • cauliflower - 6 to 7 florets
  • capsicum - diced 1 (medium)
  • Soya chunks soaked - 1 cup
  • salt to taste
  • Green cardamoms - 2 to 3
  • Black cardamom - 2
  • cloves - 3
  • cinnamon 1/2 inch stick
  • bay leaf - 2
  • caraway seeds (shahi jeera) - 1/2 Teaspoon
  • ginger-garlic paste - 2 tablespoon
  • turmeric powder - 1 teaspoon
  • red chilli powder - 1 tablespoon
  • coriander powder - 1 tablespoon
  • yogurt - 1/2 cup
  • Rose water - 1/2 teaspoon (Optional)
  • saffron (kesar) few strands
  • Fresh tomato diced - 3 medium
  • Garam masala powder - 1 teaspoon
  • Fresh coriander leaves - 2 tablespoon
  • Fried onions for garnish

How to make Veg Dum Biryani

  1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, cloves, half inch stick of cinnamon until three-fourth done. Drain excess water and set aside.
  2. Marinate chopped vegetables (except onion and tomato) and soya chunks in the mixture of curd, turmeric and ginger garlic paste and keep it aside for 30 minutes.
  3. Heat a pan and add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, tomatoes and marinated vegetables.
  4. Sprinkle salt, cover and cook on medium heat for two minutes. Add red chilli powder, turmeric powder, garam masala powder and coriander powder and cook.
  5. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot, you could use it. But I have a pressure cooker shaped like a handi, so I used that.
  6. Now arrange a layer of rice at the bottom in the pressure cooker. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder and half the coriander leaves.
  7. Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining garam masala powder and remaining coriander leaves. Sprinkle a mixture of milk and saffron on top layer along with rose water.
  8. Cover with a lid (remove the whistle) and cook on slow to medium flame for around 10-15 minutes. Switch off the flame and Let it stand for five minutes. Garnish it with coriander leaves and fried onions. Serve hot.

My Tip:

Love is the secret Ingredient of my recipe.

Reviews for Veg Dum Biryani (2)

Rohit Gupta3 years ago

Superb .. Tried at home too
Reply

Neha Goyal3 years ago

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