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VEG DUM BIRYANI

Jun-28-2018
Chavi Gupta
25 minutes
Prep Time
30 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT VEG DUM BIRYANI RECIPE

Its totally healthy one pot meal includes various types of vegetable masale and rice.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • UP
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 8

  1. 2 cup basmati rice
  2. Khade masale like
  3. 1 tspn shahi jeera
  4. 6 black pepper
  5. 2 bay leaves
  6. 1 small stik cinnamon
  7. 4 small cardamom
  8. 4 cloves
  9. 1 star anies
  10. 1 big cardamom
  11. 1 pinch nutmeg powder
  12. For vegetable
  13. 2 capcicum cut in cubes
  14. 4 onion cut into slice
  15. 2 carrot cut in small cubes
  16. 1 cup paneer cut in cubes
  17. 1 cup mushroom chopped
  18. 1 cup peas
  19. 1 cup beans chopped
  20. 1 handful of fresh mint leaves
  21. 1 cup corriander
  22. 2 green chillies
  23. 1 tblspn grated ginger
  24. 2 tblspn crushed garlic
  25. 1 cup curd
  26. 1 tsp saffron
  27. 5 tblspn milk
  28. For masale
  29. 2 tblspn ghee
  30. 1 tsp shah jeera
  31. 1 tsp cumin powder
  32. 1 tsp corriander powder
  33. 1 tsp chilli flakes
  34. 1 tsp chaat masala
  35. 2 tblspn biyani masala
  36. 1 tsp black pepper powder
  37. 2 tblspn dry kasoori methi
  38. Salt to taste
  39. Corriander leaves
  40. Fried onion
  41. Fried cashewnut

Instructions

  1. For pre boiled rice take patila add water now add rice add all khade masale and cook it for till 70 % done after drain the water and keep rice aside
  2. Cut all vegetables
  3. Take a wok add ghee add jeera let it crackle now add chilly ginger and garlic saute for a minute
  4. Now add onion to it and saute till change the colour
  5. Now add all chopped vegetables and stir for a minute
  6. All masale
  7. Now add all masale to it
  8. Now add curd and cook for a minute continuously
  9. Adding curd cover it for 5 min till half cook
  10. Fry paneer
  11. Fry cashewnut
  12. Now layering tym add 1 layer of parboiled rice fried onion and mint leaves and saffron milk
  13. Do it again for another layer
  14. Now cover with lid and cook it for 20 min in slow flame It's ready to serve with curd or raita

Reviews (1)  

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Shikha Roy
Jul-03-2018
Shikha Roy   Jul-03-2018

nice one.

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