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Veg Dum Biryani

Moumita Malla
15 minutes
Prep Time
45 minutes
Cook Time
2 People
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ABOUT Veg Dum Biryani RECIPE

Veg Dum Biriyani is made by cooking vegetables and paneer in ghee with warm aromatic spices until the vegetables are tender. Next semi boiled rice is added and cooked in the sealed pot over a low heat till it is done.

Recipe Tags

  • Festive Fun
  • Veg
  • Medium
  • Eid
  • Mughlai
  • Simmering
  • Roasting
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. Ingredients for the vegetable curry:
  2. Carrots- 2, chopped
  3. Cauliflower florets- 10 (small)
  4. Button mushrooms- 6 (chopped)
  5. French beans- 1/2 cup (chopped)
  6. Green peas- 1/2 cup
  7. Paneer- 1 cup (cut into medium sized cubes)
  8. Yogurt- 1/4 cup
  9. Onions- 2, chopped
  10. Ginger paste- 1 tablespoon
  11. Garlic paste - 2 tablespoons
  12. Turmeric powder - 1 teaspoon
  13. Coriander powder -1 teaspoon
  14. Red chilli powder - 1 teaspoon
  15. Cinnamon stick- 1"
  16. Green cardamoms- 3
  17. Cloves- 4
  18. Bay leaves- 2
  19. Whole jeera- 1/2 teaspoon
  20. Garam masala powder- 1 teaspoon
  21. Salt to taste
  22. Sugar- 1/2 teaspoon
  23. Oil/ Ghee/ Clarified butter- 2 tablespoons + 2 teaspoon
  24. Ingredients for the Biryani Masala:
  25. Cinnamon stick- 1"
  26. Green cardamoms- 4
  27. Black cardamoms- 3
  28. Cloves- 5
  29. Black peppercorns- 3
  30. Star anise- 1
  31. Nutmeg- 1/2
  32. Mace- 1/2 teaspoon
  33. Sha jeera-1 teaspoon
  34. Coriander seeds- 1 teaspoon
  35. Kebab chini- 1/2 teaspoon
  36. Ingredients for the Biriyani rice:
  37. Basmati rice- 2 cups (soaked for 15 minutes in water)
  38. Water- 4 cups
  39. Green cardamoms- 3
  40. Black cardamoms- 3
  41. Cloves- 4
  42. Cinnamon stick- 1 inch
  43. Star anise- 1
  44. Oil- 2 teaspoon
  45. Salt to taste
  46. Saffron- 1 pinch, soaked in 1 cup of warm milk
  47. Rose water- 2 teaspoon
  48. Kewra essence- 4 drops
  49. Ingredients for garnishing:
  50. Fried onions or birista - slice 2 onions, then separate the slices and fry them


  1. To prepare the biryani masala, roast all the spices powder in a pan, then let it cool down and grind to make a fine powder.
  2. To prepare the biryani rice, take a big pan, add 4 cups of water and put in the bay leaf, oil and salt. Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done.
  3. Bring this to a boil. When the water starts boiling, add in the rice and cook till the rice is 3/4th done. Then drain and spread the rice on a tray.
  4. For the final preparation, heat ghee/oil in a non-stick or heavy bottomed vessel. (The vessel should be very big so that you can cook your biryani in this vessel later.)
  5. Add in the chopped onions and fry till it turns golden brown in colour. Add all the vegetables, paneer and a little bit of salt. Cook it for 2 minutes.
  6. Combine the ginger-garlic paste, biryani masala with the yogurt, then mix it well and add it in the pan. Mix this with the vegetables and cook it for 2 minutes.
  7. Next add the cooked rice on it, make a well between the rice and vegetables layer and pour the saffron induced milk over it.
  8. Add a little salt, the remaining garam masala, fried onions, kewra essence, rose water and 1 teaspoon of ghee over it.
  9. Cover the pan with an aluminium foil, then put the lid on top.
  10. Cook in a low flame for 2 - 3 minutes, then turn off the gas. Allow it to rest for 10 minutes.
  11. Veg Biryani is ready to be served with raita.

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aliza singh
aliza singh   Sep-12-2016

Looks heavenly! a perfect veg biryani

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