Name: Vegetable Dum Biryani recipe by DrKhushboo Bansal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups Basmati rice; 2 -3 cup Chopped mix vegetables like ( cauliflower florets, carrot, beans, potatoes, bell pepper); 2 large Onion sliced; 1 tablespoon Ginger garlic paste; 3 chopped Tomatoes; 1/2 cup Curd; 2 tablespoon Biryani masala; 1/2 tablespoon Dhaniya powder; 1 tablespoon or as per heat tolerance Red chilli powder; 1/2 teaspoon Turmeric powder; 1 teaspoon Cumin seeds; 2-3 tablespoon Cashews; 2-3 Bay leaf; Whole spices (5-6 peppercorns, 4-5 cloves, 2 green cardamom, 1 inch cinnamon); 2-3 Green chilly; 4 tablespoon Oil / ghee; Fistful fried onions; 2 tablespoon Kewra water with some food color (optional); Chopped coriander leaves fistful

Ingredients Serving: 4

2 cups Basmati rice
2 -3 cup Chopped mix vegetables like ( cauliflower florets, carrot, beans, potatoes, bell pepper)
2 large Onion sliced
1 tablespoon Ginger garlic paste
3 chopped Tomatoes
1/2 cup Curd
2 tablespoon Biryani masala
1/2 tablespoon Dhaniya powder
1 tablespoon or as per heat tolerance Red chilli powder
1/2 teaspoon Turmeric powder
1 teaspoon Cumin seeds
2-3 tablespoon Cashews
2-3 Bay leaf
Whole spices (5-6 peppercorns, 4-5 cloves, 2 green cardamom, 1 inch cinnamon)
2-3 Green chilly
4 tablespoon Oil / ghee
Fistful fried onions
2 tablespoon Kewra water with some food color (optional)
Chopped coriander leaves fistful

Instructions

Boil rice with some salt and little oil (you can also add some whole spices). Cook until 90% done. Then drain and spread on a big plate to cool.
In a pan, add ghee or oil, add cumin seeds, bay leaf and whole spices. Let it splutter.
Now add onion, ginger garlic paste, saute until it becomes brown in color.
Add green chilly and some coriander leaves and all dry masala and salt. Cook till oil starts to leave. Add all chopped vegetables and cook.
When it is 95 % done then add whisked yogurt (Dahi) and cook for 5 minutes over medium heat.
Now add chopped tomatoes and roasted cashews and some of mint leaves-coriander leaves. Cook for minimum 5 minutes.
Then add 1/2 cup water and again let it cook for 3-4 minutes.
Make layers of rice and gravy. Add chopped coriander leaves and kewra water with some food color and fried onions.
Put it on dum for 15 minutes over low heat or place a tawa on heat then put this Biryani vessel on it and let it cook slowly.

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