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Veg Dum Biryani

Oct-22-2015
Sonia Gupta
0 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Dinner Party
  • Hyderabadi
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. Basmati rice soaked - 1 & 1/2 cups
  2. onions diced - 2 (medium)
  3. carrots - 1/2 inch pieces 2 medium
  4. French beans - 1/2 inch pieces 10-15
  5. cauliflower - 6 to 7 florets
  6. capsicum - diced 1 (medium)
  7. Soya chunks soaked - 1 cup
  8. salt to taste
  9. Green cardamoms - 2 to 3
  10. Black cardamom - 2
  11. cloves - 3
  12. cinnamon 1/2 inch stick
  13. Bay leaf - 2
  14. Caraway seeds (shahi jeera) - 1/2 Teaspoon
  15. Ginger-garlic paste - 2 tablespoon
  16. turmeric powder - 1 teaspoon
  17. Red chilli powder - 1 tablespoon
  18. coriander powder - 1 tablespoon
  19. yogurt - 1/2 cup
  20. Rose water - 1/2 teaspoon (Optional)
  21. saffron (kesar) few strands
  22. Fresh tomato diced - 3 medium
  23. Garam masala powder - 1 teaspoon
  24. Fresh coriander leaves - 2 tablespoon
  25. Fried onions for garnish

Instructions

  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.

Reviews (2)  

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Rohit Gupta
Oct-24-2015
Rohit Gupta   Oct-24-2015

Superb .. Tried at home too

Neha Goyal
Oct-24-2015
Neha Goyal   Oct-24-2015

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