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Burnt Garlic Veg Dum Biriyani

Dec-18-2017
Sneha Satish Tiwari
20 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Burnt Garlic Veg Dum Biriyani RECIPE

This is an aromatic, spicy and delicious one pot meal.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Sauteeing
  • Salad
  • Healthy

Ingredients Serving: 4

  1. Basmati rice 2 Cups
  2. Cauliflower florets -1.5 cup
  3. French Beans -1.5 cup
  4. Peas -1 cup
  5. Carrot -1 cup
  6. Soaked soya chunks -1 cup
  7. Chopped onion -2
  8. Green Chilli -4-5
  9. Chopped Coriander leaves
  10. Garlic cloves -10-15
  11. Bayleaf 4-5
  12. Star anise -2
  13. Black cardamom -2
  14. Green Cardamom -2
  15. Cinnamon stick-2
  16. Black pepper-1 tsp
  17. Cumin -1/2 tsp
  18. Cloves -4-5
  19. Curd -1 cup or 250 gm
  20. Veg Mayonnaise -1/4cup
  21. Biriyani Masala -3-4 tbs
  22. Shahi Biriyani essence -1.5 tsp
  23. Turmeric powder-1 tsp
  24. Kashmiri red chilli powder-1/2 tsp
  25. Oil 1/4 cup+1 tbs
  26. Salt to taste
  27. Deep fried onions -1/4 cup
  28. Ghee -3-4 tbs
  29. Chaat masala -1 tsp

Instructions

  1. ADD 1 TSP SALT IN HOT WATER
  2. 2 STAR ANISE
  3. 2 BLACK CARDAMOM
  4. 2 CINNAMON STICKS
  5. 3-4 BAYLEAF,2 GREEN CARDAMOM
  6. 1 TBS OF OIL
  7. 2 CUPS OF SOAKED BASMATI RICE..KEEP STIR BETWEEN
  8. 80% COOKED...STRAIN WITH STRAINER
  9. REMOVE BAYLEAF(IT'S OPTIONAL)...KEEP A SIDE
  10. TAKE 1/4 CUP OF OIL..ADD 1/2 TSP CUMIN,1 TSP BLACK PEPPER,5-6 CLOVES,1BAYLEAF
  11. ADD WHOLE GARLIC CLOVES (IT'S OPTIONAL)...ROAST FOR 2 MINUTES
  12. ADD 2 CHOPPED ONIONS
  13. SAUTE FOR 2 MINUTES
  14. 3-4 CHOPPED GREEN CHILLIES
  15. 1 CUP CARROT
  16. 1 CUP FRESH PEAS
  17. 1.5 CUP FRENCH BEANS
  18. 1.5 CUP CAULIFLOWER FLORETS
  19. SAUTE FOR 2 MINUTES
  20. 1 CUP SOAKED SOYA CHUNKS
  21. 1 CUP CURD
  22. 1/4 CUP OF VEG MAYONNAISE (OPTIONAL)
  23. 1 TSP TURMERIC POWDER
  24. 2.5 TBS OF BIRIYANI MASALA
  25. SALT TO TASTE
  26. KEEP STIR BETWEEN
  27. 1/2 TSP KASHMIRI RED CHILLI POWDER
  28. COVER IT AND COOK FOR 7-8 MINUTES... DON'T COOK TOO MUCH
  29. IT'S READY FOR DUM PROCESS...NOW MAKE A LAYER OF VEGGIES IN A FLAT KADHAI
  30. NOW MAKE A LAYER OF COOKED RICE
  31. 1 TBS OF GHEE(CLARIFIED BUTTER)
  32. DEEP FRIED ONIONS
  33. 1/2 TSP OF SHAHI BIRIYANI ESSENCE
  34. AGAIN MAKE A LAYER OF VEGGIES
  35. AGAIN MAKE A LAYER OF COOKED RICE
  36. 1/2- 1 TSP OF SHAHI BIRIYANI ESSENCE
  37. DEEP FRIED ONIONS
  38. 1-2 TSP OF BIRIYANI MASALA
  39. 2 TBS OF GHEE
  40. CHOPPED CORIANDER LEAVES
  41. 1 TSP CHAAT MASALA
  42. COVER WITH ALUMINUM FOIL PROPERLY
  43. COVER IT PROPERLY AND COOK FOR 25 MINUTES ON LOW HEAT
  44. AFTER 25 MINUTES REMOVE ALUMINUM CAREFULLY FOIL AND SERVE

Reviews (1)  

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Ruchi Gaur
Dec-20-2017
Ruchi Gaur   Dec-20-2017

Looks great...Will surely try this...

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