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Veg Dum Biryani Recipe

Published on: September 30, 2013 | Updated on: June 13, 2015
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Veg Dum Biryani

Veg Dum Biryani

This weekend I got an invitation for a potluck party and I was asked to bring some kind of rice. After debating, I narrowed down on Veg Dum Biryani. I prepared the vegetables, rice and garnishing separately and then assemble in the serving bowl. The appeal and taste of Veg Dum Biryani was appreciated by all and everyone loved the idea. Here is the recipe for you.

Ingredients needed for Veg Dum Biryani

(Serves 4)

  • Desi ghee – 1 tbsp
  • Zeera – 1/2 tsp
  • Badi Elaichi – 1/2
  • Choti Elaichi – 1/2
  • Peppercorn – 4-6
  • Cloves – 2/3
  • Cinnamon stick – 1/2 inch
  • Bay leaf – 2
  • Ginger & garlic paste – 1 and a 1/2 tsp
  • Mix vegetables – 2-3 cups (You could use corn, capsicum, carrots, etc)
  • Green chili – 1-2 (slit vertically)
  • Salt to taste
  • Turmeric – 1/2 tsp
  • Red chili – 1/2 tsp
  • Coriander powder – 1 and a 1/2 tsp
  • Garam masala – 1/2 tsp
  • Tomato – 1/2 cup (chopped)
  • Coriander leaves – 2 tbsp (chopped)

For Rice

  • Basmati rice – 2 cups
  • Water – 4 cups
  • Salt to taste
  • Badi Elaichi – 2
  • Peppercorn – 4-6
  • Cloves – 2-3
  • Ghee – 1/2 tsp

For Garnishing

  • Onion – 1/2 cup ( Thinly sliced )
  • Oil for frying
  • Saffron – one pinch
  • Milk – 2 tbsp
  • Cashews – 4-6
  • Coriander leaves – 4-5 tbsp (chopped)
  • Yellow food colour – a pinch

How to make Veg Dum Biryani

  • Heat ghee in a pan.
  • Heat zeera, when the seeds starts to splatter, add all of whole spices mentioned above.
  • Add ginger garlic paste and fry.
  • Add all vegetables with green chilly and cook for a minute.
  • Add all powdered spices and cook for 2-3 minutes.
  • Add chopped tomatoes and cook for 3-4 minutes.
  • Add coriander leaves and cook for 3 minutes, then keep aside.
  • Half cook the rice then add all ingredients.
  • Cover and cook till rice is just about done and keep aside.
  • Fry onions and cashews in oil till golden brown and drain all oil and keep aside.
  • Soak saffron in milk and keep aside.

Assembly

  • Take the serving pan and arrange half of rice.
  • Sprinkle some coriander leaves, saffron milk and fried onions.
  • Layer with half of vegetables followed by 1/3rd rice.
  • Again garnish as above.
  • Layer remaining vegetables followed by rest of rice.
  • Sprinkle remaining coriander leaves, saffron milk, fried onions, cashews and food colour.
  • Cover the lid tightly and cook on low heat for about 15- 20 minutes.
  • Serve hot.


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I am a dental surgeon turned full time mom of a lovely boy. Apart from running around him and doing a lot of activities with him, I like to cook and experiment with new stuff.

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