Veg dum biryani recipe, how to make veg dum biryani recipe

Biryani is an appetizing recipe, that makes our day. We can make different types of biryani recipes. All are having a unique style of cooking and unique taste. Here, I come up with veg dum biryani recipe. Here, cooking under steam (dum), gives unique flavour to the recipe. In the preparation of veg dum biryani recipe, we can give dum to half boiled rice (cook with raw spices) with vegetables masala mixture (that contains spice powders).

Prefer to use basmati rice, because you can get good looking biryani just like restaurant. When you cook the rice, cook rice only till half done (cook at most 10 minutes). Over cooking lead to sticky rice at the end. Try to use biryani masala powder (Eg. Everest, kings masala powders). They give amazing flavour to your biryani. Don’t skip fried onions.

Veg dum biryani goes well with raita like onion raita , boondi raita etc. For more biryani recipes go to different biryani recipes. For more rice recipes, go to different rice recipes.

Veg dum biryaniPreparation time: 40 minutes

Cooking time:30 minutes

Equipment required: large or biryani vessel

Author: Silpa

Ingredients:

  1. Basmati rice: 2 cups
  2. Cauliflower: 1 small, separate the florets
  3. Carrots: 2, skin peeled, 1 inch size and thinly chopped
  4. French beans: 100 gms, chopped in 1 inch size
  5. Capsicum: 1, chopped 1 inch size cubes
  6. Green peas: half cup
  7. Ginger garlic paste: 1 table spoon
  8. Curd: 1.5 table spoon
  9. Turmeric powder: half table spoon
  10. Coriander powder: 1 table spoon
  11. Biryani masala powder: 1.5 table spoon
  12. Red chilli powder: 1 table spoon
  13. Cashews: 10 no.s
  14. Salt : as required
Whole spices:
  1. Star anise:3
  2. Cinnamon sticks: 4
  3. Elachi: 5
  4. Bay leaf: 2
  5. Shajeera: 1.5 table spoons
  6. Black pepper: 10 no.s
  7. Nutmeg and mace: 2 no
Topping the layer:
  1. Fried onions: half cup
  2. Mint leaves: half cup
  3. Coriander leaves: half cup
  4. Saffron: 1 pinch

Procedure:

  1. First wash and chop the vegetables and set a side. Prepare the fried onions. Add saffron to two table spoons of warm milk and set a side.
  2. Now in a large  vessel, add 6-7 cups of water, salt,1 star anise,2 cinnamon sticks, 1 bay leaf,2 elachi, few shajeera,1 no.of nutmeg and mace  and bring it boil.
  3. Now add washed rice, cook till half done(6-7 minutes). Then strain the rice and set a side.
  4. Heat the biryani vessel and add 1 table spoon of oil and 2 table spoons of ghee. Add the remaining whole spices into oil and saute well.
  5. Now add carrot, cauliflower, ginger garlic paste and cook for 2 minutes. Next add capsicum and French beans to cook for 2 minutes. Next add green peas cook for 1 minute.
  6. All Vegetables are half done then turmeric powder, coriander powder, biryani masala powder and red chilli powder. Saute for 2 minutes.
  7. Now add curd and half cup water. Cook for 1 minute. Adjust salt and chilli.
  8. Now layer the rice on the gravy. On  top of the rice sprinkle saffron milk, mint leaves, corainder leaves and fried onions.
  9. Now close the lid. You can use chapathi atta to seal the lid or aluminium foil can also be used. (Tight lid of the vessel will also do).
  10. Place the vessel in very low flame and give dum for 10-12 minutes.Finally garnish with roasted cashew nuts.

Yummy dum biryani is ready to serve. Serve hot with raita.

Note:

  • Don’t overcook the rice. Cook till half done.
  • The vegetable masala should be little watery(should not be too watery). Dry mixture will stick to the biryani vessel while cooking on dum. Result, we may not get proper vegetable gravy.
  • If you don’t have atta or silver foil to give dum, you can use flat steel plate that should tightly fit to the biryani vessel. After closing plate on the vessel, pour some cold water on the top of the plate while giving dum.

If you  like this recipe then don’t forget to share with your friends and relatives. You can share it on Facebookgoogle plus or Pinterest.

Veg dum biryani recipe, how to make veg dum biryani recipe
Author: 
Recipe type: Lunch/dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Basmati rice: 2 cups
  • Cauliflower: 1 small, separate the florets
  • Carrots: 2, skin peeled, 1 inch size and thinly chopped
  • French beans: 100 gms, chopped in 1 inch size
  • Capsicum: 1, chopped 1 inch size cubes
  • Green peas: half cup
  • Ginger garlic paste: 1 table spoon
  • Curd: 1.5 table spoon
  • Turmeric powder: half table spoon
  • Coriander powder: 1 table spoon
  • Biryani masala powder: 1.5 table spoon
  • Red chilli powder: 1 table spoon
  • Cashews: 10 no.s
  • Salt : as required
  • Whole spices:
  • Star anise:3
  • Cinnamon sticks: 4
  • Elachi: 5
  • Bay leaf: 2
  • Shajeera: 1.5 table spoons
  • Black pepper: 10 no.s
  • Nutmeg and mace: 2 no
  • Topping the layer:
  • Fried onions: half cup
  • Mint leaves: half cup
  • Coriander leaves: half cup
  • Saffron: 1 pinch
Instructions
  1. First wash and chop the vegetables and set a side. Prepare the fried onions. Add saffron to two table spoons of warm milk and set a side.
  2. Now in a large vessel, add 6-7 cups of water, salt,1 star anise,2 cinnamon sticks, 1 bay leaf,2 elachi, few shajeera,1 no.of nutmeg and mace and bring it boil.
  3. Now add washed rice, cook till half done(6-7 minutes). Then strain the rice and set a side.
  4. Heat the biryani vessel and add 1 table spoon of oil and 2 table spoons of ghee. Add the remaining whole spices into oil and saute well.
  5. Now add carrot, cauliflower, ginger garlic paste and cook for 2 minutes. Next add capsicum and French beans to cook for 2 minutes. Next add green peas cook for 1 minute.
  6. All Vegetables are half done then turmeric powder, coriander powder, biryani masala powder and red chilli powder. Saute for 2 minutes.
  7. Now add curd and half cup water. Cook for 1 minute. Adjust salt and chilli.
  8. Now layer the rice on the gravy. On top of the rice sprinkle saffron milk, mint leaves, corainder leaves and fried onions.
  9. Now close the lid. You can use chapathi atta to seal the lid or aluminium foil can also be used. (Tight lid of the vessel will also do).
  10. Place the vessel in very low flame and give dum for 10-12 minutes.Finally garnish with roasted cashew nuts.
  11. Yummy dum biryani is ready to serve. Serve hot with raita.
Notes
Note:

Don't overcook the rice. Cook till half done.
The vegetable masala should be little watery(should not be too watery). Dry mixture will stick to the biryani vessel while cooking on dum. Result, we may not get proper vegetable gravy.
If you don't have atta or silver foil to give dum, you can use flat steel plate that should tightly fit to the biryani vessel. After closing plate on the vessel, pour some cold water on the top of the plate while giving dum.

Veg dum dum recipe

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