Vegetable Dum Biryani

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The Vegetable Dum Biryani is indeed a delicious rice dish of spicy cooked vegetables simmering along with the layer of rice, fresh herbs and saffron.

How to make Vegetable Dum Biryani with step by step photos & instructions

1. For Cooking Rice – Add shahjeera, butter, cinnamon stick, bay leaves and enough water. Then, bring it to a boil. While the water is boiling, add salt and mix well.

2. Add soaked and drained rice and cook until its 80 percent done.

3. Once the rice is done then put all the rice in a big flat plate and let it cool until the gravy is done. This step makes the rice granules separate from each other.

4. For Vegetable Gravy – In a large deep vessel add 2 Tablespoon Oil, 1 Tablespoon Butter and let it heat. Once it’s hot add in all the spices, chopped onion, green chili, ginger-garlic paste and saute until the onions are well cooked.

5. Add 2 cups mixed vegetables (carrot, cauliflower, peas, potato, beans), salt and saute for 5 minutes.

6. Now add the mint leaves, give it a mix, cover the vessel with lid and let the veggies cook for 5 minutes on medium flame.

7. Now add all the spice powders and mix it well.

8. Add 1 cup of Yogurt, 1cup water and give it a stir. Let the veggies cook on very low flame otherwise until gravy thickens.

9. Once the gravy thickens, add paneer cubes and give it a stir. Cover with lid and let cook for 2 more minutes.

10. For Layering – Take a thick bottomed deep vessel and spread in a layer 1 of prepared vegetable gravy. Next layer 2 with cooked rice, then layer 3 with chopped cilantro, mint, fried onions and saffron water. Repeat the layering 1,2 and 3 once again. Seal the vessel with aluminum foil, then, place a hot pan/griddle below the vessel and keep it for “Dum”(simmer) exactly for another 15 minutes.

11. Switch off the heat after 15 minutes and leave it aside for 10 more minutes. Serve the Spicy Vegetable Dum Biryani with Raita (yogurt salad).

Vegetable Dum Biryani

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Ingredients
  • For Rice:
  • 2 Cups Basmati Rice
  • 41/2 Cups of Water
  • 1 Teaspoon Shajeera
  • 1 Bay leaf
  • 1 inch Cinnamon Stick
  • 4-5 Cloves
  • 2-3 Cardamom
  • 5-6 Black Pepper
  • 2 tsp oil
  • 1 tsp salt
  • For Vegetable Gravy:
  • 2 Tablespoon Oil
  • 1 Tablespoon Butter
  • 1 Bay leaf
  • 2 inch Cinnamon Stick
  • 1 Tablespoon Shajeera
  • 1 onion
  • 1 Tablespoon ginger-garlic paste
  • 2 Cups Mixed Vegetables (carrot, cauliflower, peas, potato, beans)
  • 1 Cup Yogurt
  • 1 Tablespoon Red Chili powder
  • ½ Tablespoon Turmeric
  • 2 Tablespoon Biryani Masala powder
  • 1/2 Cup Mint
  • 1 Cup Water
  • 1 Cup Paneer
  • 1 Cup Fried Onion
  • 1 cup Cilantro chopped
  • ¼ Cup Saffron water
Directions
Step 1
For Cooking Rice:
Soak the rice for 30 minutes before starting the cooking procedure.
Step 2
To cook rice, firstly, in a large deep pan, add shajeera, butter, cinnamon stick, bay leaves and enough water. Then, bring it to a boil.
Step 3
While the water is boiling, add salt and mix well
Step 4
Then, add soaked and drained rice and cook until just 80 percent done. Do not over-cook the rice.
Step 5
For Vegetable Gravy
In a large deep vessel heat 2 Tablespoon Oil and 1 Tablespoon Butter.
Step 6
Add 1 Bayleaf, 2 inch Cinnamon Stick, 1 Tablespoon Shajeera and saute till the spices turn aromatic.
Step 7
Add in 1 finely chopped onion and 1 Tablespoon ginger-garlic paste. Saute well.
Step 8
Then, add 2 cups mixed vegetables (carrot, cauliflower, peas, potato, beans) and saute for 5 minutes.
Step 9
Now add 1 Cup Yogurt, 1 Tablespoon Red Chili powder, ½ Tablespoon Turmeric, 2 Tablespoon Biryani Masala powder,1/2 Cup Mint, 1 Cup Water and 1 tsp salt.
Step 10
Saute on low flame otherwise yogurt might curdle.
Step 11
Cover and cook for 15 minutes.
Step 12
Cook till the vegetables are almost cooked.
Step 13
Now add 1 cup paneer cubes and mix well.
Step 14
Finally vegetable gravy is ready.
Step 15
For Layering: Take a thick bottomed deep vessel and spread in a layer of prepared vegetable gravy.
Step 16
Now layer with cooked rice.
Step 17
Spread a few chopped cilantro, fried onions and saffron water.
Step 18
As a third layer, spread the vegetable gravy again.
Step 19
Repeat layering with cooked rice, saffron water, fried onions and biryani masala.
Step 20
Now close the lid and seal with aluminium foil.
Step 21
Then, place a hot pan/griddle below the vessel and keep it for “Dum”(simmer) exactly for another 15 minutes.
Step 22
After 15 minutes, switch off the heat and leave it as it is for 8-10 minutes.
Step 23
Finally, serve Vegetable Dum Biryani with Raita (yogurt salad).

Notes

  • Instead of sealing the lid with aluminum foil, you can seal the lid with wheat dough.
  • You can add any vegetables of your choice like zucchini, broccoli etc.
  • Use a thick bottomed vessel and cook the biryani on low flame, otherwise the biryani might burn at the bottom.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

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