Vegetable dum biryani recipe

Oct 14, 2015
By Mary Anthony
Comments Off on Vegetable dum biryani recipe

VEGETABLE DUM BIRYANI RECIPE

INGREDIENTS

Aged [purani] basmati long grain rice – 500 gms
Vegetables mixed chopped as per the size u want – 500 gms [carrot,cauliflower,potato,French beans,green peas]
Onion finely sliced – 2 large
Ginger garlic paste – 1 tbsp.
Whole garam masala for tempering as well as for cooking the rice – cinnamom + green and black cardamom + star anise + bay leaves + sai jeera + black pepper + clove
Oil + ghee – 4 or 5 tbsp
Curd – 1 cup [ not sour ]
Finely chopped coriander and mint leaves – 1 cup
Salt as per taste
Kesari food colour OR saffron mixed in milk [ optional ]
Foil and a old tava for dum
Red chilli pwdr – 2 tsp [as per taste ]
Turmeric pwdr – 1/2 tsp
Coriander pwdr – 4 tsp
Garam masala pwdr – 1 1/2 tsp
water – 1 cup
Juice of 1 big lemon
Kewra water and rose water 1 tsp of each [ optional ]
Ghee – 1 tbsp [for dum]
Fried cashew nut for garnishing

PREPARATION

1 – Wash and soak the rice for 30 mins. Boil water in a big pan with few whole garam masala. Add rice and salt and cook till 75 %. [ enough salt as to be added and don’t cook the rice fully.] Drain the excess water and keep it aside.

2 – Fry the onions till golden brown , drain and keep aside

3 – Fry all the veges one by one till half done or boil th veges .. frying gives a nice texture to the veges . You can add the veges without frying and cook it half after adding it in the masala .

METHOD

Take a thick bottom pan.

Heat oil + ghee and add the whole garam masala .

Once it crackles add the ginger + garlic paste and fry till raw smell leaves.

Make the flame low and add turmeric + chilli +coriander + garam masala pwdr.

Add coriander and mint leaves.

Add curd and half of the fried onions. [scramble the fried onion with hands before adding ]

Raise the flame to medium.

Add the fried veges and salt.

Mix well so that the veges get evenly coated with the masala.

Add the lime juice.

Add 1 cup water .

Mix well and cook for a min.

Keep a hot tava on low flame.

Place this pan on the tava .

Add the rice on top of the cooked veg mixture and layer it .

Sprinkle colour + ghee .

Cover it with foil and pack it on all asides by pressing the foil.

Place the lid with a heavy object on top.

Dum it for 12 – 15 mins on very low flame.

Allow it to cool for 30 mins or an hour.

Open the lid sprinkle fried cashew nuts ,coriander and mint leaves .

Serve it with salad, kachumbur, raita, mirchi ka salan, pickle ,boiled eggs or fried papad

NOTE

Use long grained rice of good quality.
You can also garnish with fried mushroom or paneer pieces.
You can either use yellow or orange food colour..
For vegetable dum biryani fry the veges till half done and add.
You can also garnish with fried dry fruits like almonds ,raisins.
Don’t add mint and coriander leaves on top while putting for dum,it becomes black so add it after dum.
Old biryani taste much better as each grain absorbs the masala.

FOR MORE RECIPES CLICK ON THE NAMES BELOW:-