Presenting my recipe of the Mouth Watering Veg Dum Biryani that is quite famous in the family. And I am still amazed that I didn’t share it on the blog earlier. I was under the impression that I’ve already posted the recipe but when one of the readers of Evergreen Recipes asked me for the recipe and I search for it, it wasn’t there.
Even though it wasn’t in my list of recipes to prepare in coming weeks, I put the list aside and prepared this first thing today. And it’s ready to be published, just after having it for Lunch, and believe it, it’s amazingly delicious. You’ve really got to try it ASAP.
So do it, follow the easy step by step recipe along with photos. I really hope you will love this one. Thanks.
Preparation Time: 20 Minutes
Cooking Time: 30-40 Minutes
Serving: 4
Ingredients for rice:
| Ingredients | Quantity |
| Basmati Rice | 2 cup |
| Cumin seeds | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Cardamom green | 4 |
| Cardamom brown | 2 |
| Cloves | 5 |
| Bay leaf | 3 |
| Cinnamon stick | 1 inch piece |
| Salt | to taste |
| Water | 1 liter |
| Lemon juice | 2 teaspoon |
Ingredients for Vegetable:
| Carrot (chopped) | 1/4 cup |
| Green peas | 1/4 cup |
| Potato (chopped) | 1/4 cup |
| French beans (chopped) | 1/4 cup |
| Tomato | 1 |
| Capsicum (chopped) | 1/4 cup |
| Paneer, cauliflower,Corn (optional) | If you want, you can add these too but I didn’t add |
| Onion | 1 |
| Red chilly powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Salt | to taste |
| Yogurt | 3/4 cup |
Ingredients for grind to make a paste for cooking the veggies:
| Cumin seeds | 1 teaspoon |
| Cloves | 3-4 |
| Black pepper | 1/2 teaspoon |
| Nutmeg | small pinch |
| Mace | 1/2 blade |
| Cardamom green | 1 |
| Cardamom brown | 1 |
| Cinnamon stick | 1 small piece |
Ingredients for Layering the Biryani:
| Food color | small pinch |
| Kewra | 2 teaspoon |
| Milk | 2 teaspoon |
| Oil | 2 tablespoon |
| Green chilly | 4-5 |
| Fried Onion | 1/2 cup |
| Cardamom green powder | 1/4 teaspoon |
| Coriander leaves / Mint leaves | for garnish |
Method:
1. Clean, wash and chop all the vegetables. Keep ready all the ingredients for grind.
2. Take all the spices given in the table” Ingredients for grind to make a paste for cooking the veggies” in a grinder and grind it to make a paste. You can add 2-3 tablespoon water while grinding the spices. Heat the pressure cooker with oil and sauté with chopped onion. Fry it till onions are translucent.
3. Add all the chopped vegetables along with tomato in the pressure cooker and fry it for 4-5 minutes on medium flame. Then add ground paste in the cooker.
4. Add in red chilly powder, turmeric powder, and salt. Cook the spices on medium flame for 3-4 minutes. Then add beaten curd and mix it well.
5. Close the lid of pressure cooker and cook for one whistle on high flame, then reduce the heat and cook for another 2-3 minutes. Switch off the flame. Keep it aside.
6. Boil 1 liter water in a big wok and add all the spices given in the table” Ingredients for rice” except rice. Now boil the water. Add soaked rice in the boiled water and cook on high flame till the rice properly cooked.
7. Drain the water (take out one rice and if you can mash it between your fingers, it is ready).
8. Take another non stick wok and add half of the cooked rice. Then put cooked vegetables.
9. Then add fried onion, green chilly, mint leaves/coriander leaves and add leftover rice on the top of cooked vegetables. (Layering as we mentioned earlier)
10. Take milk and kewra water into a bowl and add food color. Sprinkle kewra-milk water on the biryani and garnish with mint leaves, green chilly, cardamom green powder and leftover fried onions. Cook covered on low to medium heat for 8-10 minutes. Delicious Vegetable dum biryani is ready, serve hot with yogurt, salad and your favorite beverages.
11. Enjoy!!
