Aromatic rice recipe with crunchy vegetables, with coriander, mint, fried onions, saffron, pepper, cardamom.
I used long grain basmati rice to prepare Vegetable Dum Biryani Recipe. The timings given in the recipe worked for me. You might have to adjust them according to the kind of rice you are using.
Vegetables! It has the perfect balance of veggies and rice. The biryani isn’t over flooded with vegetables and you don’t miss them either. However you can choose to include/exclude any particular vegetable as per your preference.
The flavours! Flavours are added at different stages. And each flavour stands out in the end, enhancing the other flavours at the same time. Do not skip any of them.
1. Soak ¾ cup rice in 3-4 cup water
2. Soak 8-10 saffron strands in 1 tbsp warm milk
3. Take a medium sized onion. Slice it and separate the slices. Heat sufficient oil in a pan and fry the onions. Do not over crowd the oil. Fry till light brown. The colour will darken when the onions are out so cook till they are a bit lighter than the desired colour
4. Prepare the gravy. For that heat 3 tbsp oil. Add ½ tsp cumin seeds. Let them splutter
5. Add 1 medium onion sliced. Add 1 tsp ginger garlic paste
6. Add 1-2 green chillies slit. And cook till the onions become light brown
7. Add 1 chopped potato, ½ cup chopped cauliflower and ¼ cup chopped carrot. Stir fry it for 3-4 minutes
8. Add ¼ cup chopped French beans and ¼ cup green peas (fresh/frozen). Add salt to taste at this stage. I added ¾ tsp of salt. Let the vegetables cook till they are almost done. This will take 5-7 minutes
9. While the vegetables cook, boil the rice. For that drain the water in which the rice was soaked. In a large vessel take 3-4 cups of water and when the water comes to a boil, add the soaked rice. Add whole spices mix i.e. 2 green cardamom, 1 black cardamom, 2 cloves, 1 small piece of cinnamon, 1 small bay leaf and salt to taste. (I had added 1.5 tsp salt). (I had made double quantity so have double spices on the plate.)
10. While the rice cook, let’s go to the gravy. Add ½ tsp chili powder, 1/8 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder and ¼ tsp garam masala powder. Cook for a minute
11. Add ½ cup beaten curd and 2 tbsp chopped coriander. Mix well. Cook for a minute. The gravy is ready
12. Check the rice. Cook them till they are 85% done. Once done, strain them and remove the whole spices. Check the seasoning
13. Prepare for assembling the veg dum biryani. You should have – Boiled rice – Gravy – Saffron milk mixture – ¼ cup Brown onions – Handful of chopped coriander leaves – Handful of chopped mint leaves – 2 tbsp ghee – ¼ tsp Cardamom powder – ¼ tsp Black pepper powder
14. Decide the number of layers according to the size of vessel in which you plan to dum the biryani. I’l be making four layers. Gravy, rice, gravy, rice. Like that. Who says biryani recipes are complex. They are so simple. In a heavy flat bottom vessel add half of the gravy then add half of the boiled rice. Add half of the saffron milk, fried onions, chopped coriander, chopped mint leaves, ghee, cardamom powder and black pepper powder. Pour the remaining gravy, add the remaining rice and top with the remaining items
15. Dum the biryani. Cover it and seal with some wheat dough. Place a tawa under the vessel. And let it dum for 12-15 minutes
16. Once donewith vegetable dum biryani recipe serve it with raita and papad
PREP TIME 1 hour
COOK TIME 30 minutes
TOTAL TIME 1 hour 30 minutes
1.Soak ¾ cup water in 3-4 cup water.
2.Soak 8-10 saffron strands in 1 tbsp warm milk.
3.Take a medium sized onion. Slice it and separate them. Fry till light brown. The colour will darken when the onions are out so cook till they are a bit lighter than the desired colour.
4.Prepare the gravy. For that heat 3 tbsp oil. Add ½ tsp cumin seeds. Let them splutter.
5.Add 1 medium onion sliced. Add 1 tsp ginger garlic paste.
6.Add 1-2 green chillies slit. And cook till the onions become light brown.
7.Add 1 chopped potato, ½ cup chopped cauliflower and ¼ cup chopped carrot. Stir fry it for 3-4 minutes.
8.Add ¼ cup chopped French beans and ¼ cup green peas (fresh/frozen). Add salt to taste at this stage. I added ¾ tsp of salt (or add salt to taste). Let the vegetables cook till they are almost done. This will take 5-7 minutes.
9.While the vegetables cook, boil the rice. For that drain the water in which the rice was soaked. In a large vessel take 3-4 cups of water and when the water comes to a boil, add the soaked rice. Add whole spices mix i.e. 2 green cardamom, 1 black cardamom, 2 cloves, 1 small piece of cinnamon, 1 small bay leaf and salt to taste. (I had added 1.5 tsp salt).
10.While the rice cook, let’s go to the gravy. Add ½ tsp chilli powder, 1/8 tsp turmeric powder, 1 tsp cumin-coriander powder and ¼ tsp garam masala powder. Cook for a minute.
11.Add ½ cup beaten curd and 2 tbsp chopped coriander. Mix well. Cook for a minute. The gravy is ready.
12.Check the rice. Cook them till they are 85% done. Once done, strain them and remove the whole spices. Check the seasoning.
13.Prepare for assembling the biryani. You should have
Boiled rice
Gravy
Saffron milk mixture
¼ cup Brown onions
Handful of chopped coriander leaves
Handful of chopped mint leaves
2 tbsp ghee
¼ tsp Cardamom powder
¼ tsp Black pepper powder
14.With this recipe I give four layers. Gravy, rice, gravy, rice. Like that. Who says biryani recipes are complex. They are so simple. In a heavy flat bottom vessel add half of the gravy then add half of the boiled rice. Add half of the saffron milk, brown onions, chopped coriander, chopped mint leaves, ghee, cardamom powder and black pepper powder. Pour the remaining gravy, add the remaining rice and top with the remaining items. Simple!
15.Dum the biryani. Cover it and seal with some wheat dough. Place a tawa under the vessel. And let it dum for 12-15 minutes.
16.Once done serve with some raayta and papad.
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