Vegetable Dum Biryani

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Vegetable Dum Biryani


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 3
  • 2 nos onion ,medium sliced

  • 8-10 nos cashewnuts

  • 2 tbsp raisins

  • 1/4 cups thick curd /yogurt

  • 1 tbsp ginger garlic paste

  • 2-2 pinch turmeric powder

  • 1/8 tsp chilly powder

  • 1 tsp udupi ruchi biryani masala

  • 2 pinch saffron strands

  • 1 tbsp salt

  • 2 tbsp oil

  • 2 tbsp ghee

  • 1/2 tsp whole masala spices: cumin seeds

  • 2 nos green cardamom

  • 1 nos black cardamom

  • 1 inch cinnamon stick

  • 1 nos bay leaf

  • 4 nos cloves

  • 1 nos star anise,small

  • 6 nos vegetables: french beans,chopped

  • 1 nos carrot ,chopped

  • 3 tbsp green peas

  • 1 nos potato,chopped parboiled

  • 2 nos green chilly,slit or as per your taste

  • 2-3 tbsp coriander leaves,chopped

  • 2-3 tbsp mint leaves ,chopped

  • 1 cups for rice: basmati rice

  • 3-4 cups water

  • 1 nos cardamom

  • 1 nos cinnamon ,small stick

  • 2 nos cloves

  • 1 nos bay leaf ,small

  • 1 tsp salt


  • Wash the basmati rice thoroughly in water and soak them for atleast 30 mins. 
  • Soaked the saffron strands in little water. Keep aside until used. 
  • Heat oil in a heavy bottom pan. Add the sliced onions and fry till brown. Remove and keep side.
  • In the same oil fry the cashewnuts till golden and add the raisins and fry for a min. Remove both and keep along with the fried onions.
  • In the same oil add the ghee. Add the whole spices and saute till it crackles.
  • Add the ginger garlic paste and saute for a min. 
  • Add half of the fried onion and the vegetables - french beans, carrots, peas and potatoes and saute for about 2 mins. 
  • Add the turmeric powder, chilly powder, Biryani masala and saute a min.
  • Add the curd and mix well, cover the pan and cook on medium heat for about 5-10 mins.
  • Meanwhile keep the rice for cooking. In a large pot boil enough water. Once the water comes to a boil add the masala spices and the drained rice and cook till it is 70-80% cooked.
  • Drain the rice nicely in a strainer.
  • Layering the rice for dum:
  • To make a two layer dum set aside half of the cooked vegetables. Now layer with half the rice.
  • Add some chopped coriander and mint leaves and fried onion.
  • Now layer the remaining vegetables following with the remaining rice.
  • Add chopped coriander and mint leaves, fried onions, cashewnuts and raisins. 
  • Pour the saffron water all over the rice.
  • Heat a tawa over gas top. Reduce to low-medium heat. Place the pan over the hot tawa and cook it for about 10-15 mins. You can seal the pan with foil or atta dough.
  • Remove from heat, open the pan and fluff it gently, garnish further with chopped coriander leaves, mint leaves, fried onions, nuts and raisins and serve with raita.