Vegetable Dum Biryani

Vegetable Dum Biryani

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80

Ingredients

Serves 2

  • Long grain basmati rice - 2 cups

  • Onion - 1 medium sliced

  • Onion paste - 2 tablespoon

  • Ginger paste - 11/2 teaspoon

  • Garlic paste - 1/2 teaspoon

  • Turmeric powder - 1 teaspoon

  • Cumin powder - 1 teaspoon

  • Coriander powder - 1 teaspoon

  • Red chilli powder - 1 teaspoon

  • Curd - 1/4 cup

  • Tomato puree - 1/2 cup

  • Garam masala powder - 1/2 teaspoon

  • Clove - 6 to 8

  • Cardamom - 4 to 5

  • Cinnamon stick - 1 inch, 2

  • Star anise - 2 to 3

  • Royal mace/javitri - 2

  • Black peppercorn - 5 to 6

  • Salt - 11/2 teaspoon (as per taste)

  • Green peas - 1/4 cup

  • Cauliflower florets - 10 to 12

  • Carrot - 1, cut into small pieces

  • French beans - cut into 1/2 inches, 12 to 14

  • Saffron - 1/8 teaspoon

  • Milk - 2 to 3 tablespoon

  • Refined oil - 4 to 5 tablespoon

  • Sugar - 1 teaspoon

  • Ghee - 1 tablespoon

  • Bay leaf - 1

Directions

  • 01

    Wash and soak the rice for 15 to 20 minutes.

  • 02

    Fry the sliced onions with little salt and sugar until crisp and keep aside.

  • 03

    Soak saffron into warm milk and keep aside.

  • 04

    Blanch the vegetables and drain the water.

  • 05

    Boil water in a pot or vessel and add cinnamon stick(1), cardamom (2), black peppercorn (3 to 4), clove ( 2 to 3), royal mace (1) and add the rice into it.

  • 06

    Cook till the rice is 80 to 85% done and drain the water.

  • 07

    Spread the rice on big plates and allow to cool it. sprinkle little salt.

  • 08

    Heat 2 tablespoon oil and fry the vegetables with little salt and turmeric powder and keep aside.

  • 09

    Now add 1 tablespoon ghee and 2 tablespoon of refined oil in the pan.

  • 10

    Add the remaining whole spices along with bay leaf.

  • 11

    Next add onion paste and cook well.

  • 12

    After that add ginger and garlic paste and cook well.

  • 13

    Add tomato puree and cook until the raw smell is gone.

  • 14

    Add the dry spices (coriander powder, cumin powder, red chilli powder, salt, garam masala powder, turmeric powder) and mix them well.

  • 15

    Next beat the curd and add into it. Cook for sometime and switch off the gas when vegetables are cooked.

  • 16

    Take a biryani pot and smear the wall with ghee.

  • 17

    Add 1/3 portion of prepared masala at the bottom.

  • 18

    Next give a layer of rice, little saffron milk and fried onions.

  • 19

    After that place another portion of masala and followed by rice layer.

  • 20

    Do the same process for remaining rice and masala.

  • 21

    Once the layering is done cover the pot with a lid and put it over a hot skillet for 10 to 15 minutes.

  • 22

    Serve hot with raita.

Review

0

Please Login to comment

Link copied