Veg Dum Biryani | Vegetable Biryani Recipe | How to Make Veg Biryani | Vegetable Dum Biryani | Biryani Recipe | Veg Dum Biryani Recipe | Hyderabadi Veg Dum Biryani | Hyderabadi Veg Biryani Recipe | Spice Eats Recipes
Ingredients for Veg Dum Biryani:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Potatoes, thick slices- 100 gms (1 cup)
- Cauliflower florets- 100 gms (1 cup)
- Green Beans, sliced- 100 gms (1 cup)
- Carrots, thick slices- 100 gms (1 cup)
- Fresh or frozen green peas- 100 gms (1 cup)
- Basmati Rice- 500 gms (around 3 US cup measures)
For parboiling the vegetables:
- Water- 1.5 litres
- Turmeric Powder- 1/2 tsp
- Salt- 1 tsp
For Marination:
- Parboiled vegetables- 500 gms
- Whisked Curd/Plain Yogurt- 6 tbsp
- Ginger Garlic paste- 3 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder- 1/2 tsp
- Readymade Biryani Masala- 5 tsp
- Salt- 3/4 tsp
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2
- Shahjeera- 3/4 tsp
- Fried Onions- 3 medium onions (225 gms)
- Green Chillies, slit- 4-5
- Coriander Leaves, chopped- 4 tbsp
- Mint leaves, chopped- 4 tbsp
- Lemon Juice- 2 tsp
- Oil in which onion fried- 4 tbsp
For Cooking the Rice:
- Basmati Rice- 500 gms (around 3 US cup measure)
- Whole Spices:
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Shahjeera- 1 tsp
- Water- 1.5 litres
- Salt- 1.5 tbsp
- Ghee- 2 tsp
For layering the Biryani and cooking it on DUM:
- Saffron milk- 15-20 strands soaked in 1/2 cup warm milk
- Fried Onions- a handful to be used as garnish
- Mint leaves- 15-20
- Fried cashew nuts- around 10 cashews halved and fried to be used as garnish
- Ghee- 3-4 tbsp
- Rice water (water in which the rice was cooked) - 1 cup
- Rose water- 1 tbsp
Preparation:
- Peel and cut the potatoes & carrots into thick slices. Also cut the green beans into similar slices.
- Take out florets from the cauliflower and peel the fresh green peas. You can also use frozen green peas.
- Wash and soak the Basmati Rice in water for 30 mins before you start cooking.
- Slice 3 medium sized onions (around 75 gms each) and fry it in oil till golden (birista). Remove from oil and spread it on a plate to cool. Set aside a handful to be used as a garnish on the Biryani while layering. Also take out 4 tbsp of the oil in which the onions were fried to be used for marination.
- Slit the green chillies, chop the coriander leaves and take out & chop the mint (pudina) leaves.
Parboil the vegetables:
- Heat 1.5 litres of water in a pan. Bring it to boil and then first add the sliced potatoes. Keep stirring for 1 minute on high heat and then add the sliced green beans, carrots and cauliflower florets.
- Also add 1/2 tsp turmeric powder and 1 tsp salt. Give a mix and stir the vegetables on high heat for another 2 mins.
- Lastly add the green peas and stir it on high heat for 30 secs.
- Remove all the parboiled vegetables with a strainer and add it to a bowl.
- Also add cold water to the bowl to stop the cooking process. Strain it using a strainer and set aside.
Marination:
- For the marination, take a heavy bottomed pan in which the Biryani will be layered and cooked on DUM. Now add the cooled and strained parboiled vegetables uniformly. Add all the ingredients specified for the marination. Mix well, spread it evenly and set aside for 15-20 mins
Cook the Rice:
- Wash & soak the Basmati Rice for 30 minutes
- Boil 1.5 litres of water in another pan on high flame.
- Add all the whole spices, 1.5 tbsp salt and ghee.
- Stir it well to dissolve the salt completely. The water must be very salty.
- Once it comes to boil, add the soaked rice & keep on high high, turning it gently a few times till the rice is 3/4th done. This should take 6 mins. Switch off heat.
Cook the Biryani on DUM:
- Take the heavy bottomed pan in which the vegetables were marinated and scoop out the partially boiled rice with a strainer/slotted big spoon and spread it on the marinated vegetables as shown in the video. Keep doing it for half the rice cooked.
- Now spread the mint leaves on top and scoop and spread the balance rice too. (Alternatively you can strain the rice and then do the layering too. Do set aside 1 cup of the rice water to be used while layering. )
- Once all the cooked rice is layered, sprinkle the ghee, 1 cup of rice water and rose water uniformly on the rice one after another.
- Lastly add the saffron milk and the fried onions as shown in the video.
- Close the lid and make sure it fits tightly. Or otherwise, use a aluminium foil to cover and place the lid on top of it.
- Switch on the heat and cook medium heat for 3 mins.
- Reduce heat to low and cook covered on low heat for another 12 mins (total 15 mins.)
- Switch off heat and keep it to rest for 15-20 mins.
- Open the lid and gently mix the rice and the vegetables.
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