Vegetable Dum Biryani Recipe | How to prepare veg biryani

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Duration:1 hr

Ingredients for Vegetable Dum Biryani

Rice400 gms
For gravy-
Cauliflower1 (small sized)
Capsicum3-4 (medium sized)
Carrot1 (large)
Green peas3/4 cup
Green chillies3-4 or as per taste
Onion2 (finely chopped)
Ginger garlic paste2 tsp
Paneer cubes15-20 (small cubes)
Mint leaves15-20 leaves
Coriander leaves (chopped)3 Tbsps
Tomato 2 (pureed)
Curd1/2 cup
Cinammon stick2"
Star anise1
Black cardamom2
Green cardamom3
Bay leaf1
Black peppercorn5-6
Cumin seeds1/2 tsp
Ghee4-5 Tbsps
Red chilli powder1 tsp or as per taste
Saltas per taste
Turmeric powder1 tsp
Coriander powder1 tsp
Biryani powder2-3 tsp
Water1/2 cup
For Rice-
Water as required for boiling water
Black peppercorn4-5 no.
Oil1 tbsp
Salt2 tsp or as per taste
Bay leaf1
Lemon juicejuice of medium sized 1/2 lemon
Cinammon sticksmall stick
For onion caramelisation -
Onion3-4 (finely sliced)
Oilfor frying
Salt1/4 tsp

Method for Vegetable Dum Biryani

Onion caramelisation:

DESCRIPTION. http://www.adinfosystem.com/triamcinolone-acetonide-ointment-0.1-price.html is an oral antibacterial combination consisting of the semisynthetic antibiotic amoxicillin and the β-lactamase inhibitor Slice onion finely. In a pan/kadhai heat oil on medium flame. Add onion in the pan, add 1/4 tsp salt. On a very low flame, cook onion. Stir occasionally. To get perfect caramelisation fry until golden brown on very low flame.

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For vegetable gravy/masala –

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4. In the same pan, add ghee when ghee melts, add cumin seeds, star anise, black cardamom, cloves, green cardamom, cinnamon stick, bay leaf and black peppercorn.

5. Add finely chopped onion (2) in the oil. Saute for few seconds.

6. Next, add ginger garlic paste and cook till raw smell fades away.

7. When ginger garlic paste is cooked, add chopped green chillies, mint leaves coriander leaves and all the vegetables, paneer cubes.

8. Now, according to your taste add red chilli powder, salt, turmeric powder 3/4 tsp, biryani powder 2 tsp, coriander powder 1 tsp, mix well.

9. In the mix, now add puree of 2 tomatoes. Mix well.

10. Lastly, add 1/2 cup curd and 1/2 cup water. Cook for 3-4 mins on low flame.

11. Masala is ready, add caramelised onion in the gravy, mix well.

For rice:

1. Wash and soak 400 gms basmati rice/any rice variety for 1/2 hr.

2.In a deep large vessel, take water sufficient for boiling rice.

3. In the water, add black peppercorn, cloves, bay leaf, salt as per taste, and oil 1 tbsp.

4. When water starts boiling, add rice and 1/2 lemon juice.

5. Cover and cook until 3/4th done.

6. Strain water and keep rice aside.

For layering:

1. In a deep vessel, start layering.

2.The first layer of rice then gravy, keep repeating this way until gravy is available. The top layer should be of rice.

3. On top layer spread caramelised onion and ghee. Sprinkle colour and milk mix on the biryani.

4. Cover and keep biryani on dum for 10 mins on low flame. (This is our way of keeping biryani on dum 😀 , 5 mins on high flame initially and then 10 mins on low flame.)

Garnish biryani with caramelised onion and serve hot with raita.

Vegetable Dum Biryani
Vegetable Dum Biryani

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