Name: Veg Dum Biryani recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: Ingredients for the vegetable curry:; Carrots- 2, chopped; Cauliflower florets- 10 (small); Button mushrooms- 6 (chopped); French beans- 1/2 cup (chopped); Green peas- 1/2 cup; Paneer- 1 cup (cut into medium sized cubes); Yogurt- 1/4 cup; Onions- 2, chopped; Ginger paste- 1 tablespoon; Garlic paste - 2 tablespoons; Turmeric powder - 1 teaspoon; Coriander powder -1 teaspoon; Red chilli powder - 1 teaspoon; Cinnamon stick- 1"; Green cardamoms- 3; Cloves- 4; Bay leaves- 2; Whole jeera- 1/2 teaspoon; Garam masala powder- 1 teaspoon; Salt to taste; Sugar- 1/2 teaspoon; Oil/ Ghee/ Clarified butter- 2 tablespoons + 2 teaspoon; Ingredients for the Biryani Masala:; Cinnamon stick- 1"; Green cardamoms- 4; Black cardamoms- 3; Cloves- 5; Black peppercorns- 3; Star anise- 1

ABOUT Veg Dum Biryani RECIPE

Veg Dum Biriyani is made by cooking vegetables and paneer in ghee with warm aromatic spices until the vegetables are tender. Next semi boiled rice is added and cooked in the sealed pot over a low heat till it is done.

Ingredients Serving: 2

Ingredients for the vegetable curry:
Carrots- 2, chopped
Cauliflower florets- 10 (small)
Button mushrooms- 6 (chopped)
French beans- 1/2 cup (chopped)
Green peas- 1/2 cup
Paneer- 1 cup (cut into medium sized cubes)
Yogurt- 1/4 cup
Onions- 2, chopped
Ginger paste- 1 tablespoon
Garlic paste - 2 tablespoons
Turmeric powder - 1 teaspoon
Coriander powder -1 teaspoon
Red chilli powder - 1 teaspoon
Cinnamon stick- 1"
Green cardamoms- 3
Cloves- 4
Bay leaves- 2
Whole jeera- 1/2 teaspoon
Garam masala powder- 1 teaspoon
Salt to taste
Sugar- 1/2 teaspoon
Oil/ Ghee/ Clarified butter- 2 tablespoons + 2 teaspoon
Ingredients for the Biryani Masala:
Cinnamon stick- 1"
Green cardamoms- 4
Black cardamoms- 3
Cloves- 5
Black peppercorns- 3
Star anise- 1
Nutmeg- 1/2
Mace- 1/2 teaspoon
Sha jeera-1 teaspoon
Coriander seeds- 1 teaspoon
Kebab chini- 1/2 teaspoon
Ingredients for the Biriyani rice:
Basmati rice- 2 cups (soaked for 15 minutes in water)
Water- 4 cups
Green cardamoms- 3
Black cardamoms- 3
Cloves- 4
Cinnamon stick- 1 inch
Star anise- 1
Oil- 2 teaspoon
Salt to taste
Saffron- 1 pinch, soaked in 1 cup of warm milk
Rose water- 2 teaspoon
Kewra essence- 4 drops
Ingredients for garnishing:
Fried onions or birista - slice 2 onions, then separate the slices and fry them

Instructions

To prepare the biryani masala, roast all the spices powder in a pan, then let it cool down and grind to make a fine powder.
To prepare the biryani rice, take a big pan, add 4 cups of water and put in the bay leaf, oil and salt. Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done.
Bring this to a boil. When the water starts boiling, add in the rice and cook till the rice is 3/4th done. Then drain and spread the rice on a tray.
For the final preparation, heat ghee/oil in a non-stick or heavy bottomed vessel. (The vessel should be very big so that you can cook your biryani in this vessel later.)
Add in the chopped onions and fry till it turns golden brown in colour. Add all the vegetables, paneer and a little bit of salt. Cook it for 2 minutes.
Combine the ginger-garlic paste, biryani masala with the yogurt, then mix it well and add it in the pan. Mix this with the vegetables and cook it for 2 minutes.
Next add the cooked rice on it, make a well between the rice and vegetables layer and pour the saffron induced milk over it.
Add a little salt, the remaining garam masala, fried onions, kewra essence, rose water and 1 teaspoon of ghee over it.
Cover the pan with an aluminium foil, then put the lid on top.
Cook in a low flame for 2 - 3 minutes, then turn off the gas. Allow it to rest for 10 minutes.
Veg Biryani is ready to be served with raita.

Similar Recipes