Vegetable Dum Biryani
A flavourful and aromatic vegetable biryani cooked in dum ,popularly known as Hyderabadi Dum Biryani
Servings 4 People
Calories 685kcal
Ingredients
Vegetables and Greens
- 1 Onion finely sliced
- 1 ½ inch Ginger crushed to paste or ½ tablespoon -¾ tablespoon Ginger paste
- 10-12 Medium size Garlic cloves crushed to paste or 1 tablespoon Garlic paste
- 2 Green chillies slit
- 1 Medium sized carrot ,cut in circles
- 5-6 French Green Beans , cut 1 ½ inch lengthwise
- 1 Cup Cauliflower florets
- 1 Medium size potato cut into chunks
- ⅓ cup Fresh / frozen green peas
- ¼ cup Chopped coriander leaves
- ½ cup Torn mint leaves
- 1 teaspoon Lemon Juice
- 1 Onion sliced and fried to brown
Cooking Rice
- 11/2 cup Basmati Rice aged
- ¼ teaspoon Shahi Jeera
- 1 Bay leaf
- 2 Green cardamom
- 1 teaspoon Oil
- 1 teaspoon Salt
- 6 cups Water
Whole Spices
- 2 inch Cinnamon sticks
- 2 Green cardamom
- 1 Black cardamom
- 2 Strands mace
- 1 Star anise
- 6 Cloves
- 1 Bay leaf
- ½ teaspoon Shahi jeera
Other Ingredients
- 4 tablespoon Ghee /Clarified Butter
- 1 Cup Curds
- 2 teaspoon Biryani Masala Powder
- ½ teaspoon Red chilli powder
- ⅛ teaspoon Turmeric Powder
- 5-6 Saffron strands
- 3 tablespoon Milk
- 1 tablespoon Raisins or as required
- 2 tablespoon Cashews or as required
- 1 teaspoon Salt or as required
Instructions
Preparations
- Wash and rinse rice grains well 3-4 times,till water runs clear.Soak it in water for 30 minutes.
- Soak 5-6 saffron strands in ¼ cup of hot milk /water , let it sit for few minutes.
- In a kadai /pan ,heat 1-2 tablespoon ghee /oil ,fry raisins and cashews . Keep it aside. IN the same kadai/pan ,fry onions till brown and crisp. Take care not to burn. Keep it aside. It's used while assembling the gravy and rice layer.
- Whilst,wash and clean all vegetables ,slice onions ,slit green chilies lengthwise, cut carrot into circles ,french beans of 1 " inch in length ,cauliflower medium-size florets and medium-sized potato chunks.
- Prepare ginger garlic paste from one 1 ½ inch ginger and 10-12 garlic cloves ,and keep it aside.
Preparing Gravy for Biryani
- In a pressure pan or heavy bottom vessel ,heat 4 tablespoon ,ghee /clarified butter , add all whole spices and fry till aromatic.
- Add sliced onions , fry well till it turns brown.
- Add ginger garlic paste, fry well till raw smell vanishes.
- Add slit green chillies , all chopped veggies ,fresh /frozen green peas and saute for 3-4 minutes.
- Add turmeric powder ,red chilli powder , biryani masala powder and fry well.
- Add ¾ cup curds and mix well. Close lid and cook till all vegetables are cooked ,it may take around 8-10 minutes.
- Open the lid , add salt , ¼ cup curds ,1 tablespoon chopped coriander leaves , 2 tablespoon of mint leaves and mix well.
- Set aside half portion of the vegetable mix.
Cooking Rice
- Bring 6 cups of water to boil, add whole spices ,1 teaspoon of oil , 1 teaspoon of salt and soaked rice.
- Cook for 6-7 minutes ,such that it is only 70 % cooked. It should be undercooked from inside.
- Drain water ,rinse with cold water ,drain water completely and spread it on a large wide plate.
Assembling the rice
- Now spread half of the parboiled rice over the vegetable gravy , sprinkle 2 pinches of biryani masala powder , ½ tablespoon coriander leaves ,1 tablespoon of mint leaves ,half of saffron milk ,½ teaspoon lemon juice.
- Now again repeat the above step by adding vegetable gravy followed by parboiled rice , fried raisins and cashews , torn mint leaves ,coriander leaves , saffron milk , lemon juice and biryani masala powder.
- Cover biryani and seal it with atta or aluminium foil.
Cooking on Dum
- Heat iron griddle on high heat and place the biryani vessel over it.
- Place a huge vessel filled with water above the biryani.
- Simmer the flame and allow it cook on dum for 30-45 minutes.
- Serve it hot accompanied with onion tomato raita or onion cucumber raita of your choice and gravy.
Nutrition
Calories: 685kcal