Go Back
Print Pin

Vegetable dum biryani

Vegetable Dum Biryani is a fragrant and flavorful Indian rice dish, where spiced vegetables and aromatic basmati rice are slow-cooked to perfection, creating a delightful symphony of tastes and textures.
Course Main Course
Cuisine Indian
Keyword aromatic spices, biryani, dum biryani, rice, spicy biryani, veg dum biryani, vegetable dum biryani, vegetarian biryani
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

For the Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 2 bay leaves
  • 4-6 green cardamom pods
  • 4-6 cloves
  • Salt to taste

For the Vegetable Mix:

  • 2 tablespoons ghee clarified butter
  • 2 tablespoons cooking oil
  • 8 to 10 cashews
  • 1 large onion thinly sliced
  • 1 large tomato chopped
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1/2 cup plain yogurt
  • 2 cups mixed vegetables carrots, peas, beans, potatoes, etc., chopped
  • 1/2 cup chopped cilantro coriander leaves
  • 1/2 tbsp mint chutney
  • Salt to taste

Homemade Biryani Masala:

  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste

For Dum Cooking:

  • 1/2 cup warm milk
  • A pinch of saffron strands
  • Ghee for drizzling

For Yogurt Raita

  • 1 cup plain yogurt
  • 1/4 cup finely chopped mint leaves
  • 1/2 teaspoon cumin powder
  • Salt to taste
  • A pinch of red chili powder optional
  • Fresh coriander leaves for garnish

Instructions

For Veg Dum Biryani

  • Rinse the basmati rice in cold water until it runs clear. Soak the rice in water for 30 minutes. In a large pot, bring 4 cups of water to a boil. Add soaked, drained rice, bay leaves, cardamom pods, cloves, and salt. Cook until 70-80% done. Drain and set aside.
  • In a deep pan, heat ghee and cooking oil. Add cashews and sauté until golden brown. Add sliced onions and sauté until golden.
  • Add ginger-garlic paste, mint chutney, chopped tomatoes, and cook until the tomatoes soften.
  • Add mixed vegetables, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until vegetables are slightly tender.
  • Reduce heat, add yogurt, and mix well. Cook for an additional 2-3 minutes.
  • Layer half of the partially cooked rice over the vegetable mixture. Sprinkle half of the cilantro. Repeat the layering, ending with a layer of rice.
  • Drizzle saffron-infused milk and ghee over the top layer of rice.
  • Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes for the dum cooking process.
  • Once done, gently fluff the biryani with a fork. Serve hot, garnished with remaining cilantro and mint leaves.

For Yogurt Raita

  • In a mixing bowl, whisk the plain yogurt until smooth.
  • Add finely chopped mint leaves, cumin powder, and salt to the yogurt.
  • If you like a bit of heat, you can add a pinch of red chili powder for some spice.
  • Mix all the ingredients well until they are evenly combined.
  • Taste the raita and adjust the salt and cumin powder according to your preference.
  • Garnish with fresh coriander leaves.
  • Refrigerate the raita for at least 30 minutes before serving to allow the flavors to meld.