Vegetable dum biriyani is one of the most popular and aromatic rice dish from cuisine of India. It is typically prepared by layering the marinated veggies and basmati rice in a flat heavy bottomed vessel and cooked on a slow flame. The slow cooking process brings out all the flavors infused in the vegetables and rice which makes this dish super delicious. There are few steps involved in this preparation but at the end it is worth all the effort.
Preparation time – 30 min
Cooking time – 1 hr
Servings – 4 to 6
Ingredients required for cooking rice:
Basmati rice – 2 cups
Water – 8 cups
Cloves – 4
Cinnamon stick – 1 inch
Bay leaves – 3
Cardamon – 4
Green chilies – 2 sliced
Ghee/clarified butter – 2 tsp
Salt – as required for cooking rice
Other ingredients:
Carrots – 1/4 cup, chopped lengthwise
Green beans – 1/4 cup, chopped
Green peas – 1/4 cup
Potatoes – 1/4 cup, cut into small cubes
Cauliflower – 8 to 10 florets
Ginger & garlic paste – 2 tsp
Mint leaves – 1/4 cup, chopped
Cilantro/coriander leaves – 1/4 cup, chopped
Curd/yogurt – 1 cup
Turmeric powder – 1/2 tsp
Salt – as required
Red chili powder – 1 tsp or as required
Fried onions – 1/2 cup
Cinnamon stick – 1 inch
Cloves – 2
Cardamon – 2
Star anise – 1
Saffron – few strands, soak it in 2 tbsp of warm milk
Oil – 2 tbsp
Preparation:
Step 1: Marinating the veggies
- In a mixing bowl add in all the chopped veggies, curd, ginger & garlic paste, red chili powder, salt, turmeric powder, chopped mint and coriander leaves. Mix well so that the veggies gets well coated with all the masala. Cover it and set aside. “Soak the basmati rice for 30 min”.
Step 2: How to make fried onions
- Thinly, slice 2 medium sized red onions. Heat oil in a deep pan for frying. Once the oil is hot, slowly add in the onions. Fry well till it gets golden in color on all sides. Drain them on a paper towel to remove any excess oil and set aside. “Store bought fried onions can also be used in this preparation, this step can be skipped if store bought onions are used”.
Step 3: Cooking rice for the biriyani
- In a deep vessel heat up 8 cups of water. When the water is hot add in 4 cloves, 1 inch cinnamon stick, 3 bay leaves, 4 cardamon 2 green chilies, ghee/clarified butter and required salt.
- Drain the water from the soaked rice. Add the rice to the hot water and stir well. Cook till the rice is 75% or 3/4th done. “The rice should not be fully cooked as it will get cooked in the dum while preparing biriyani”
- After the rice is 75% or 3/4th done drain the water and set aside. “You can rinse the rice under cold water to stop the cooking process.”
Step 4: Layering the biriyani
- Add in 2 tbsp of oil in a flat heavy bottomed vessel. Once the oil is hot add in 2 cloves, 1 inch cinnamon stick, 1 star anise, 2 cardamon. Saute for 10 sec and switch off the stove.
- Now add in the marinated veggies from “Step 1”. Spread some fried onions and then spread half of the cooked rice.
- Add a layering of finely chopped mint & coriander leaves, some fried onions and then pour in little of soaked saffron milk.
- Spread the remaining rice. Top it off with some fried onions, few finely chopped mint & coriander leaves and the rest of the saffron milk. Add in some ghee/clarified butter evenly on top. Cover the vessel with a tight lid.
- Heat up heavy bottomed flat based tawa. Place the vessel with the biriyani on the hot tawa and let it simmer on a slow flame for 30 to 40 min till the vegetables are well cooked with the help of steam.
Finally, serve this awesome Vegetable dum biriyani with some raita.
Also check out other rice recipes, curry recipes from our blog and Enjoy great food.