Vegetable Dum Biryani Recipe | Layered Veg Biryani

Posted on November 6, 2017

Dum veg biryani recipe ­ an aromatic, lightly spiced restaurant style dum vegetable biryani recipe.Vegetable Dum biryani is inspired from traditional Hyderabadi Dum biryani style. This is the most famous , aromatic and flavorful rice loved by all veg lovers.This biryani is vegetarians dream come true , enjoying the famous dum biryani cooked with vegetables.Traditionally this biryani is cooked in three steps :first step involves cooking basmati rice , second cooking vegetables biryani gravy or whole spices and curd and the third involves the most important step the cooking layered rice and vegetables and fried onions.

 

This last method is called Dum (dum means giving pressure cooked effect in a tighly pot container)
You may feel its complicated , but don’t worry its very easy and simple to cook if you follow the steps correctly.Looking the rice

in this method, dum style adds very good flavor , texture to the final dish which is worth the efforts.
So this recipe is dedicated to all my friends and viewers who wants to taste vegetable dum biryani.
you can also watch step by step video for the detailed recipe.
Do try this at home and leave me your valuable feedback in the comment box.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Servings 8-10 people
Yields : 1 kg biryani

Ingredients

for the rice layer:

1/2 kg basmati rice
1 inch cinnamon
2 medium size tej patta
1 star anise
5-6 black pepper balls
8 cups water for cooking rice
5-6 teaspoon salt

for the vegetable marination

4 medium size carrots diced
1/2 cup chopped french beans
1/2 cup green peas
1/2 cup cauliflower florets (gobi)
2 tablespoon ginger garlic paste
1 tsp red chilli powder
2 tsp garam masala powder
1 tsp cumin powder
1 tsp black pepper powder
1 cup fresh curd (yogurt or dahi)
2 tsp salt

For the veg gravy masala

1 inch cinnamon
2 medium size tej patta
1 star anise
5-6 black pepper balls
1 tsp shahi jeera
2-3 javitri(mace)
2 tbsp biryani masala
2 large onions finely chopped
2 medium size tomatoes finely chopped
5-6 medium size potatoes cut into large cubes
1/2 cup mint leaves
3 cups water cooking in a pot
3 to 4 tablespoon oil or ghee

topping the layers:

¼ cup fried browned onions
a few strands of saffron (kesar) dissolved in 2 tablespoon warm milk or water.
¼ cup fresh mint leaves (pudina patta)
2 tablespoon oil or butter or ghee

Direction || How to rice for Biryani :

Rinse the rice very well in water till it runs clear of starch,then soak the rice for 30 mins in enough water.

Add all the whole spices( cinnamon,tej patta(bay leaves),star anise, black pepper balls) in the rice water.
Boil the rice on a high flame for 15-20 mins.
Keep on checking the rice in between , once the rice is 3/4th(75%) cooked , turn off the flame and drain all the excess water out of the rice.
Keep it aside.

To marinade Vegetables

In a large bowl, add carrots , french beans , green peas(matar) , cauliflower(gobi) , ginger-garlic paste, red chilli powder,
garam masala powder, cumin powder, black pepper powder,yogurt(dahi) and mix them well.
Set it aside for an hour.

Directions || How to fry potatoes.

Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.

Directions || how to make vegetable gravy masala

1. heat oil in the pot.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace black pepper balls.
3. Saute it till nice aroma.
4. add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the mix marinated vegetables ,fried potatoes and stir for some 3­4 mins on a low flame.
7. now add the freshly ground biryani masala & red chilli powder. stir.
8. now add water and salt. stir very well
9. increase the flame and let the veggies cook well.
10.after 10-15 mins , when veggies are cooked well , add 1 cup fried onions and mint leaves.
11. turn off the flame and keep the gravy aside.

Assembling and layering:

1. in a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. if cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. arrange half of the rice layer in the pot or pyrex bowl.
4. now spread half of the cooked veg gravy masala on top of the rice layer.
5. sprinkle fried onions,mint leaves
6. then again the rice layer,veg gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. cover the pyrex bowl with an aluminium foil.
11. if using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. you can bake the veg biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. if cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the veg biryani dum cook for 25­30 minutes or till
done.
14. serve veg biryani hot with some raita, pickle, salad and papad.