Veg Dum Biryani

Serves 1
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Directions

  1. 1Add 1 cup of curd to a bowl.
  2. 2Add 1 cup of curd to a bowl.
  3. 3Add 1 cup of curd to a bowl.
  4. 4Add 2 tbsp of ginger garlic paste to the bowl.
  5. 5Add 2 tbsp of ginger garlic paste to the bowl.
  6. 6Add 2 tbsp of ginger garlic paste to the bowl.
  7. 7Add 2 chopped chillies to the bowl.
  8. 8Add 2 chopped chillies to the bowl.
  9. 9Add 2 chopped chillies to the bowl.
  10. 10Add 2 tsp of lemon juice to the bowl.
  11. 11Add 2 tsp of lemon juice to the bowl.
  12. 12Add 2 tsp of lemon juice to the bowl.
  13. 13Add 2 tsp of oil to the bowl.
  14. 14Add 2 tsp of oil to the bowl.
  15. 15Add 2 tsp of oil to the bowl.
  16. 16Add 1/2 tsp of turmeric powder to the bowl.
  17. 17Add 1/2 tsp of turmeric powder to the bowl.
  18. 18Add 1/2 tsp of turmeric powder to the bowl.
  19. 19Add 1 tsp of chilli powder to the bowl.
  20. 20Add 1 tsp of chilli powder to the bowl.
  21. 21Add 1 tsp of chilli powder to the bowl.
  22. 22Add 1 tsp of coriander powder to the bowl.
  23. 23Add 1 tsp of coriander powder to the bowl.
  24. 24Add 1 tsp of coriander powder to the bowl.
  25. 25Add 2 tbsp of biryani masala to the bowl.
  26. 26Add 2 tbsp of biryani masala to the bowl.
  27. 27Add 2 tbsp of biryani masala to the bowl.
  28. 28Add 1 tsp of salt to the bowl.
  29. 29Add 1 tsp of salt to the bowl.
  30. 30Add 1 tsp of salt to the bowl.
  31. 31Mix all the ingredients well until combined.
  32. 32Mix all the ingredients well until combined.
  33. 33Mix all the ingredients well until combined.
  34. 34Add 2 cubed potatoes to the bowl.
  35. 35Add 2 cubed potatoes to the bowl.
  36. 36Add 2 cubed potatoes to the bowl.
  37. 37Add 5 chopped beans to the bowl.
  38. 38Add 5 chopped beans to the bowl.
  39. 39Add 5 chopped beans to the bowl.
  40. 40Add 1 chopped carrot to the bowl.
  41. 41Add 1 chopped carrot to the bowl.
  42. 42Add 1 chopped carrot to the bowl.
  43. 43Add 3 tbsp of peas to the bowl.
  44. 44Add 3 tbsp of peas to the bowl.
  45. 45Add 3 tbsp of peas to the bowl.
  46. 46Add 10 chopped mushrooms to the bowl.
  47. 47Add 10 chopped mushrooms to the bowl.
  48. 48Add 10 chopped mushrooms to the bowl.
  49. 49Add 3 tbsp of mint to the bowl.
  50. 50Add 3 tbsp of mint to the bowl.
  51. 51Add 3 tbsp of mint to the bowl.
  52. 52Add 3 tbsp of coriander to the bowl.
  53. 53Add 3 tbsp of coriander to the bowl.
  54. 54Add 3 tbsp of coriander to the bowl.
  55. 55Mix well until combined and marinate for 30 minutes.
  56. 56Mix well until combined and marinate for 30 minutes.
  57. 57Mix well until combined and marinate for 30 minutes.
  58. 58Rinse and soak 2 cups of basmati rice for 30 minutes.
  59. 59Rinse and soak 2 cups of basmati rice for 30 minutes.
  60. 60Rinse and soak 2 cups of basmati rice for 30 minutes.
  61. 61Add 2 tbsp of ghee to a pan.
  62. 62Add 2 tbsp of ghee to a pan.
  63. 63Add 2 tbsp of ghee to a pan.
  64. 64Add 2 tbsp of oil to the pan.
  65. 65Add 2 tbsp of oil to the pan.
  66. 66Add 2 tbsp of oil to the pan.
  67. 67Add 1 sliced onion to the pan.
  68. 68Add 1 sliced onion to the pan.
  69. 69Add 1 sliced onion to the pan.
  70. 70Saute the onion on high flame until golden brown.
  71. 71Saute the onion on high flame until golden brown.
  72. 72Saute the onion on high flame until golden brown.
  73. 73Add 1 cubed capsicum to the pan and saute slightly until it turns crunchy.
  74. 74Add 1 cubed capsicum to the pan and saute slightly until it turns crunchy.
  75. 75Add 1 cubed capsicum to the pan and saute slightly until it turns crunchy.
  76. 76Add the marinated vegetables to the pan and saute well until combined.
  77. 77Add the marinated vegetables to the pan and saute well until combined.
  78. 78Add the marinated vegetables to the pan and saute well until combined.
  79. 79Cover the pan and cook for 10 minutes until vegetables are cooked.
  80. 80Cover the pan and cook for 10 minutes until vegetables are cooked.
  81. 81Cover the pan and cook for 10 minutes until vegetables are cooked.
  82. 82Add the whole spices to a pot of boiling water.
  83. 83Add the whole spices to a pot of boiling water.
  84. 84Add the whole spices to a pot of boiling water.
  85. 85Add 3 slit chillies to the pot.
  86. 86Add 3 slit chillies to the pot.
  87. 87Add 3 slit chillies to the pot.
  88. 88Add 2 tbsp of chopped coriander to the pot.
  89. 89Add 2 tbsp of chopped coriander to the pot.
  90. 90Add 2 tbsp of chopped coriander to the pot.
  91. 91Add 2 tbsp of salt to the pot.
  92. 92Add 2 tbsp of salt to the pot.
  93. 93Add 2 tbsp of salt to the pot.
  94. 94Add 2 tsp of lemon juice to the pot.
  95. 95Add 2 tsp of lemon juice to the pot.
  96. 96Add 2 tsp of lemon juice to the pot.
  97. 97Add 1 tsp of ghee to the pot.
  98. 98Add 1 tsp of ghee to the pot.
  99. 99Add 1 tsp of ghee to the pot.
  100. 100Boil for 3 minutes.
  101. 101Boil for 3 minutes.
  102. 102Boil for 3 minutes.
  103. 103Add the soaked rice to the boiling water and mix gently.
  104. 104Add the soaked rice to the boiling water and mix gently.
  105. 105Add the soaked rice to the boiling water and mix gently.
  106. 106Boil for 5 minutes until the rice is 80% cooked and ready for layering.
  107. 107Boil for 5 minutes until the rice is 80% cooked and ready for layering.
  108. 108Boil for 5 minutes until the rice is 80% cooked and ready for layering.
  109. 109Add fried onion to the cooked vegetables.
  110. 110Add fried onion to the cooked vegetables.
  111. 111Add fried onion to the cooked vegetables.
  112. 112Add coriander and mint to the cooked vegetables.
  113. 113Add coriander and mint to the cooked vegetables.
  114. 114Add coriander and mint to the cooked vegetables.
  115. 115Spread the rice uniformly over the vegetables.
  116. 116Spread the rice uniformly over the vegetables.
  117. 117Spread the rice uniformly over the vegetables.
  118. 118Add coriander and mint over the rice.
  119. 119Add coriander and mint over the rice.
  120. 120Add coriander and mint over the rice.
  121. 121Add fried onions over the rice.
  122. 122Add fried onions over the rice.
  123. 123Add fried onions over the rice.
  124. 124Pour half a cup of saffron milk over the rice.
  125. 125Pour half a cup of saffron milk over the rice.
  126. 126Pour half a cup of saffron milk over the rice.
  127. 127Sprinkle 1 tsp of biryani masala over the rice.
  128. 128Sprinkle 1 tsp of biryani masala over the rice.
  129. 129Sprinkle 1 tsp of biryani masala over the rice.
  130. 130Add 2 tsp of ghee over the rice.
  131. 131Add 2 tsp of ghee over the rice.
  132. 132Add 2 tsp of ghee over the rice.
  133. 133Cover the pan with aluminum foil and seal tightly with the lid.
  134. 134Cover the pan with aluminum foil and seal tightly with the lid.
  135. 135Cover the pan with aluminum foil and seal tightly with the lid.
  136. 136Cook on low flame for 20 minutes until cooked well and flavors absorbed.
  137. 137Cook on low flame for 20 minutes until cooked well and flavors absorbed.
  138. 138Cook on low flame for 20 minutes until cooked well and flavors absorbed.
  139. 139Serve hot.
  140. 140Serve hot.
  141. 141Serve hot.

Ingredients

  • 1 cup curd
  • 1 cup curd
  • 1 cup curd
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 2 tbsp ginger garlic paste
  • 2 chopped chilli
  • 2 chopped chilli
  • 2 chopped chilli
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp oil
  • 2 tsp oil
  • 2 tsp oil
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 2 tbsp biryani masala
  • 2 tbsp biryani masala
  • 2 tbsp biryani masala
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 cubed potato
  • 2 cubed potato
  • 2 cubed potato
  • 5 chopped beans
  • 5 chopped beans
  • 5 chopped beans
  • 1 chopped carrot
  • 1 chopped carrot
  • 1 chopped carrot
  • 3 tbsp peas
  • 3 tbsp peas
  • 3 tbsp peas
  • 10 chopped mushroom
  • 10 chopped mushroom
  • 10 chopped mushroom
  • 3 tbsp mint
  • 3 tbsp mint
  • 3 tbsp mint
  • 3 tbsp coriander
  • 3 tbsp coriander
  • 3 tbsp coriander
  • 2 cup basmati rice
  • 2 cup basmati rice
  • 2 cup basmati rice
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 2 tbsp ghee
  • 1 sliced onion
  • 1 sliced onion
  • 1 sliced onion
  • 1 cubed capsicum
  • 1 cubed capsicum
  • 1 cubed capsicum
  • 1 bowl spices
  • 1 bowl spices
  • 1 bowl spices
  • 3 slit chilli
  • 3 slit chilli
  • 3 slit chilli
  • 2 tbsp coriander
  • 2 tbsp coriander
  • 2 tbsp coriander
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 2 tsp lemon juice
  • 1 tsp ghee
  • 1 tsp ghee
  • 1 tsp ghee
  • fried onion
  • fried onion
  • fried onion
  • 0.5 cup saffron milk
  • 0.5 cup saffron milk
  • 0.5 cup saffron milk
  • 1 tsp biryani masala
  • 1 tsp biryani masala
  • 1 tsp biryani masala
  • 2 tsp ghee
  • 2 tsp ghee
  • 2 tsp ghee

Equipment

bowlwhiskpanlidstrainerpotaluminum foil

Tips

  • Traditionally dum biryani is prepared with a mix of meat, vegetables, and rice, however, this is a vegetarian alternative with only vegetables.
  • It is generally served as the primary dish in a meal and is often served with a choice of raita and Mirchi ka Salan.
  • For better results use good quality basmati rice.
  • Keep flame high while sautéing onions.
  • Make sure the rice is 80% cooked. It means the rice should be separated when you break them and shouldn't be mushy.
  • Ensure you seal the biryani properly so that the flavor is absorbed properly.
  • Adding saffron milk improves the color of the rice and also enhances its flavor.
  • Make sure to serve it hot and fresh with Mirchi ka Salan or raita on the side to give it a full and traditional taste.
  • You can also add paneer to the biryani to enhance its flavor and make it rich in protein.
  • For the best Dum Biryani use a thick bottomed vessel to cook the Biryani in. Also, use a heavy lid to retain the steam within and cook the Biryani on low heat. Ensure that the vessel is not left empty and keep a flame tamer below it.
  • You can add more spices to your Biryani to make it more flavorful.
  • Adjust the salt according to your taste.
  • Use fresh vegetables for the best flavor.
  • Do not overcook the vegetables, as it will make them mushy.
  • Make sure to use a good quality ghee for the best flavor.
  • Make sure to adjust the cooking time according to your cooker and stove.
  • You can also add some rose water or kewra water to the rice for a more aromatic biryani.
  • You can use fresh mint and coriander leaves for garnishing and also to enhance the flavor of the biryani.
  • Ensure that the biryani is cooked on low flame for the flavors to infuse properly.
  • Do not mix the rice too much while cooking, as it will break the grains.
  • Do not lift the lid while cooking the biryani on dum.
  • You can also add some fried cashew nuts for a rich flavor and crunch.
  • Serve it hot with your favorite side dish for a complete meal.
  • You can store the biryani in an airtight container in the refrigerator for up to 2-3 days and reheat it before serving.
  • You can also freeze the biryani for up to a month.
  • For the best taste, serve it immediately after cooking.
  • You can also serve it with a squeeze of lemon juice for added tanginess and freshness.
  • Ensure that the vegetables are cut into uniform sizes for even cooking.
  • Do not overcrowd the pan while sautéing the vegetables.
  • You can also add some extra biryani masala for a more intense flavor.
  • Ensure that the rice is properly washed and soaked to get long, separate grains.
  • Do not over-boil the rice, as it will make it sticky and mushy.
  • You can also add some food color to the rice for an attractive presentation.
  • Make sure to use fresh and good quality ingredients for the best taste and aroma.
  • Ensure that the cooking process is slow and steady for the flavors to blend well.
Veg Dum Biryani | Clip Recipe