Veg Dum Biryani

60 mins
Serves 4
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Directions

  1. 1In a bowl, mix curd, salt, ginger garlic paste, and spice powders.
  2. 2In a bowl, mix curd, salt, ginger garlic paste, and spice powders.
  3. 3In a bowl, mix curd, salt, ginger garlic paste, and spice powders.
  4. 4Add all the vegetables to the curd mixture and mix well.
  5. 5Add all the vegetables to the curd mixture and mix well.
  6. 6Add all the vegetables to the curd mixture and mix well.
  7. 7Let it marinate for 20 minutes.
  8. 8Let it marinate for 20 minutes.
  9. 9Let it marinate for 20 minutes.
  10. 10Heat ghee and oil in a pan.
  11. 11Heat ghee and oil in a pan.
  12. 12Heat ghee and oil in a pan.
  13. 13Add the marinated vegetables and saute for 5 minutes.
  14. 14Add the marinated vegetables and saute for 5 minutes.
  15. 15Add the marinated vegetables and saute for 5 minutes.
  16. 16Close the pot and cook on medium flame for 15 minutes.
  17. 17Close the pot and cook on medium flame for 15 minutes.
  18. 18Close the pot and cook on medium flame for 15 minutes.
  19. 19Remove half of the cooked vegetables and keep aside.
  20. 20Remove half of the cooked vegetables and keep aside.
  21. 21Remove half of the cooked vegetables and keep aside.
  22. 22Layer the cooked rice with the vegetable masala.
  23. 23Layer the cooked rice with the vegetable masala.
  24. 24Layer the cooked rice with the vegetable masala.
  25. 25Add the remaining vegetable masala and another layer of rice.
  26. 26Add the remaining vegetable masala and another layer of rice.
  27. 27Add the remaining vegetable masala and another layer of rice.
  28. 28Garnish with fried onions, coriander leaves, mint leaves, biryani masala powder, and saffron water.
  29. 29Garnish with fried onions, coriander leaves, mint leaves, biryani masala powder, and saffron water.
  30. 30Garnish with fried onions, coriander leaves, mint leaves, biryani masala powder, and saffron water.
  31. 31Reduce the flame to low, cover the pot, and let it cook in dum for 15 minutes.
  32. 32Reduce the flame to low, cover the pot, and let it cook in dum for 15 minutes.
  33. 33Reduce the flame to low, cover the pot, and let it cook in dum for 15 minutes.
  34. 34Turn off the stove and let it rest for 10 minutes before opening.
  35. 35Turn off the stove and let it rest for 10 minutes before opening.
  36. 36Turn off the stove and let it rest for 10 minutes before opening.
  37. 37Serve hot with raita.
  38. 38Serve hot with raita.
  39. 39Serve hot with raita.

Ingredients

  • 0.5 cup Curd
  • 0.5 cup Curd
  • 0.5 cup Curd
  • 0.25 tsp Turmeric Powder
  • 0.25 tsp Turmeric Powder
  • 0.25 tsp Turmeric Powder
  • 2 tsp Red Chili Powder
  • 2 tsp Red Chili Powder
  • 2 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tsp Coriander Powder
  • 1 tbsp Biryani Masala Powder
  • 1 tbsp Biryani Masala Powder
  • 1 tbsp Biryani Masala Powder
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Ginger Garlic Paste
  • 2 nos Onion
  • 2 nos Onion
  • 2 nos Onion
  • 1 no Green Chili
  • 1 no Green Chili
  • 1 no Green Chili
  • 2 nos Tomato
  • 2 nos Tomato
  • 2 nos Tomato
  • 1 no Carrot
  • 1 no Carrot
  • 1 no Carrot
  • 0.25 cup Beans
  • 0.25 cup Beans
  • 0.25 cup Beans
  • 1 no Potato
  • 1 no Potato
  • 1 no Potato
  • 1 cup Cauliflower Florets
  • 1 cup Cauliflower Florets
  • 1 cup Cauliflower Florets
  • 0.25 cup Green Peas
  • 0.25 cup Green Peas
  • 0.25 cup Green Peas
  • 0.25 cup Fried Onions
  • 0.25 cup Fried Onions
  • 0.25 cup Fried Onions
  • 1 handful Coriander Leaves
  • 1 handful Coriander Leaves
  • 1 handful Coriander Leaves
  • 1 handful Mint Leaves
  • 1 handful Mint Leaves
  • 1 handful Mint Leaves
  • 3 tsp Ghee
  • 3 tsp Ghee
  • 3 tsp Ghee
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 2 cups Cooked Basmati Rice
  • 2 cups Cooked Basmati Rice
  • 2 cups Cooked Basmati Rice
  • 1 Saffron Water
  • 1 Saffron Water
  • 1 Saffron Water

Equipment

potbowlpan