Vegetable Dum Biryani Recipe
Ingredients
For the Vegetable Curry:
1) 1 cup oil** (or ghee)
2) 4-5 medium-sized onions** (finely sliced)
Whole spices:
3) ½ tsp black pepper
4) 3-4 cloves
5) 1 large cardamom
6) 3-4 small cardamoms
7) 1 piece of star anise
8) 1 tsp cumin seeds
9) 2-3 bay leaves
10) 3 tbsp ginger-garlic paste
11) 3 large tomatoes (finely chopped or blended)
Ground spices:
12) 1 tsp salt (or to taste)
13) ½ tsp turmeric powder
14) 1 tsp red chili powder
15) 2 tsp coriander powder
16) 1 tsp garam masala powder
17) 1 tsp roasted cumin powder
18) 1 tbsp biryani masala powder (optional)
19) 1 tsp Kashmiri red chili powder (for color)
20) 1 tbsp crushed kasuri methi
Vegetables:
21) 1 cup carrots (finely chopped)
22) 1 cup French beans (finely chopped)
23) 1 cup fresh peas (or frozen peas)
24) 3 medium potatoes (peeled and chopped into large pieces)
25) medium-sized capsicum (cut into thick pieces)
26) 2-3 green chilies (finely chopped)
27) Fresh coriander leaves (handful)
28) Fresh mint leaves (handful)
29) ¾ cup yogurt (beaten)
For the Rice:
30) 3 liters of water** (for boiling rice)
Whole spices for boiling water:
31) 1 tsp shah jeera
32) 2 star anise
33) 1 large cardamom
34) 1 small piece of cinnamon
35) 1 bay leaf
36) 2-3 green cardamoms
37) ½ tsp black pepper
38) 2-3 cloves
39) 2-3 whole green chilies
40) 3 tbsp salt** (for rice water)
41) 1 tbsp kewra water
42)½ lemon’s juice
43) 1 kg basmati rice (soaked for 40 minutes)
For Layering the Biryani:
44) Fried onions (set aside from earlier)
45) Chopped coriander leaves
46) Mint leaves
47) Lemon slices
48) Yellow food color (optional)
49) Water (½ cup for steaming)
Let’s Start Recipe
Today, we’re making a **delicious, healthy, and flavorful vegetable biryani**. If you’re tired of chicken or mutton, and looking for something easy and healthy, this recipe is just perfect. You can even pack it for your kids’ lunch boxes. It’s ideal for lunch or dinner. Let’s dive right into this simple yet mouth-watering recipe!
Step 1: Preparing the Onions
First, heat **1 cup of oil** in a large pot on medium-high heat. If you prefer, you can use **ghee** instead of oil for an extra rich flavor. Once the oil is hot, add **4-5 medium-sized onions**, finely sliced.
Fry the onions on medium-high heat, stirring constantly until they turn golden brown. Make sure to fry them until they are crisp and caramelized (biryani-style). Set aside a little of the fried onions on a paper towel for garnish later.
Step 2: Adding Whole Spices
To the remaining oil in the pot, add the following whole spices:
1) ½ tsp black pepper
2) 3-4 cloves
3) 1 large cardamom
4) 3-4 small cardamoms
5) 1 piece of star anise
6) 1 tsp cumin seeds
7) 2-3 bay leaves
Fry these whole spices for a few seconds to release their aroma, then add **3 tbsp ginger-garlic paste**. Sauté the ginger-garlic paste until its raw smell disappears (about 2-3 minutes).
Step 3: Adding Tomatoes and Spices
Once the ginger-garlic paste is well-cooked, add **3 large tomatoes**, finely chopped or blended. Stir well and cook for 2-3 minutes until the tomatoes soften.
Now, add the powdered spices:
1) 1 tsp salt
2) ½ tsp turmeric powder
3) 1 tsp red chili powder
4) 2 tsp coriander powder
5) 1 tsp garam masala powder
6) 1 tsp roasted cumin powder
7) 1 tbsp biryani masala powder (optional)
8) 1 tsp Kashmiri red chili powder (for color)
9) 1 tbsp crushed kasuri methi
Mix well, and cook the spices on low-medium heat for 2-3 minutes, stirring occasionally. If the mixture gets too dry, add **¼ cup water**. Continue cooking until the raw smell of the spices disappears, and the oil separates.
Step 4: Adding Vegetables
Now, add the **chopped vegetables:
1) 1 cup carrots (finely chopped)
2) 1 cup French beans (chopped)
3) 1 cup fresh peas (or frozen peas)
4) 3 medium potatoes (peeled and chopped into big pieces)
Mix everything well, and cook on medium-high heat for 2-3 minutes. Then add **¾ cup beaten yogurt**. Stir well and cook on low flame for 2-3 minutes to prevent the yogurt from curdling. The vegetables should not overcook at this stage—just cook them until they are around 80% done, as the remaining cooking will happen with the rice.
After 2-3 minutes, add **2 medium-sized capsicum (cut into thick pieces)**, **freshly chopped mint leaves** (a handful), and **fresh coriander leaves** (a handful). Cook for another 5-7 minutes, keeping the lid on, so the vegetables cook without getting mushy.
Step 5: Preparing the Rice
Meanwhile, in a separate pot, bring **3 liters of water** to a boil.
Add the following whole spices to the boiling water:
1) 1 tsp shah jeera
2) 2 star anise
3) 1 large cardamom
4) 1 small piece of cinnamon
5) 1 bay leaf
6) 2-3 green cardamoms
7) ½ tsp black pepper
8) 2-3 cloves
Add **2-3 whole green chilies**, **1 tbsp salt** (slightly more than usual), **1 tbsp kewra water**, and **½ lemon’s juice** for fragrance.
Bring the water to a boil and then add the washed **1 kg soaked basmati rice** (soaked for 40 minutes). Cook the rice on medium-high flame for 7-8 minutes, or until the rice is 90% cooked. Drain the rice and set aside.
Step 6: Assembling the Biryani
In the same pot where the vegetable curry is prepared, add **1 tbsp oil**.Layer the cooked rice in 3 parts. First, spread one-third of the rice over the vegetable mixture. Then add half of the vegetable curry on top, followed by a little **chopped coriander**, **mint leaves**, and fried **onions**.
Add the second layer of rice, followed by the remaining vegetable curry and a final layer of rice. Sprinkle fried onions, mint leaves, coriander leaves, and a few slices of lemon on top.(Optional: If you prefer, you can also add **yellow food color** mixed with water for a vibrant color, but this is optional.)
Step 7: Steaming the Biryani
To steam, pour a little water (about **½ cup**) in the center, cover the pot tightly with a lid, and cook on **high flame** for 2 minutes. Then reduce the flame to **low** and let it simmer for **12 minutes**.After 12 minutes, turn off the heat and let the biryani sit for **10-15 minutes** without opening the lid. This helps the rice to set and soak up all the flavors.
Step 8: Final Touch
After the resting time, open the lid and gently fluff the rice using a spoon. The biryani is now ready to serve!
Step 9: Serving
Serve your **vegetable biryani** with **raita** and **kachumber** for the perfect combination.
Tip
This flavorful, colorful biryani is packed with veggies and spices and is perfect for lunch, dinner, or any special occasion.
Try this easy-to-make recipe, and don’t forget to share your feedback in the comments!If you liked the recipe, don’t forget to **like** and **comment** to the post.
Thank You…..♥️