Long grain basmati rice are perfect for this nawabi dish. I have not added artificial colours to the veg dum biryani instead I have used natural colour of spices like turmeric and saffron. I have not used the readymade biryani masala instead used whole spices which gives the actual flavour and the aroma of the royal vegetable dum biryani. In vegetable dum biryani, the commonly used vegetables are cauliflower florets, carrots, beans, green peas and potatoes. When you look at the list of ingredients for vegetable dum biryani it may look little long but those ingredients are easily available in the market and a royal dish needs a royal treatment! Isn’t it?
Normally my family members are inclined towards Kolkata style Chicken Biryani, but they also love the vegetarian biryani recipes including Mushroom Biryani and Soya Biryani. When you are preparing biryani any raita is enough to accompany the biryani. Finally a glass of fresh lime soda to finish the meal with a good burp!
Preparation time: 20 minutes
Cooking time: 60 minutes
Vegetable Dum Biryani /Veg Biryani Recipe
Long grain basmati rice – 2 cups
Onion – 1 medium sliced
Onion paste – 2 tablespoon
Ginger paste – 11/2 teaspoon
Garlic paste – 1/2 teaspoon
Turmeric powder – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Curd – 1/4 cup
Tomato puree – 1/2 cup
Garam masala powder – 1/2 teaspoon
Clove – 6 to 8
Cardamom – 4 to 5
Cinnamon stick – 1 inch, 2
Star anise – 2 to 3
Royal mace/javitri – 2
Black peppercorn – 5 to 6
Salt – 11/2 teaspoon (as per taste)
Green peas – 1/4 cup
Cauliflower florets – 10 to 12
Potato – 1, peel and cut into dice
Carrot – 1, cut into small pieces
French beans – cut into 1/2 inches, 12 to 14
Saffron – 1/8 teaspoon
Milk – 2 to 3 tablespoon
Refined oil – 4 to 5 tablespoon
Sugar – 1 teaspoon
Ghee – 1 tablespoon
Bay leaf – 1
1. Wash and soak the rice for 15 to 20 minutes.
2. Fry the sliced onions with little salt and sugar until crisp and keep aside.
3. Soak saffron into warm milk and keep aside.
4. Blanch the vegetables and drain the water.
5. Boil water in a pot or vessel and add cinnamon stick(1), cardamom (2), black peppercorn (3 to 4), clove ( 2 to 3), royal mace (1) and add the rice into it.
6. Cook till the rice is 80 to 85% done and drain the water.
7. Spread the rice on big plates and allow to cool it. Sprinkle little salt on the rice.
8. Heat 2 tablespoon oil and fry the vegetables with little salt and turmeric powder and keep aside.
9. Now add 1 tablespoon ghee and 2 tablespoon of refined oil in the pan.
10. Add the remaining whole spices along with bay leaf.
11. Next add onion paste and cook well.
12. After that add ginger and garlic paste and cook well.
13. Add tomato puree and cook until the raw smell is gone.
14. Add the dry spices (coriander powder, cumin powder, red chilli powder, salt, garam masala powder, turmeric powder) and mix them well.
15. Next beat the curd and add into it. Cook for sometime and then add vegetables and mix well with the spices after that switch off the gas when vegetables are cooked.
16. Take a biryani pot and smear the wall with ghee.
17. Add 1/3 portion of prepared masala at the bottom.
18. Next give a layer of rice, little saffron milk and fried onions.
19. After that place another portion of masala and followed by rice layer.
20. Do the same process for remaining rice and masala.
21. Once the layering is done cover the pot with a lid and put it over a hot skillet for 10 to 15 minutes.
22. Serve hot with raita.