April 10, 2013

Vegetable Dum Biryani

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Sorry Folks ,for a long silence. I just dont know kept me off from posting one of my favorite recipes which I have been meaning to do from a long time.Certain unexpected things cropped up which needed my attention.

Biryani has been a very sought after dish in the Indian cuisine slowly gaining popularity world wide.
There are ever so many varieties which are famous such as the Hyderabadi Biryani,Awadhi(Lucknowi Biryani),Ambur Biryani, Malabar Biryani ,Bombay Biryani and the list is endless.
The non veg variety consists of chicken,mutton,egg in addition to the veggies and spices.
The flavour from fresh spices and home ground spice powders fills it with all the flavor and makes the recipe all the more inviting and appetizing.

Without further delay,I shall post the recipe for vegetable biryani.For the non veg lovers,you can use chicken,mutton or egg in combination to the veggies.

Preparation Time : 30 mins
Cooking Time : 60 - 90 mins
Serves : 3-4

Veg Dum Biryani


1 1/2 cups rice
15-20 Cauliflower florets
2 carrots
100 gms french beans
1 medium sized onion
1 tomato
1 potato
1 cup green peas (fresh/frozen)
2 tbsp yogurt
1 tsp cumin seeds
1/2 tsp fennel seeds
Few raisins and almonds

 Whole Garam Masala
2 bay leaves/tej patta
3-4 cloves/lavang
2-3 cardamom/elaichi
1 med stick cinnamon/dal chini
For Grinding
10-15 cashewnuts
coriander leaves
mint leaves
2 tsp garam masala
3-4 green chillies
1 tsp ginger garlic paste


  • Chop all the vegetable except the cauliflower florets length wise.
  • Wash and soak the rice for about 15-20 mins.
  • Grind all the ingredients to a fine paste listed under the For Grinding section.
  • Saute the whole garam masala in a little ghee ,little saute the rice along with it and cook the rice.
  • Release the pressure and spread the rice on a large plate and leave aside.
  • Take another huge kadai or cooker and heat a little oil.
  • Crackle the cumin seeds and fennel seeds.
  • Saute the onions until light pink and then add the tomatoes and saute well until mushy.
  • Now,add the other veggies and saute well till the oil coats well.
  • Mix in the ground paste,required salt and mix well.Close the lid and cook until the veggies are 3/4 cooked.
  • Lastly add the yogurt and mix well and simmer for about 5 mins.Check for salt and add if needed.
  • Add the cooked rice on top of the cooked vegetables in the same vessel without disturbing the vegetables and give DUM for about 10-12 mins on very slow flame.
  • Meanwhile,roast some onions until they turn brown and also some cashews in ghee.
  • After the DUM process,garnish with these onions ,cashews,raisins,almonds,corriander all over the rice and serve hot with raita and papad.
 Different ways to give DUM
  • Cover the vessel with a tight cloth or wrap with an aluminium foil,to ensure no steam escapes and place a lid over the cloth and put some heavy weight on it.
  • Prepare a dough using whole wheat flour and roll it in a thin strip and seal the vessel using this by placing a tight fitting lid over it.

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