Vegetable Dum Biryani

Hey everyone, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Vegetable Dum Biryani. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vegetable Dum Biryani is one of the most popular of recent trending meals on earth. It's appreciated by millions every day. It is simple, it is quick, it tastes delicious. Vegetable Dum Biryani is something which I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Vegetable Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetable Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetable Dum Biryani is 10 people. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Vegetable Dum Biryani using 53 ingredients and 17 steps. Here is how you can achieve that.

#goldenapron 1
Vegetable Dum Biryani is dish made where cooked long grained rice and gravy made with onion, tomato, spices and vegetables are assembled in layers in a big thick bottom pan. The vessel is then covered and cooked on a low heat keeping on a pan for 20-30 minutes till the spices are nicely infused with rice. The cover of the biryani is opened and the biryani is served hot in layers with boondi raita or vegetable raita, papad and salan. The biryani can be enjoyed by gluten intolerant people. It is glutenfree.

https://pepkitchen.com/recipe/vegetable-dum-biryani/

Ingredients and spices that need to be Get to make Vegetable Dum Biryani:

1. For Fried Onion/Birasto
2. 3 small Onionsliced
3. 1 tbsp oil
4. Some Fried Nuts and Potato
5. 15 almonds chopped
6. 15 cashewnuts chopped
7. 3 medium potato washed, peeled and cut into strips
8. To taste Salt
9. 1 tbsp oil for potato
10. 1 tsp oil for nuts
11. As needed Saffron Milk
12. 1/2 cup milk warm
13. 1 tsp saffron strands
14. For Biryani Gravy
15. 9 tbsp oil
16. 2 cinnamon stick around 1 inch each
17. 5 cardamom
18. 2 bay leaves
19. 6 cloves
20. 3 tsp cumin seeds jeera or shahi jeera
21. 4 medium onions finely chopped
22. 7 medium tomatoes washed and finely chopped
23. 4 tsp ginger garlic paste
24. 1 medium green capsicum washed and finely chopped
25. 1 medium red capsicum (optional) washed and finely chopped
26. 3 carrot washed, peeled and chopped
27. 1/2 cup peas boiled
28. 1/2 cup corn boiled
29. 3/4 tsp turmeric powder haldi
30. 3 tsp red chilli powder
31. 6 tsp coriander cumin powder dhania jeera powder
32. 2 tsp biryani masala (store brought) or garam masala
33. 1 cup yogurt fresh curd (dahi)
34. 1 cup milk
35. 3 tbsp dried fenugreek leaves kasuri methi
36. 1 tsp kitchen king masala optional
37. to taste salt
38. For Cooking rice for Biryani
39. 3 cups basmati rice long grained rice washed and soaked
40. 6 cups water
41. 2 cinnamon sticks
42. 4 cardamons
43. 2 bay leaves
44. 1 tbsp lemon juice
45. 1 tsp oil
46. to taste salt
47. For Assembling Biryani and giving Dum
48. 9 tsp ghee clarified butter (use 2 tsp for greasing)
49. 1 cup mint leaves washed and roughly chopped
50. 1 cup coriander leaves washed and finely chopped
51. 10 green chilli washed and slit
52. 2 tsp garam masala
53. To sprinkle salt

Instructions to make to make Vegetable Dum Biryani

1. For Fried onion/Birasto
   Washed and thinly slice onions. Heat oil in a non stick pan. Once oil is heated add onions and saute on medium flame. The onion will soften and will start to become golden.
2. Now increase heat and cook till the onions become brown and crisp. Keep on stirring in between. The onions are now crisp and ready. Remove on the absorbent paper and let it cool. Keep aside.
3. Fried nuts and potato
   In the same pan. Heat oil and add chopped almonds and cashew nuts. Saute on low heat till golden and crisp. (Do not cook on high heat). Remove in a plate and keep aside. They will get crunchy once cooled.
4. Heat oil in the pan. Add the chopped potatoes. Add salt and mix well. Cover and cook till potato soften on medium heat. Now open the lid and cook on low to medium heat till the potato are golden and crisp. Remove in a plate and keep aside.
5. Saffron milk
   Warm milk in a microwave or pan. Add saffron strands and mix well. The milk will get nice colour. Keep it aside.
6. Biryani Gravy
   Heat oil in a pan. Add whole spices - cinnamon, cloves, cardamom, bay leaves. Add cumin seeds to it. Let the cumin seeds crackle. (I have not taken the picture with cumin seeds). (You can also use shahi jeera in place of cumin seeds and add other whole spices such as star anise, javantri- whole mace, black cardamom-and moti elaichi if you have them in your pantry). Add chopped onions and saute. Add little salt and saute the onions till they are translucent.
7. Add the chopped capsicum and mix well and cover and cook till they soften. Once the capsicum are soften add the ginger garlic paste and saute well. Add the chopped tomatoes, mix and cover and cook till the tomatoes are soften.
8. Add spices - turmeric powder, red chilli powder, coriander cumin powder, biryani masala and kitchen king masala. (add kitchen king masala is optional). I have used store brought biryani masala. However if you do not have biryani masala you can use garam masala instead. Mix well and cook for a minute. Now lower the heat and add fresh Yoghurt. (Do not use sour yogurt, it will make the gravy sour. Adding Yoghurt on high heat will curdle the mixture). Mix well. Now add milk and mix well on low heat.
9. Add the boiled carrot, corn and peas and mix well. (you can also add other vegetables such as cauliflower, french beans, baby corn as per your choice). Add kasuri methi and mix well. Simmer the gravy for 5-7 minutes on low heat.
10. The oil is separated and floating on top. The gravy is ready. Remove in a bowl and keep aside. (During winter, you can cook the gravy one day ahead and refrigerate before using). The biryani gravy is ready.
11. Cooking Rice for biryani
    Add rice, bay leaves, cinnamon stick, cardamon, lemon juice, salt, oil and water. Bring the water to boil. Cover and cook on low heat till the water is absorbed and rice is cooked.
12. The rice is ready.
13. Assembling Biryani and giving dum
    Take a thick bottom pan. Grease it nicely with ghee/clarified butter. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Add 5-6 big spoon or laddle of gravy. Spread it evenly and gently spread.
14. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Put the third layer or rice. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.
15. Repeat the above process with curry and rice in alternate layers. (4th layer - curry, 5th layer-rice, 6th layer curry and 7th layer rice). The layers will depend on the size of vessel or pot. But the top layer should be of rice. Layer the top layer with rice and add fried onions, potatoes, mint, coriander, garam masala, slit green chilli, saffron milk, ghee and salt. (you can also put the toasted nuts in the layers. I have skipped and added on top).
16. Cover the vessel with aluminium foil. Put it in oven for 20 minutes @200 C for giving dum. Alternatively, heat a pan/tava and put the vessel with biryani over it cook on it for 20-30 minutes on medium heat.
17. Remove the foil and sprinkle the toasted nuts, coriander and mint leaves and serve biryani hot with boondi or vegetable raita, papad or salan.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Speedy Vegetable Dum Biryani. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!