Veg Dum Biryani
North Indian

Veg Dum Biryani

When it comes to Indian cuisine, Biryani is in a class of its own. Today I am sharing this recipe of making Veg Dum Biryani in easy steps. This version is free from animal meat and is made with veggies and paneer, and can be made very quickly.

A spicy vegetable marinated filling, saffron kissed rice, fried onions, and fragrant herbs come together in layers to make something so special. Its a quick and easy weeknight meal, the color looks appetizing and the taste is great. Veg Dum Biryani is so delicious and flavorful which can be served with crispy papad or Vegetable Raita.

I will admit right here that biryani is not the simplest recipe. There’s a long list of ingredients and there are multiple components to it. But it’s also not a difficult recipe to make, and you can make multiple servings all at once. It’s also a complete meal–while it can accompany other dishes, it’s meant to stand on its own.

As it simmers, fragrant Indian spices infuse the house with goodness. You are going to love this vegetarian biryani recipe! It is so flavorful and aromatic! It’s loaded with veggies like red and green bell pepper, carrots, beans, cauliflower, and paneer. I like adding paneer in my Veg Dum Biryani but its totally optional. You may add any vegetables of your choice like potatoes, green peas, etc.

You can serve aromatic Veg Dum Biryani with a bowl of vegetable raita, papad, or salan.

You may also try other similar recipes as:

Preparation Time: 25mins  ∏  Cooking Time: 55mins  ∏  Servings: 4-5 person

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Cooking the Rice:

For Marinating Vegetables:

Other Ingredients:

How to make Veg Dum Biryani:

Step1: In a large bowl, add all the ingredients required for the marinade. Add 3/4 cup curd and whisk it. Then add spice mix: 1/2 teaspoon turmeric powder, salt as per taste, 2 teaspoon biryani masala, 2 teaspoons Kashmiri red chili powder, 1/2 teaspoon cumin seeds, 1 tablespoon ginger garlic (crushed or paste), 1 teaspoon coriander powder. Now add whole spices: 2 bay leaves, 3-4 cloves, 3-4 black peppercorns, 1-2 star anise, 1-inch cinnamon stick, 3-4 green cardamom pods, 2 black cardamom pod, 1 tablespoon oil.

Step2: Mix everything well so that all the spices are mixed with the curd.

Step3: Add vegetables of your choice. I have added 1/4 cup green bell pepper, 1/4 cup red bell pepper, 5-6 cauliflower florets, 1/4 cup green beans, 1/4 cup carrot, 50 gm paneer cubes. You may also add potatoes, green peas etc.

Step4: Mix everything well so that the vegetables are fully coated with the curd and spice mixture.

Step5: Let it marinate for 20 mins. If you want to marinate it for longer then keep it in the fridge.

Step6: Wash and soak rice in enough water for at least 20-25 mins.

Step7: Soak 7-8 saffron strands 2 teaspoons warm milk. Keep it aside.

Step8: While the vegetables are marinating, we will prepare the birista and gravy. For Birista heat a large cooker on medium flame or instant pot, add 3 tablespoon oil and let it heat then add medium sliced onion and fry it for 6-8 mins. Don’t cover the pan at this time, we want to make this onion crispy.

Step9: Saute until they turn golden brown. Turn off the flame and take out the fried onion and keep them on paper towel. Make sure to spread them on a big plate so that they get air from all sides. This will make them more crispy.

Step10: Heat the same pot/cooker on medium flame, let the remaining oil heat. You may adjust oil at this point. Add sliced onions and sauté for 5-7 minutes on medium flame or until they turn golden in color. I will recommend covering the pan so that the onions are cooked in the steam (Do not put the whistle on the cooker lid).

Step11: Once the onion turns golden brown then add the marinated vegetables. Mix it well.

Step12: Cover the pot and let it cook for 7-8 mins on medium flame. Keep stirring in between.

Step13: While the vegetables are cooking. Heat 5 cups water In a large pot. Once the water starts to boil, add 2 teaspoon salt, 3-4 cloves, 3-4 whole black pepper, 1 bay leaf, 1 teaspoon ghee, 2 green cardamom pods, 1 black cardamom pods, 1/2 inch cinnamon stick, 1/2 teaspoon cumin (Shahi or normal Jeera) seeds.

Step14: Stir water and add soaked rice, let it boil on a medium-high flame for 5 minutes.

Step15: After 5-6 mins, It should have cooked about 80% hence turn off the heat (When we press the rice between fingers it should just be cooked al dente). Strain the water and keep aside.

Step16: Once the vegetables turn soft, add slit green chili and chopped tomatoes. Saute it for 2 minutes.

Step17: Once tomatoes turn soft. Adjust salt and add more biryani masala if required. Then add a layer of fried onion, cashew, mint and coriander leaves (Reserve some for top layer).

Step18: Layer cooked rice evenly and level it with a spoon.

Step19: Add fried onion (birista), some fresh coriander and mint leaf, few cashews. Add 1 teaspoon ghee along with 2 tablespoons of saffron milk. Add 2-3 drops of kewra essence.

Step20: Now keep it for dum. Cover the pressure cooker and let it sim for 10 minutes on low flame. Turn off the heat and wait for 5 minutes.

Step21: Veg Dum Biryani is ready. Serve it hot with vegetable raita and Papad.

How to serve:

Now hold your breath open the pot slowly and smell its fragrance of spices, rose water, desi ghee and saffron.

From one side of a pot start removing rice (carefully don’t break rice grains) and go to the deep and pick some vegetables and put in a plate. Now take two serving spoon of spiced rice from middle layer right before vegetables. Then finally last serving spoon of the top layer that is white rice. Sprinkle some crispy onion (store-bought) and papad, raita as sides. Enjoy!!

Vegetable Biryani

Watch this video for making Veg Dum Biryani

Tips: 

  • Use extra-long grain basmati rice.
  • Biryani is all about timing, make sure rice is not overcooked, it should be 80% cooked when layering it.
  • Use firm tomatoes if using in this recipe.
  • Since we have added salt at different stages so keep checking the salt in between and adjust as per your taste.
  • For this recipe, I have used homemade deep-fried as well as store-bought fried onions, but you can simply use either or both of them.
  • I have used the variety of whole spices, However, you may skip if you do not have any.
  • You should be able to add any vegetables of your choice but keep the cooking time in mind. Add rice only once vegetables are 90% cooked.

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