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.
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Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For Cooking the Rice:
For Marinating Vegetables:
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.
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!!
Watch this video for making Veg Dum Biryani
- 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.