Vegetable Dum Biryani

- Submitted by Dahlia

(Veg Dum Biryani, Vegetarian Dum Biryani)

While we all love chicken and mutton biryani, we can also make vegetable biryani for our parties and on week ends. I make the regular vegetable biryani often for lunch box for my kids.

Today I am going to share a very special recipe - Vegetable Dum Biryani. This vegetable dum biryani is so full of flavour and aromatic that it is a perfect party dish. It is colourful and tastes excellent.

Recipe For Vegetable Dum Biryani

Ingredients

• Basmati Rice - 3 cups
• Whole Garam Masala - 1/2 piece Cinnamon, 2 Cloves, 2 Cardamon
• Black Pepper - 1/2  tsp
• Shahi Jeera
• Ghee - 3-4 tbsp
• Cashew nuts - 2 tbsp
• Salt - to taste
• Lemon Juice - 1/2 (about 1 tbsp)

For Masala

• Garlic - 1 (8  - 12  pods)
• Ginger- 2" piece
• Onion- 3 (Sliced)
• Green chillies- 4 nos 
• Oil - 5-6 tbsp
• Caraway Seeds (Shahi Jeera) - 1.5 tsp
• Whole Garam Masala - 1 piece Cinnamon, 3 Cloves, 3 Cardamon
• Vegetables - 2 cups (about 6-7 Beans, 1 Carrot, 1 Potato, few pieces of cauliflower, 1/2 cup Green Peas etc.)
• Tomatoes -  3
• Turmeric powder -  1/2  tsp
• Kashmiri Chilli Powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Garam Masala -  1/2  tsp
• Curd -  1/2  Cup
• Cashews - 2 tbsp (soaked)
• Mint Leaves - handful
• Coriander leaves (chopped) - handful
• Water -  about 1.5 cups

Preparation

1. Wash and soak the basmati rice for about 15 minutes. Grind the ginger and garlic together.
2. Heat about 2-3 tbsp oil in a frying pan and roast the cashew nuts. Remove and keep aside.
3. In the same oil fry 1/3rd of the sliced onions until golden brown. Remove and keep aside.

For Making Masala

1. Heat the remaining oil in a heavy bottomed pot. Add shahi jeera and the whole garam masala.
2. Add the sliced onions, green chilies and saute until golden brown. Also add the ginger garlic paste and fry.
3. Add turmeric powder, red chili powder, coriander powder and reqired salt.
4. Following this add sliced tomatoes and cook until everything becomes mashed up.
5. Add curd and garam masala powder. Cook for a minute.
6. Add all the vegetables and cook together. Also add little mint leaves and coriander leaves.
7. Add water and cook the vegetables for about 5-7 minutes.
8. Grind the soaked cashews to a smooth paste and add to this masala.

For Cooking Rice

1. In a big pot bring about 15 cups of water to a boil for cooking the rice.
2. Add 1 tbsp oil, salt, 1/2 tsp shahi jeera, peppercons and whole garam masala. Bring to a boil.
3. Add the soaked rice and cook for about 5-7 minutes until the rice is partially cooked.
4. Drain the water and keep the rice ready.

To assemble Biryani

1. Take a heavy bottomed pot and add 2 tbsp ghee in the bottom.
2. Add a layer of rice in the bottom.
3. Add the prepared masala all over. Following this add the rest of the rice.
4. Add mint leaves, chopped coriander leaves, fried cashew nuts, fried onions and some ghee on top.
5. Heat a griddle and place this pot on top. Let the biryani cook on dum for 10-12 minutes. After 10 minutes you can smell the aroma all around the house.
6. Switch off and rest for  minutes before serving. Garnish with additional coriander leaves, fried cashews and fried onions.

Serving Suggestion

• Serve with raita for any party. 

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