Vegetable Dum Biryani
The steam cooked and rich Vegetable Dum Biryani to tantalise your senses.
Servings: 750 gram
Ingredients
for the vegetable layer
- 50 gram cauliflower broken into small florets
- 50 gram carrot chopped ¾" long diagonally
- 50 gram french beans chopped ¾" long diagonally
- 50 gram peas shelled
- ½ bell pepper capsicum, halved and sliced ¾" long
- 1 big potato halved and sliced into ¾" long ribbons
- 1 onion halved and sliced ¾" long
- 1 tomato halved and sliced ¾" long
- 2 green chilles chopped ¾" long diagonally
- 3 bayleaves tejpat
- 3 cloves laung
- ½ inch cinnamon stick dalchini
- 1 big cardamom badi elaichi
- ¼ tsp cardamom powder
- ¼ cup vegetable oil
- 1 tsp biryani spice mix
- to taste salt
for the rice layer
- 1¼ cup basmati rice long grain
- 3¾ cup water
- 2 cloves laung
- 2 bayleaves tejpat
- 1 tbsp milk
- ½ tbsp vegetable oil
- to taste salt
- few drops of color optional
Instructions
for the vegetable layer
- In a wok, heat the oil and let all the whole spices except cardamom powder temper till they release the wonderful aroma.
- Then add onions and fry them till golden brown. Add the remaining vegetables along with cardamom powder. Allow them to cook till tender.
- Add the Biryani Spice mix. Divide the cooked vegetables in 2 portions. Set aside.
for the rice layer
- In a big pan, boil water with salt, bayleaves, cloves, milk and oil (the ingredients under rice layer). You can cover the pan while the water boils.
- Add rice, allow it to cook uncovered on medium-high flame till hald cooked like al dente stage. Strain the rice, reserving the liquid. I usually use this liquid to make curries or even knead dough. Divide the strained rice in 2 portions.
- Grease a heavy bottom big pan or vessel liberally. Spread one layer of rice in the vessel. Sprinkle 1-2 drops of color on top. Now spread one layer of vegetables on top of it. Repeat with the second layer of rice, color and vegetables. You can divide in more layers if you like. Seal the vessel with aluminium foil.
- Place the vessel on low flame and allow the biryani to cook for 5-10 minutes. Place a griddle pan (tawa) on low flame and move the biryani vessel onto the griddle. Now allow it cook on this indirect heat for another 20-30 minutes or longer if desired.
- Serve hot with boondi raita, mix veg raita or bathua raita.