Veg. Dum Biryani served with Burani Raita. Have marinated the veggies and spices in curd, this adds in flavour to the cooking process. This Biryani is without Tomatoes 🍅😀.
This is a lip-smacking combination of fragrant rice, spicy vegetable masala, saffron milk, fried onions, coriander leaves, mint leaves and lots of ghee cooked on dum, slow cooking. Have served this with Burani Raita and pickle.
You will fall in love with this scrumptious combo.❤️😍
***Use the oil that is used to fry onions, this will make the Biryani more flavourful.❤️
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Ingredients:
· Basmati rice – 1 ½ cup
(While cooking the basmati rice add the following spices: Shahi jeera – 1 tsp, 2-3 cloves, 2-3 Green cardamom pods, 1 black cardamom, 1 star anise, 1 inch Cinnamon sticks and salt, 1 tsp ghee and one lemon slice)
For marinating the Vegetables: (Marinate for 30 mins)
· Dahi (Curd) – 1 cup
· Red chili Powder – 1.5 tsp
· Turmeric – ¾ tsp
· Biryani masala – 1.5 tbsp
· Coriander Powder – 1.5 tsp
· Cumin Seeds - 1 tsp
· Green chilies– 2-3 (roughly broken)
· Coriander leaves – handful
· Mint – 2-3 tbsp
· Fried onion – 1.5 tbsp
· Ginger garlic paste - 2 tsp
· Mustard oil - 1 tbsp
· Salt
· Vegetables of your choice (Potato, Cauliflower, Carrot, Green peas, French beans – 1 ½ to 2 cups
For Cooking the Biryani:
· Ghee – 2 tbsp
· Oil – 1 tbsp (used for frying onions)
· Whole Garam Masala:
· Bay Leaves – 1-2
· Cinnamon – 1 inch
· Green Cardamoms – 1-2
· Black cardamom – 1-2
· Cloves - 4-5
For Garnish and assembly:
· Ghee – 1-2 tsp
· Coriander Leaves (finely chopped)
· Mint Leaves (finely chopped)
· Fried Onions
· Kewra water – 1 tbsp
· Saffron milk – 2-3 tbsp
· Water – ¼ cup
Method:
· Wash and soak the long grain rice for 15-20 minutes.
· Now marinate the vegetables in curd and spices as mentioned above in the ingredients for half an hour.
· Take a large utensil with water in it, add the spices, salt and little ghee in the water. Let the water boil and now add the soaked rice.
· Cook the rice till it is 85 - 90 percent done. Drain the water from the rice and keep it aside for later use.
· Take a biryani pot/ vessel add oil and ghee. Add the whole spices.
· Now add the marinated vegetables. Cook on high flame for 12-15 mins. Stir it at regular intervals.
· Now lower the flame and add the cooked rice over the vegetables and layer it with fried onions (birista), coriander and mint leaves.
· Spread the ghee, kewra water and soaked saffron milk on the layered rice. Add water too.
· Now cover it with a lid. If possible, tie a cloth to the lid. Cook for 18-20 minutes on low flame.
· Serve the biryani after 8-10 mins.
· Veg Dum Biryani is ready to be served with curd and salad of your choice.