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Monday, August 1, 2016

Vegetable Dum Biryani


For the gravy

  • 2 cups cauliflower florets (cut into small size)
  • 1 medium potato (peeled and cut into cubes)
  • 1 carrot (peeled and cut into cubes)
  • 6 to 7 green beans chopped
  • 1/2 cup green peas
  • 2 medium onion sliced
  • 2 medium tomatoes sliced
  • 2 tbsp ginger & garlic paste
  • 1/2 cup yogurt
  • 4 green chilies (as per taste)
  • Spice powders: 2 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder
  • Whole Spices: 2 " piece of cinnamon, 4 cloves, 3 cardamom, 1 bay leaf, 1 tsp shahi jeera
  • 1/2 cup chopped mint leaves
  • 1/2 cup chopped coriander leaves
  • 1 tbsp lemon juice
  • Salt
  • 5 to 6 tbsp of cooking oil


  1. Heat cooking oil in a saucepan and add all the whole spices.
  2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
  3. Add 2 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
  4. Now add all the spice powders like 1/4 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder and 1 tbsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
  5. Add beans, carrot and potatoes.
  6. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder and 1/2 cup fresh coriander leaves. Place the lid and cook for 5 to 10 minutes till potatoes and carrots are 90% cooked.
  7. Then add cauliflower and green peas and cook for another 10 minutes. Add some water if the gravy looks too dry.
  8. Cook till all the vegetables are done. If you wish, you can separately boil the potatoes and then add to the cooked gravy.  

For the rice preparation:

  • 4 cups of long grain basmati rice
  • 2 bay leaves
  • 1 dried lemon (optional)
  • Big piece of cinnamon stick
  • 5 cardamom
  • 1 tbsp vinegar
  • Salt to taste
  • 4 tbsp oil
  • Enough water to cook the rice.
For Dum Cooking:
  • 1 cup fried onion
  • 1 cup chopped coriander leaves
  • 1/4 cup milk + 1 tsp rose water + Pinch of yellow color
  • 1 tsp garam masala powder
  • 4 tbsp of ghee or butter

Method for cooking rice:

  1. Wash the rice thoroughly and soak for 30 minutes in water.
  2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt and oil.
  3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
  4. Drain the rice in a colander and set aside.
  5. In the same vessel pour the hot vegetable gravy.
  6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
  7. Repeat the step 6 with rest of the rice.
  8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
  9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
  10. Serve hot with Raita or salad.

Note: Instead of using spice powders, you can substitute it with ready made biryani masala powder.

You can also check out other biryani recipes on this site. Click here for recipes: Biryani

Step by step pictures

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