Veg Dum Biriyani
Veg dum biriyani is a delicious biriyani made with assorted and marinated vegetables. Tastes best when eaten with Raita and papad.
Servings: 5
Ingredients
- Onions 2 chopped finely
- Ginger 1/2 inch piece chopped finely
- Garlic cloves 4 chopped roughly
- Garam masala or biriyani masala 1 tsp
- Whole spices-
- Mace flower 1
- Cinnamon stick 1/2 inch piece
- Cloves 2
- Cardamom 2
- Bay leaf 1
- Saffron strands a few
- For the marinade-
- Mixed vegetables 1 c Broccoli, cauliflower, carrot, beans and green peas washed and chopped into pieces
- Thick fresh yogurt 1/2 c
- Coriander powder 1 tsp
- Red chili powder 1 tsp
- Garam masala 1 tsp
- Turmeric powder 1 tsp
- Salt to taste
- For the rice-
- Basmati rice 1.5 c
- Water 6 c
- Bay leaf 1
- Cardamom 1
- Shahjeera 1/2 tsp
- Saffron strands a few
- For the fried onions-
- Onions 4 sliced thinly
- Oil for deep frying
- For Garnish-
- Cashews 10-15 broken
- Raisins a handful
- Ghee 1 tbsp
- Other ingredients-
- Coriander leaves 1/2 c chopped finely
- Mint leaves 1/2 c chopped finely
- Oil/ghee 2 tbsp
- Salt to taste
Instructions
- Whisk yogurt in a bowl and add spice powders mentioned under the marinade list. Add salt and mix well.
- Add the chopped veggies and mix well.
- Let it rest for an hour.
- In the meanwhile, wash the rice thoroughly till water runs clear.
- Soak this for 20 mins.
- Place the rice and 6 c water along with a bay leaf, cardamom, a few strands of saffron , shahjeera and salt in a big wide bowl.
- Cook the rice till 80% done. The rice must have a slight crunch to it.
- Drain the rice and set aside.
- Grind the garlic and ginger in a mortar and pestle until it resembles a paste.
- Heat a pan with oil for deep frying the onions.
- Add the sliced onions and fry till golden.
- By now, the veggies would be ready.
- Heat the same pan in which you cooked the rice.
- Add a tbsp ghee and once hot, fry the cashews and raisins till cashews are golden and raisins are plump. Drain and set aside.
- In the same pan, add remaining ghee and once hot, add the mace flower,cardamom, cinnamon, cloves, bay leaf and star anise.
- Once the spices begin to brown, add the ginger garlic paste.
- Saute till the raw smell goes away.
- Now add finely chopped onions and fry till pink and soft.
- Now add garam masala or biriyani masala.
- Saute for 20 secs.
- Add the marianted veggies mixture and mix well.
- Cook till veggies just become tender.
- Remove from flame.
- Now, grease a 3 liter small pc with ghee.
- Layer 1/2 the veggies mixture evenly.
- Now add 1/2 the cooked rice and layer evenly.
- Next add 1/3 of the nuts and raisins.
- The next layer will 1/3 of the chopped mint and coriander.
- Pour 1/2 the saffron milk mixture evenly over this.
- Now repeat with the remaining ingredients.
- Once done, place a thick bottomed tawa on flame and heat.
- Place a aluminum foil over the top of the Pressure cooker and cover it with the lid without the gasket.
- Place the cooker on the tawa.
- Now place a heavy object on the cooker and cook on medium flame for 20 mins.
- Once done, remove and gently mix using a wooden ladle.
- Serve with raita.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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