Nov 212014

Biryani is a delicacy at home. It is like the king of rice recipes πŸ™‚ We, being South Indians just love our biryanis and my husband is more so as he is from hyderabad – the city known for its Dum Biryani πŸ™‚ πŸ™‚Β I make biryani atleast once a week, I am not joking, I make it in several forms – pressure cooker method, stove top, oven, in every way I can. I have recipes for Paneer Dum Biryani, Soy chunk Biryani on my blog and I wanted to update a basic vegetable dum biryani version, so sharing it today.

Now, I used a dum-style for this recipe here, but you can also do a simple pressure cooker or rice cooker method. I normally cook biryanis in pressure cooker itself as it takes less effort and time. But once in a while you can definitely try out this dum-style. You can serve this biryani with Hyderabad-special Mirchi Ka Salan or any raita.


Serves:Β 2

Preparation time: 30 mins

Cooking time: 20-25 mins

For fried onions:

Onion – 1 cup (cut into thin long pieces)

Oil – 1 tsp

For yellow color:

Saffron strands/turmeric – a pinch

Milk – 2 tbsp

For rice:

Basmati rice – 1 cup

Cloves – 3-4

Green cardamom – 3-4

Cinnamon – 1 inch piece

Peppercorns – 4-5

Bay leaf – 1

Lemon juice – 1 tsp

Oil – 1 tsp

Salt – to taste

For dum biryani:

Cauliflower, carrots, beetroot, green beans, green peas, corn kernels – Β½ cup, combined

Cumin seeds/jeera – 1 tbsp

Ginger-garlic paste – 1 tbsp

Green chilli – 3-4 (slit lengthwise)

Biryani masala powder – 4 tbsp

Coriander leaves – 1/3 cup

Mint leaves – 1/3 cup

Kasoori methi/dry fenugreek leaves – 2 tbsp, optional

Curd/yogurt – ΒΌ cup

Red chilli powder – 1 tbsp, optional

Oil – 1 tbsp

Salt – to taste

Clean kitchen towel – 1



To make onions

Fry the onion in oil at a medium low flame till they turn dark golden brown. Keep aside.

To make yellow color

Add milk to the turmeric/saffron strands, mix well and keep aside.

To make rice

  1. Combine everything under β€˜for rice’ and soak them in water for about 30 minutes. Then boil about 5 cups water and add them and cook till rice is 70% cooked.
  2. Drain the water and place the rice aside.

To make dum biryani

  1. Heat oil in a large kadai. Be sure to take a big kadai/wok, as we will do the dum biryani in the same vessel.
  2. Add jeera, ginger garlic paste, green chilli and fry for 2 minutes.
  3. Add the vegetables, biryani masala, red chili powder; half the amounts of coriander and mint leaves, 1 cup water, salt and cook till vegetables are almost done.
  4. Then add the curd. Make sure that the curry at this stage is not either too liquidy or too dry, a little amount of water is required.
  5. Reduce the flame to complete low and layer the drained rice with all its spices over the curry. Spread the rice evenly over the curry.
  6. Layer the remaining coriander-mint leaves, dry fenugreek leaves and fried onions over the rice. Also sprinkle the yellow color prepared earlier.
  7. Now, place a clean kitchen towel over the kadai/wok and cover it with a lid so that no steam escapes out.IMG_3393
  8. Let it dum/cook for about 10 minutes or until the rice is completely cooked.
  9. Remove from heat and serve hot with a nice raita and cucumber salad. Yum Yum!!

Β Variations:

  1. Instead of kitchen towel, you may use atta dough to seal the gaps, but it gets a bit messy.
  2. You may add cashew nuts, walnuts or almonds to the biryani.

  One Response to “Vegetable Dum Biryani (Stove-top method/No-oven method)”


    […] this dahi aloo with any rice recipes like biryani, pulao and even parathas and […]

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