Biryani is a delicacy at home. It is like the king of rice recipes 🙂 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 🙂 🙂 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.
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
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 – ½ 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 – ¼ 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
- Combine everything under ‘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.
- Drain the water and place the rice aside.
To make dum biryani
- 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.
- Add jeera, ginger garlic paste, green chilli and fry for 2 minutes.
- 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.
- 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.
- 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.
- Layer the remaining coriander-mint leaves, dry fenugreek leaves and fried onions over the rice. Also sprinkle the yellow color prepared earlier.
- Now, place a clean kitchen towel over the kadai/wok and cover it with a lid so that no steam escapes out.
- Let it dum/cook for about 10 minutes or until the rice is completely cooked.
- Remove from heat and serve hot with a nice raita and cucumber salad. Yum Yum!!
- Instead of kitchen towel, you may use atta dough to seal the gaps, but it gets a bit messy.
- You may add cashew nuts, walnuts or almonds to the biryani.