Easy Vegetable Dum Biryani: Quick & DeliciousVeg
Experience the aromatic magic of a classic Vegetable Dum Biryani, a delicious and flavorful one-pot meal. This recipe features perfectly cooked basmati rice layered with a vibrant medley of marinated vegetables, spices, and fresh herbs. Slow-cooked using the traditional 'dum' method to infuse every grain with rich, authentic flavors, this biryani is a perfect centerpiece for any meal. Serve it hot with a refreshing onion raita for an unforgettable dining experience.
Ingredients
1 cup Curd
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tsp Coriander Powder
Biryani masala powder: 1 tbsp
1 tsp Salt
1 tsp Ginger-Garlic Paste
2 medium Onion (sliced)
1 nos. Green Chilli (chopped)
2 medium Tomato (roughly chopped)
1 large Carrot (chopped)
Beans: A few, cut into half-inch pieces
1 large Potato (cubed)
1 cup Cauliflower Florets
1 cup Green Peas
A few Fried Onions (Birista)
handful Coriander Leaves (chopped)
handful Mint Leaves (chopped)
2 tsp Clarified Butter (Ghee)
1 tbsp Oil
Rice: Cooked (as needed for layering)
Saffron/Water: Optional, for topping
Instructions
1
In a bowl, combine curd, turmeric powder, red chili powder, coriander powder, biryani masala, salt, and ginger garlic paste.
2
Add the chopped vegetables: onions, green chili, tomatoes, carrot, beans, potato, cauliflower, and green peas. Add a few fried onions and a handful each of coriander and mint leaves. Mix well and let it marinate.
3
Heat ghee and oil in a pot.
4
Add the marinated vegetables and sauté.
5
Cover the pot and cook on medium flame.
6
Once the vegetables are cooked, remove half of them from the pot and set aside.
7
Layer a portion of pre-cooked rice over the remaining vegetables in the pot.
8
Add the reserved vegetables on top of the rice layer, followed by a final layer of rice.
9
Sprinkle saffron water (or milk), some fried onions, a pinch of biryani masala, and fresh coriander and mint leaves on top.
10
Lower the flame and cook in 'dum'.
11
Turn off the stove and let the pot rest before opening to serve.
Nutrition Facts
4 servings per recipe
