Classic Veg Dum BiryaniVeg
Chef Kunal Kapur’s authentic Vegetable Dum Biryani is a rich, flavorful, and deeply aromatic dish loaded with thick, chunky vegetables, fragrant basmati rice, and warm whole spices. Slow-cooked to perfection using the traditional dum method, this dish locks in every layer of flavor and aroma. Packed with wholesome ingredients like carrots, beans, cauliflower, green peas, and fresh herbs, it brings an unbeatable, restaurant-style royal feast straight to your dinner table.
Ingredients
1 cups Beans
2 cups Cauliflower Florets
3 tsp Turmeric Powder
2 tsp Red Chilli Powder
2 nos. Cinnamon Stick
5 nos. Green Cardamoms
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 tsp Mace
1 tsp Cardamom Powder
1 cup Mint Leaves
2 nos. Green Chilli
2 cups Onion (sliced)
1 cup Oil
as needed Salt
3 cups Cooked Basmati Rice
3 l Water
2 nos. Cinnamon Stick
2 tbsp Salt
1 no. Green Chilli
1 tbsp Oil
1 tbsp Kewra Water
2 tbsp Milk
handful Mint Leaves
1 cup Green Peas
handful Fried Onions (Birista)
1 cup Water
2 tsp Sahi Jeera
1 tbsp Rose Water
pinch Saffron Strands
3 tbsp Leftover Oil
Water from Blanched Rice 1 cup
1 cups Diced Carrot
1 cup Curd
4 nos. Green Cardamoms
Instructions
1
Chop carrots, french beans, and cauliflower into large, chunky pieces. Soak the basmati rice in water for 30 minutes
2
In a bowl, marinate carrots, beans, and cauliflower with salt, turmeric, chili powder, cinnamon, green cardamoms, shahi jeera, garlic paste, ginger paste, mace powder, cardamom powder, slit green chillies, mint leaves, and curd.
3
Heat oil in a deep pan and fry sliced onions until golden brown. Strain and keep aside, saving the aromatic onion oil.
4
Add marinated vegetables into the same pan along with a spoon of reserved onion oil. Sauté on high heat for 3 to 4 minutes until partially cooked.
5
Switch off the heat and stir in the green peas.
6
In a large pot of boiling water, add green cardamoms, cinnamon, green chilli, extra salt, rose water, and kewra water.
7
Add soaked basmati rice to the boiling water and cook until 80% done, then strain out the water.
8
Layer the 80% cooked rice evenly over the vegetable mixture in the pan.
9
Top the rice with saffron milk, a splash of hot rice cooking water, reserved brown onion oil, fresh mint leaves, and remaining fried onions.
10
Seal the edges of the pan with dough and cover tightly with the lid.
11
Cook on high heat for 1 minute to build steam, then reduce flame to low and cook on dum for 12 minutes.
12
Open the seal, gently fluff the biryani using a thin spoon or plate from the sides, and serve hot!
Nutrition Facts
4 servings per recipe
