A fragrant and flavorful medley of basmati rice, garden-fresh vegetables, and aromatic spices, slow-cooked to perfection in a sealed pot, creating a delightful and wholesome vegetarian feast
:
For the Rice:
500 grams basmati rice, soaked for 30 minutes
4-5 cups water for cooking rice
12 bay leaves
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
15 grams Salt
For the Vegetable Layer:
500 grams mixed vegetables (carrots, peas, beans, potatoes), chopped
1 large onion, thinly sliced
125 grams curd (Dahi)
70 grams chopped mint leaves
70 grams chopped coriander leaves
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams biryani masala
15 grams Salt
For the Dum (Layering and Cooking):
70 grams ghee or vegetable oil
130 grams fried onions (for garnish)
Saffron strands soaked in warm milk (optional)
Chopped coriander and mint leaves for garnish
Instructions:
Cooking the Rice:
Boil water in a large pot and add soaked basmati rice.
Add bay leaves, green cardamom, cloves, cinnamon, and salt.
Cook the rice until it's 70-80% cooked. It should still have a slight bite to it.
Drain the water and set aside.
Preparing the Vegetable Layer:
In a pan, heat oil or ghee. Add sliced onions and sauté until golden brown.
Add ginger garlic paste and sauté until the raw smell disappears.
Add mixed vegetables and sauté for 2-3 minutes.
Add Curd (Dahi), red chili powder, turmeric powder, biryani masala, chopped mint, chopped coriander, and salt. Cook until the vegetables are partially cooked. The vegetables will cook further during the dum process.
Layering and Dum Cooking:
In a heavy-bottomed pot or biryani handi, start layering.
Begin with a layer of partially cooked rice, followed by a layer of the vegetable mixture. Repeat until all the rice and vegetables are used up.
Drizzle ghee over the top layer. Sprinkle fried onions, saffron-infused milk, and chopped coriander-mint leaves.
Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap the steam.
Cook on low heat (dum) for 2025 minutes. This allows the flavors to meld, and the rice and vegetables to cook fully.
Serve:
Gently fluff the biryani with a fork.
Serve hot, ensuring you scoop from the top to get all the layers.
Garnish with additional fried onions, chopped coriander, and mint leaves.
Enjoy your flavorful Veg Dum Biryani with raita or a side salad!
