Vegetable Dum Biryani recipe


A traditional Indian vegetable biryani is an excellent dish for any occasion. long grain basmati rice and various veggies in a highly spiced masala are cooked in exchange layers below dum to offer you a very last dish that may be a deal with on your all of your senses. entire spices, fragrant rice, nutritious veggies and the aromatic saffron combination collectively perfectly in this vegetable biryani recipe and this is the magic of an amazing dum biryani. Plus this one is a microwave version of it, so it genuinely is a quick biryani not like a conventional clay pot one that takes hours for the dum to build and the biryani itself to cook.


For the vegetable layer
Ghee – 1 tbsp
Oil – 1 tbsp
Cumin seeds – 1 tsp
Black cardamom – 2-3
green cardamom – 2-three
Black pepper – 6-eight
Cloves – three-four
Cinnamon – 1 inch piece
Bay leaf – 2
Ginger garlic paste – 2 tsp
mix greens – 3-4 cups ( I used same amount of corn, carrot, capsicum and cauliflower. you could additionally use mushrooms )
inexperienced chili – 2-3 ( slit into half )
Coriander powder – three tsp
Turmeric powder – half of tsp
pink chili powder – 1 tsp
Garam masala powder – 1 tsp
Curd – half cup
Tomato – 1 cup ( chopped )
Lemon juice – 2 tsp
Coriander – 3 tbsp ( chopped )

For the rice

long grain basmati rice – three cups
Water – 6 cups
Salt to taste
Black cardamom – 2
Black pepper – 6-eight
Cloves – four-5
Ghee – 1 tsp
Kewda essence – 5-6 drops

For garnishing

Onion – 1 cup ( Thinly sliced )
Oil for frying
Cashew nuts – 6-eight
Raisins – 10-12
Saffron – a pinch
Milk – 2 tbsp
Coriander – four-five tbsp ( chopped )
Yellow meals coloration – a pinch



For the vegetable layer

upload ghee and oil in pan.
when the oil is hot, add cumin seeds.
whilst the seeds starts offevolved splattering, add black cardamom, inexperienced cardamom, black pepper, cloves, cinnamon and bay leaves.
upload ginger garlic paste and fry for a minute.
add the vegetables and green chilies and cook dinner on high flame for a minute.
upload salt, coriander powder, turmeric powder and crimson chili powder.
cook dinner for 2-3 mins.
upload tomatoes and curd and cook until tomatoes are gentle.
upload lemon juice and coriander and prepare dinner for 4-five mins.

For the rice

Wash and soak rice for an hour.
Discard the water.
upload 6 cups of water in a pan and add rice.
upload all of the remaining ingredients.
cowl and prepare dinner on low flame till rice is 90% cooked.

For garnishing

Fry onions in oil till golden brown.
take away on a tissue coated plate.
Fry cashew nuts and raisins till golden brown.
Soak saffron in milk.


In a big pan with a tight fitting lid, arrange 1/three rd of the rice .
Sprinkle some coriander, milk with saffron and fried onions.
Layer half of the vegetables.
once more layer 1/third of the rice.
Sprinkle some coriander, milk with saffron and fried onions.
set up the final veggies.
Layer the final rice on top.
Sprinkle the remaining coriander, milk with saffron, fried onions, cashew nuts, raisins and food coloration.
cowl the lid tightly and preserve a heavy weight on pinnacle and preserve the pan on very low warmth for 20-23 mins.
remove from warmness and serve warm with any raita of your desire.


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