Veg Dum Biryani

                              Veg Dum biriyani


           Basmati rice                                    2 cups

           Carrot                                               ½ cup

           Beans                                                ½ cup

           Cauliflower                                       ½ cup

           Soya chunks                                      10 nos

           Big onion sliced                                 ½ cup   

           Shahi biriyani masala                        2 tsp

           Coriander powder                             1 tsp

           Chili powder                                       1 tsp

           Turmeric powder                               ¼ tsp

           Shahi jeera                                          1 tsp

           Whole garam masala each               shown in the picture

           Thick curd                                            ½ cup

           Saffron                                                  pinch

           Milk                                                        2 tbsp

           Oil                                                           ¼ cup

           Ghee                                                      1 tbsp

           Required salt

           chopped coriander, mint leaves       for garnish

For grind

                  Ginger   finely chopped                1 tbsp

                  Garlic finely chopped                   1 tbsp

                  Green chili                                      2 no

                  Mint leaves   chopped                  ¼ cup

                  Coriander leaves chopped           ¼ cup


1.       Soak basmati rice for 30 min. In a pressure cooker add washed rice, tsp of oil, half spoon shahi jeera, whole garam masala, 2 ½ cups of water and salt. Mix it well. Pressure cook for one whistle.

2.       Grind all the given items in a fine paste. Keep it aside.

3.       Soak saffron in 2 tbsp of warm milk. Keep it aside.

4.       Soak soya chunks in hot water for 10 min, then squeeze it. Keep it aside.

5.        Heat a pan with oil. Add sliced onion, fry till the onion turns brown. Keep it aside.

6.       Heat the pan with oil, add remaining shahi jeera. Once jeera popped add all the vegetables and soya chunks. Saute well. Then add ground paste. Saute well. Add all the powders, curd and salt. Mix it well. Cook till the oil oozes out from the gravy. Switch off the flame. Keep it aside.

7.       In a big vessel spread half of the gravy. Then Spread half of the fried onion and chopped coriander, pudina leaves. Then spread half of the cooked rice. Sprinkle some saffron milk. Repeat the process again for second layer. Spread remaining onion, chopped coriander leaves, 1 tsp of shahi biriyani masala powder and ghee. Cover the vessel with a tight lid or foiled seat.

8.       Heat a tawa, when the tawa turns hot, place the vessel on it.

9.       Dum, it for 10 min in low flame. Switch off the flame. Do not open the vessel for 30 min. after 30 min, carefully mix the rice.

                              Serve it with onion raita.



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