Vegetable Dum Biryani Recipe

Servings: 4-6

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Vegetable Mix:

• 2 cups mixed vegetables (carrots, beans, peas, cauliflower, potatoes)
• 1 cup paneer cubes (optional)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp biryani masala
• Salt to taste
• 2 tbsp oil

For the Rice:

• 3 cups basmati rice
• 2 bay leaves
• 4-5 green cardamom pods
• 2-3 cloves
• 1 cinnamon stick (2-inch)
• Salt to taste
• Water for boiling

For Layering and Cooking:

• 2 large onions (thinly sliced and fried)
• ½ cup fresh cilantro (chopped)
• ½ cup fresh mint leaves (chopped)
• 4-5 saffron strands (soaked in ¼ cup warm milk)
• 3 tbsp ghee
• 1 tsp rose water (optional)

Instructions

1. Prepare the Vegetables:
   • Heat 2 tbsp oil in a pan. Add ginger-garlic paste and sauté for 1 minute.
   • Add the mixed vegetables and cook for 5-7 minutes until slightly tender.
   • Stir in yogurt, turmeric, red chili powder, biryani masala, and salt. Cook until the masala thickens (about 10 minutes). Add paneer if using. Set aside.
2. Cook the Rice:
   • Rinse the basmati rice and soak for 20 minutes (optional for better texture).
   • Boil water with bay leaves, cardamom, cloves, cinnamon, and salt. Add rice and cook until 70-80% done. Drain and set aside.
3. Fry the Onions:
   • Fry the sliced onions in oil or ghee until golden brown. Set aside.
4. Layer the Biryani:
   • In a heavy-bottomed pot, layer half the vegetable mix at the bottom.
   • Add half the parboiled rice, followed by half the fried onions, cilantro, mint, saffron milk, and ghee.
   • Repeat with the remaining vegetables, rice, and toppings.
5. Dum Cooking:
   • Seal the pot with foil or a tight lid. Cook on low heat for 25-35 minutes, allowing the flavors to meld.
   • Alternatively, bake at 160°C (320°F) for the same duration.
6. Serve:
   • Gently mix the layers and serve with raita or a spicy curry.

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Tips for Perfect Dum Biryani

• Rice Quality: Use aged basmati rice for the best texture and aroma.
• Dum Seal: Ensure the pot is sealed well to trap steam—use dough around the lid edges if needed.
• Spice Balance: Adjust chili and spices to your taste.
• Resting: Let the biryani sit for 10 minutes after cooking for flavors to settle.