Vegetable Dum Biriyani

A light, aromatic and delicious variety of biriyani that tastes awesome.

An authentic biriyani is always cooked on dum. Dum cooking is literally cooking in steam by not allowing the steam to pass. And this cooking on dum gives the biriyani its unique flavor, aroma and taste.

The wholesome goodness of veggies mixed with spices and yogurt make this recipe a toothsome.

Vegetable Dum Biriyani
Preparation Time: 30  minutes (including shallow frying veggies)
Cooking Time: 40 minutes

Ingredients:
For Gravy:
Onion - 3 medium
Ginger - 3 inch piece (made paste / crushed)
Garlic - 12 no's (made paste / crushed)
Tomatoes - 2 large
Green Chilies - 5
Cauliflower - half of one big or 1 small one, separated into florets
Potato - 2 medium
Carrot - 2 medium or 1 large
Green piece - 1/2 cup
French Beans - 15 to 20 no's
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Fennel Seed Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Coriander Leaves - a handful
Mint Leaves - 6 or 7 leaves
Yogurt - 4 tbsp (heap)
Salt.
Oil.
For Rice:
Basmati Rice - 2 cups
Cardamom - 8
Cinnamon - 2 (1 inch stick)
Cloves - 6
Bay leaf - 1
Mace strands - 2
Water
Salt
Lemon Juice - 2 tbsp
For Layering:
Ghee
Garam Masala 1 tsp
Lemon Juice - 2 tbsp
Coriander Leaves - 1/3 cup
Mint leaves - 1/3 cup
Fried Onions - 1/2 cup (Optional)
Fried Cashews & Raisins - 1/4 cup (Optional)
Saffron Strands - 1/4 tsp (soaked in 4 to 5 tbsp of milk) (Optional)

Method:

1. Wash and soak the rice for 30 minutes. After 30 minutes, drain the rice and keep aside.

2. Wash and pat dry all the veggies, cauliflower, carrot, potatoes and french beans. Shallow fry veggies in 1 or 2 tbsp oil one by one,spreading some salt and keep aside.

Prepare Rice:

1. In a deep bottom pan, add enough water to cook the rice.

2. Add all whole spices, Cardamom, Cinnamon, Cloves, Bay leaf, Mace strands and salt.

3. Add Lemon juice and let the water boils.

4. Add rice, stir gently. 

5. Let the rice gets cooked in water. But it should not be completely cooked. Only almost cooked.

6. At this stage, drain the rice gently into a colander. Keep aside.

Prepare Vegetable Gravy:

1. Add 3 tbsp oil in a pan, add slice onion and saute till translucent. Add salt

2. Add Ginger Garlic Paste and green chilies. Saute till raw smell disappears.

3.Add Tomatoes. Cook till tomatoes are fluffy.

4. Add all spice powders and mix well.

5. Add in yogurt and mix. Add 1/2  to 3/4 cup of water.

6. Add the shallow fried veggies, mint leaves and coriander leaves. Give a good mix.

7. Adjust salt. Close the lid and let the veggies cooks in gravy for 5 minutes in low flame.

Layering:

1. As bottom layer, it should be the prepared vegetable gravy.

2. Over it spread half of the cooked rice. Top with 1 1/2 to 2tbsp ghee, 1/2 tsp garam masala, 1 tbsp lemon juice, half of mint and coriander leaves and half of fried onions, cashews and raisins(if using)

3. Over this spread remaining rice and top again with some ghee, remaining garam masala, lemon juice, mint and coriander leaves and fried onion, raisins and cashews(if using)

Cooking the Biriyani:

1. Seal the rice and gravy layered pot with an aluminum foil and cover tightly with the lid.

2. Cook it on medium-low heat for 10 minutes. and then in low heat for 10 to 15 more minutes. 

3. Turn off the heat. Let it rest for 10 to 15 minutes.

4. Unwrap and serve biryani hot with  yogurt and chutney.

Notes:

1. Shallow frying the veggies can be avoided, instead add the veggies directly in gravy and allow the veggies to cook in low fire.