Friday, March 1, 2013

Vegetable Dum Biryani

Like every month,this month North Indian Team got Biryani as challenge from Swathi (i don't think there's any need to introduce SNC event anymore as by now i am preety sure all of us know about it very well  )
This dish is absolutely hit among my vegetarian friends and that make it must dish on table on our get together !

Actually i am reposting this post as its our challenge for this month.....I made it year back when i didn't even started my blog ....This is the reason i have only few photographs...


For Rice Layor:

1.5 cup basmati rice
2 green cardamoms
1 black cardamoms
2 cloves
1' Cinnamon
1 Bay leaf
4 cups Water
1tsp Salt

The Vegetable Layor:

1/4 Cauliflower(florets removed)
1 Carrot (cubed)
1 Potato (cubed)
1 cup French beans(chopped)
1/2 cup Peas
1/2 Onion (finely sliced)
1 green chili, slit
2 tbsp Ginger (chopped)
1 tbsp Garlic (chopped)
2 green cardamom
2 black cardamoms
2 cloves
1 cinnamon of 1 inch
1 bay leaf
2 mace strands
1/2Cup Whisked curd
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
2 tbsp Cashewnuts
2 tbsp almonds, blanched, peeled and sliced
3 tbsp ghee
Salt to taste

Herbs and Spices for the assembling:

1/2 cup chopped coriander/cilantro leaves
a few saffron strands
3tbsp Brown Onions
1/2 cup milk
1tsp ghee


Cooking the Rice:
  • Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
  • Now cook the rice with all the spices mentioned above, salt. till its 3/4th done. The rice should not be fully cooked but almost cooked.

Making the Vegetable Gravy:

  • Heat ghee in the pan/handi. Add all whole spices : cardamoms, mace, cloves, cinnamon, bay leaves. Fry them till they crackle.(5 seconds)
  • Now add the onions. Fry the onions till golden brown.Add the green chilli, ginger and garlic. Fry for a minute.
  • Add the turmeric and red chili powder.Give the mixture a stir.
  • Now add the vegetables and stir for a minute.Add the curd.Stir and then add 1/4 cup water plus salt. Stir the mixture well.
  • Bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Remove from heat.
  • Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.

Assembling the Biryani and slow cooking it on Dum:
  • Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the ghee to this mixture and mix well.
  • In the same handi with the cooked vegetables, spread half of the rice.sprinkle half of saffron-flavored milk and coriander leaves.Repeat same to make another layor.
  • Sprinkle the remaining saffron-milk,1 tbsp fried onions and coriander leaves on top of rice.
  • Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kept a heavy weight on the lid.
  • Take a tava/griddle and heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to the lowest and cook for 20-25 minutes.
  • Serve it with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.

# If you like ,you can sprinkle rose water between layer.
## While serving you can top it with some fried dry fruits.

This recipe earned: 


  1. yummy biryani.

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  2. Well done Kirti..Lucky that you had the biryani already at your space.. ;) Looks colorful and so delicious... :)

  3. very yummy biryani... n delicious dear..

  4. Very yummy and colourful dish kirti..

  5. :) looks so superb, must be so so good... delish

  6. well done Kirti, looks delicious. the linky tool is up, you can link it now.

  7. very delicious.. looks nice and colorful