Friday, 24 July 2015

Vegetable Dum Biryani Recipe-How to make Vegetable Dum Biryani Step by Step

Preparation Time-60 minutes
  • Long grain Basmati rice-350 gm
  • Chopped potato-2
  • Chopped french beans-100 gm
  • Chopped cauliflower -100 gm
  • Chopped carrot-1 medium
  • Green chilli-3 to 4
  • Chopped onion-4 (large)
  • Fresh or frozen green peas-50 gm
  • Chopped mint leaves-1/2 cup
  • Chopped coriander leaves-1 cup
  • Soya chunks -25 gm (Soak in hot water and squeeze it to drain the water).
  • Paneer/Indian cottage cheese (cubes)-150 gm
  • Curd/yogurt-350 gm
  • Bay leaves-2
  • Cinnamon stick-1 inch
  • Black cardamom-1
  • Green cardamom-4
  • Mace/javitri-1
  • Shahi jeera/cumin seeds-1 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Shahi biryani masala-3 tbsp
  • Garam masala powder-1/2 tsp
  • Salt to taste
  • Food colour(orange)-1 tsp
  • Ghee-4 tbsp
  • Cooking oil-2 tbsp
  • Saffron-2 pinch(soaked in 2 tbsp milk)
For masala paste:
  • Green Chilli-3
  • Chopped ginger-2 inch
  • Garlic clove (peeled)-12
  • Mint leaves-1/3 cup
  • Coriander Leaves-1/3 cup


Masala Paste Process:
  • In a blending jar: put all the masala paste ingredients (mentioned above). 
  • Add 3-4 tbsp water and grind it into paste.
Onion Fry process:
  • Heat oil, deep fry the finely chopped onions till it turns golden brown.
  • Take out the fried onion on the kitchen towel to absorb extra oil.
Rice Preparation:
  • Put 2.5 litre of water in a pan, let it come to boil.
  • Add washed rice, 4 green cardamom, 1 black cardamom, 1 javitri, 1 inch cinnamon stick , 1/2 tsp salt.
  • Mix it gently, cover the pan and let it come to boil.
  • When the rice starts boiling, check the rice, it  should be 70% cooked.
  • Turn off the flame and drain the rice properly (you may remove the whole spices).
Frying Vegetables:
  • Heat oil in a pan, add shahi jeera(recommended) or plain jeera and fry it for 20-30 seconds.
  •  Add potato, cauliflower and carrot, fry for 2 minutes on medium-high flame.
  • Add green peas, paneer and soya chunks, fry for 2 minutes on medium flame.
  • Add chopped french beans, prepared masala paste and cook it on low flame for 2 minutes.
  • Add salt to taste, mix it well, cook it for 1 minute on low flame and turn off the flame.
Biryani Layer preparation:
  • Take a deep and thick bottom pan, put the fried vegetables on the base of the pan.
  •  Add yoghurt, turmeric powder, red chilli powder, garam masala powder, biryani masala powder and green chilli.
  • Put 1/3 of the fried onion on it, coriander leaves, mint leaves and 2 tbsp ghee, mix it well and level it evenly.
  • Put 2/3 of  the rice on it and spread it evenly, add 1 tbsp ghee, sprinkle  1/2 tsp of food colour.
  • Add 1/3 (half of the remaining fried onion) of the fried onion, coriander leaves and  mint leaves.
  • Put the remaining rice on it, add 1 tbsp of ghee and saffron soaked milk on the half part of the rice.
  • Add 1/2 tsp food colour on the other part of rice ( you may add kewra water and rose water for restaurant style aroma).
  • Sprinkle remaining coriander leaves, mint leaves and fried onion.
 Cooking process:
  • Seal the edges of the pot with foil paper, put a heavy tawa/lid on top of the sealed pot.
  • Turn on the flame and put the biryani pot on it, cook it on medium flame for 8-10 minutes.
  • Reduce the flame to low-medium and cook it for 10-12 minutes.
  • Turn on the other flame and heat a tawa, once the tawa is heated, transfer the biryani pot on it.
  • Cook it on tawa for 10-12 minutes on medium flame, turn off the flame.
  • Remove the foil paper carefully to avoid the steam.
  • Serve in a plate, garnish with onion and lemon slices.
  • Ready to eat with raita or any of your favourite gravy.


  1. Wow... it is looking delicious.... thank you for sharing...

    1. Thank you very much for the lovely comment :)