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

Preparation Time-60 minutes
Serving-4

Ingredients:

• 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

Method:

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.