Aug 14

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Vegetable Dum Biryani

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Dum Biryani is an Indian dish with aromatic flavors of many spices and herbs. This is nothing but the multiple layers of rice and spicy vegetable curry base stacked together to make the rice aromatic with the vegetable curry by the process of DUM cooking. Don’t be scared by looking at the list of the ingredients. I have simplified this in multiple easy steps. All you need is some patience to make this yummy dish.

Preparation time – 10 mins
Cooking time – 1 hr

Cooking Rice: 

  • Basmathi Rice (wah, drain and soak in fresh water for 1/2 hr) – 1 cup
  • Saffron (soak in 2 tsp warm milk) – few strands
  • Water – 5 cups
  • Bay Leaf – 1 no
  • Cloves – 2
  • Salt – to taste

For Cooking Soya Chunks :

  • Soya Nuggets – 1/4 cup
  • Water – 2 cups


For Frying Nuts and Paneer –

  • Cashew nuts – 5 no
  • Raisins – 1 tsp
  • Ghee – 2 tsp
  • Paneer (cubed) – 1/4 cup
  • For Cooking Masala:
  • Ghee – 1 tsp
  • Cinnamon – 2 small pieces
  • Balck Cardamom – 2 no
  • Pepeprcorns – 5 no
  • Cloves – 4 no
  • Poppy Seeds – 1 tsp
  • Kashmiri Red Chill WHole – 2 no
  • Coriander Seeds – 1 tsp
  • Cumin Seeds – 1/2 tsp
  • Garlic – 2 big
  • Ginger – 1 small piece
  • Green chillies – to taste
  • Onion (Sliced) – 1 cup
  • Salt – to taste
  • Yogurt – 1/4 cup

For Cooking Vegetable

  • Water – 1/2 cup (for cooking vegetables)
  • Oil – 2 tsp
  • Ghee – 2tsp
  • Potato (Cut into desired size) (I prefer small cubes) – 1/2 cup
  • Cauliflower (florets) – 1 cup
  • Beans (chopped) – 1/4 cup
  • kasoori methi – 2 tsp
  • Mint (dry or fresh) – 2 tsp
  • Coriander Leaves (chopped) – 1/4 cup
  • Fried Onion – 1/4 cup
  • Salt – to taste

Procedure :

In a sauce pan, add water, bring it a boil, add cloves, bay leaf and drained rice and cook till 70 to 80 percent done. Drain all the water and set the rice aside. You can discard, bay leaf and cloves.

In a different sauce pan , add water, soya and coo kaccording to package directions till soya are nice and soft. Drain water and squeeze out the extra water from the soya.

In a wide pan add tsp of ghee, fry cashews till they start changing their color, add raisins and fry cashew and raisins till raisins are bloomed up. Remove them from the pan. Again add 1 tsp ghee, heat it up and fry paneer till it starts to change its color to golden. Set it aside.

Again add ghee, cinnamon, cloves, cardamom, cloves, peppercorns and fry for 30 secs, add in poppy seeds,  cumin seeds, coriander seeds and fry for 2 mins. Then add in garlic ginger, green chillies and onion and cook till onion is soft.

Remove this mixture from the pan and allow it to cool down.Blend the cool down mixture to a smooth paste using yogurt.  Heat the oven to 400 F

Meanwhile heat 2 tsp butter, oil and heat it up, then add potato, cauliflower,beans and the paste that we made and cook the vegetables with the masala paste and 1/2 cup water until they are 70 to 80 percent cooked. Then add nuts, paneer, kasoori methi, cilantro, soya chunks, salt and cook for 2 mins

Add salt, saffron milk to the cooked basmathi rice. Prepare the oven safe bowl by greasing it with some ghee all over then spread half of the vegetable mixture in the bowl, then spread a layer of half of the quatity of the rice on top of the first vegetable layer, then spread fried onions. Repeat these two layers again and  top it off with the fried onions. Cover and bake for 20 to 30 mins. Serve with Raitha.





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