vegetable biryani , how to make vegetable dum biryani
Vegetable biryani , how to make vegetable dum biryani takes roughly 1 hour and 30 minutes from beginning to end. This gluten free recipe serves 4 and costs $2.07 per serving. One serving contains 713 calories, 24g of protein, and 26g of fat. 199 people have tried and liked this recipe. This recipe is typical of Indian cuisine. Head to the store and pick up chilli powder, bay leaf, salt, and a few other things to make it today. Plenty of people really liked this main course. It is brought to you by Veg Recipes of India. Overall, this recipe earns a tremendous spoonacular score of 93%. mushroom dum biryani , how to make dum mushroom biryani, chicken dum biryani , how to make chicken biryani, and qabooli biryani or qubooli biryani | chana dal biryani are very similar to this recipe.
Servings: 4
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
1.5 cups basmati rice, 300 grams
1 medium size bay leaf (tej patta)
2 tbsp oil or butter or ghee
4 to 5 button mushrooms, chopped
1 black cardamom (badi elaichi)
2 medium size carrots, chopped
½ cup cauliflower florets/gobi (i did not add cauliflower)
½ to 1 tsp red chilli powder (lal mirch powder)
1 inch cinnamon (dalchini)
1 inch cinnamon stick (dal chini)
¼ cup fresh mint leaves, chopped (pudina)
¼ cup fried browned onions
1 tbsp ginger garlic paste (1 inch ginger + 7 to 8 garlic crushed in mortar-pestle)
3 to 4 green cardamoms (choti elaichi or hari elaichi)
4 green cardamoms (choti elaichi or hari elaichi)
a single blade of of mace/javitri (not the whole mace. mace is a strong spice)
2 large onions, finely sliced or 2 cups thinly sliced onions or 200 grams onions, sliced
½ cup green peas/matar
1 medium size potato, chopped
¼ cup chopped french beans
3 strands of saffron/kesar dissolved in 2 tbsp warm milk or water.
salt as required
1 cup fresh yogurt (200 grams) or cashew yogurt, beaten or whisked till smooth
2 star anise (chakriphool)
½ cup water for pressure cooking and ¾ cup water if cooking in a pot
5 cups water for cooking rice
¾ tsp salt or add as required
3 to 4 tbsb oil or ghee ( i used sunflower oil)
Equipment:
pressure cooker
aluminum foil
colander
griddle
stove
bowl
oven
frying pan
Cooking instruction summary:
rinse the rice very well in water till it runs clear of starch. then soak the rice for 30 mins in enough water. after 30 minutes drain the rice.heat water first in a deep bottomed pan. add all the whole spices.cook the rice till the grains are 75% cooked.drain the rice in a colander and keep aside.in a spice grinder or small dry grinder, grind all the spices mentioned for the biryani masala to a powder. keep aside.heat oil in the pressure cooker or pan.add the thinly sliced onions. saute them on a low to medium flame, till they get golden. then remove cup of the fried onions and keep aside.now add the ginger-garlic paste to the of the browned onions in the cooker or pan.stir and saute till the raw aroma of ginger-garlic goes away.now add the freshly ground biryani masala & red chilli powder. stir.add the mix chopped vegetables and stir for some 3-4 mins on a low flame.reduce the flame and add the yogurt slowly, stirring it.now add water and salt. stir very well.pressure cook the veggies for 1 whistle.in a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.if baking then use a pyrex bowl or deep pan. if cooking on stove than use the same pan in which you cooked the veggies or a different one. you can make as many layers you want.arrange half of the veg gravy in the pan or pyrex bowl.now spread half of the cooked basmati rice on top of the veg layer.sprinkle half of the mint leaves, 1 tbsp oil/ghee and the saffron milk.also add half of the fried onion evenly on this layer.top this layer with another layer of veg gravy.then again the rice layer.and finally with mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.cover the pyrex bowl with an aluminium foil.if using a pan, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.you can bake the biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.if cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the bottom of the biryani won't get burnt. lower the flame and let the biryani dum cook for 25-30 minutes or till done.serve vegetable biryani hot with some raita, pickle, salad and papad.
Step by step:
1. rinse the rice very well in water till it runs clear of starch. then soak the rice for 30 mins in enough water. after 30 minutes drain the rice.heat water first in a deep bottomed pan. add all the whole spices.cook the rice till the grains are 75% cooked.drain the rice in a colander and keep aside.in a spice grinder or small dry grinder, grind all the spices mentioned for the biryani masala to a powder. keep aside.heat oil in the pressure cooker or pan.add the thinly sliced onions. saute them on a low to medium flame, till they get golden. then remove cup of the fried onions and keep aside.now add the ginger-garlic paste to the of the browned onions in the cooker or pan.stir and saute till the raw aroma of ginger-garlic goes away.now add the freshly ground biryani masala & red chilli powder. stir.add the mix chopped vegetables and stir for some 3-4 mins on a low flame.reduce the flame and add the yogurt slowly, stirring it.now add water and salt. stir very well.pressure cook the veggies for 1 whistle.in a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.if baking then use a pyrex bowl or deep pan. if cooking on stove than use the same pan in which you cooked the veggies or a different one. you can make as many layers you want.arrange half of the veg gravy in the pan or pyrex bowl.now spread half of the cooked basmati rice on top of the veg layer.sprinkle half of the mint leaves, 1 tbsp oil/ghee and the saffron milk.also add half of the fried onion evenly on this layer.top this layer with another layer of veg gravy.then again the rice layer.and finally with mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.cover the pyrex bowl with an aluminium foil.if using a pan, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.you can bake the biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.if cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the bottom of the biryani won't get burnt. lower the flame and let the biryani dum cook for 25-30 minutes or till done.serve vegetable biryani hot with some raita, pickle, salad and papad.
Nutrition Information:
covered percent of daily need
