vegetable dum biryani restaurant style – biryani is my most favorite rice based dish. if i have to have biryani everyday, i won’t mind it at all.
i always make the hyderabadi veg dum biryani or my mom’s version of the dum biryani at home. I have never experimented or tried any other version of vegetable dum biryani.
so when i was flipping across nita mehta’s cookbook – taste of amritsar vegetarian, i came across this version of biryani and had to give it a try. i liked the use of freshly powdered spices in this version.
plus, there were no tomatoes, chilies or turmeric in this version… three ingredients which always go in my cooking. i was like, biryani without tomatoes & chilies & turmeric… how it would be???
and i was wrong….. the vegetable biryani proved me wrong.
one of the best biryanis i have had and was truly restaurant style. the veg gravy was not wet, like is the case with homemade biryanis, but a bit dry as we get in the restaurants. the biryani is not at all spicy but has a subtle hint of sweetness in it.
the flavors of the freshly ground spices as well as the caramelized/browned onions are a hallmark in this biryani and brings out the best in the whole dish.
yes, birista or fried browned onions is used in this recipe. another point to be noted, is that i made the biryani in cashew yogurt and no one, including me, could make out the difference that it was made in cashew yogurt. it is a different fact altogether that i know what goes into the food i cook
i did not take step by step pics as i wanted to try the recipe first. but the biryani recipe is awesome and i had to share it with all of you.
a long process of making the dum vegetable biryani but worth it. the ingredients are simple and easily available in the kitchen apart from mint leaves and saffron.
so do have some mint leaves before hand. for saffron substitute, you can add a pinch of turmeric in some milk or water and then add it on the rice layers.
i cannot imagine my food without green chilies or red chili powder. so i had to add red chili powder in the biryani. so for this diwali, why not make this biryani and impress your family, friends and guests.
i will be making this restaurant style vegetable dum biryani on diwali again. it has become a favorite dish at home.
vegetable biryani recipe details below:
- 2 cups basmati rice
- 3-4 green cardamoms (choti elaichi or hari elaichi)
- 1 medium size bay leaf (tej patta)
- 2 star anise (chakriphool)
- 4 to 4.5 cups water
- salt as required
- 2 medium sized onions, finely sliced
- 2 tbsp ginger garlic paste
- 2 medium size carrots, chopped
- 1 medium size potaotes, chopped
- 1 cup cauliflower florets/gobi (i did not have cauliflower)
- 4-5 button mushrooms, chopped
- ½ cup chopped green beans
- ½ cup green peas/matar (i did not have peas too)
- 1 cup cashew yogurt or dairy yogurt, beaten or whisked till smooth
- ½ to 1 tsp red chilli powder (lal mirch powder)
- 3 to 4 tbsb oil or ghee ( i used sunflower oil)
- salt as required
- 2 inch cinnamon stick (dal chini)
- 3-4 cloves (laung)
- 4-5 green cardamoms (choti elaichi or hari elaichi)
- a single blade of of mace/javitri (not the whole mace. mace is a strong spice)
- 1 medium sized onion, sliced and fried till crisp and browned.
- a few strands of saffron/kesar dissolved in warm water or milk.
- ¼ cup fresh mint leaves, chopped (pudina)
- 2 tbsp oil or butter or ghee
- soak the rice for 30 mins.
- now add all the ingredients for the rice in a pan.
- put on heat. cover with a lid and let the rice cook till it is almost done, about ¾th cooked.
- it should be al dente.
- drain and fluff the rice.
- keep aside.
- in a dry grinder or coffee grinder, add all the spices mentioned above for the biryani masala and grind to a fine powder.
- heat oil in the pressure cooker or pan.
- i added all the three onions which were sliced.
- browned them and then removed ¼ of the browned onions and kept aside.
- this way you don't have to brown the onions separately.
- to the ¾ of the browned onions in the cooker or pan, add the ginger-garlic paste.
- saute for a minute.
- now add the freshly ground biryani masala & red chilli powder.
- stir for some seconds.
- 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.
- cook till the the yogurt coat the veggies.
- now add 1 cup of water if using pressure cooker and 11/2 cup of water if using a pan.
- add salt.
- pressure cook or cover and cook in the pan, till the vegetables are tender and cooked.
- the veggies should not be dry, there should be some gravy.
- 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.
- since i was baking the biryani, i made 4 layers.
- 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 mixture.
- 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, oil/ghee, saffron and fried onions.
- cover the pyrex bowl with an aluminium foil.
- if using a pan, then cover the pan with a tight lid or put some weight on the lid.
- i baked the biryani for 20 minutes in a preheated oven at 180 degree C.
- if cooking on stove, then first heat up a tava/frying pan and then keep the biryani pan on the tava. this way the bottom 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.