vegetable biryani recipe, how to make veg dum biryani recipe

veg dum biryani restaurant style

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.

dum vegetable biryani recipe

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.

i served the vegetable biryani with kashmiri dum aloo and kuchumber (veg salad with lemons). the spicy kashmiri dum aloo paired very well with the aromatic and light vegetable biryani.

vegetable biryani

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

you might also love to check these biryani recipes - veg kerala biryani, kashmiri biryanimushroom biryani e dum pukhtmushroom biryani, palak biryani and qabooli biryani.

vegetable biryani recipe details below:

5.0 from 2 reviews
vegetable dum biryani recipe
 
Prep time
Cook time
Total time
 
veg dum biryani recipe - an aromatic, lightly spiced vegetable dum biryani, restaurant style.
Author:
Recipe type: main
Cuisine: indian
Serves: 6-7
Ingredients (american measuring cup used, 1 cup = 250 ml)
for the rice layer:
  • 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
for the veg gravy layer:
  • 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
biryani masala:
  • 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)
topping the layers:
  • 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
Instructions
  1. soak the rice for 30 mins.
  2. now add all the ingredients for the rice in a pan.
  3. put on heat. cover with a lid and let the rice cook till it is almost done, about ¾th cooked.
  4. it should be al dente.
  5. drain and fluff the rice.
  6. keep aside.
  7. in a dry grinder or coffee grinder, add all the spices mentioned above for the biryani masala and grind to a fine powder.
  8. heat oil in the pressure cooker or pan.
  9. i added all the three onions which were sliced.
  10. browned them and then removed ¼ of the browned onions and kept aside.
  11. this way you don't have to brown the onions separately.
  12. to the ¾ of the browned onions in the cooker or pan, add the ginger-garlic paste.
  13. saute for a minute.
  14. now add the freshly ground biryani masala & red chilli powder.
  15. stir for some seconds.
  16. add the mix chopped vegetables and stir for some 3-4 mins on a low flame.
  17. reduce the flame and add the yogurt slowly, stirring it.
  18. cook till the the yogurt coat the veggies.
  19. now add 1 cup of water if using pressure cooker and 11/2 cup of water if using a pan.
  20. add salt.
  21. pressure cook or cover and cook in the pan, till the vegetables are tender and cooked.
  22. the veggies should not be dry, there should be some gravy.
  23. if baking then use a pyrex bowl or deep pan.
  24. if cooking on stove than use the same pan in which you cooked the veggies or a different one.
  25. you can make as many layers you want.
  26. since i was baking the biryani, i made 4 layers.
  27. arrange half of the veg gravy in the pan or pyrex bowl.
  28. now spread half of the cooked basmati rice on top of the veg layer.
  29. sprinkle half of the mint leaves, 1 tbsp oil/ghee and the saffron mixture.
  30. also add half of the fried onion evenly on this layer.
  31. top this layer with another layer of veg gravy.
  32. then again the rice layer.
  33. and finally with mint, oil/ghee, saffron and fried onions.
  34. cover the pyrex bowl with an aluminium foil.
  35. if using a pan, then cover the pan with a tight lid or put some weight on the lid.
  36. i baked the biryani for 20 minutes in a preheated oven at 180 degree C.
  37. 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.
  38. serve vegetable biryani hot with some raita, pickle, salad and papad.


{ 40 Responses }

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  1. Anju says

    Hi, I tried this recipe and it came out very well! Thank you. Your ingredient measurements are perfect. Your suggestions to add yogurt and water were perfect to maintain the correct consistency in biryani and it didn’t get dry or burn. I didn’t have cauliflower so I added capsicum. It turned out to be delicious. Thanks! I’m a big fan of all your recipes

  2. Shanti says

    Hi Dassana,

    I had tried few of your receipes n all turned very well n would like to try the dum biryani n others dishes as well. But the problem is we don’t eat onion n garlic and your dishes r so tempting that I don’t know if I avoid them how they taste. So could u pls tell me the best substitute for them? And also about the pot is it ok in steel vessel with copper bottom or any other which will not burn the food n comes best at the taste.
    Your reply would be much appreciated

    • says

      not adding onions and garlic does make a difference. what i do when cooking without onion and garlic is that i add asafoetida/hing which replaces the flavors of onion-garlic well. also i add whole garam masala like cinnamon, cloves and cardamoms. sometimes even adding ginger powder gives a good taste. you can make the biryani without onion garlic, but the taste will be different in the biryani, as the browned onions give a lot of flavor and taste. i have made a no onion no garlic biryani and i know how the taste it. here is a kashmiri biryani made sans onion and garlic and cooked on dum – http://www.vegrecipesofindia.com/kashmiri-biryani-vegetarian-biryani/

      you can use a copper base pot. keeping directly on the flame can burn. so heat a tava and lower the flame. then keep the pot on the heated tava and let the biryani cook in the pot. this way there are less chances of the biryani becoming dry or getting burnt.

  3. Dhwni Shahanand Savla says

    The recipe was a hit. My husband just loved it. He was literally like we say in hindi… haath chum rahe the… blush… I’d like to add. I did add a pinch of sugar to it. Tasted yummy. ..

    • says

      thanks poonam for pointing that. have corrected it.

      i am not sure at which stage you added the vegetables. even, if you have added them, after adding the yogurt or even after adding the water, then too the gravy should not get spoilt. you also have not mentioned what you meant by dish getting spoilt. did the yogurt curdle or did the vegetables got overcooked. when you write such comments, it is better if you are specific as to what went wrong.

    • says

      alright and thanks for replying back. the whole platter is a delicious combination. in fact i also made punjabi dum aloo some days back and will post the recipe soon. it was super yum.

  4. suhani says

    hey dassana..i tried the whole platter yesterday and it was super yumm..thanks for sharing the versatile combinations..wish i had the nita mehta book..and thanks for trying garlic naan..waiting for the recipe..lots of luv..

    • says

      thanks suhani. i did not understand what you meant by platter…. nita mehta book is good and is cheap too.. only 95 rs… you can buy it from flipkart.