vegetable biryani recipe restaurant style

dum biryani recipe restaurant style with step by step photos – veg dum biryani is my most favorite rice based dish. if i have to have biryani everyday, i won’t mind it at all.

this restaurant style veg dum biryani recipe was first posted three years back. that time, i always would make the hyderabadi veg dum biryani or my mom’s version of the dum biryani at home.  i had never experimented or tried any other version of vegetable dum biryani. i came across this biryani recipe in nita mehta’s cookbook – “taste of amritsar vegetarian”. i gave it a try and adapted the recipe to suit our taste buds. what i liked in the recipe was the use of freshly ground biryani masala.

also, 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.

by now i have made this biryani many times. i have made the recipe, both with dairy yogurt and cashew yogurt. when made with cashew yogurt, no one, including me, could make out the difference that it was made in cashew yogurt.

this dum biryani recipe is awesome and i had to share it with all of you. i served the veg biryani with onion tomato raita.

a long process of making the veg dum 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 veg dum biryani on diwali again. it has become a favorite dish at home.

if you are looking for more biryani recipes then do check:

veg dum biryani recipe below:

dum veg biryani recipe restaurant style
4.95 from 19 votes
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dum biryani recipe | veg dum biryani recipe | vegetable dum biryani recipe

restaurant style veg dum biryani recipe - an aromatic, lightly spiced restaurant style dum vegetable biryani recipe.

course main course
cuisine indian
prep time 45 minutes
cook time 45 minutes
total time 1 hour 30 minutes
servings 4 to 5
calories per serving 546 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for the rice layer:

  • 1.5 cups basmati rice OR 300 grams basmati rice
  • 3 to 4 green cardamoms (choti elaichi or hari elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 medium size tej patta (indian bay leaf)
  • 2 star anise (chakriphool)
  • 1 black cardamom (badi elaichi)
  • 5 cups water for cooking rice
  • ¾ teaspoon salt or add as required

for the veg gravy layer:

  • 2 large onions finely sliced OR 2 cups thinly sliced onions OR 200 grams onions, sliced
  • 1 tablespoon ginger garlic paste OR 1 inch ginger + 7 to 8 garlic crushed in mortar-pestle
  • 2 medium size carrots - chopped
  • 1 medium size potato - chopped
  • ½ cup cauliflower florets (gobi) - i did not add cauliflower
  • 4 to 5 button mushrooms - chopped
  • ¼ cup chopped french beans
  • ½ cup green peas (matar)
  • 1 cup fresh curd (yogurt or dahi) OR 200 grams curd OR cashew yogurt - beaten or whisked till smooth,
  • ½ cup water for pressure cooking and ¾ cup water if cooking in a pot
  • ½ to 1 teaspoon red chilli powder (lal mirch powder)
  • 3 to 4 tablespoon oil or ghee (i used sunflower oil)
  • salt as required

biryani masala:

  • 1 inch cinnamon stick (dalchini)
  • 4 cloves (lavang)
  • 4 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:

  • ¼ cup fried browned onions
  • a few strands of saffron (kesar) dissolved in 2 tablespoon warm milk or water.
  • ¼ cup fresh mint leaves (pudina patta) - chopped
  • 2 tablespoon oil or butter or ghee

how to make recipe?

cooking rice for veg dum biryani recipe:

  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.
  2. heat water first in a deep bottomed pan. add all the whole spices.
  3. cook the rice till the grains are 75% cooked.
  4. drain the rice in a colander and keep aside.

making dum biryani masala powder:

  1. in a spice grinder or small dry grinder, grind all the spices mentioned for the biryani masala to a powder. keep aside.

making vegetable gravy for biryani recipe:

  1. heat oil in the pressure cooker or pan.
  2. add the thinly sliced onions. saute them on a low to medium flame, till they get golden. then remove 1/4 cup of the fried onions and keep aside.
  3. now add the ginger-garlic paste to the 3/4 of the browned onions in the cooker or pan.
  4. stir and saute till the raw aroma of ginger-garlic goes away.
  5. now add the freshly ground biryani masala & red chilli powder. stir.
  6. add the mix chopped vegetables and stir for some 3-4 mins on a low flame.
  7. reduce the flame and add the yogurt slowly, stirring it.
  8. now add water and salt. stir very well. pressure cook the veggies for 1 whistle.

assembling and layering veg dum biryani recipe:

  1. in a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
  2. if baking then use a pyrex bowl or deep pan. if cooking on stove then use the same pan in which you cooked the veggies or a different one. you can make as many layers you want.
  3. arrange half of the veg gravy in the pan or pyrex bowl.
  4. now spread half of the cooked basmati rice on top of the veg layer.
  5. sprinkle half of the mint leaves, 1 tbsp oil/ghee and the saffron milk.
  6. also add half of the fried onion evenly on this layer.
  7. top this layer with another layer of veg gravy. then again the rice layer.

  8. and finally with mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
  9. cover the pyrex bowl with an aluminium foil.
  10. if using a pan, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.

  11. you can bake the veg biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
  12. if cooking on stove, then first heat up a tava/griddle and then keep the veg biryani pan on the tava. this way the bottom of the veg biryani won't get burnt. 

  13. lower the flame and let the veg biryani dum cook for 25-30 minutes or till done.

  14. serve veg dum biryani hot with some raita, pickle, salad and papad.


how to make vegetable dum biryani recipe:

1. rinse 1.5 cups (200 grams) basmati rice very well in water. soak the rice in enough water for 30 minutes. when the rice is soaking, chop all the veggies and keep aside.

rice for veg biryani recipe restaurant style

2. prepare the biryani masala. these are the spices that we will be using for the freshly ground biryani masala – 1 inch cinnamon stick, 4 cloves, 4 green cardamoms and a single blade of mace/javitri (not the whole mace. mace is a strong spice).

masala for veg biryani recipe restaurant style

3. add these in a small grinder or spice grinder and grind to a powder. keep aside.

powder for veg biryani recipe restaurant style

4. after 30 minutes drain the rice and keep aside.

rice for veg biryani recipe restaurant style

5. heat 5 cups water. when the water becomes hot, then add the following spices – 3 to 4 green cardamoms, 1 inch cinnamon, 1 medium size tej patta, 2 star anise and 1 black cardamom.

spices for veg biryani restaurant style recipe

6. on a high flame, bring the water to a boil. then add the rice. also add ¾ tsp salt or as per taste.

rice for veg biryani restaurant style recipe

7. cook the rice on high flame till the rice is 75% cooked.

making veg biryani restaurant style recipe

8. there should be a slight bite in the rice or they should be al dente.

rice for veg biryani restaurant style recipe

9. drain the rice in a colander. keep aside. you can also check how to cook basmati rice for biryani recipe.

rice for veg biryani restaurant style recipe

making vegetable gravy for dum biryani recipe:

1. whisk or beat 1 cup fresh yogurt (200 grams) till smooth. keep aside.

curd for veg biryani recipe restaurant style

2. heat 3 to 4 tbsp oil or ghee in a pan. add 2 cups thinly sliced onions.

onions for veg biryani restaurant style recipe

3. stir and saute the onions on a low to medium flame.

onions for veg dum biryani recipe

4. saute the onions with frequent stirring till they become golden brown.

making veg dum biryani recipe

5. keep the flame to a low. then remove ¼ cup fried onions from this and keep aside.

onions for veg dum biryani recipe

6. then add 1 tbsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

ginger for veg dum biryani recipe

7. then add the freshly ground biryani masala. stir.

masala for vegetable biryani recipe

8. add the veggies.

vegetables for vegetable biryani recipe

9. stir and mix very well.

making veg biryani recipe restaurant style

10. then add the fresh curd.

making veg biryani recipe restaurant style

11. add ½ to 1 tsp red chilli powder.

making veg biryani recipe restaurant style

12. stir the gravy mixture very well.

making veg biryani recipe restaurant style

13. add ½ cup water.

making veg biryani recipe restaurant style

14. add salt as per taste.

making veg biryani recipe restaurant style

15. pressure cook for 1 whistle on a medium flame. if cooking in a pot, then cook till the veggies are done. don’t over cook the veggies. when the pressure settles down on its own, remove the lid and check the gravy. if the veggies are not cooked well, then keep the cooker on the stove top and simmer the gravy without the lid, till the veggies are cooked. if there is too much of water or stock in the gravy, then simmer till some water dries up. the gravy should have a medium or slightly thick consistency and should not be very watery.

making restaurant style veg dum biryani recipe

assembling and layering veg dum biryani recipe:

16. in a small bowl take 2 tbsp warm milk. add a few saffron strands and mix well. keep aside for 10 to 15 minutes.

making restaurant style veg dum biryani recipe

17. the gravy is ready and done. in another thick bottomed pan, add half of the vegetable gravy.

making veg dum biryani recipe

18. layer with half of the rice.

making veg dum biryani recipe

19. sprinkle half of the fried onions along with chopped mint leaves. also add half of the saffron dissolved milk. top with 1 tbsp oil or butter or ghee on this layer.

making veg dum biryani recipe

20. layer with the rest of the vegetable gravy.

making veg dum biryani recipe

21. lastly add the remainder of the fried onions, mint leaves and the saffron milk. top with 1 tbsp oil or butter or ghee on this layer.

making veg biryani recipe

22. cover the pan with a moist muslin or cotton napkin. you can also seal and secure the pan with aluminium foil.

making veg biryani recipe

23. place the lid on top.

making veg biryani recipe

24. now place the biryani pan on a hot tawa or griddle. the tawa should be heated for 4 to 5 minutes on a low to medium flame before you place the pan on it. dum cook the biryani for 25 to 3o minutes on a low flame. allow a standing time of 5 to 7 minutes after you switch off the flame.

baking – bake the veg biryani at 180 degrees celsius in a preheated oven for 20-25 minutes. please remember to use an oven proof glass utensil like the pyrex bowl for baking in the oven. you will have to assemble the biryani as mentioned above in the oven proof utensil. cover with aluminium foil or the pyrex bowl’s lid and then bake.

making veg biryani recipe

25.  serve restaurant style veg dum biryani with your favorite raita or biryani shorba or mirchi ka salan and with sliced onions and lemon wedges.

veg biryani recipe restaurant style, veg biryani recipe




98 thoughts on “dum biryani recipe | restaurant style dum biryani recipe | veg dum biryani”

  1. This is an awesome recipe. I followed it to the letter and the results were amazing. Thank you for sharing.

  2. Hi.. Wonderful recipe… I cooked it for the first time and got it so nice that my kid and wife loved it so much.. Thanks for sharing..

  3. Hi nice recipe
    Can you tell me how much rice to take for around 30 people(all adults) .I have other chat items too to go along in the menu

    1. its difficult to tell the proportions as a recipe like biryani cannot be increased proportionately. the method of ‘andaaz’ or approximation has to be used when making biryani in large quantity.

  4. It was really better than the so called biryani served in most of the restaurants.. thanks a lot for the recipe:)))

  5. here I have made a small change while giving dum. instead of using griddle I simply placed the dum closed bowl in a pressure cooker with some water at the Base and steamed it for some time with out putting the weight.

  6. I tried out this recipe referring your site and thank you so much.It came out very well and my parents liked it a lot.Please keep up the good work!:)

  7. I tried this veg Biryani recipe yesterday and it was Amazing!!! My husband said it was the best veg Biryani he has had and he is not missing chicken in it at all ??.

    Thank you so much for all the lovely recipes that you post.
    Arti.

  8. Hi….
    Lovely recipe…. I did it for first time n it was toooo good!!!
    It’s on demand among my family members…!! I too enjoy doing it again n again as I m finishing faster n with better taste every next time… I am happy for restaurant taste.
    THANK YOU !!

  9. I’ve made veg biryani with different recipes but I was very happy with your recipe.It turned out excellent n now no more tryouts with other recipes.My family loved it n it made my day. Once again thx a lot.

  10. We tried this and it turned out wonderful! Thank you so much for sharing your recipes with us. Photographs are very helpful… 🙂

    1. microwave is only good for reheating and cooking food in the microwave. baking ke liye OTG is best. microwave with convection mode main baking hota hain, but still i would suggest OTG or regular oven for baking cakes, cookies etc and not a microwave. aise bhi kahte hain ke microwave main khana pakana hanikarak hota hain.

  11. I usually make biryani in pressure cooker with all the stuff mixed.. Somewhat near to ‘tahri’… Traditionally made in bihar.
    I just wanted to try something different an I tried your recipe..
    And I was amazed!! Despite the fact that many ingredients were missing at my end, still it turned out to be very delicious…
    I love the aroma and the taste an so did my hubby
    I added a little pepper too in the veg layer
    Thanks a lot for all your recipes.. I am a regular follower of your site….

  12. Ma’m I love all of ur recipes. …They are easy to cook. With easily available ingredients. …..

  13. Amazing how this biryani turned out. Hubby said it tasted better than restaurant stuff. Your recipes are truly marvellous. Have tried a lot of them and they have never failed me. Thank you for sharing these lovely recipes.

  14. I’m a teenager nd I’m vry fond of cooking…whenever I plan to cook something I check on dis website itself.. d way u describe d method of cooking nd d pictures r simply awesome!! I’ve made many dishes from your blog nd all of dem turned out well nd all my family members n frnds Jst luvd dem!!
    Gonna try dis biryani in a couple of days..Thank so so much for dis blog…it helps me a lot!! dis is d first tym I’m Trying a rice item…I hope it comes out well

  15. A WOW dish from a WOW chef ! ! ! It came out just like how I have tasted at restaurants Dassana. You’re recipes are unbelievably remarkable and the way they turn out can turn heads around. That’s what happened to all who tasted when I made it. No one, not even my wife believed that I made it. Many many thanks to you as always and heartfelt congratulations and respect to your talent. This dum biryani really had 5 Star DUM ! ! !

    1. thanks again hemanth for your generous feedback. glad to know that everyone liked the biryani. looks like you are a very good cook but always give all credit to the recipe. happy cooking.

  16. Great recipe, making it for the the third time today, even hardcore meat eaters went crazy over this, Thanks.

  17. sweet heart…where are the pics ??? next time when you cook this dish at home please click pics and post them…they are so lovely that I start relishing the food from the pics itself… 😀 😀 😀 Lovely recipe and BTW I cooked it today for guests and it was a super duper hit…I had to lick the vessel… 😀 😀 Thank you tons and tons 🙂 🙂

    1. welcome priya. thanks for this sweet feedback. all the recipes don’t have step by step photos. i am adding step by step photos in recipes where they are not added so it will take time. in many recipes, the positive comments like yours make people try 🙂

  18. 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

  19. 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

    1. 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 – https://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.

  20. Srivalli @ SpiritedSunshine

    Very nice description and photos. I tried a toned down version and it came out very well.

  21. Dhwni Shahanand Savla

    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. ..

  22. yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  23. Don’t think its” clearly” mentioned when to Add veggies.. I added them a bit later which spoilt the dish

    1. 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.

    1. 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.

  24. 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..

    1. 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.

  25. Love homemade Biryani more than the ones I eat at the restaurants. This is making me crave! And I love that plate.. eyeing your PROP 🙂

  26. Tanvi@SinfullySpicy

    Looks and sounds mouthwatering Dassana! Love the biryani color that has come out
    Hope you had a wonderful Diwali!

  27. wow have to try this, i am sure it will be different biryani.

    But waiting for dum aalo recipe to plsn yumlicioud dinner 🙂

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