restaurant style veg dum biryani
This is an aromatic, lightly spiced restaurant style dum vegetable biryani.
Prep Time45 mins
Cook Time45 mins
Total Time1 hr 30 mins
Servings: 4 to 5
for rice layer of biryani
- 1.5 cups basmati rice or 300 grams basmati rice
- 3 to 4 green cardamoms
- 1 inch cinnamon
- 1 medium size tej patta (indian bay leaf)
- 2 star anise (chakriphool)
- 1 black cardamom
- 5 cups water for cooking rice
- ¾ teaspoon salt or add as required
for 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 - i did not add cauliflower
- 4 to 5 button mushrooms - chopped
- ¼ cup chopped french beans
- ½ cup green peas
- 1 cup fresh curd (yogurt) 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
- 3 to 4 tablespoon oil or ghee (i used sunflower oil)
- salt as required
- 1 inch cinnamon stick (dalchini)
- 4 cloves
- 4 green cardamoms
- 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 dissolved in 2 tablespoons warm milk or water.
- ¼ cup fresh mint leaves (pudina patta) - chopped
- 2 tablespoon oil or butter or ghee (clarified butter)
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.
making dum biryani masala powder
making vegetable gravy for biryani
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 1/4 cup of the fried onions and keep aside.
Now add the ginger-garlic paste to the 3/4 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.
assembling and layering veg dum biryani
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 then 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.
cooking restaurant style veg biryani
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 restaurant-style veg biryani hot with some raita, pickle, salad and papad.
Calories: 546kcal | Carbohydrates: 83g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 506mg | Potassium: 810mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6025IU | Vitamin C: 30.6mg | Calcium: 165mg | Iron: 3.9mg