Veg biryani recipe – Adapted from one of classic dishes of the Hyderabadi nawabs. This vegetable dum biryani tastes great & is served with a simple raita
1 large onion thinly sliced about ½ to ¾ cup or store bought fried onions
8 medium sized cauliflower florets
1 large boiled potato cubed (peel the skin and boil till ¾ done)
1 large carrot chopped
Fistful of green peas
4 to 5 beans chopped
1 ½ tbsp. Mint leaves / pudina minced
2 tbsp. Coriander leaves chopped very finely
2 green chilies slit
2 inch cinnamon stick
4 green cardamoms
1 black cardamom
2 big strands of mace
1 star anise
1 bay leaf
½ tsp shahi jeera
1 ½ cups aged basmathi rice
¼ tsp shahi jeera
1 bay leaf
Salt to taste
How to make the recipe
Thinly slice onions and fry them in oil till golden and crisp. Set these aside half of this. If you are using store bought fried onions, you can skip this
In the same pan, add spices and saute till they begin to sizzle.
Add ginger garlic paste and fry till the raw smell goes off.
Add parboiled potatoes and the rest of vegetables. Fry for 2 to 3 minutes.
Add turmeric, masala powder and red chili powder. Mix and fry well for 2 minutes till you begin to get an aroma.
Pour 100 ml yogurt and mix. Cook till the vegetables are done to tender. You can cover and cook. Cook uncovered if there is lot of moisture after the veggies are cooked.
While the veggies cook. Bring lot of water to a boil and cook rice till al dente along with bay leaf and shahi jeera. The rice has to be cooked grainy and not mushy. Drain it off in a colander. Soak saffron in 3 tbsps of this hot water or hot milk. Set aside.
If you like to make a 2 layer veg biryani, set aside of the cooked vegetable mix. Now mix together the rest of the cooked veggies, rest of the yogurt, mint, coriander, nuts and raisins, few fried onions. you can do it in a pressure cooker or any heavy bottom utensil.
Layer the rice over the vegetable mix. Then layer the cooked vegetable mix or 2 pinches of masala powder. Sprinkle some fried onions, mint and coriander.
Layer rice over it again, then the fried onions, mint and coriander leaves and pour off the saffron milk. Fry nuts in a tbsp ghee, saute raisins and then pour this over the rice. Place a moist clean cloth to seal the rim. You can even use a foil or atta to seal the utensil.
Place the dum utensil on a hot tawa and cook for 5 minutes on a medium flame and then on low for 5 to 7 minutes based on the thickness of your utensil.
For the oven method:
Preheat the oven to 180 C and bake for 20 mins. if you feel it is still very moist beneath, bake for another 5 to 10 mins. This depends on what kind of baking dish you use. Usually ceramic ones get done faster.
I have used a small pressure cooker that has a heavy bottom in the past. I also use corning ware pots, stain less steel heavy bottom pots. All work good. Use the right size of utensil, do not use a large pan to cook little biriyani. The cooking time during dum can vary slightly depending on the thickness of your utensil. so judge accordingly and cook on dum. A perfect biriyani must not burn at the beneath and not very moist at the bottom