How to make Delicious Veg Dum Biryani?

How to make Delicious Veg Dum Biryani?

This Vegetable Biryani is a traditional Indian vegetarian dish made with your favorite rice, vegetables, and spices. This wonderful veg dum biryani demands both care and attention to detail and is made with time and a lot of love. The rich tastes in your first mouthful make the time and work in the preparation well worth it.

Delicious Veg Dum Biryani Cooking Time Chart

This veg biryani is one of the greatest vegetarian biryani recipes I’ve ever made, and it’s been a favorite of friends, family, and readers for over a decade.

There are hundreds of various ways to make veg biryani, each with its own distinct tastes, ingredients, and flavors – but my tried and true recipe is roughly based on my mother’s version and a Jigg Kalra book I bought decades ago.

I’ve experimented with numerous ingredient ratios in my veg biryani recipe throughout the years. And then I discovered the right recipe, which is outrageously delicious and leaves you wanting more.

What are the best ingredients to use?

Rice: Although I like aged basmati rice, normal basmati rice would suffice.

Water is used to soak the rice and cook the veggie gravy and rice. For layering the meal, you’ll also need kewra water (pandanus extract) or rose water.

Veggies: Veg biryani can be cooked with just one vegetable or a variety of other vegetables. When I make this vegetarian dish, I prefer to include a variety of veggies. I used cauliflower, onions, potatoes, carrots; french beans, bell pepper (capsicum), button mushrooms, and green peas in this dish. In your veg dum biryani, you may also use aubergines, cabbage, broccoli, spinach, and kale.

  • 1 teaspoon powdered red chili
  • 1 tbsp Biryani masala 1 tsp Pepper
  • season with salt to taste
  • 1/2 cup peas 1 cauliflower
  • 2 Carrots 1 Onion
  • 2 lbs. potatoes
  • 1 leaf of bay
  • 1 cinnamon stick
  • Anise (1 star)
  • 2 cardamom pods (green)
  • Rice (1/2 cup)

How to cook Veg Dum Biryani?

Rice should be soaked before cooking.

Rinse 1.5 cups (300 grams) of basmati rice in clean water until the water is free of starch. To rinse the rice, use a basin or a colander. After washing the rice grains, be sure to soak them in water for 30 minutes. After the rice has soaked for 30 minutes, drain the water and set the rice aside.

TIP: To prepare this veg dum biryani, use old basmati rice or sella basmati rice.

Prepare the Vegetables

 While the basmati rice is soaking, get the rest of the ingredients ready. To begin, thoroughly rinse, peel, and cut all of the vegetables. Cooking will be substantially quicker as a result of this.

  • 3 cups mixed vegetables, including green peas for your veg dum biryani; you can use any combination of mixed veggies.
  • 1 medium onion thinly sliced (about 1 cup thinly sliced onion).
  • 10 grams ginger coarsely chopped or crushed (2 pieces of 2-inch ginger or 1.5 tablespoons finely chopped ginger). 1 tablespoon of ginger paste should suffice.
  • 5 grams garlic finely chopped or crushed (10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic). 12 tablespoon garlic paste is required. Slit three to four green chilies.

Prepare the rice it’s time to cook the basmati rice once you’ve arranged and cut all of your veggies. Cooking rice can be done in the microwave, under pressure, in an instant pot, or in a saucepan. If you’re going to boil your rice in a pot, use one with a deep bottom and 5 cups of water.

Boiling Water with Spices

Add all the spices and 1 teaspoon of salt to the boiling water. In this stage, you’ll want to include the following ingredients for your veg dum biryani:

  • 3 cardamom pods (green)
  • 3 garlic cloves
  • 1 cardamom (black)
  • 1-inch cinnamon (true) or 1-inch cinnamon (cassia)
  • 2 single mace strands

Toss in the rice       

Now is the time to add the rice to the spice combination in the saucepan for your veg dum biryani. Bring the water to a rolling boil over high heat. After you’ve added the soaked basmati rice, gently mix it in with a spoon or fork. Check the taste of the water to see whether it’s a little salty. Continue to cook the rice grains without lowering the heat. The rice should be slightly undercooked, around 75 percent or 34 percent of the way done.

TIP: Add extra salt to the water if it doesn’t taste somewhat salty. Smell the rice before you eat it. The grains should still be a little crunchy.

In a colander, drain the semi-cooked rice. You may alternatively lightly rinse them in water to stop the grains from cooking. To make vegetable gravy, combine all of the ingredients in a large mixing bowl. Melt 3 tablespoons ghee in a 2-liter pressure cooker or a pan, and then add the spices. Sauté the entire spices in a skillet until they begin to crackle. The vegetable gravy can also be made in a pan.

  • 1 tbsp. saffron powder (caraway seeds)
  • 3 cardamom pods (green)
  • 3 garlic cloves
  • 1 cardamom (black)
  • 1 cinnamon stick

Next step add some sliced onion.

Onions and vegetables should be sautéed

On low to medium heat, you need to sauté the onions. Because onions take a long time to cook, season them with a touch of salt to speed up the process. Stirring often when sautéing the onions ensures that they cook evenly. 1 cup fresh curd or yogurt in a basin while the onions are frying with a spoon or a whisk, blend the curd until it is smooth.

Cook until the onions are golden brown or caramelized. Make an effort not to burn them. Mix in the ginger-garlic paste and the chiles. Add the chopped green chilies and the ginger-garlic paste. If desired, finely chop the ginger and garlic and add.

Sauté the combination for a few seconds or until the raw ginger-garlic fragrance fades. 12 teaspoon turmeric powder and 1 teaspoon cayenne pepper or red chili powder Stir and combine well.

After that, add the chopped vegetables. Mix well and sauté the vegetables for 1 to 2 minutes. Yogurt or curd can be added. Reduce the heat to low and stir in the beaten yogurt or curd. As soon as you add the curd, give it a good stir. Then, in the pressure cooker, add 12 cups of water. If you’re going to cook the vegetables in a pot, you’ll need to add 34 cups of water.

Prepare the vegetable pressure on medium heat and cook for 1 whistle or 3 to 4 minutes. If using a pot, simmer until the vegetables are tender. Make sure the veggies aren’t overcooked. Remove the cover and check the gravy when the pressure has subsided on its own.

If the veggies aren’t fully cooked, place the pressure cooker on the stovetop and continue to boil the vegetable biryani gravy without the cover until the vegetables are soft. If the gravy has too much water or stock, reduce the heat until the water has evaporated. The vegetable gravy should be medium to slightly thick in consistency and not runny.

To the vegetable gravy, add 2 tablespoons cashews, 1 tablespoon raisins, and 2 tablespoons blanched or raw almonds.

TIP: Check the salt level and add more if necessary. Before adding the nuts, cut them up.

Infuse milk with saffron

Warm 4 to 5 tablespoons of milk in the microwave or in a small saucepan on the stovetop while the vegetables are cooking. 14 teaspoon strands of saffron Set aside after stirring. Layer half of the vegetable curry in a thick-bottomed pan first.

After that, add half of the semi-cooked rice on top. Half of the chopped coriander (cilantro), mint leaves, and saffron-infused milk should be sprinkled on top. The leftover gravy should be layered on top. Sprinkle the remaining coriander leaves (cilantro), mint leaves, and saffron milk on top of the remaining rice. 2 teaspoons of rose water or kewra water (pandanus extract) can also be sprinkled at this stage.

TIP: If you have golden fried onions (birista), you may add 13 to 12 cups to the recipe. You may make two layers or four layers. However, keep in mind that the rice should be on top and the veggie gravy should be on the bottom.

Cook for 25-30 minutes

Preheat a tawa (griddle/skillet) over medium heat. When you’re ready to put the veg biryani together, start preheating the Tava. When the skillet is heated, reduce the heat to low and maintain the sealed veg biryani pan on the Tawa. Cook for 30 to 35 minutes on the lowest heat setting.

You may also dum cook veg biryani for the first 15 minutes on direct low heat, then place the pan on a hot Tawa or skillet and finish cooking at a low temperature for the last 10 minutes.

Switch off the flame after 30 to 25 minutes and examine the bottom layer of the biryani using a fork or spoon. At the bottom, there should be no liquids. Continue to dum cook if there are liquids. After dum cooking, let the veg biryani rest for 5 to 7 minutes before serving. In the end, when serving the veg dum biryani, make sure the veggies and rice layers are distributed evenly. You can also visit our best and the most popular Malai Tikka Pulao and try it with your family and friends. 

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