Veg Dum Biryani Secret Recipe
Vegetable Dum Biryani is a flavorful and aromatic dish made with rice, mixed vegetables, spices, and herbs. It is a popular Indian dish in which the rice and vegetables are cooked together in a sealed pot.
This recipe is allowing the flavors to meld and the rice to cook in its own steam. The result is a delicious one-pot meal that is perfect for any occasion.
So let’s cook a vegetable biryani and invite our friends for a hearty meal!
How To Make Veg Dum Biryani?
It is rightfully said that Biryani should be cooked for a long time. And we only cook meat for a long period of time. That’s why it infuriates Lucknow folks whenever we talk about veg biryani. But if we cook rice with vegetables the way we cook biryani. Then technically there isn’t anything wrong with it.
I’m going to cook veg biryani just like we cook non veg biryani. It is important to make them happy. What if I decide to go back to Lucknow? To cook vegetable biryani we’ll need mixed Vegetables, Carrots, Cauliflower, Green peas and beans. I’m going to use vegetables that are easily available. Here goes cauliflower.
We’ll use big florets because it tends to start breaking apart. If we use small florets then instead of cooking Veg biryani. You’ll end up cooking mushy cauliflower and then you’ll say you did not tell us.
Here go beans. I don’t feel like adding green peas but I’ll add some to it. For 1 kg of vegetables I’m going to use 3 medium-sized onions into it. Or you can use 2 jumbo-sized onions. I’ll cook the biryani in one utensil and cook the rice in another one.
I’ll add some clarified butter And oil. Add more oil to it. Add some water to boil the rice. Add black cardamom, Mace, and 2 cloves, it’s very important. Some black peppercorns and a lot of salt. We’re using this to cook the rice. So this will help to balance the flavors of the dish.
Simultaneously start frying some onion slices. Some prefer adding salt while frying onions it makes the onions sweat which makes them brown quickly. But I don’t mind. I don’t want to hurry the process. I won’t. If you love veg recipes then Amritsari dal makhani recipe is only for you.
Process For Marinate And Cooking The Vegetables
I’ll add some curd and ginger garlic paste to the vegetables. Some clarified butter, Some turmeric, Degi red chili powder, Some coriander powder, Some caraway seeds, And some saffron strands. Here’s nutmeg and cardamom powder.
Marinate the vegetables well. Marinate it just like we marinate meat or chicken. Because whenever we cook meat we cook onions along with it. But vegetables will get cooked quickly. Onions won’t get cooked well.
That’s why I’m cooking onions separately. Here go some mint leaves. Add salt. Add the fried onions. Don’t throw away the oil. I’m going to use the same oil to cook the recipe. You can use this oil to cook other dishes as well.
Add mace, 2 cloves, And caraway seeds, these are very important. Cook the vegetables the way you cook meat. Cook the vegetables in the curd marination till they’re 70% done. Add some water to it.
Process For Cooking Of Rice
Here’s some rice we’ve soaked it for half an hour. Basmati rice is always a good option if you’re cooking biryani. But if you’re a beginner then you can use sella rice as well. Because sella rice doesn’t break apart easily. Second basmati rice is delicate. Should be used very carefully.
That’s why I often say that you should use sella if you’re cooking biryani for the first or second time. The masala is reduced and the vegetables are almost cooked as well. Don’t cook it at more than 70%. Otherwise instead of cooking vegetable biryani you’ll end up cooking mushed vegetables.
Whenever you’re cooking any rice Especially Basmati you need to understand these three factors. First you need to add the rice to boiling hot water.
Rice won’t break apart and it will increase in size if you add it to boiling hot water. It adds a spring to its texture. That’s why add the rice to boiling hot water and do not stir it for at least 2 to 3 minutes.
Then turn down the gas and do not boil it for long. Because the rice becomes delicate. If you boil it then the rice may start breaking. So cook it in boiling hot water for 2 to 3 minutes at first Then reduce the flame it will cook the rice evenly.
Process For Making Biryani Slurry & Layering
Put saffron, green chili pepper, and ghee in a pan and fry well. Add milk, onion-flavored oil, kewra water, and rose water and mix well.
Top the rice with some slurry mixture, mind leaves, fried onions, and vegetables. Layer rice on top of it.
Add slurry mixture, mint leaves and fried onions and dum cook it. Stick the dough at the rim of the utensil.
If you don’t have a thick-bottomed pan you can place it on a pan and give it dum. After that the delicious veg dum biryani is ready. Serve it to your family with green chili salan.
Process For Making Burani Raita
Until then let’s make a quick raita. Burani Raita! It can be created in multiple ways.
I’ve learned this recipe from Lucknow and I’ll show it to you. Add some salt and place a charcoal bowl in the middle to give it a smokey flavor.
Add some pepper spice to the bowl. Garlic flavored yogurt smoked with allspice and cloves. There’s nothing else to it!
Non Veg vs Veg Biryani
If we talk about veg biryani then i have already talked about the history and nomenclature of the word “Biryani” Biryani is served from the word birinj which means rice.
Sheer birinj means sweet rice or rice pudding. So biryani was derived from the Persian word birinj. A well-prepared rice dish can be called biryani.
Technically according to this definition every well-prepared rice dish can be known as biryani.
Because it consists of birinj. But a lot of chefs like me will disagree because the process of dum is very important to cook biryani. It is very important to give dum to the ingredients that are going to be added to the biryani as well.
In non veg recipes the flavors of the meat are extracted from the bones and infused with rice.
It is authentic dum cooking. But if you dum cook the vegetables in veg biryani it will make the vegetables mushy.
The vegetables get cooked quickly because of which you aren’t able to completely dum cook the vegetables in vegetable biryani.
That’s why a lot of chefs disagree that a vegetable biryani can be-dum biryani because you can’t dum cook vegetables for a long time. This is a quick summary of the debate!
Lucknow biryanis are very delicate because of their delicate flavors. It just needs a tinge of sharpness to add a tinge of sharpness. Raw garlic is used in Lucknow.
The spiciness of raw garlic compliments the biryani flavors very well! This was the logic behind adding raw garlic to the biryani! We can’t add a lot of spices to a dish that is supposed to have delicate flavors.
So raw garlic provides the dish with a tinge of spiciness! I think I have resolved the quarrel between biryanis and pulaos! It’s an amazing Biryani! Do try it and let me know!
The most important… Do share it on your WhatsApp! You don’t share it on your WhatsApp groups! Please share these recipes with your friends &loved ones! Please share these recipes on WhatsApp groups so that they come back to me Take care! Lots of love!
Veg Dum Biryani
- 2 Carrots, Cubed
- 1 Small Cauliflower, florets florets
- 15-16 French beans, Cubed
- ½ cup Fresh Green Peas
- 1 cup Curd
- 2 tbsp Ginger Garlic Paste
- 1 tbsp Ghee
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Coriander powder
- ¼ tsp Shahi jeera
- A pinch of Saffron
- ½ tsp Javitri Elaichi Powder
- 3-4 Mint leaves
- Salt To Taste
- ¼ cup Fried Onion
- 1 tbsp Ghee
- ¼ Cup Oil
- 3 Sliced Medium Onion
- 1 Javitri
- 2 Cloves
- ½ tsp Shahi jeera
- 3 Bay leaf
- 1 Big Cardamom
- 1 Javitri
- 2 Clove
- 3-4 Black Peppercorns
- Salt to Taste
- 2 cup Basmati Rice
- A pinch of Saffron
- 2 Green Chillies slit
- 1 tbsp Ghee
- 1 cup Milk
- 1 tbsp Onion Flavored Oil
- 1 tbsp Kewra water
- ½ tbsp Rose water
- Few Mint Leaves
- Few Fried Onion
- 1 ½ cups Curd
- 1 tbsp Garlic
- Salt to taste
- Charcoal for smoking
- In a mixing bowl, add the winter carrots, cauliflower florets, French beans, fresh green peas and mix well.
- Add yogurt, ginger garlic paste, ghee, turmeric powder, red chili powder, coriander powder, cumin seeds, a pinch of saffron, mace cardamom powder, mint leaves, salt to taste, fried onions, mix well and keep aside.
- Put water to boil in a large vessel, add bay leaf, big cardamom, mace, cloves, black pepper, salt as per taste and let the water boil.
- After the water starts boiling, add soaked basmati rice to it and let it cook.
- Drain off excess water and keep it aside.
- In a large saucepot, add ghee, oil, onions and sauté till translucent and brown in colour and keep it aside.
- In the same saucepot add remaining ghee, mace, cloves, shahi jeera and let it splutter.
- Pour the marinated mixture into the saucepot and mix well and let it cook for 10 minutes.
- Add saffron, green chillies, ghee in a pan and fry well.
- Add milk, onion flavored oil, kewra water, rose water and mix well.
- First, in the same saucepot, place a layer of rice at the bottom. Place half cooked vegetables on it and then another layer of rice.
- Pour the milk mixture around the rice. Some mint leaves and fried onions.
- Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining milk mixture and some mint leaves and fried onions.
- Cover it with flour and seal it and cook for 20 minutes. Serve hot with Raita.
- In a bowl add curd, garlic, salt to taste and mix well.
- Smoke it with charcoal and cloves.
How To Make Veg Biryani In Cooker?
This recipe is for those who are living in hostels or have lots of busy schedules or people who are lazy like me. And they feel why to work hard to make biryani. Let’s cook veg biryani in cooker. It’s just like making an instant noodle not 2min wali maggie.
Making a delicious and aromatic veg biryani is now possible even if you don’t have a traditional oven or a stove. All you need is a pressure cooker!
A pressure cooker not only makes the cooking process quicker but also locks in all the flavors and aromas giving you the perfect biryani in just a few easy steps. So let’s get started!
- 1 cup basmati rice
- 1 large onion, sliced
- 1 teaspoon ginger-garlic paste
- 1 cup mixed vegetables (carrots, peas, potatoes, etc.), diced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon biryani masala
- Salt, to taste
- Oil, as needed
- Water (or vegetable stock), enough to cover the rice and vegetables by 1 inch
- Wash the basmati rice and soak it in water for 15-20 minutes. This helps in making the grains separate and prevents them from getting mushy.
- In a pressure cooker heat oil over medium heat. Add the chopped onions and fry until golden brown. This is the base flavor of your Veg biryani. So make sure to take your time and get the onions just right.
- Add the ginger-garlic paste, diced vegetables, and spices (cumin, coriander, turmeric, and biryani masala). Cook until the vegetables are soft and fragrant, about 5-7 minutes.
- Add the soaked rice and mix well with the vegetables and spices.
- Pour in enough water (or vegetable stock) to cover the rice and vegetables by 1 inch. Add salt to taste.
- Close the lid of the pressure cooker and cook on medium heat until one whistle. This should take about 10-12 minutes.
- Reduce heat and cook for another 5 minutes. This is crucial to ensure that the rice is cooked through.
- Switch off the oven and let the pressure release naturally. This takes about 10 minutes during which time the rice steams and absorbs all the flavors and aromas.
- Open the lid and lightly loosen the rice with a fork. Serve hot with raita or any other accompaniment of your choice.
- And that’s it! You have now made a delicious and aromatic veg biryani using a pressure cooker. The best part is you can customize it to your liking by using different vegetables, and spices, and even adding some paneer or tofu for a protein boost. Give this recipe a try and enjoy a restaurant-style biryani at home!
What Are The Benefits of Veggie Biryani?
5 Nutritional and Health Benefits of Eating Vegetable Biryani
It has very few calories.
Contains important vitamins.
Less fat than meat biryani.
Helps in weight loss.
Are Veg Biryani And Pulao The Same?
The main difference between biryani and pulao is the cooking method. Biryani is made by the “draining method” but pulao is made by the “absorption method”. The spices used in the preparation of biryani are high compared to pulao and this gives the biryani a rich aroma and texture.
What Is The Nutritional Value Of Veg Biryani?
One serving of vegetable biryani has 241 calories. Of that 56 calories are from carbohydrates, 19 are from protein, and 161 are from fat, with the remaining calories coming from fat.
Is Veggie Biryani Good For Weight Loss?
Vegetable biryani is recommended for those who are on a diet. It is a low-calorie meal because it uses little oil and does not use meat. Additionally this version of biryani is high in fiber and nutrients from the vegetables used to make it offering additional health benefits.