Vegetable Dum Biryani

Vegetable dum biryani is a traditional dum biryani that is cooked with a mix of vegetables instead of meat. This is the vegetarian alternative to popular chicken dum biryani. Vegetable dum biryani is a delectable rice meal made using basmati rice, spices, herbs, and mixed vegetables.

Ingredients

Here’s what you’ll need –

• Basmati rice
• Carrot
• Green beans
• Green peas
• Potatoes
• Onions
• Tomato
• Cooking oil
• Ghee
• Bay leaves
• Cinnamon stick
• Cloves
• Cardamom
• Green chilies
• Curd
• Red chili powder
• Coriander powder
• Turmeric powder
• Garam masala powder
• Ginger-garlic paste
• Salt
• Coriander leaves
• Lemon juice

All the ingredients’ exact measurements in mentioned in the recipe card below.

How to make

1. Soak basmati rice in water for about 30 minutes. Wash the rice gently ensuring to take out only starch and not break the grains. Mean bring 3 liters of water to boil in a large pot. Once the water starts to boil, add about 1 teaspoon of cooking oil and 1 teaspoon of salt. Add the soaked and washed rice, stir gently once, and cook until it is ½ done for about 3-5 minutes. Keep an eye on rice as some brands of basmati rice cook very fast and some take time. Drain the water immediately spread the rice on a large plate and let it cool.
2. In a deep-bottomed pan heat oil and ghee. Add all the whole spices (bay leaf, cinnamon, cloves, and cardamom). Add ginger-garlic paste. Cook until the raw smell is gone.
3. Add onions and green chilies and cook till onions turn soft and pink. Add finely chopped tomato and cook till tomatoes turn soft and release the juices.
4. Add potatoes first and cook for about 2 minutes. Add all the other vegetables and cook for another 2 minutes.
5. Add the spice powders (red chili powder, coriander powder, turmeric powder) and salt. Stir and mix well. Add curd and mix again. Add a little water (I added about 2 tablespoons) and cook until vegetables are ¾ cooked (about 8 minutes)
6. Reduce flame to low. Remove half the quantity of vegetable mix.
7. Layering – On top of the vegetable masala in the pan spread a half quantity of basmati rice. Sprinkle some finely chopped fresh coriander leaves. Spread the remaining half of the vegetable mix on top of the rice, and layer the remaining rice on top. Sprinkle coriander leaves.
8. Cover the pan tightly with a lid and cook in dum for about 10 to 12 minutes on low flame. Turn the heat off and let the biryani rest for about 15 minutes, and then sprinkle 1 teaspoon lime juice. Gently mix from the bottom and serve vegetable biryani hot with onion raita, and some salad.

Useful tips

1. Use long-grain rice (basmati rice) for making dum biryani.
2. Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.
3. Don’t overcook the rice, the rice should be half done and it’ll continue to cook in dum.
4. You may use any vegetable of your choice.
5. Don’t skip on fresh coriander leaves. Fresh herbs add tons of flavor to the biryani.

TRY OTHER RICE RECIPES

Don’t forget to Subscribe to CurryTrail  Recipes below to get our newest recipes delivered straight to your inbox.

LOVE THIS RECIPE. KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRY TRAIL RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, AND FACEBOOK.

HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #CURRYTRAIL ON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!

No ratings yet

📋Vegetable Dum Biryani

Jyothi Rajesh

Vegetable dum biryani is a traditional dum biryani that is cooked with a mix of vegetables instead of meat. This is the vegetarian alternative to popular chicken dum biryani. Vegetable dum biryani is a delectable rice meal made using basmati rice, spices, herbs, and mixed vegetables.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate this Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Dinner, Lunch, Main Course, Rice recipe

Cuisine Indian

Servings 4 servings

Calories 475

Ingredients

  

1x2x3x

• ▢ 2 cups basmati rice
• ▢ 1 carrot
• ▢ 10 beans
• ▢ ¼ cup green peas fresh or frozen
• ▢ 4 small potatoes
• ▢ 2 large onions
• ▢ 1 tomato
• ▢ 3 teaspoons cooking oil
• ▢ 3 teaspoon ghee
• ▢ 2 bay leaves
• ▢ 2 inch cinnamon stick
• ▢ 6-8 cloves
• ▢ 4 cardamom
• ▢ 3 green chilies slit
• ▢ ¾ tablespoon red chili powder
• ▢ 1 tablespoon coriander powder fresh ground preferably
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon garam masala powder
• ▢ 1 ½ inch tablespoon ginger-garlic paste
• ▢ Salt to taste
• ▢ 2 tablespoons thick curd
• ▢ 2 tablespoon coriander leaves
• ▢ 1 teaspoon lemon juice

Instructions

 

• Soak basmati rice in water for about 30 minutes. Wash the rice gently ensuring to take out only starch and not break the grains. Mean bring 3 liters of water to boil in a large pot. Once the water starts to boil, add about 1 teaspoon of cooking oil and 1 teaspoon of salt. Add the soaked and washed rice, stir gently once, and cook until it is ¾ done for about 3-5 minutes. Keep an eye on rice as some brands of basmati rice cook very fast and some take time. Drain the water immediately spread the rice on a large plate and let it cool.
• In a deep-bottomed pan heat oil and ghee. Add all the whole spices (bay leaf, cinnamon, cloves, and cardamom). Add ginger-garlic paste. Cook until the raw smell is gone.
• Add onions and green chilies and cook till onions turn soft and pink. Add finely chopped tomato and cook till tomatoes turn soft and release the juices.
• Add potatoes first and cook for about 2 minutes. Add all the other vegetables and cook for another 2 minutes.
• Add the spice powders (red chili powder, coriander powder, turmeric powder) and salt. Stir and mix well. Add curd and mix again. Add a little water (I added about 2 tablespoons) and cook until vegetables are ¾ cooked (about 8 minutes)
• Reduce flame to low. Remove half the quantity of vegetable mix.
• Layering – On top of the vegetable masala in the pan spread a half quantity of basmati rice. Sprinkle some finely chopped fresh coriander leaves. Spread the remaining half of the vegetable mix on top of the rice, and layer the remaining rice on top. Sprinkle coriander leaves.
• Cover the pan tightly with a lid and cook in dum for about 10 to 12 minutes on low flame. Turn the heat off and let the biryani rest for about 15 minutes, and then sprinkle 1 teaspoon lime juice. Gently mix from the bottom and serve vegetable biryani hot with onion raita, and some salad.

Notes

1. Use long-grain rice (basmati rice) for making dum biryani.
2. Soak rice for 10 to 15 minutes before cooking. Rinse rice to remove excess starch. It helps cook rice perfectly.
3. Don’t overcook the rice, the rice should be half done and it’ll continue to cook in dum.
4. You may use any vegetable of your choice.
5. Don’t skip on fresh coriander leaves. Fresh herbs add tons of flavor to the biryani.

 

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 475kcalCarbohydrates: 90gProtein: 9gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 11mgSodium: 164mgPotassium: 438mgFiber: 7gSugar: 6gVitamin A: 3348IUVitamin C: 19mgCalcium: 91mgIron: 2mg

Did you make this recipe?Follow @CurryTrail and tag #CurryTrail to share your creation!