VEGETABLE DUM BIRYANI

VEGETABLE DUM BIRYANI

Here's a recipe for Vegetable/Chicken Dum Biryani:

Ingredients:

For Vegetables (if making Vegetable Biryani):

  • 2 cups mixed vegetables (like carrots, beans, peas, cauliflower florets), diced
  • 1 cup yogurt (curd)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon biryani masala powder (or garam masala powder)
  • Salt to taste

Other Ingredients:

  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh coriander leaves, chopped
  • 1/4 cup fried onions (optional, for garnish)
  • 1/4 cup ghee (clarified butter) or vegetable oil
  • Whole spices (2 bay leaves, 4-5 cloves, 4-5 green cardamom pods, 2-inch cinnamon stick)
  • 1 teaspoon biryani masala powder (or garam masala powder)
  • Saffron strands soaked in 1/4 cup warm milk (for chicken biryani) OR yellow food color mixed with milk (for vegetable biryani)
  • Salt to taste
  • Water as needed

Instructions:

  1. Marinating the Chicken/Vegetables:

    • If making Chicken Biryani, marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, and salt. Mix well, cover, and refrigerate for at least 1 hour (preferably longer).
    • If making Vegetable Biryani, mix the diced vegetables with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, and salt. Mix well and set aside.

  2. Cooking the Rice:

    • In a large pot, bring water to a boil. Add salt and the soaked basmati rice.
    • Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set aside.

  3. Preparing the Biryani Layers:

    • Heat ghee or oil in a heavy-bottomed pan or a biryani pot. Add the sliced onions and fry until golden brown. Remove half of the fried onions for later garnish.
    • To the remaining onions in the pot, add the whole spices (bay leaves, cloves, cardamom, cinnamon) and sauté for a minute until fragrant.
    • Add the marinated chicken pieces (if making Chicken Biryani) or the marinated vegetables (if making Vegetable Biryani) to the pot. Cook on medium-high heat for 5-6 minutes, stirring occasionally.
    • Add chopped tomatoes, half of the chopped mint leaves, and half of the chopped coriander leaves. Cook for another 3-4 minutes until the tomatoes soften and the mixture becomes fragrant.

  4. Layering the Biryani:

    • Reduce the heat to low. Spread half of the partially cooked rice evenly over the chicken or vegetable mixture in the pot.
    • Sprinkle half of the biryani masala powder (or garam masala powder) evenly over the rice layer.
    • Drizzle half of the saffron milk (for Chicken Biryani) or yellow food color mixed with milk (for Vegetable Biryani) over the rice.
    • Sprinkle half of the remaining chopped mint leaves and coriander leaves over the rice.
    • Repeat the layering process with the remaining rice, biryani masala powder, saffron milk or yellow food color milk, and chopped herbs.

  5. Dum Cooking (Steam Cooking):

    • Cover the pot tightly with a lid. You can also seal the edges with dough or a clean kitchen towel to trap the steam inside.
    • Cook on low heat (dum) for 20-25 minutes. This slow cooking process allows the flavors to meld together.
    • Once done, remove the pot from heat and let it sit covered for another 10 minutes.

  6. Serve:

    • Gently fluff the biryani with a fork to mix the layers.
    • Garnish with the reserved fried onions and serve hot with raita (yogurt dip) or salan (curry) on the side.

Enjoy your delicious Vegetable or Chicken Dum Biryani with your favorite accompaniments!

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