by Pallavi Purani

Vegetable Dum Biryani

Day 2 of the 30 day blogging 🙂 SNC gave me an opportunity to try and make the Dum Biryani. 🙂

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Theme 1- Occasions.

Occasion for Day 1- Guests at short notice.

Trust me this biryani took only 1.5 hours in all to complete. It was all made from scratch. I made the mughali version.

Print Recipe
Vegetable Dum Biryani
Day 2 of the 30 day blogging 🙂 SNC gave me an opportunity to try and make the Dum Biryani. 🙂
Course main course
Cuisine mughlai
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
  • 1.5 cups Vegetables of your choice Par boiled . ... .
  • 2.5 cups Basmati Rice [ wash and soak for min ... 30 .
  • 2 tbsps Poppy seeds water [ Soaked in some ... .
  • 1/3 cup Cashew nuts ... .
  • 1/2 cup Curd ... .
  • 2 tbsps ghee .. .
  • 1/2 cup onion Boiled paste .. .
  • 1 cinnamon . stick on
  • 3 - 4 ... Big pods cardamom .
  • 1 tbsp jeera Shahi ... .
  • 2 green chillies . [ paste
  • 2 chillis .. . dried red
  • Salt .
  • water .
  • yellow and green color .
  • strands Saffron milk in . warm
Course main course
Cuisine mughlai
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
  • 1.5 cups Vegetables of your choice Par boiled . ... .
  • 2.5 cups Basmati Rice [ wash and soak for min ... 30 .
  • 2 tbsps Poppy seeds water [ Soaked in some ... .
  • 1/3 cup Cashew nuts ... .
  • 1/2 cup Curd ... .
  • 2 tbsps ghee .. .
  • 1/2 cup onion Boiled paste .. .
  • 1 cinnamon . stick on
  • 3 - 4 ... Big pods cardamom .
  • 1 tbsp jeera Shahi ... .
  • 2 green chillies . [ paste
  • 2 chillis .. . dried red
  • Salt .
  • water .
  • yellow and green color .
  • strands Saffron milk in . warm
Instructions
  1. I took cauliflower, potatoes, turnips, peas and carrots - vegetables
  2. Par boil the rice and keep aside. Fluff them using 2 forks.
  3. In a pan, heat the ghee.
  4. Add the cardamom pods,jeera, red chilly and onion paste.
  5. Cook until nice and light brown.
  6. Add the vegetables, green chilly paste, salt and some water.
  7. In a grinder, pound poppy seeds and cashew nuts ti a fine paste.
  8. Mix this paste in the curd and whisk.
  9. Add the mix to the vegetables on a slow flame.
  10. Let them cook until fat leaves the masala.
  11. Set aside until further use.
  12. Divide the rice in 3 portions. Add green color to one batch and yellow color to another batch.
  13. Mix all 3 together.
  14. In a big vessel, add one layer of rice, then the vegetables. Repeat twice.
  15. Top it finally with the rice and add spoonfuls of the saffron and milk on top of it.
  16. Heat a griddle/tava on slow flame.
  17. Put this vessel on the tava.
  18. Cover with a towel then a plate.
  19. Put something heavy on top of it.
  20. Let it cook for 15-20 min.
  21. Serve with sides of your choice.


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