Vegetable Dum Biryani Recipe | yummyfood recipes.in By, 2017-04-17 Vegetable Dum Biryani Recipe | yummyfood recipes.in Discover the taste of Vegetable Dum Biryani Recipe. This is a very popular rice recipe. It is considered as a nutritious, delicious and wholesome meal. Prep Time: 25min Cook time: 50min Ingredients: 1 cupRice (chawal),to tasteSalt,2Cloves (laung / lavang),3Cardamoms,1stick Cinnamon (dalchini),2Bay leaf (tej patta),To Be Grounded IntoRed Masala,6whole Dry Kashmiri red chilies,1/2 cupCashew nuts (kaju),2 tspChopped Ginger(adrak),3/4 cupChopped Onions,To Be Mixed Together AsCurd Masala,1/4 cupbeaten Curd (dahi),2 tbspchopped Coriander (dhania),2 tbspchopped Mint leaves (phudina),1 tspGaram masala,4 tspGhee,For TheGravy,2 tbspGhee,1 tbspCumin seeds (jeera),1/4 cupSliced onions,3/4 cupChopped potatoes,1/4 cupChopped carrots,1/4 cupGreen peas,1/4 cupChopped french beans,1/2 cupCauliflower florets,to tasteSalt,ForGarnishing,1/4 cupFried Cashew nuts (kaju),1/4 cupFried Onions, Instructions: Clean and wash the rice. Cover with the lid and simmer till the rice is nearly cooked and drain the water from the rice and keep it aside. For the gravy Heat ghee in a pan and add cumin seeds and when the seeds crackles, add onions and mix well and cook till the onion turns to golden brown in color. Add all the vegetables, salt, grounded red masala and 1/2 cup of water, mix well and simmer till the vegetables are 3/4 done. Remove from the flame and keep it aside. For the curd Masala In a bowl add curd, chopped coriander, chopped mint, garam masala, and ghee, mix it well and keep it aside. How to proceed In a deep vessel, arrange the vegetable gravy on the base. Top with the rice and spread the curd masala over the rice. Spread the fried onions and cashew nuts evenly over the curd masala. Cover with a tight lid and keep the vessel on a tava and cook over a slow flame for 25 to 30 minutes. Serve hot with any raita of your choice. By Meghna Nath

Vegetable Dum Biryani Recipe

Vegetable Dum Biryani Recipe

Vegetable Dum Biryani is a very popular and most nutritious, rich, and royal dish. It is an authentic rice dish cooked with veggies, nuts, ghee( clarified butter) and curd. It is considered as a nutritious, delicious and wholesome meal. Let’s follow this authentic recipe.

Ingredients

  • 1 cupRice (chawal)
  • to tasteSalt
  • 2Cloves (laung / lavang)
  • 3Cardamoms
  • 1stick Cinnamon (dalchini)
  • 2Bay leaf (tej patta)
  • To Be Grounded IntoRed Masala
  • 6whole Dry Kashmiri red chilies
  • 1/2 cupCashew nuts (kaju)
  • 2 tspChopped Ginger(adrak)
  • 3/4 cupChopped Onions
  • To Be Mixed Together AsCurd Masala
  • 1/4 cupbeaten Curd (dahi)
  • 2 tbspchopped Coriander (dhania)
  • 2 tbspchopped Mint leaves (phudina)
  • 1 tspGaram masala
  • 4 tspGhee
  • For TheGravy
  • 2 tbspGhee
  • 1 tbspCumin seeds (jeera)
  • 1/4 cupSliced onions
  • 3/4 cupChopped potatoes
  • 1/4 cupChopped carrots
  • 1/4 cupGreen peas
  • 1/4 cupChopped french beans
  • 1/2 cupCauliflower florets
  • to tasteSalt
  • ForGarnishing
  • 1/4 cupFried Cashew nuts (kaju)
  • 1/4 cupFried Onions

Directions

  • Clean and wash the rice.
  • Cover with the lid and simmer till the rice is nearly cooked and drain the water from the rice and keep it aside. For the gravy
  • Heat ghee in a pan and add cumin seeds and when the seeds crackles, add onions and mix well and cook till the onion turns to golden brown in color.
  • Add all the vegetables, salt, grounded red masala and 1/2 cup of water, mix well and simmer till the vegetables are 3/4 done.
  • Remove from the flame and keep it aside.
  • For the curd Masala
  • In a bowl add curd, chopped coriander, chopped mint, garam masala, and ghee, mix it well and keep it aside. How to proceed
  • In a deep vessel, arrange the vegetable gravy on the base.
  • Top with the rice and spread the curd masala over the rice.
  • Spread the fried onions and cashew nuts evenly over the curd masala.
  • Cover with a tight lid and keep the vessel on a tava and cook over a slow flame for 25 to 30 minutes.
  • Serve hot with any raita of your choice.

By Meghna Nath

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