Veg Biryani Recipe: A popular dish is veg biryani. Because it contains a lot of vegetables and rice, it can be a complete meal on its own. This is a one-dish meal. Though it is a multi-step process that takes a long time, it is well worth the effort because the end result is simply mouthwatering and delicious. Please give this recipe a try at home and leave a comment for me. Please remember to like, share, and subscribe. To make Biryani Masala, combine all of the ingredients in a mixing bowl.
A popular spice and vegetable mixed rice dish that is typically made by layering biryani gravy and basmati rice in a flat bottom vessel. Traditionally, dum biryani is made with a combination of meat, vegetables, and rice; however, this vegetarian version uses only vegetables.
There are numerous variations and varieties of biryani recipes, which vary depending on region and community. However, the Hyderabadi dum biryani is the most popular and well-liked recipe. It is typically served as the main course of a meal, along with raita and mirchi ka salan.
In addition, some helpful hints and recommendations for making a delicious spicy veg dum biryani recipe. First and foremost, I used long grain basmati rice in this dum biryani recipe, but sona masuri rice can also be substituted. In addition, I cooked the rice and biryani gravy separately, but they can be cooked together in the same way as my pressure cooker biryani recipe. Second, I’ve included freshly made paneer in this recipe, but it’s completely optional and can easily be left out. Finally, biryani rice always tastes better the next day. I always make it for dinner and for the next day’s lunch, and it tastes even better for lunch.
Veg Biryani Recipe
Ingredients
For Rice
- 8 cups water
- 2 bay leaf / tej patta
- 1 inch cinnamon stick
- 1/2 tsp cloves
- 1 star anise
- 1/2 tsp pepper
- 2 tsp oil
- 1 tsp salt
- 1.5 cups basmati rice (soaked for 20 minutes)
For Biryani Gravy
- 2 tbsp oil
- 1 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- 2 inch cinnamon stick
- 1/2 tsp cloves
- 1 star anise
- 1 tsp shah jeera / caraway seeds
- 4 cardamom
- 1 onion (finely chopped)
- 1 tsp ginger-garlic paste
- 2 cups mixed vegetables (carrot, gobi, peas, potato, beans, chopped)
- 1 cup curd / yogurt
- 1 tsp kashmiri red chilli powder
- 1/2 tsp turmeric / haldi
- 2 tsp biryani masala powder
- 1 tsp salt
- 1 tsp coriander-mint paste
- 1 cup water
- 15 cubes paneer / cottage cheese
Other Ingredients:
- 1/4 cup mint / pudina (chopped)
- 1/4 cup coriander (chopped)
- 1 tbsp ghee / clarified butter
- 1/2 cup fried onions / barista
- 1/4 cup saffron water
- pinch of biryani masala powder
- wheat dough (to seal)
Instructions
Rice Cooking Method For Biryani:
- To begin, in a large pot, combine 8 cups water, 2 bay leaves, 1 inch cinnamon stick, 1/2 teaspoon cloves, 1 star anise, 1/2 teaspoon pepper, 2 teaspoon oil, and 1 teaspoon salt.
- Now add 1½ basmati rice that has been soaked for 20 minutes. Stir thoroughly.
- Continue to boil for 10 minutes, or until the rice is almost done. (Do not fully cook the rice because it will be cooked in the dum while preparing the biryani)
- To stop the cooking process, drain the water and rinse with cold water. set aside
Biryani Gravy Recipe:
- First, heat 2 tbsp oil and 1 tbsp ghee in a large kadai.
- 1 bay leaf, 2 inch cinnamon stick, 1/2 teaspoon cloves, 1 star anise, 4 cardamom pods, 1 teaspoon shah jeera Sauté until the spices become aromatic.
- Add 1 finely chopped onion and sauté until softened.
- Sauté 1 tsp ginger garlic paste as well.
- In addition, saute 2 cups mixed vegetables (carrot, gobi, peas, potato, beans) for 2 minutes.
- 1 cup curd, 1 teaspoon chilli powder, 1/2 teaspoon turmeric, 2 teaspoons biryani masala powder, 1 teaspoon salt, and 2 teaspoons coriander-mint paste
- Sauté on low heat to prevent curd from curdling.
- 1 cup water is also added. Cook for 15 minutes, covered.
- Cook until the vegetables are nearly done.
- Now, add 15 cubes paneer and mix thoroughly.
- Finally, the biryani gravy is finished.
Recipe for assembling / layering veg dum biryani:
- First, spread a layer of prepared biryani gravy in a thick-bottomed deep vessel.
- Cooked rice should be layered on top.
- Spread some chopped mint, coriander, fried onions, and saffron water on top.
- Spread prepared biryani gravy as a third layer.
- Layer cooked rice, saffron water, fried onions, and biryani masala again.
- To add more flavour, top with a tbsp of ghee, mint, and coriander.
- Close the lid and seal it with wheat dough.
- Cook for 15 minutes on low heat, or until the rice and vegetables are completely cooked in the presence of steam or dum.
- Finally, accompany the Hyderabadi dum biryani with raita or mirchi ka salan.
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notes:
- To begin, if you do not want to seal with dough, simply cover with aluminium foil and bake.
- To make it more nutritious, add vegetables of your choice.
- Additionally, use a thick-bottomed vessel and cook the biryani on low heat; otherwise, the bottom of the biryani may burn.
- Finally, when served after 2-3 hours of preparation, Hyderabadi veg dum biryani tastes fantastic.
Also Read: Garlic Naan Recipe