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Classic Veg Biryani how to make veg biryani recipe

 Recipe for Veg Biryani | veg dum biryani


Veg biryani serving for veg(vegetable) biryani recipe
Veg (vegetable) biryani

Biryani is one of the most famous traditional recipe of Indian culture with its numerous versions and types.

A Biryani is a dish of long grains rice flavoured with exotic spices and layered with  meat, egg or vegetables and a thick spice gravy. The main ingredients are rice, spices, herbs, vegetables or non vegetarian products.

They are layered alternatively in a pot and the whole pot is cooked with a sealed lid on top of it.




The word biryani came from Parsian word Biriyan , which mean Fried before cooking. It origin is believed to be in Parsia as a rustic rice and meat dish then traveled to India. And here it transformed into a classic dish with all the aroma and spices  called BIRYANI.

Biryani can be divided mainly into two types vegeterian and non vegeterian types.

 In non vegeterian types of biryani lamb, chicken , eggs, beef and seafoods are used.

 where as in vegetable or veg biryani beans, carrots , cauliflower, paneer, potato and green peas , mushroom are used.

Vegetable biryani or veg biryani is as popular as non veg biryani and you can make this classic recipe at the comfort of your kitchen.

In India you can get different types of biryani  in different regions or states . Here are some most popular biryani you can try..

* Lucknowi or Awadhi biryani

* Hydrabadi biryani

* Kolkata biryani

* Memoni biryani

* Malabar biryani

* Ambur biryani

* Dingidul biryani

You can watch veg biryani recipe SlideShare clips


You can choose your all favorite vegetables to make this biryani a healthy meal for your family.

You can choose any methods to make it and it is quite easy .

Below I  am  sharing how to make veg biryani recipe by the following methods.
-----------------------------------------

1. Veg biryani recipe using Dum.

2. Veg biryani recipe using pressure cooker.

3. Veg biryani recipe using restaurant style.

Ingredients for veg biryani (vegetable biryani) :-

* 1 cup  basmati rice

* 1/2 cup French beans chopped.

* 1/3 cup carrots ( medium size chopped)

* 1/3 cup green peas.

* 1/3 cup chopped cauliflower (medium size)

* 2 green Cardamom ( choti elaichi)

* 1/2 inch Cinnamon stick (dalchini)

* 2 Bay leave ( tez Patta)

* 1/2 black Cardamom (badi elaichi)

* 4- 5 pepper con ( kalimiri)

* 1 Mace ( javitri)

* 2 cloves ( laung)

* 1/2 teaspoon ground cumin ( jeera powder)

* 1/2 teaspoon Biryani masala

* 1/2 teaspoon red chilli powder

* 1/3 teaspoon turmeric powder (haldi)

* 3 large onions

* 2 teaspoon ginger garlic paste

* 2 green chillies ( slits)

* 3 teaspoon pure ghee (Desi ghee)

* Few Saffron stands ( kesar) soaked in warm milk.

* 2 teaspoon beaten yogurt (curd)

* 1/2 cup chopped Corriander leafs (dhaniya)

*1/3 teaspoon chopped Mint leaves (pudina)

* 1 teaspoon salt or as per taste

* 2 teaspoon cooking oil

Chopped beans, carrots, cauliflower and green peas for veg (vegetable) biryani recipe
Chopped vegetables and green peas
Whole spices Cardamom cinnamon Bay leaves cloves black pepper con for veg biryani recipe
Whole spices

Onion, green chili, chopped mint and coriander leaves for veg biryani recipe
Onions Cilantro mint leaves chilli




     Veg biryani using Dum (dum pukht)
  
What is Dum pukht ?

Dum pukht is a cooking technique by not allowing the steam to pass . Literally means choking off the steam. Dum pukht means slow cooking in a sealed container.

Traditionally Food is kept in a pot and then sealed with wheat flour dough thus not allowing the steam to pass.

These popular cooking methods goes back hundreds of years. It is used to cooked  meat dishes almost without no water . The food gets cooked in its own steam and juice on slow fire infusing  the flavours and aromas of its herbs and spices to the food.

Dum pukht cooking technique is now popularised by Master chef Imitiaz Qureshi with the help of ITC  Hotels creating the culinary brand of Bukhara and reviving the Dum pukht tradition of cuisine.

Step by step method for dum pukht veg biryani recipe :-


* First we need to wash the rice thoroughly under running water till the water runs clear. And then soak them in water for 30 minutes.

* Soaking rice in water helps to it get cook quickly and make  more pluffy.

* In mean time , you can chopped all your vegetables and herbs. Make sure not to chopped the vegetables a fine chopped. Make medium size chopping. You can fine chopped the herbs like Cilantro and Mint.

* Slice the onions thinly . Slits the green chillies as well.

     How to Cook Rice for Biryani
     
* You can cook the rice either in a pressure cooker or in a pot. But it is best to use pot for biryani rice cooking.

* Take a deep bottomed pan and add 3- 4 cup of  water and heat in high flame. Add the whole spices green cardamom , black pepper con , black cardamom , bay leaf , cloves , cinnamon stick and mace into the water.

* Also add one teaspoon ginger garlic paste, one slits green chili and half teaspoon salt. And let them boil for 2 minutes to release the flavours from the spices.

Chilli, Bay leaves, cinnamon stick, Cardamom in water for rice cooking for veg biryani recipe
Chilli and spices in water

* Now add the soaked rice and cook in medium flame. When the rice cooked almost 70% , check by just squeeze a grain between your thumb and index finger. There should be a small white core at the center while doing so.

Checking grains if cooked at the tip of index finger for veg biryani recipe
Checking if cooked

* Switch off the flame and drain the rice with water in a colander. You can rinse the grains with water gently thus stopping them from further cooking. Remove all the whole spices from the rice and keep aside to dry completely.

Cooked rice with spices in a stainer for veg biryani recipe
Rice in stainer


    Making vegetable gravy for biryani
   
* Take a pan and add 2 teaspoon of cooking oil and 1 teaspoon ghee and heat . Add the 2/3 rd  slice onions and fry till crisp golden. Remove  the fried onions on a kitchen paper to absorb excess oil. These fried onions are  known as Barista onion (caramalised onions)

Fried onions (barista) for veg biryani recipe
Fried onions (barista)


* Take half of the fried onions and make a fine paste using little water. Keep the onion paste aside for later use.  The remaining fried onions will be used while layering the briyani .

Fried onion paste for veg biryani recipe
Fried onion paste


* In that same pan , add one teaspoon more ghee and heat. When become hot add the remaining 1/3 rd slice onions and saute till the onions become light brown golden in colour.

* Add the remaining ginger garlic paste and sauteed till the raw smell of ginger garlic paste goes off.

* Now add the red chilli powder, cumin powder  and biryani masala powder and stir . Add the beaten yogurt and the fried onion paste and saute for 1 minute.

Fried onion paste , beaten curd with masala in pan for veg biryani recipe
Adding curd and onion paste


* Add the chopped vegetables and  mix well and saute for 2 more minutes.  Further add little water and cook the vegetables till 70 to 80% done.

Chopped vegetables cooking for veg biryani recipe
Adding chopped vegetables

Mixing vegetables with masala for veg biryani recipe
Mixing vegetables


* Onion paste makes the biryani gravy more thick and sticking. It makes your biryani more masaledar .

* In some recipe people use one large onion to make biryani but in real it is not possible to make a biryani with a single onion.

 If you use a single onion to make biryani then it will become a Pulao not Biryani.
Biryani should have more of masala gravy. And that is not possible with a single onion.

What is Pulao or pilaf ?

Pulao  is essentially a one pot dish where rice and vegetables are cooked in a predetermined quantity of water using the absorption method.

Pulao are not heavy on spices and there is very less masala present in Pulao as compared to biryani.

There is no layering method involved in pulao. Sauteed rice and vegetables are cooked in predetermined quantity of water.

          how to layer veg biryani
       
* Take a thick bottomed pan or container and layer the half of the vegetables gravy first.


Layering vegetables at the bottom of a pot for veg biryani recipe
Layering vegetables

* Then layer the half of  rice over the vegetables.

Layering rice for veg biryani recipe
Layering rice

* Sprinkle half of the chopped mint, coriander leaves above the rice. Also sprinkle some fried onions (barista onion) over the rice.

* Again layer the remaining vegetable gravy over the rice .

Layering vegetables over rice for veg biryani recipe
Layering vegetables over rice

* Lastly layer the rest of the rice over the gravy. Sprinkle the remaining chopped mint, coriander and fried onions over the rice . You can top the rice with saffron milk as well.  Sprinkle 1 teaspoon Rose water over the rice ( optional) .

Layering rice over vegetables for veg biryani recipe
Layering rice


* You can make two or four layers of gravy and rice . Do remember that the last layer should be of Rice. Two layers are standard for a biryani.

                How to give DUM to biryani

Now it is the time to give the biryani  a Dum to cook the vegetables and rice completely.

*  You can give DUM by using two simple and easy methods.

First is the old traditional method using wheat flour dough. And the second one by using silver foil ( aluminum foil).

1. Seal and secure the pod with silver foil and cover with a fitting lid.

Sealed pot with aluminum foil for veg biryani recipe
Sealed pot

Sealed pot covered with lid for veg biryani recipe
Covered with lid

* Take a heavy cast iron skillet or iron tawa and heat on medium flame. Place the silver foil covered biryani pot on the tawa and cook over slow flame for 15- 20 minutes.

* Slowly steam start to grow and  you  can feel it by touching the silver foil .

* After the said time, open it and sprinkle one teaspoon of  pure ghee and serve  hot the Dum pukht veg biryani.

Garnished veg biryani in a covered pot
Veg biryani


2. You can use wheat flour dough to give the Dum for veg biryani also.  You need to place the dough on the rim or lip of the pot shaping circular wise by its shape.

Now place the lid firmly over the dough leaving no space to pass the steam. Place the pot on the skillet or iron tawa in slow flame and cook for 15 minutes.

Giving dum by traditional method using wheat flour dough for veg biryani recipe
Dum cooking using Traditional method

Secondly how can you make veg biryani using a pressure cooker?


Pressure cooking method is a quick method for preparing veg biryani recipe. It is suitable for working class people to make biryani in a short period of time.

You need a good experience of cooking rice in a pressure cooker previously.  Water play an important factor while cooking rice in a cooker.

So you should have a good idea about adding water for cooking rice in a pressure cooker.

In general if you are cooking 1 cup long grains basmati rice then add 1 1/2 cup water and cook for 4 minutes or let 2 whistles to come. And let steam release naturally.

For medium grain rice it may take up to  6 minutes.

Cooking rice in a pressure cooker is definitely healthy as all the healthy nutrients of rice are preserved while cooking in a pressure cooker.

So for biryani in pressure cooker , we will use less water then the standard ratio for cooking rice in a pressure cooker.

If you want a veg biryani recipe using instant Pot then read the below link post by one of my favorite food expert Manali.

    * Instant Pot biryani recipe by Manali

 Veg biryani recipe using pressure cooker

Veg biryani can be made using pressure cooker and in insta pot as well.

In pressure cooker version of  veg biryani , you can not layered the vegetables and rice like the one we prepared above using Dum.




It is very important to soak the rice for more than 30 minutes in pressure cooker method for the biryani recipe.

Ingredients for pressure cooker veg biryani

* Ingredients for pressure cooker veg biryani is as same as that of Dum pukht veg biryani except the whole spices.

* It is not a good idea to mix such amount of whole spices in briyani while using pressure cooker. All the spices would mix with the biryani and you could not filter them after cooking.

* And while eating the biryani these spices can come under the teeth ,which is quite  embarrassing while chewing them..

* I personally don't use whole spices while cooking biryani altogether with the gravy.

* You can add one or two green cardamoms and Bay leaves for flavours and they can be easily filtered.

If you really want to have all the flavors of whole spices then I have trick that my mom uses while preparing biryani or Pulao at home.

She would make a potli ( small ball like shape) using a muslin cloth with all the whole spices inside it.

Then dip it in boiling water for 1/2 an hour. The water get flavoured from the whole spices and she use this water after removing the potli from the water to cook rice.

Step by step method for veg biryani recipe using pressure cooker

* Heat 2 teaspoon of cooking oil with 1 teaspoon ghee in a pressure cooker and fry the 2/3 Rd of the slice onions till golden brown. These fried onions are also called as Barista onion.

* Make a paste with half of the fried onions and keep the rest for later use.

* In the same cooker add one more teaspoon ghee and add the rest of the slice onions and saute till light golden.

* Add 1 teaspoon ginger garlic paste and further saute till the raw smell of ginger garlic paste goes off.

* You can add 1 or 2 green cardamom and 1 bay leaf.

Sauteing onion for veg biryani recipe using pressure cooker
Sauteing onion

* Add red chilli powder, cumin powder, turmeric powder  and biryani masala powder and saute for 30 seconds.

Mixing cumin powder,red chilli, biryani masala, turmeric powder for veg biryani recipe using pressure cooker
Mixing masala

* Now add the beaten curd and the fried onion paste . Stir for 1 minute. Add the chopped vegetables and salt as per taste. Give them a good stir and mix well.

* Sprinkle half of the coriander leaves, mint Leaves and fried onions over the vegetables.

Cooking vegetables in pressure cooker for veg biryani recipe
Vegetables with Cilantro mint

* Add the soaked rice over the vegetables and further sprinkle rest of the coriander, mint leaves and fried onions over the rice.

* You can add Saffron soaked milk over the rice and 1/2 teaspoon ghee as well.

Saffron soaked milk over rice in pressure cooker for veg biryani recipe
Saffron soaked milk over rice

* Pour 1 cup  of water from the side of the pressure cooker without disturbing the rice and veggies.

* Note that the water level should be 1/2 inch above the rice.

* Cover the pressure cooker with its lid and cook for 8-9 minutes in medium to slow flame.  Or wait for two whistles in medium slow flame.

Covering the pressure cooker with lid for veg biryani recipe
Covered pressure cooker

* Remove the pressure cooker from the flame and let  the pressure goes off by itself. Open and serve the veg biryani prepared by using pressure cooker.

Cooked veg biryani using pressure cooker
Veg biryani using pressure cooker

How to make veg biryani using restaurant style ?


We often eat biryani while visiting a restaurant and within 15 minutes it comes to our table.

So how they manage to cook biryani so fast with all the flavours in such a short period of time?

Let me share the secret for a restaurant style veg biryani recipe here .

Ingredients for restaurant style veg biryani

Take all the ingredients mentioned above as same for restaurant style biryani.

Step by step method for restaurant style veg biryani recipe




* First cook the rice completely. Heat water in a large bottomed pan , add salt , 1 teaspoon ginger garlic paste, 1 green chili and the whole spices, Cardamom, cinnamon stick, Bay leave, cloves, black pepper con and mace.

* Boil them for 1 minute then add the presoaked rice in the water.

* You can take enough water to boil the rice as we are going to stain all the excess water after the rice is cooked for almost 90 %.

* It will take around 8- 9 minutes to cook the rice for that % .

* Using a conical stainer remove the excess water from the rice. Or you can use any suitable method to remove the excess water from the rice.

* Now  seal the pan or pot using aluminum foil and cook further 5 minutes in very slow flame without letting the steam to pass.

Cooking rice using Dum pukht technique for restaurant style veg biryani recipe
Cooking rice using Dum

* These is the  Dum technique (dum pukht) used to cook the rice further in slow flame.

* Switch off the flame and let the rice to cool down completely.  Don't remove the  aluminum foil quickly.

* In the meantime you can chopped all your vegetables and herbs and slice the onions for the recipe.

* when the rice become cool , remove all the whole spices from it .

In restaurants, the biryani rice that served are colourful. Did you noticed that?

Yes they serve a colourful biryani rice  in restaurants. And you can easily make them at your home also.

Do they use colour in biryani rice in restaurants?

No , they don't use colour in biryani rice. Use of colour in food has been prohibited by Government.

So how they manage to make the rice colourful.

It is very simple, take two small bowl and add half teaspoon of red chilli and turmeric powder in each bowl. Add few drops of water in each bowl to make a thick dilution.

Red Chilli powder and turmeric powder mix with water for colouring rice for restaurant style veg biryani recipe
Red Chilli powder and turmeric powder mix with water

Pour them over the rice in liner way while cooling the rice. Let the rice to cool completely. You will get the desired colour of the biryani rice by this process.

Pouring red chilli and turmeric powder dilution over rice for restaurant style veg biryani recipe
Poured red chilli powder and turmeric powder dilution over rice

Colourful rice for restaurant style veg biryani recipe
Colourful rice

* Boil all the said vegetables , beans , carrots, cauliflower till fully done.

* Now take a pan and heat 2 teaspoon of cooking oil and 1 teaspoon pure ghee. Fry the sliced onions till crisp golden.

* Make a paste using the 2/3 rd of the fried onions. And keep the rest for later use .

* In that same pan , add one more teaspoon ghee and add 1 teaspoon of ginger garlic paste and saute till the raw smell of them goes off.

* Add red chilli powder, turmeric powder, biryani masala,  cumin powder and salt and saute a few more seconds.

Sauteing red chilli cumin powder biryani masala turmeric powder with ginger garlic paste for restaurant style veg biryani recipe
Sauteing

* Now pour the onion paste and beaten curd and cooked further one minute.

Pouring onion paste and beaten curd with masala and ginger garlic paste for restaurant style veg biryani recipe
Onion paste and beaten curd

* Add the boiled vegetables and mix well. Add  half of the chopped mint leaves , coriander leaves and fried onions with the vegetables and cook  1 minute more minutes..

Cooking vegetables with masala for restaurant style veg biryani recipe
Mixing vegetables

* Now place the cooked rice over the vegetables gravy and topped with the rest of the chopped mint , coriander leaves and fried onions.

Placing rice over vegetables on a pan for restaurant style veg biryani recipe
Placing rice over vegetables

Topped rice with mint Cilantro and fried onions for restaurant style veg biryani recipe
Topped with mint Cilantro and fried onions

* Sprinkle some rose water or kewda water over the rice . Pour 1/2 teaspoon ghee over the rice.

Rose water and kewda water for restaurant style veg biryani recipe
Rose water and kewda water

Rose water or kewda water are widely used for briyani recipe. They give a good essence or scent to the final product of the biryani.
You can use any one of the two for a biryani recipe.

* Now slowly stir and mix the rice with with the vegetables partially.  Don't fully mix the rice and vegetables  together.

Cooked veg biryani recipe using restaurant style method
Ready veg biryani

* Switch off the flame and remove in a serving bowl or dish . Garnish with chopped mint and coriander leaves and sprinkle some fried onions as well.

* This is the simple restaurant style of veg biryani recipe. They make most of the gravy ahead like tomato gravy , chopped onion gravy (chopped masala) and brown gravy( fried onion gravy).

* They also seasoned these gravy with spices and keep refrigerated ahead for later  use.

      Serving tips for veg biryani

* Veg biryani is served with raita and papad( papadum). Raita can be of mix vegetable raita , boondi raita, pineapple raita or cucumber raita.

You can served fried papad or roasted papad with biryani.

* Mirch ka salan is another well known dish from Hyderabad which is served along with biryani

* A good green salad with slice of onions, cucumbers and  carrots can be served with a biryani.

Serving veg biryani with raita and papad
Serving veg biryani with raita and papad

      Nutritional value for veg biryani

* Calories :- 566 kcal |  Total fats :- 16 g

* Total protein :- 11 g. | Dietary fiber :- 7 g

* Total carbohydrate:- 93 g


         Recipe notes for veg biryani

Can I cook the veg biryani in an Oven?

* Yes you can cook it in a Preheated oven for 20-25 minutes. Use oven proof glass utensil and layered them first the vegetables then rice and cooked at 180 degree celcius for the said time.

* Biryani masala can be made easily at home or you can buy it from store. But it is better to make at home and keep store in air tight jar for longer use .

For home made biryani masala you need few whole dry spices :- 

* 7 - 8 green cardamoms. * 1 black Cardamom

* 5 - 6 bay leaf  * 2 inch Cinnamon stick

* 1/2 teaspoon whole black pepper

* 1/2 teaspoon cloves   *  2 Mace blades

*  1 Nutmeg 

* 1/2 teaspoon Caraway seeds  * 1/2 teaspoon fennel seeds

First roast them in a pan for 2 minutes and cool down and make powder of them.

You can use grinder or mixer to make fine powder .  Seal in a air tight jar and use whenever you're making biryani .

Difference between Garam masala and Biryani masala

Biryani masala is essentially a variation of Garam masala with less portion of spices.

Biryani masala is not hot as compare to garam masala. It is little bit sweet in taste.

In garam masala we generally use almost all the whole spices like .... Star anise , Cumin seeds, whole red chilly, coriander seeds, fenugreek seeds  in addition to the above ingredients. And their quantity is larger than that of biryani masala.

There is no standard recipe for either Garam masala or biryani masala. It vary from place to place.

But we use the above ingredients to make biryani masala at our restaurant and it gives wonder fragrant and flavour to the biryani. It is tested and we use it in both veg and non veg biryani as well.

You can read some best traditional recipes of Indian Cuisines :-

    * Delicious Butter chicken recipe

    * Paneer Butter masala recipe

    * Excellent Aloo paratha recipe



     



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