Veg Biryani recipe | veg dum biryani

• Veg biryani and
• Non veg biryani

Steps to make veg Biryani 

Cooking rice for biryani

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.


 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 centre.

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. 

Making gravy for biryani

Take a pan and add 2 tablespoon of cooking oil and 1 tablespoon ghee and heat over medium heat flame. When become hot add the 2/3 rd  of the slice onions and fry till the onion become crisp and  golden. Remove  the fried onions on a kitchen paper to absorb excess oil. These fried onions are  known as Barista onion (caramelised onions)


 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 biryani .

 In that same pan , add one tablespoon more ghee and heat. When become hot add the remaining 1/3 rd slice onions and saute till the onions become light brown in colour.
Add the remaining ginger garlic paste and saute till the raw smell of ginger garlic paste goes off. Now add the red chilli powder, cumin powder  and biryani masala powder and mix well. Next add the beaten yogurt and the fried onion paste and mix everything nicely and cook for 1 more minute.

Cooking the vegetables

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

Then layer the half of  rice over the vegetables.

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 .

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) .

 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.

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



Take a heavy cast iron skillet or iron tawa and heat on medium flame heat.. 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.


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.

Veg biryani 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 .

Preparation

Heat water in a large bottomed pan , add salt, ginger garlic paste, 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 pre soaked 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.
 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. In the meantime you can chopped all your vegetables and herbs and slice the onions for the recipe.

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 also easily make that at your home.

They don't use any colour in biryani rice. 
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.

Pour this over the rice while cooling. Let the rice to cool completely. You will get the desired colour of the biryani rice by this process.
Boil all the said vegetables , beans , carrots, cauliflower till fully done.

Now take a pan and heat 2 tablespoon of cooking oil and 1 tablespoon 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.

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

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..

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

Sprinkle some rose water or kewda water over the rice . Pour 1/2 teaspoon ghee over the rice.
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.
14. Now slowly stir and mix the rice with with the vegetables partially.  Don't fully mix the rice and vegetables  together.

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 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).

How to make homemade biryani masala 

•  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 completely and then 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.

If you love the recipe of vegetables biryani then I am sure you would love the recipe of Vegetables Dal khichdi recipe as well.

 Veg biryani recipe

• 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
• 2 green Cardamom ( choti elaichi)
• 1/2 inch Cinnamon stick (dalchini)
• 2 Bay leave ( tez Patta)
• 1/2 black Cardamom (badi elaichi)
• 4 - 5 black pepper con ( kalimiri)
• 1 Mace ( javitri)
• 2 cloves ( laung)
• 1/2 teaspoon 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 Coriander leafs
• 1/3 teaspoon chopped Mint leaves
• 1 teaspoon salt or as per taste
• 2 teaspoon cooking oil

1. Wash the rice in running water till run clear then soak them in water for 30 minutes.
2. Chopped the mint and coriander leaves and slice the onions. Slits the green chilles.

1. Take a deep bottom pan with 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 sticks and mace.
2. Add 1 teaspoon ginger garlic paste, 1/2 teaspoon salt and one slit green chili. Let them boil for 2 minutes to release the flavours.
3. Now add the soaked rice and cook in medium flame till 70% done.
4. Remove and drain the rice in a colander with water. Rinse them with water to stop further cooking. Remove all the whole spices and let them cool down completely on a wide surface plate.

1. Heat 2 teaspoon oil with 1 teaspoon ghee in a pan and fry 2/3 rd  of the slice onion till crisp golden.
2. Remove them in a absorbent paper and make a fine paste using water with half of the fried onion. Remaining half fried onion will be use while layering the biryani.
3. Heat 1 teaspoon ghee in the same pan and fry the remaining 1/3 rd onion slices till light brown.
4. Add the remaining ginger garlic paste and saute till raw smell goes off.
5. Add the red chilli powder, cumin cumin powder, biryani masala and mix. Pour the beaten yoghurt and fried onion paste and stir for a minute.
6. Now add the chopped vegetables and mix well. Stir them for 2 minutes. Pour  little water and cook the vegetables till almost 80% done. Make sure the gravy become semi thick.

1. Take a thick bottomed pan or utensil and place half of the vegetable gravy at the bottom of the pan.
2. Now layer half of the rice over the vegetable gravy and sprinkle half of the fried onions and half of the chopped mint and coriander leaves.
3. Again layer the remaining vegetable gravy over the rice. And topped with with the remaining rice over the gravy.
4. Now sprinkle the remaining fried onion and chopped mint and coriander leaves.u
5. You can topped the rice with saffron milk as well. Or pour few drops of Rose water or kewda water over the rice.

1. Seal and secure the pod with aluminum foil and cover with a fitting lid.
2. Take a heavy cast iron skillet or heavy bottom Tawa and heat in medium flame. When hot lower the flame to low and place the aluminum foil sealed pod over it.
3. Cook the biryani for 15 - 20 minutes on slow flame.
4. After that open the lid and foil and pour one teaspoon ghee over the biryani and serve hot with raita.

•  Calories :- 566 kcal |  fats :- 16 g
•  protein :- 11 g. | Dietary fiber :- 7 g
• carbohydrate:- 93 g 

• 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.

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