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Vegetable Dum Biryani
Vegetable Dum Biryani
Biryani has always been a favorite to all of us, be it a chicken, mutton, egg or seafood and
Vegetable Dum Biryani for the vegetarians. Earlier in many of my post I have cited that biryani is
You might get panicked seeing the long list of ingredients, but trust me, it is very easy to make
biryani and outcome of this bulky affair is just exceptional. Once you master in the effort along
with the important tips following this recipe, it will always be a breeze and never a cumbersome
effort.
You will find the special ground masala in the recipe below that I mentioned here is according to
the measure of biryani. Increasing the amount proportionally, you can make it in a bulk and store
it easily in a clean air tight container for couple of months or in freezer for 5 months. Doesn’t that
sound stress-free??
So, without wasting much time, let’s head on to make this lip-smacking Vegetable Dum Biryani
Vegetable Dum Biryani
Ingredients:
Vegetables should be around 1.25 kgs in total for 1 kg of rice. You can increase or decrease the
amount of vegetables as per your liking making sure it weighs 1.25 kgs in total.
Grind it to a fine spice powder: (you make it in bulk and store in airtight container, use it as and
when required)
For Marination:
For layering:
Method:-
For vegetables:
Add potatoes and toss very well on high for a minute. Sauté for another 3-4 minutes until lightly
seared. Transfer the potatoes on a plate and keep it aside
In the same pan, heat another tablespoon of ghee. Add cauliflower, carrot and sauté on high for 2
minutes, then add beans and green peas and sauté them all for another 2 minutes.
Take them out on plate and keep it aside
In the same pan with remaining ghee, sauté capsicum and onions together for just a minute. Take
it off the heat and keep it aside (do not over cook)
For Marination:
In a large bowl, combine all the ingredients (along with the sautéed vegetables) mentioned under
margination, cover and keep it aside for 15 minutes
For Rice:
In a large handi or pot, add shazeera, ghee, cinnamon, bay leaves, lemon juice and enough water.
Bring it to a boil. Add salt (little extra than usual) and mix
Add soaked and drained rice and cook until just 60 percent done. Do not over-cook the rice.
Take ¼ cup of hot water from the pot into a bowl and add 1/3 cup of ghee (mentioned under
layering) until melted and mixed. Keep it aside
For Layering :-