Veg Biryani Recipe Fragrant Dum Biryani

Veg Biryani Recipe: Fragrant Dum Biryani at Home

Byorevia
Prep30 minutes
Cook45 minutes
Serves4
Total1 hr 15 min
3 min readJump to Recipe ↓

Biryani is one of the most searched foods in the world, and for good reason. Layers of long grain rice, spiced vegetables, fried onions and saffron, steamed slowly together. It takes some time, but the steps are simple.

In This Guide
  1. Did You Know?
  2. Ingredients
  3. Method
  4. Tips
  5. Common Mistakes to Avoid
  6. Storage and Reheating
  7. Quick Answers

Did You Know?

The word “dum” means to seal and slow-cook with steam. In a dum biryani, the pot is sealed so the steam stays in, often with a strip of dough around the lid. The rice is par-cooked first and finishes in the steam. This is what separates biryani from pulao, where rice and flavourings cook together.

Ingredients

  • 1.5 cups basmati rice, soaked for 30 minutes
  • 2 cups mixed vegetables (carrot, beans, peas, cauliflower)
  • 1/2 cup thick curd
  • 2 onions, sliced and fried golden
  • 1 tbsp ginger garlic paste, 1 tsp biryani masala, 1/2 tsp red chilli powder, 1/2 tsp turmeric
  • Whole spices: bay leaf, 4 cloves, 4 cardamom, 1 inch cinnamon
  • Handful of mint and coriander
  • A pinch of saffron in 3 tbsp warm milk, 2 tbsp ghee, salt

Method

  1. Mix the vegetables with curd, ginger garlic paste, spices, half the fried onions and salt. Marinate for 30 minutes.
  2. Boil water with whole spices and salt. Add the soaked rice and cook until 70 percent done, about 5 minutes. Drain.
  3. In a heavy pot, spread the vegetables. Layer the rice on top.
  4. Sprinkle the remaining fried onions, mint, coriander, ghee and saffron milk.
  5. Cover tightly. Cook on high for 3 minutes, then on the lowest flame for 20 minutes. Let it rest for 10 minutes before opening.
  6. Gently mix from the sides so the grains stay whole.

Tips

  • Do not overcook the rice in step 2. It finishes cooking in the steam.
  • Seal the lid with a damp cloth or dough if it does not fit tightly.
  • A thick bottomed pot stops the base from burning. A triply handi works well, see our triply range.

Serve with raita and salad.

Shop Triply Range →

Common Mistakes to Avoid

  • Overcooking the rice before layering. It should be about 70 percent cooked.
  • Opening the lid too early. Steam escapes and the rice cooks unevenly.
  • Layering a watery gravy. Excess water makes the rice mushy.

Storage and Reheating

Keeps for 2 days in the fridge. Sprinkle a little water and reheat covered on low heat or in a microwave.

Quick Answers

What is the difference between biryani and pulao?

Biryani layers par-cooked rice with a spiced gravy and finishes with steam. Pulao is cooked together in one pot.

Do I need to seal with dough?

It helps, but a tight lid with a heavy pot also works.

Written byorevia

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