Veggies and Me!
I had always disliked vegetable biryani. My Ammi had to run behind me to make me finish my plate. The other day while I was browsing through this cookbook, I came across this recipe and I am so glad I tried it. This recipe is a keeper and I will definitely be trying it again and again in my kitchen.
Vegetable Dum Biryani – Rice Cooked With Vegetables and Spices
Source: India’s Vegetarian Cooking
Serves: 4
Ingredients:
- Spices for the Rice water:
- Bay Leaves – 2
- Fennel Seeds/Saunf – 1 tsp
- Nutmeg Powder – 1 tsp
- Cinnamon – 1 small stick
- Cloves – 5
- Black peppercorns – 8
- Green cardamom – 3
- Milk – 4 tbsp
- Saffron strands – 1/2 tsp
- Rose Water – 4 tbsp (optional)
- Green cardamoms – 2
- Butter/Canola Oil – 6 tbsp
- Yellow Onion – 3, medium, thinly sliced
- Ginger Garlic paste – 1 tbsp
- Tomato paste – 2 tbsp
- Turmeric Powder – 1/2 tsp
- Garam Masala powder – 1/2 tsp
- Salt – 1 1/4 tsp
- Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
- Red capsicum – 1, chopped
- Basmati Rice – 300 gms
- Mint leaves – 1 tbsp
- Cilantro – 1 tbsp
- Slivered Almonds – 3 tbsp
Vegetable Dum Biryani / Tarkari Ka Chawal
Method:
- Preheat Oven to 425 °F /220 °C/Gas Mark 6
- Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
- Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
- In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
- In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
- Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
- Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
- Strain the liq. 1 and keep aside. Throw away the spices.
- In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
- When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
- Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
- Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.
Suggested Accompaniments: Tamatar ki Chutney
This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.
Luv,
Mona
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August 29th, 2007 at 9:57 pm
Hi Mona, first time here….you got a rocking blog here.
The dum biriyani looks mouthwatering…..nice color
August 29th, 2007 at 10:14 pm
looks YUM 🙂
August 29th, 2007 at 11:16 pm
now i wish my mom had to do that kind of running.. she used to run behind me to make me stop eating….he he he ( kidding!)
the biryani looks so good. thanks for sharing 🙂
August 30th, 2007 at 12:11 am
Somehow I never had the patience to bake biriyani. Its toss and serve always 🙂
August 30th, 2007 at 8:46 am
that is an amazingly gorgeous biryani. thanks for the recipe. have you tried substituting the veggies with chickpeas? your hubby may love it.
August 30th, 2007 at 10:29 am
One yummy biryani!
August 30th, 2007 at 10:43 am
biryani looks mouth watering 🙂 – bookmarked to try.
August 30th, 2007 at 2:11 pm
the biryani looks yummy , wil cook it today 4 dinner
August 30th, 2007 at 2:53 pm
Loved the biryani here..good one.
August 30th, 2007 at 3:37 pm
after disliking veg biryani you have come up with such a delicious one. the pics look so yum. thanks for the great one.
August 30th, 2007 at 3:48 pm
What a gorgeous pic…it looks so tasty…I just want to eat some!
August 31st, 2007 at 1:09 pm
I love rice dishes and your veg biryani looks hearty.
August 31st, 2007 at 1:56 pm
Yummy pics Mona. My mom used to put a lot of black pepper in her biriyanis, coz she used to say they increase your immune, n i used to keep them aside, incl the veggies. She wouldnt let me budge from the chair till I cleaned my plate, incl the things I have kept aside. With no respite from her, I would pick all those up, put them in my mouth & wash them down with a big glass of water. Gosh, wait till my mom reads this. I am sure she will be running after me now!!!
Anyways, will try your recipe soon, n maybe I can see if my mom will eat it!!
August 31st, 2007 at 2:50 pm
Hi mona,wonderful hyderabadi recipes, your blog is a must hit for me whenever i depend on the internet to try new recipes..do visit my blog too!
Have started out new, and love nutritious food
Bye and happy blogging
September 1st, 2007 at 11:39 am
Hi Mona your biryani looks fantastic I bet it tasted wonderful. Nice recipe. 🙂
September 4th, 2007 at 12:12 pm
What a good-looking biryani!
September 4th, 2007 at 8:11 pm
Hi Mona, this is a beautiful and complete recipe!!:) very well-described…my husband’s wanted me to make this for some time now and i’m so glad i found this post here:)
-Mansi
October 6th, 2007 at 2:24 pm
how many cups of rice is this made with?
Renu, 300 gms would make approximately one and a half cups of Basmati Rice. ~Mona
October 28th, 2007 at 11:45 pm
Hi Mona, thanks for stopping by at my blog and vote for my egg picture. Regarding this rice, I should try this recipe. I have been hearing about this food and some people say it is good. Keep posting good food:)
October 31st, 2007 at 12:24 am
this surely i will try for this weekend.. It looks really gr8
October 31st, 2007 at 9:15 am
Hi,
your food blog is excellant. your tips on using the available cooking cadgets outside India is very helpful. I am a seasoned cook, but in US , cooking India dishes, esp. Hyderabadi stuff is a challenge.
Thanks and god bless
November 29th, 2007 at 3:06 pm
Hi Mona,
I have just prepared your fabulous biryani and before digging in wanted to thank you for the wonderful recipe. I actually halved the recipe for the 2 of us but in futue i’ll always make more quantity because this is such an aromatic dish. If one prepares the vegetables, gravy etc., in advance actually this is not a difficult process. I added paneer to the gravy and your proportions for the rice and gravy everything is perfect. This is my first attempt in making a dum biryani and I’m really proud Please may I request for a veg kurma recipe, hyderabadi style….thanks a lot Mona!
Latha, Thanks for letting me know me know. Even I love this recipe for its wonderful flavors.
Well, for the vegetable Qorma, follow the instructions for Murgh Qorma, except add shallow fried large cauliflower florets instead of chicken in the recipe. Hope this helps. ~Mona
April 2nd, 2009 at 3:04 pm
Hey,
I tried this biryani yesterday and it came out very nicely. Thanks for the great recipe.
April 15th, 2009 at 1:46 pm
Hi Mona,
Very nice & tempting picture mona …. i do this but in a different way .. will try this one …. thanks for the recipe .
Kalyani
July 2nd, 2009 at 6:09 pm
Hey mona,
was looking for the recipe for veg biryani and came here. Wonderful recipe. I was wondering could you help me with the approximate quantity of ingredients if I were to prepare veg biryani for a group of 50.
Thanks a ton,
dhyuthi
Dhyuthi, The current recipe serves 4, that way you could alter it by multiplying it for 50 guests. However I am sorry I have no idea for the exact proportions for around 50 people. ~Mona
January 16th, 2010 at 9:20 am
what a great recipe mona! and the rest of your blog is absolutely mouthwatering too…thanks for stopping by my blog!
February 12th, 2010 at 5:16 pm
Hi Mona,
Have just made this biryani and at the last minute I fried up some ore ida fries and mixed it in, and the whole thing just looks and smells DIVINE.
You are an amazing cook, thanks soo much for sharing your knowledge of these fab recipes…
Aarti
July 14th, 2010 at 4:36 am
Hi Mona,
My name is Srikumar. I am pure veg who is addicted to biryani. When ever I go to india I eat biryani atleast once at Greenpark Hotel or at Paradise. I do prepare Veg biryani at home but it is normal where you wont get the feeling of eating that type of biryani u expect in hotels. As I am a Pure Veg, I like eating at home rather than out side. That is the reason why I requested you to provide details for Gas Stove top preperation details. I want indian names for all the ingredients as it is very easy to ask in kirana shop.
I was told that hyderabadis use a different type of garam masal specially made rather than buy everest/priya/mtr garam masal. I want details about garam masala too.
** I am arranging a get together of almost 25 persons in my home. I request you to post the recipe as early as possible
With great thanks
Srikumar
SriKumar,currently I am short of time in order to send you the recipe, I will however be writing about it sometime in the future. I apologize for that. However you can try this above recipe which is one of my favorites.
July 12th, 2011 at 8:58 pm
Hi mona.., Its been an year i am still waiting for the recipe.
Srikumar
Srinivas, I have already posted the recipe for ‘Hyderabadi Vegetable Biryani’ here long back. You can search recipes on my blog through the search button, or through the Recipe Index on my blog.
July 12th, 2011 at 9:01 pm
One more request mona..,
Will it possible for you to keep all veg dishes separate. People who are vegetarians it becomes easy to search. Its a request.
Srikumar
Srinivas, You can find recipes categorized into various groups through the Recipe Index on my blog.
August 12th, 2013 at 10:30 am
You have probably used 300 gms of rice not mentioned in your recipe though.How long do we need to soak the spices in hot water to get the infusion of the spices? Will it overowering if we grind the spices along with the caremalised onions to add to the fragrance of the biriyani
Baskaran
September 6th, 2013 at 3:06 am
Hi!Im a great fan of ur hyderabadi reciepies…My hubby is from Hyderabad and he loves the authentic biryani…happened to c ur blog and infact have tried out many times ur chicken biryani(kachi ghosht) and mutton biryani(pakki ghosht)and double ka meetha,bhagare baigan and it came out very well….wanted to try d veg biryani and did so yest…that too was so yummy….thanks to u got lot of compliments from my hubby and friends….:))
Thnx for sharing ur receipes Keep up d gud work!!!