RECIPES

Veg Dum Biryani

| Updated on: 14 July, 2025
Veg Dum Biryani

Immerse yourself in the rich aroma of Veg Dum Biryani, where fragrant spices blend with tender vegetables and aromatic basmati rice. This slow-cooked masterpiece, adorned with crispy birista and fresh herbs, is perfect for festive gatherings or a flavorful family dinner that celebrates the art of Indian cooking.

BIRYANI MASALA INGREDIENTS:

  • 2 tbsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 2 tsp Caraway Seeds
  • 2 tbsp Green Cardamom
  • 5-6 Black Cardamom
  • 3-inch Cinnamon
  • 1 tbsp Black Peppercorns
  • 7-8 Spicy Red Chillies
  • 7-8 Bay Leaves
  • 2 tsp Cloves
  • 3 Mace
  • 1 tbsp Kasuri Methi
  • 1/2 tsp Turmeric Powder
  • 1/2 Nutmeg, grated
  • Salt, to taste


MARINATION & COOKING INGREDIENTS:

  • 250g Curd
  • 3 tbsp Ginger Garlic Paste
  • 3-4 Green Chillies, made into paste
  • 2 tbsp Biryani Masala
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Kashmiri Red Chilli Powder
  • 1 tsp Spicy Red Chilli Powder
  • 1 tbsp Coriander Powder
  • Salt, to taste
  • 3-4 tbsp Birista Oil
  • Fresh Coriander, chopped
  • Mint, chopped
  • Vegetables (cauliflower, carrot, French beans, potato, green peas)
  • Birista (fried onions)


RICE INGREDIENTS:

  • 500g Basmati Rice
  • Whole Spices: Bay Leaf, Cloves, Green Cardamom, Star Anise, Black Peppercorns, Caraway Seeds, Cinnamon
  • 2 Green Chillies, slit
  • 1/2 Lemon, sliced
  • Salt, to taste


FINAL LAYERING & DUM INGREDIENTS:

  • Fresh Coriander
  • Mint
  • Birista
  • Milk & Saffron mixture
  • 2-3 tbsp Ghee, melted


METHOD:

  1. Biryani Masala Preparation:

    • Dry roast and grind all spices, then mix in turmeric, nutmeg, and salt.

  2. Birista Preparation:

    • Fry thinly sliced onions until crispy.

  3. Marination & Cooking:

    • Mix curd, pastes, powders, salt, oil, and veggies; marinate.

  4. Rice Preparation:

    • Cook soaked rice with spices until 70% done; drain.

  5. Assembly & Dum Cooking:

    • Layer marinated veggies and rice, top with herbs, birista, milk-saffron, and ghee.
    • Seal and cook until fully done; fluff and serve hot.

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