Spiced Veggie Dum Biryani Recipe

About this recipe

Spiced Veggie Dum Biryani is a delightful, aromatic Indian rice dish that's perfect for a family breakfast. This vegetarian recipe combines fragrant basmati rice with a vibrant medley of vegetables, yogurt, and balanced spices to create a wholesome, satisfying meal. The dum cooking method locks in flavors, ensuring each bite is packed with a harmonious blend of spices. This medium-spiced biryani is ideal for body maintenance and provides a balanced macro profile, making it a great choice for a moderate activity level. Whether it's a lazy weekend morning or a festive occasion, this biryani will bring warmth and comfort to your table.

Ingredients

• 1 kg Basmati Rice
• 1 head Cauliflower
• - Green Peas
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 100G Oleo
• 200 ml Ghee
• 50 g Cloves
• 20 g Cinnamon
• 1Bunch Pudina
• 20 g Cardamom Green
• 250 g Carrot
• 250 g French Beans
• medium Chilli Green Long
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2. Heat 1 tablespoon of vegetable oil and 1 tablespoon of ghee in a large pan. Add cumin seeds, cardamom pods, cloves, bay leaf, and cinnamon stick. Sauté until aromatic.
3. 3. Add the sliced onions and sauté until golden brown. Then add the tomatoes, turmeric, red chili powder, garam masala, and salt. Cook until the tomatoes are soft and the oil separates.
4. 4. Mix in the yogurt, green chilies, carrots, green beans, cauliflower, and green peas. Cook for 5-7 minutes until the vegetables are slightly tender.
5. 5. In a separate pot, cook the soaked rice in boiling water with a pinch of salt until it is 80% cooked. Drain the rice and set aside.
6. 6. In a deep, thick-bottomed pot, layer the vegetable mixture and the partially cooked rice. Sprinkle the saffron milk, fresh coriander, and mint leaves over the top.
7. 7. Cover the pot with a tight-fitting lid or seal it with foil, and cook on low heat for 20-25 minutes to allow the flavors to meld together.
8. 8. Once done, gently fluff the biryani with a fork, ensuring the layers stay intact. Serve hot with raita or a side of your choice.