Collection of Latest Kitchen Recipes

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegetable dum biryani. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Hyderabadi vegetable dum biryani is one of the most popular, aromatic and delicious food loved by many. Making a vegetable biryani can be as simple as making it in a pressure cooker or one that is. Vegetable Dum Biryani is a flavoured rice dish with perfect mix of veggies, masala and rice. This is done by layering the rice and cooking it in dum along.

Vegetable Dum Biryani is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Vegetable Dum Biryani is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook vegetable dum biryani using 53 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Vegetable Dum Biryani:

1. Prepare For Fried Onion/Birasto
2. Take 3 small Onionsliced
3. Prepare 1 tbsp oil
4. Take Some Fried Nuts and Potato
5. Take 15 almonds chopped
6. Get 15 cashewnuts chopped
7. Take 3 medium potato washed, peeled and cut into strips
8. Take To taste Salt
9. Take 1 tbsp oil for potato
10. Take 1 tsp oil for nuts
11. Take As needed Saffron Milk
12. Prepare 1/2 cup milk warm
13. Take 1 tsp saffron strands
14. Make ready For Biryani Gravy
15. Take 9 tbsp oil
16. Take 2 cinnamon stick around 1 inch each
17. Make ready 5 cardamom
18. Take 2 bay leaves
19. Make ready 6 cloves
20. Make ready 3 tsp cumin seeds jeera or shahi jeera
21. Get 4 medium onions finely chopped
22. Get 7 medium tomatoes washed and finely chopped
23. Make ready 4 tsp ginger garlic paste
24. Take 1 medium green capsicum washed and finely chopped
25. Make ready 1 medium red capsicum (optional) washed and finely chopped
26. Make ready 3 carrot washed, peeled and chopped
27. Get 1/2 cup peas boiled
28. Get 1/2 cup corn boiled
29. Prepare 3/4 tsp turmeric powder haldi
30. Take 3 tsp red chilli powder
31. Prepare 6 tsp coriander cumin powder dhania jeera powder
32. Prepare 2 tsp biryani masala (store brought) or garam masala
33. Make ready 1 cup yogurt fresh curd (dahi)
34. Get 1 cup milk
35. Prepare 3 tbsp dried fenugreek leaves kasuri methi
36. Take 1 tsp kitchen king masala optional
37. Take to taste salt
38. Get For Cooking rice for Biryani
39. Prepare 3 cups basmati rice long grained rice washed and soaked
40. Get 6 cups water
41. Get 2 cinnamon sticks
42. Make ready 4 cardamons
43. Make ready 2 bay leaves
44. Get 1 tbsp lemon juice
45. Get 1 tsp oil
46. Make ready to taste salt
47. Make ready For Assembling Biryani and giving Dum
48. Make ready 9 tsp ghee clarified butter (use 2 tsp for greasing)
49. Get 1 cup mint leaves washed and roughly chopped
50. Make ready 1 cup coriander leaves washed and finely chopped
51. Make ready 10 green chilli washed and slit
52. Make ready 2 tsp garam masala
53. Make ready To sprinkle salt

I am always comfortable in preparing vegetable biryani in pressure cooker or vegetable biryani in electric rice cooker. Vegetable Dum Biryani Recipe with step by step instructions. I regularly prepare the non-veg biryani, usually on every alternate weekend.we never even thought of eating. Vegetable Biryani prepared in a traditional Hyderabadi Dum Biryani style is a Vegetarian's dream come true for enjoying the famous dum biryani.

Instructions to make Vegetable Dum Biryani:

1. For Fried onion/Birasto - Washed and thinly slice onions. Heat oil in a non stick pan. Once oil is heated add onions and saute on medium flame. The onion will soften and will start to become golden.
2. Now increase heat and cook till the onions become brown and crisp. Keep on stirring in between. The onions are now crisp and ready. Remove on the absorbent paper and let it cool. Keep aside.
3. Fried nuts and potato - In the same pan. Heat oil and add chopped almonds and cashew nuts. Saute on low heat till golden and crisp. (Do not cook on high heat). Remove in a plate and keep aside. They will get crunchy once cooled.
4. Heat oil in the pan. Add the chopped potatoes. Add salt and mix well. Cover and cook till potato soften on medium heat. Now open the lid and cook on low to medium heat till the potato are golden and crisp. Remove in a plate and keep aside.
5. Saffron milk - Warm milk in a microwave or pan. Add saffron strands and mix well. The milk will get nice colour. Keep it aside.
6. Biryani Gravy - Heat oil in a pan. Add whole spices - cinnamon, cloves, cardamom, bay leaves. Add cumin seeds to it. Let the cumin seeds crackle. (I have not taken the picture with cumin seeds). (You can also use shahi jeera in place of cumin seeds and add other whole spices such as star anise, javantri- whole mace, black cardamom-and moti elaichi if you have them in your pantry). Add chopped onions and saute. Add little salt and saute the onions till they are translucent.
7. Add the chopped capsicum and mix well and cover and cook till they soften. Once the capsicum are soften add the ginger garlic paste and saute well. Add the chopped tomatoes, mix and cover and cook till the tomatoes are soften.
8. Add spices - turmeric powder, red chilli powder, coriander cumin powder, biryani masala and kitchen king masala. (add kitchen king masala is optional). I have used store brought biryani masala. However if you do not have biryani masala you can use garam masala instead. Mix well and cook for a minute. Now lower the heat and add fresh Yoghurt. (Do not use sour yogurt, it will make the gravy sour. Adding Yoghurt on high heat will curdle the mixture). Mix well. Now add milk and mix well on low heat.
9. Add the boiled carrot, corn and peas and mix well. (you can also add other vegetables such as cauliflower, french beans, baby corn as per your choice). Add kasuri methi and mix well. Simmer the gravy for 5-7 minutes on low heat.
10. The oil is separated and floating on top. The gravy is ready. Remove in a bowl and keep aside. (During winter, you can cook the gravy one day ahead and refrigerate before using). The biryani gravy is ready.
11. Cooking Rice for biryani - Add rice, bay leaves, cinnamon stick, cardamon, lemon juice, salt, oil and water. Bring the water to boil. Cover and cook on low heat till the water is absorbed and rice is cooked.
12. The rice is ready.
13. Assembling Biryani and giving dum - Take a thick bottom pan. Grease it nicely with ghee/clarified butter. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Add 5-6 big spoon or laddle of gravy. Spread it evenly and gently spread.
14. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press. Put the third layer or rice. Put 4-5 big spoon of rice and spread it evenly. Add some chopped potato, 1 tbsp of chopped mint, 1 tbsp chopped coriander, 2-3 slit green chilli, 2-3 tsp ghee, 3-4 tbsp saffron milk. Sprinkle 1/4 tsp garam masala and little salt. Gently press.
15. Repeat the above process with curry and rice in alternate layers. (4th layer - curry, 5th layer-rice, 6th layer curry and 7th layer rice). The layers will depend on the size of vessel or pot. But the top layer should be of rice. Layer the top layer with rice and add fried onions, potatoes, mint, coriander, garam masala, slit green chilli, saffron milk, ghee and salt. (you can also put the toasted nuts in the layers. I have skipped and added on top).
16. Cover the vessel with aluminium foil. Put it in oven for 20 minutes @200 C for giving dum. Alternatively, heat a pan/tava and put the vessel with biryani over it cook on it for 20-30 minutes on medium heat.
17. Remove the foil and sprinkle the toasted nuts, coriander and mint leaves and serve biryani hot with boondi or vegetable raita, papad or salan.

I regularly prepare the non-veg biryani, usually on every alternate weekend.we never even thought of eating. Vegetable Biryani prepared in a traditional Hyderabadi Dum Biryani style is a Vegetarian's dream come true for enjoying the famous dum biryani. Vegetable Dum Biryani made in the slow cooker has the same authentic taste but without the fuss. A spicy and delicious dish to serve for any special occasion. I have a delicious biryani that is made in. vegetable dum biryani is one of the most popular, aromatic and delicious food loved by many.

So that is going to wrap it up with this special food vegetable dum biryani recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!