Easiest Way to Prepare Scrummy Vegetable dum biriyani

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Before you jump to Vegetable dum biriyani recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

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We hope you got insight from reading it, now let's go back to vegetable dum biriyani recipe. You can cook vegetable dum biriyani using 29 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to cook Vegetable dum biriyani:

1. Use 2 glasses of basmati rice.
2. Use 2 glasses of water.
3. Take 1/3 of cauliflower.
4. Use 3 of carrots.
5. Prepare 100 grams of beans.
6. Use 1 cup of green peas.
7. Provide 2 of potatoes.
8. Provide As needed of - coriander.
9. Get As needed- of mint.
10. You need 1 1/2 tbsp of lemon juice.
11. Get 2 of green chillies.
12. Get 1 of onion.
13. Prepare 3 of bay leaves.
14. Use 2 of cardamom.
15. Provide 2 of cloves.
16. You need 1/2 inch of cinnamon bark.
17. Provide 1 of star anise.
18. Get 1/2 of mace.
19. Use 1/2 tbsp of black cumin/shah jeera.
20. Provide 1 tbsp of chilli powder.
21. Use 1 of /2 tbsp turmeric.
22. Use 1 tbsp of coriander powder.
23. Get 1 tsp of rock salt.
24. Use 2 tbsp of ghee.
25. Use 1 tbsp of oil.
26. Prepare 1/2 inch of ginger.
27. Prepare 5-6 of garlic cloves.
28. Prepare 1 tbsp of butter.
29. You need 1 cup of curd /yoghurt.

Instructions to make Vegetable dum biriyani:

1. Soak rice in water in 1:1 ratio for one hour. Add 2 bay leaves, 1 cardamom, 1/4 cinnamon bark, 1 clove, 1/4 mace, 1/4 tbsp black cumin, 1/4 star anise, a little mint and coriander..
2. Cut the vegetables into even sized pieces, the green chillies vertically, and Julienne the onions. Mince the mint and coriander..
3. Make ginger garlic paste. Add one clove, 1/2 inch cinnamon, 1 cardamom, 1 clove, 1/4 tbsp black cumin, 1/4 mace 1/4 star anise, 1/4 tbsp black cumin. Grind them together..
4. Add 2-3 drops of oil to the rice and cook it on low flame in a pressure cooker for 20 minutes.
5. Heat pan with ghee. Add vegetables (cauliflower, carrot, beans, potatoes, green chillies). Cook for 5 minutes..
6. Add the grinded mixture. Cook for 10 minutes..
7. Add rock salt and onions. Cook for 5 minutes..
8. Add green peas. Cook for another 20 minutes..
9. Add coriander and mint. Cook for 2 minutes. Turn off the heat..
10. Let the veggies cool a little. Add chilli powder, turmeric, coriander powder, lemon juice..
11. Add curd. Mix carefully so as not to crush the veggies. Taste the mixture at this point to determine salt and spice adequacy..
12. Take a cooker. Grease the bottom with ghee..
13. Add the veggies at the bottom. Sprinkle a little coriander and mint..
14. Add the rice at the top. Sprinkle coriander and mint..
15. Mix a little turmeric in oil and drizzle at the top. Add chunks of butter..
16. Close the lid and cook for 30 minutes on low flame under pressure on indirect heat..
17. Garnish with lemon and onions and serve..

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