Vegetable Dum Biryani

Day 2 of the 30 day blogging 🙂 SNC gave me an opportunity to try and make the Dum Biryani. 🙂

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Theme 1- Occasions

Occasion for Day 1- Guests at short notice

Trust me this biryani took only 1.5 hours in all to complete. It was all made from scratch. I made the mughali version.

You shall need: -Serves 4

1.5 cup… Vegetables of your choice [Par boiled. I took cauliflower, potatoes, turnips, peas and carrots]

2.5 cup… Basmati Rice [wash and soak for 30 min]

2 tbsp… Poppy seeds [Soaked in some water]

1/3 cup… Cashew nuts

1/2 cup… Curd

2 tbsp.. ghee

1/2 cup.. Boiled onion paste

1 stick on cinnamon

3-4… Big cardamom pods

1 tbsp… Shahi jeera

2 green chillies [paste]

2.. dried red chillis



yellow and green color

Saffron strands in warm milk


  • Par boil the rice and keep aside. Fluff them using 2 forks.
  • In a pan, heat the ghee.
  • Add the cardamom pods,jeera, red chilly and onion paste.
  • Cook until nice and light brown.
  • Add the vegetables, green chilly paste, salt and some water.
  • In a grinder, pound poppy seeds and cashew nuts ti a fine paste.
  • Mix this paste in the curd and whisk.
  • Add the mix to the vegetables on a slow flame.
  • Let them cook until fat leaves the masala.
  • Set aside until further use.
  • Divide the rice in 3 portions. Add green color to one batch and yellow color to another batch.
  • Mix all 3 together.
  • In a big vessel, add one layer of rice, then the vegetables. Repeat twice.
  • Top it finally with the rice and add spoonfuls of the saffron and milk on top of it.
  • Heat a griddle/tava on slow flame.
  • Put this vessel on the tava.
  • Cover with a towel then a plate.
  • Put something heavy on top of it.
  • Let it cook for 15-20 min.
  • Serve with sides of your choice.





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