Monday, 29 September 2014

Vegetable Dum Biriyani !


Pic Updated on 9 May 2015
Vegetable Dum Biriyani is a rich rice delicacy with a combination of colorful veges and spices. It is the vegetarians delight and makes a sure presence in parties. It is prepared in many ways... in cooker.. just as an one pot meal with all veges and rice cooked together .. or rice and veges cooked separately and let it sit in dum for some minutes where the rice absorbs the vegetable flavors. 
Today it is veg dum biriyani.. and i will post the other ways too soon.
I just made this with the vegetables i had at home without any prior plan.  I made this for my special friend Nan during her stay with me and thanks to her for clicking some lovely pics patiently from the beginning to end.



INGREDIENTS

English
Tamil
Telugu
Quantity
For Spice Powder
Cloves
Lavangam
Lavagam
7Nos
Cinnamon
Pattai
Dalchini Chekka
3 Pieces
Pepper Corns
Milagu
Miriyalu
1/2 tsp
Fennel Seeds
Sombu
Sompu
1/2 tsp
Mace
Jathipathri
Jaavithri
1 Nos
Cardamom
Elakai
Yelakalu
3 Nos
Star Anise
Annasipoo
Anasapuvvu
1 piece
For Vegetable  Masala
Oil
Ennai
Nune
3 tbsp
Onions
Vengayam
Ullipaya
1 Medium
Mixed Vegetables (carrot, Beans,potatoes,peas etc)
Your choice
Red Chilli Powder
Milagai Thool
Kara podi
1 tsp
Turmeric Powder
Manjal Thool
pasupu
1/2 tsp
Coriander Powder
Dhaniya Thool
dhaniya podi
1 tsp
Cumin Powder
Seeraga Thool
jeera podi
1 tsp
Salt
Uppu
Uppu
AS needed
Garam Masala
1 tsp
Ginger Garlic Paste
Inji Poondu Vizhuthu
Allam Velluli Paste
1 tbsp
Spice Powder (Prepared with above mentioned ingredients)
Curd / Yogurt
Thayir
Perugu
1 small cup
Mint Leaves
Pudina
Pudina
a handful
Cilantro
Kothamalli
Kothjimeera
a handful
Green Chilllis
Pachai Milagai
Pachi Mirapakaya
4 (Slit)
To Cook Rice
Basmati Rice
400gms
Water
to cook rice
Salt
uppu
uppu
as needed
Bay Leaves
biriyani ilai
biriyani aaku
2 Leaves
Cloves
lavangam
Lavagam
4 Nos
Cinnamon
pattai
Dalchini Chekka
2 Nos
StarAnise
annasi poo
Anasapuvvu
1 No
Shajeera / Jeera
Seeragam
Shajeera
1 tsp
Cardamom
Elakai
Yelakalu
3 Nos
For Layering / Garnishing
Brown Onions
Thinly Sliced onions deep fried in oil
Milk
2 Tbsp
Saffron
a pinch or yellow food color
Mint Leaves
a fistful (finely chopped)
Ghee
2 tbsp
Lemon Juice
Half a lemon
Coriander Leaves
finely chopped (to garnish at last)
STEPS
  • Take all the shown whole spices and make it to a coarse powder. You can also add some big cardamom, mace and stone flower if available.



  • Chop all vegetables of your choice. Cauliflower, green peas and paneer can be added and they give nice flavor and taste. I didn't have them when i made :(
  • Slice one medium size onion , green chillis, chop mint leaves and keep other things like curd, lemon, above ground spice powder ready.


  • Slice thinly two medium sized onions and brown them. You can either deep fry them in oil, shallow fry them in a pan or brown it in an oven. I shallow fried it with little oil.


  • Soak Basmati rice for minimum 30 minutes and max 1 hour
  • Take some whole spices again to cook the rice.
  • For layering (third pic) saffron in milk, brown onions , mint and julienned ginger are to be kept ready




  • Take a heavy bottomed vessel / handi or stockpot and add some ghee / oil and then add the sliced onions and fry them.
  • Once they turn translucent, add the chopped potatoes first and saute for few minutes



  • Then add beans and carrot and saute for them another 2 - 3 minutes. 
  • Add ginger garlic paste, corn and green chillis.  Mix well and close and cook for 5 minutes.
  • Then add the capsicum, broccoli and mint leaves. The vegetables are added in order based on their cooking time.



  • Once all the veges are half cooked, add the spice powders, salt and mix well.
  • Add some water and let them cooked with the vessel closed.



  • Meanwhile boil lot of water in a big vessel and add the whole spices to it.
  • Add 1 tbsp of oil to it and when the water comes to boil add the soaked rice and needed salt.



  • When the vegetables are cooked 90 -95% add the cup of yogurt. 
  • Check the rice , it should be only 85 - 90% cooked. Fliter it in a colander and keep aside.


  • Now take out half of the cooked veges, and spread half of the rice on it.


  • Spread some mint leaves, ginger , brown onions and ghee on it.
  • Add the remaining vegetables and spread them as a nice layer.
  • Now spread the remaining rice evenly.

  • Now add the left out mint leaves, ginger, brown onions and ghee.
  • Sprinkle the saffron milk (or use yellow food color).
  • You can also sprinkle some rose water.



  • I added butter as i didnt have ghee.. :)
  • Close the lid with a cloth below it and let it be on the stove for 20 - 25 minutes in the lowest heat possible. If you are not able to adjust to very low.. after 10 minutes place an iron tawa on the stove and keep this vessel on that.


  • After 25 minutes, your kitchen is filled with a nice aroma for sure when you open the lid. 
  • Squeeze lemon juice on it.
  • Do not overmix the biriyani.. Take the rice along with the vegetable layers and serve.
  • Garnish with brown onions and coriander leaves and serve with raita.


Pic Updated on 9 May 2015

Do try out this biriyani and also the Chicken Dum Biriyani .. You will never think of eating outside once you master these at home.

Reach me at pavithiravijay@gmail.com for any queries.

With Love,


1 comment:

  1. Thanks for the step by step instructions !
    This turned out to be yummilicious !!
    Droooooool..

    ReplyDelete