Veg biryani is as much biryani as a non-veg one if it is made by layering and cooking on dum. Veg biryani is also known as vegetable dum biryani is an aromatic rice dish made with basmati rice, spices & mixed veggies.
The meaning BIRYANI is an Indian dish of meat, fish, egg or vegetables cooked with rice flavored especially with saffron. Many historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen.
A good biryani, especially the traditional method required time and patience since it involves a series of steps like marination, cooking biryani gravy, par cooking rice, layering and lastly dum cooking. Made with patience and lots of love this delicious vegetable Dum Biryani requires both care and attention to detail.
True to its name, vegetable biryani has mixed vegetables that we love like onions, cauliflower, peas, carrots, french beans and cubes of paneer. These are standard biryani/pulao veggies and taste really good.
How to make veg biryani at home with detailed step-by-step photos and video.
Steps For how to make this Veg Biryani Recipe:
For Vegetable Marination:
- 2 Cup Cauliflower
- 1 Cup Carrots
- ½ Cup French Beans
- ½ Cup Fresh Green Peas
- 1 Cup Curd
- 2 tbsp Ginger Garlic Paste
- 5-6 Green Chillis
- Salt To Taste
- ½ tsp Turmeric Powder
- 2 tsp Red Chilli Powder (Kashmiri red chilli)
- 2 tsp Biryani Masala Powder
For Cooking Rice:
- 2 Cup Soaked Basmati Rice
- 2 nos Star anise
- 2 nos Black cardamom
- 2-inch Cinnamon
- 4 nos Green Cardamom
- 4 nos Bay Leaf
- Salt to Taste
For Biryani Curry/Gravy:
- ½ Cup of Oil
- 1 Large Onion
- 200 gm Fried Paneer
- Marinated Veggies
For Assembling and Layering:
- 2 tbsp Fresh Coriander Leaves
- ¼ tsp Saffron
- 4-5 tbsp Warm Milk
- ¼ cup Fired Onion
- 2 tsp Kewra Water
- 2 tsp Rose Water
- 2 tbsp Fresh Mint Leaves
Soak the Rice
First, add 2 cups of basmati rice to a bowl and rinse well in clean water until the water runs clear of starch. Make sure you soak the rice grains in water for 30 minutes after rinsing them.
Prep the Veggies Marinade
In a mixing bowl, carrots, cauliflower florets, French beans, and fresh green peas mix well. Add curd, green chilli, ginger-garlic paste, turmeric powder, red chilli powder, biryani masala, and salt to taste mix well and keep it aside.
For Cooking of Rice
Cooking your rice in a pot, use a deep-bottomed pan and add water. When the water is hot, add all the spices and salt. After adding the ingredients, bring the water to a boil on high heat. Gently stir with a spoon after you add the soaked basmati rice. Check the taste of the water and ensure it is slightly salty. The rice should not be fully cooked, but a bit undercooked or about 70% or ¾ of the way cooked. Strain the excess water and set it aside.
Note: It’s important not to stir the rice too much to prevent the grains from breaking.
Make Vegetable Gravy
In a large pot, add oil, onion and saute till translucent and brown in color. Add the marinated veggies into the saucepot and mix well and let it cook for 5 minutes. add the fried paneer, and fresh Coriander leaves and mix well.
While the veggies are cooking, warm 5 tablespoons of milk in a small pan on the stovetop. Add ¼ teaspoon of saffron strands. Stir and set aside.
Assemble and Layering
In the same vessel firstly, Spread the strained semi-cooked rice over the veggies and saffron milk mix all around the rice. Then add fried onion, Kewra water, Rosewater, fresh coriander leaves and a few mint leaves.
Seal the vessel with either dough or a tight-fitting lid. Cover and seal and cook on dum for 20 minutes. Remove from heat and let it sit for 10mins before opening the lid. Serve hot with raita.
To get started with this recipe, you can watch our Youtube video which we have prepared. You can make Veg Biryani step by step.
Rice for Biryani: Prefer to use aged basmati rice. Good quality basmati has long grains of rice, is aged and so aromatic. Basmati has long grains but every rice with long grains is not basmati. Veg biryani in Hyderabad demands basmati rice.
Veg dum biryani is light, a bit spicy and super delicious. The subtle flavors of the garam masala, caramelized onions and yogurt are perfectly infused in the vegetable chunks. Each bite has the taste, flavor and aroma of the masala, as well as the unique taste of the vegetables. It truly is a perfectly balanced dish.
Dum cooking is also known as dum pukht or cooking on dum. The various layers of food or the ingredients are kept in a clay pan or pot which is then sealed tightly using wheat flour dough. Traditionally clay pots are used while making dum biryani. Nutrients are not lost in this process and thus dum cooked food is nutritious.
There are hundreds of different variations for making a veg biryani recipe, each having its own unique tastes, ingredients, and flavors. instant pot veg biryani in a cooker is simple and quick aromatic veg biryani recipe prepared in a pressure cooker that is ideal for lunchboxes.
There are hundreds of different variations for making a veg biryani recipe, each having its own unique tastes, ingredients, and flavors. instant pot veg biryani in a cooker is simple and quick aromatic veg biryani recipe prepared in a pressure cooker that is ideal for quick meals.
Pulao qualifies as any dish where the rice and other ingredients are all cooked together. Biryanis on the other hand are made by cooking rice and vegetable separately and then layering them – which is why this requires more skill than pulao.
Summary for this Recipe:
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