Thursday, March 17, 2011

Vegetable Dum Biriyani/ Spicy Vegetable Rice

I saw this recipe on a website and thought the person had made it really well. It looked yummy and tasted the same when made. It is definitely a time consuming process but worth every minute of it. Please try this out sometime. I am sure you will love it

The Rice:
§ 1 and half cup basmati rice
§ 2 green cardamoms
§ 2 black cardamoms
§ 2 cloves
§ 1 cinnamon of 1 inch
§ 1 bay leaf
§ 2 mace strands
§ 3 cups water
§ Salt
The Vegetable Gravy:
§ 1/2 medium sized cauliflower, florets removed
§ 1 medium sized carrot, diced
§ 1 medium sized potato, cubed
§ 1 cup of chopped french beans
§ 1/2 cup frozen/fresh peas
§ 1 green chili, slit
§ 2 tbsp julienned ginger
§ 2 green cardamom
§ 2 black cardamoms
§ 2 cloves
§ 1 cinnamon of 1 inch
§ 1 bay leaf
§ 2 mace strands
§ 1oo gms whisked curd
§ 1/4 tsp turmeric powder
§ 1/2 tsp red chili powder
§ 2 tbsp cashewnuts
§ 1 tbsp raisins
§ 2 tbsp almonds, blanched, peeled and sliced
§ 3 tbsp ghee
§ salt
Herbs and Spices for the assembling:
§ 1/2 cup chopped coriander/cilantro leaves
§ 1/2 cup mint leaves
§ 100 gms whisked curd
§ a few saffron strands
§ 1 tbsp milk

Method :
Cooking the Rice:
§ Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
§ Now you can microwave or pressure cook the rice. You have to cook the rice till its 3/4th done. The rice should not be fully cooked but almost cooked.
§ In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices mentioned above, salt. Cook till almost done.

For vegetable gravy:§ Heat ghee in the cooker or pan.
§ Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. Add green chillies and Ginger.

§ Add the turmeric and red chili powder. Give the mixture a stir

§ Now add the vegetables and stir for a minute. Add curd, stir, add 3/4 cup water and salt. When the vegetables get cooked, add raisins and nuts.

Assembling the Biryani and slow cooking it on Dum:

§ Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well.

§ In the same vessel with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves. Spread half the rice. Add the saffron curd mixture again, sprinkle rest of mint leaves, coriander leaves and spread remaining rice. Place moist cloth on top, cover the lid and seal the edges using kneaded wheat dough. Place the vessel on a tawa and slow cook for 20-25 minutes. Mix well before serving.

It is a big recipe and i apologize if the fonts and typing is not very good.

 Hope the recipe won't disappoint you.


  1. Looks delicious. Have bookmarked the recipe. thanks for sharing.

  2. Looks so gorgeous and inviting...

  3. looks colourful and tempting :) love dis :)

  4. Looks delicious and colorful. Have bookmarked it

  5. thank you guys...hope it turns out well for you all as well...i had a good time making it as well as eating it :)


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