Vegetable biriyani prepared in dum method. Well, this turned out little messy as I over cooked the rice. When preparing rice for dum method, it shouldn’t be cooked more than half done.

Vegetable Biryani - Method 1

Vegetable Biryani - Method 1
Prep time
Cook time
Total time
Serves: 2
  • Basmathi Rice - 3 cups
  • Oil - 4 tbsp
  • Cinnamon Sticks - 2
  • Cloves - 6
  • Bay Leaves - 3
  • Cardamom - 8
  • Black Cumin - 1½ tsp
  • Ginger Garlic Paste - 2tsp
  • Carrot - 2
  • Cauliflower - ½
  • Potatoes - 2
  • Mint, Coriander Leaves - 1 cup
  • Green Chili - 5 nos
  • Biriyani Masala - 50g pckt ( Any ready-made Biriyani Masala Packet)
  • Yogurt - 4tsp
  • Fried Onion - ½ cup
  • Cashew nuts and other nuts - as desired
  • Saffron - a pinch ( Optional)
  1. Soak rice in water for about 30 min to 1 hr.In a Vessel pour some water ( twice the amount of rice measurement), allow it to boil. While boiling add salt - 1tsp, cloves - 2 nos, shahi jeera - ½ tsp,Cardamom - 4 and add the rice. Keep the rice in stove for abt 3 - 5 min , till the rice is cooked 50 %. Strain the water in Food Strainer and keep this rice ready. Chop the Vegetables and Green Chili into a little bigger pieces. Chop Coriander and Mint Leaves.
  1. In a wide open non stick pan, add oil, Cinnamon Sticks, Cloves, Cardamom, Bay Leaves , Black Cumin, Ginger Garlic Paste and fry till the raw smell from Ginger Garlic paste leaves. Add the Vegetables, Salt and fry for few minutes. Add Mint, Coriander Leaves - ½ cup (keep another ½ cup for decoration), Green Chili , Biriyani Masala and fry for few minutes. Add yogurt - 3 tsp and fry this till vegetables are 70 % cooked.
  2. Take an another heavy bottom vessel or non - stick vessel, add half the amount of cooked vegetable and add yogurt - 1tsp and fry for 2 min.Add cashew nuts and other nuts. Add little salt and mix it. Take the half of the vegetables outside. Keep the as a bottom layer, Add Fried onion - ¼ cup above this and fill half the quantity of the rice with half covering layer. Add the remaining vegetables, fried onion - ¼ cup, Mint, Coriander Leaves and remaining rice as the top layers respectively. Pour some saffron color water on top at the end. Cover the vessel with the lid.
  3. Keep this vessel in an another vessel containing water in the medium flame for about 30->40 min. Or Use a pressure cooker instead of vessel to fill ths layers and close it with the lid and whistle on for 40 in lowest heat settings. Open the lid and mix gently. Do not mix it too much as u would lose the texture of Biriyani rice.

(*) Recipe from Vahrehvah. Server with Raitha.