Veg Dum Biryani

Veg Dum Biryani is a flavorful and aromatic rice dish made with fragrant basmati rice, mixed vegetables, and a blend of spices. It is a popular dish in Indian cuisine and is known for its rich and layered flavors.

Ingredients: For Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 4-5 cloves
• Salt to taste

For Vegetable Gravy:

• 2 cups mixed vegetables (carrots, beans, peas, cauliflower, etc.), chopped
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 cup plain yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala powder
• 1/2 teaspoon garam masala
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 2 tablespoons ghee or oil
• Salt to taste

For Layering and Dum Cooking:

• Saffron strands (optional) soaked in 2 tablespoons of warm milk
• 2 tablespoons ghee
• Fried onions (optional)
• Chopped mint leaves and coriander leaves for garnish

Instructions:

1. Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, bay leaf, green cardamom pods, cinnamon stick, cloves, and salt. Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set it aside.
3. In a separate pan or pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized.
4. Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the mixed vegetables, turmeric powder, red chili powder, biryani masala powder, and salt. Mix well to coat the vegetables with the spices.
7. Cover the pan and cook the vegetables until they are tender but not overcooked. Stir occasionally to prevent sticking.
8. In a small bowl, whisk the plain yogurt until smooth. Add it to the cooked vegetables and mix well. Cook for another 2-3 minutes.
9. Add garam masala, chopped mint leaves, and chopped coriander leaves. Mix everything together and turn off the heat. The vegetable gravy is ready.
10. Preheat the oven to 350°F (175°C) or preheat a tawa (griddle) on the stovetop on low heat.
11. Grease a deep oven-safe pot or a heavy-bottomed pan with ghee. Spread a layer of parboiled rice at the bottom of the pot.
12. Spoon half of the vegetable gravy over the rice and spread it evenly.
13. Repeat the layering process with the remaining rice and vegetable gravy. Drizzle the saffron milk over the top layer.
14. Sprinkle fried onions (if using) and chopped mint leaves and coriander leaves on top.
15. Cover the pot tightly with a lid or foil to trap the steam. If using a pot, you can seal the lid with dough to ensure a tight seal.
16. Place the pot in the preheated oven and bake for 20-25 minutes or place it on the preheated tawa on low heat and cook for 25-30 minutes. This allows the biryani to cook in its own steam, enhancing the flavors.
17. Remove the pot from the oven or tawa and let it rest for 5 minutes before opening the lid.
18. Gently fluff the rice with a fork, mixing the layers.
19. Serve the Veg Dum Biryani hot with raita, pickle, or any side dish of your choice.

Veg Dum Biryani is a delightful dish that can be enjoyed as a main course for lunch or dinner. The fragrant rice, tender vegetables, and aromatic spices make it a treat for the taste buds.