Biryani is an awadhi cuisine dish very popular throughout Indian subcontinent. It is made with spices meat or any proteinaceous based raw material. It can be paneer or soya nugget based spicy curry also layered between aromatic long grain basmati rice. This dish belongs to mughlai cuisine which was very popular in northern parts of the country during 16th and 17th century. Now, Biryani and pulao are two different things and carry great difference in their cooking procedures. The cooking procedures involved in this delicious veg dum biryani recipe is similar to original one.
In so many years, different regions across the nation have curated different recipes involving many masalas, whole spices and even vegetables into it. These are different versions of biryani too nowadays. Paneer biryani, fish biryani, prawns biryani, egg biryani and lots of other things similar to it. But the original recipe involves mutton and very less spices along with aromatic ingredients too. The juicy mutton is marinated with minimum spice mix, cooked and covered with aromatic bed of long rice. And the whole is cooked on the lowest flame for hours or till the meat tenderises.
Today, I have this special recipe in lockdown 4.0 for everyone. This delicious veg dum biryani is all dedicated to biryani lovers out there. I have incorporated soya nuggets, potato and carrot cubes for making the recipe. Other option have also been provided through the recipe. Let us checkout the recipe and begin the cooking.
Ingredients for preparing rice
- Basmati rice: 500gm
- Ghee: 2 tbsp
- Cinnamon stick: 1 inch
- Green Cardamom: 2-3 pieces
- Star anise: 1, whole
- Salt: 1 tsp
- Water: for boiling
Making the rice for biryani
Rice is a very important part of biryani. The rice should not be cooked completely for biryani. Otherwise, your biryani will end with a pulao structure or even worse like khichdi. To start with cooking, boiled 1.5 ltr of water in a deep pot. To the boiling water, add 1 tsp of salt, cinnamon stick, green cardamom, star anise and ghee. All these ingredients, brings out a nice flavour in rice and we get aromatic rice for biryani.
Boil everything a few seconds and add the soaked washed rice to it. Cover and cook the rice in boiling water for exactly 5 mins. Start a stop watch if you want to for perfect cooking. Test the rice, it should break with your fingers yet it should be slightly raw. After exact 5 mins of cooking, strain the rice with the help of colander and let it rest. Meanwhile, we can prepare the vegetable masala for our delicious veg dum biryani with below mentioned ingredients.
Ingredients for veg biryani masala
- Soya nuggets, boiled: 200 gm
- Potatoes, cut into large cubes: 2 medium
- Carrots, cut into large cubes: 2 medium
- Onions, finely sliced: 2 medium
- Ghee: 2 tbsp
- Bay leaf: 1 nos
- Cinnamon stick: 1 inch
- Big cardamom, whole: 1 nos
- Salt: 1 tsp
- Turmeric powder: 1/2 tsp
- Biryani masala: 1 tsp
- Red chilli powder: 1/2 tsp
- Curd, smooth whipped: 1/2 cup
- Ginger garlic paste: 2 tsp
- Coriander leaves: handful
- Orange food color: a pinch
- Kesar: a pinch
Start the cooking
We will start by marinating few ingredients. In a mixing bowl, add boiled soya nugget, potato and carrot cubes. You can also add green beans, cauliflower, broccoli, capsicum or paneer as per your choice. As I was only available with these vegetables so I am using them. Into the vegetables, add curd, turmeric powder. biryani masala powder, red chilli powder, ginger garlic paste and salt. Mix everything well and let it rest for 10-15 mins.
We will take a frying pot, in the same we will prepare our biryani also. So make sure it is large and deep enough to accomodate cooked rice as well. To this frying pot, heat 2 tbsp of ghee and and add the thinly sliced onions. We have to fry them till lightly golden brown. As the onions have fried well, take out the half and add the marinated vegetable mixture to the pot. Mix everything well. To this, add finely chopped coriander leaves, cover and cook the vegetable for about 5-7 mins at medium flame. I am not adding any water, as the vegetable will get cooked in their own juices and moisture released.
Layering of Biryani
Unlid the pan, and check the cooking of potatoes, by this time they should be perfectly cooked. Mix one time well. Mix 2 tbsp of warm milk and kesar well for nice aroma and fragrance. Also, mix the orange food color in 3 tbsp of water also. To the prepared vegetable masala add the first layer of aromatic rice and spread uniformly. On top of it, sprinkle the fried onions, some fresh coriander leaves finely chopped and sprinkle the kesar milk and orange food color water. Add the final layer of left over rice and repeat the toppings again and add ghee on the final top. Cover the pot and seal the edges with wheat dough or you can also use aluminium foil just like I have done. This is the called dum effect given to biryani while final cooking.
Adjust the flame on low and place the pot on a tawa and then cook the biryani on the lowest flame for about 10 – 15 mins in dum.
After 10-15 mins, the biryani has cooked well and the rice are done beautifully. With the serving spoon, take out the biryani from the bottom of the pan including the vegetable and rice both. Enjoy the delicious veg dum biryani with curd raita, salad and papad.