Today I bring you a very delicious vegetarian recipe. It is the Vegetable Dum Biryani. In India it is known as Hyderabadi Veg Dum Biryani. It is a very aromatic rice dish combined with vegetables and spices.
To prepare this dish, at first we have to marinade the vegetables with biryani masala, yogurt and ginger-garlic paste. On the other hand, we have to cook the basmati rice separately. Then combine the cooked rice with vegetables and let it steam at very low heat for 1 hour; this process is called Dum. At this point it is combined all the flavor of spicy vegetables with rice and comes out an incredibly delicious dish.
If you want to know more about Biryani you can have a look on my Chicken Biryani recipe where I explain elaborately about the process of preparing a good Biryani.
(for 2 persons)
FOR THE RICE
- 250g basmati rice
- Half teaspoon of cumin seeds
- A bay leaf
- One tablespoon of oil / ghee (clarified butter)
- Two teaspoons of salt approximately
- One and half liter of water (as in this case we are going to drain the water, the exact measurement of the water is not necessary).
FOR THE VEGETABLE:
- 300g of chopped vegetables (potato, carrot, green beans, cauliflower, tomato).
- One chopped onion
- Two tablespoons of ginger-garlic paste
- One natural Greek yogurt
- One bay leaf
- Two- three green cardamoms
- One cinnamon stick
- One teaspoon of turmeric
- Two tablespoons of biryani masala
- Salt to taste
- Three tablespoons of oil.
FOR THE GARNISH:
- Half cup of whole milk with ½ tea spoon of Saffron strands
- Dry fruits such as cashews, pine nuts etc. (Optional)
- Half cup of fried onion (beresta)
- 1/3 cup chopped coriander leaves
- Wash the rice in plenty of water until the water is clear and let it soak for 15 minutes in water. Then strain the rice.
- Take a Deep bottom pan with plenty of water and heat the water on a high flame. Pour the salt and taste it. The water has to be slightly salty, if not, the rice if not the rice is going to be bland. Add the oil, bay leaf and cumin or caraway seeds.
- When the water starts to boil, add the rice, stir everything very well and let the rice cook over high heat for 6/7 minutes.
- After this time, with the help of a spoon take some grains of rice and squeeze them with your fingers to see the cooking point. It has to be approximately 80% cooked. The point we want to get is not fully cooked but almost done. Strain the rice and keep aside.
- Heat 3 tablespoon of oil in a pan. When it is hot, add the bay leaf, cinnamon, cardamom and onion.
- When the onion is golden brown, add the ginger-garlic paste. Stir it for a minute so that the raw aroma of the Giner-garlic disappears.
- Add the biryani masala mixed with a little amount of water and stir it until the oil separates from the spice.
- Add the tomatoes and sauté for 1-2 minutes. Then pour the chopped vegetables and salt. Sauté them with the spices on a low-to-medium flame with the lid on.
- Beat the yogurt using a fork till it becomes smooth. Add this beaten yogurt when the vegetables are fully cooked. Mix everything well and let it cook another two minutes with the lid on.
Final presentation (layring the Biyani):
- In a thick bottomed pan put a little amount of ghee or oil. Place a layer of rice using half amount of rice. Spread the cooked vegetable on top of it.
- Now sprinkle with fried onion and coriander leaves. Cover it with the rest of rice. Distribute it equally so that it covers the whole vegetable.
- Sprinkle the saffron milk, remaining coriander leaves and fried onion on the top. Add the dry fruits and cover the pot.
- Seal the lid with a piece of aluminum foil, Or you can first seal the pot and then cover with the lid.
- Leave it for 30-45 minutes on very low flame. This process is called Dum. In this last step, the rice is fully cooked and all the flavour of the spicy vegetables is combined with the rice.
- After 45 minutes open the lid. Take a wooden spoon and carefully mix from bottom to top and let it sit for another 5-7 minutes with the lid on. Serve it hot with Raita.
- Tricks and tips
- If you don't have a heavy bottom pan, you can use an old frying pan (Tawa). Heat the pan on medium flame and when it becomes hot then lawer the flame. Put the sealed Biryani pan on top of it. Then cook it for 30-45 minutes.
- If you use purchased biryani masala (prepared), you should not add salt to the preparation of the vegetables, because it has the salt in the mixture.
- Si no tenéis una olla con fondo grueso, podéis poner una sartén vieja al fuego y encima de la sartén poneís la olla normal.
- Si usáis biryani masala comprada, no hay que añadir la sal a la preparación de la verdura, porque lleva la sal en la mezcla.