Recipes
veg
veg dum biryani
By Vivek Mishra
⏳ Prep Time: 60 minute
11 Jun 2021
Nutritional Overview
Calories
383.7 kcal
Protein
11.6 gm
Carbs
56.2 gm
Fats
12.5 gm
Ingredients
Rice - 50 gm
Broccoli - 50 gm
French beans - 50 gm
Carrots - 50 gm
Paneer - 50 gm
Soya chunks - 20 gm
Ghee - 10 gm
Mint - few leaves
Onion - 1 small size
Spices - cumin seeds, black pepper powder, red chilli powder, cumin powder, Garam masala powder, 2 bay leaves, 1 staranise, small an inch piece of cinnamon stick, salt to taste, turmeric
Ginger garlic paste - 1 tea spoon
Curd - 100 gm
Method
Step 1
Soak soya chunks in hot water for min, remove and squeeze excess water out .
Step 2
Chop all vegetables in thumb size chunks, chop onions in thin shreds
Step 3
Mix all spices (to taste) and ginger garlic paste in gm of curd. Add chopped veggies, paneer and soya chunks and mix well. Keep aside for min for marinating.
Step 4
Add rice to a pot of boiling water, and drain and keep aside once half cooked.
Step 5
Take a thick bottom pan and add gm ghee and keep on medium flame. Once the ghee is hot, add cumin seeds, bay leaves, star anise and fry these in the oil.
Step 6
Now add marinated veggies and cook while constantly stirring them for min
Step 7
Layer the half cooked rice on top of these veggies. Add some salt to season the rice. Add few chopped mint leaves on top. You may add saffron water/ food colour to the rice if you wish, I skipped it
Step 8
Cover the pot with aluminum foil and place a lid over it. Place an iron skillete ( tawa) on low gas flame, and place the biryani pot over this skilette. Cook this way for min. Your dum biryani is ready ! Serve hot and enjoy !
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