Vegetable Dum Biryani

Recipe Variants

MADE EASY
MADE HEALTHIER

Ingredients	Step by step guide
Ingredients ¼ cup corn kernels 2 medium carrots, cut into diamonds 16-18 cauliflower florets 5-6 french beans, cut into pieces ½ cup green peas 1½ cups Daawat Biryani Basmati Rice 4 tbsps oil 1 tsp caraway seeds (shahi jeera) 16-20 cloves 10 green cardamoms 2 bay leaves 1½ inch stick cinnamon 2 medium onions, sliced 1 black cardamom 1 blade mace (javitri) 1 star anise (phool chakri) Salt to taste 3 green chillies 2 tbsps ginger-garlic paste 2 medium tomatoes, finely chopped ¼ tsp turmeric powder 2 tsps coriander powder 1½ tsps cumin (jeera) powder 1½ tsps red chili powder 2-3 tbsps yogurt 1 tbsp ghee 1 tbsp chopped fresh coriander leaves 1 tsp garam masala powder + as required 6 tbsps fried onions Fresh mint leaves as required 2 tbsps saffron milk A few drops screwpine essence (kewra) A few drops rose water Ginger strips for garnishing Micro-greens for garnishing	Step by step guide Step 1 Soak the Daawat Biryani Basmati Rice in sufficient water for 30 minutes. Step 2 Heat 3 tbsps oil in a deep non-stick pan. Add caraway seeds, 8-10 cloves, 4 green cardamoms, 2 bay leaves, 1 inch cinnamon, and onions, then mix and sauté till onions are lightly browned. Step 3 Heat 3 cups of water in another deep non-stick pan. Add remaining green cardamoms, black cardamom, mace, remaining bay leaves, remaining cinnamon, remaining cloves, star anise, salt, remaining oil, and the drained Daawat Biryani Basmati Rice and cook till the rice is 3/4th done Step 4 Break green chillies, add to the onions along with ginger-garlic paste, and mix well and sauté for a minute. Step 5 Now add tomatoes and mix. Then add turmeric powder, coriander powder, cumin powder, and chili powder. Mix well and cook till tomatoes turn soft and pulpy. Step 6 Add corn kernels and carrots, and mix. Add cauliflower, french beans, and salt, and again mix well. Step 7 Add yogurt and mix. Add green peas, mix well, cover, and cook for 4-5 minutes. Step 8 Strain the Daawat Biryani Basmati Rice in a colander, add ghee to the rice, and mix well. Step 9 Transfer half the cooked vegetables into a bowl and set aside. Step 10 Add coriander leaves to the vegetables in the pan and mix well. Add garam masala powder and spread a layer of cooked rice on top. Add 3 tbsps fried onions, some mint leaves, some garam masala powder, and 1 tbsp saffron milk. Step 11 Spread a layer of reserved cooked vegetables and top up with the remaining cooked rice. Add remaining fried onions, some mint leaves, some garam masala powder, the remaining saffron milk, screwpine essence, and rose water. Cover and cook on low heat for 15-20 minutes. Step 12 Garnish with ginger strips and micro-greens, and serve hot.

Ingredients

Step by step guide

Ingredients

¼ cup corn kernels
2 medium carrots, cut into diamonds
16-18 cauliflower florets
5-6 french beans, cut into pieces
½ cup green peas
1½ cups Daawat Biryani Basmati Rice
4 tbsps oil
1 tsp caraway seeds (shahi jeera)
16-20 cloves
10 green cardamoms
2 bay leaves
1½ inch stick cinnamon
2 medium onions, sliced
1 black cardamom
1 blade mace (javitri)
1 star anise (phool chakri)
Salt to taste
3 green chillies
2 tbsps ginger-garlic paste
2 medium tomatoes, finely chopped
¼ tsp turmeric powder
2 tsps coriander powder
1½ tsps cumin (jeera) powder
1½ tsps red chili powder
2-3 tbsps yogurt
1 tbsp ghee
1 tbsp chopped fresh coriander leaves
1 tsp garam masala powder + as required
6 tbsps fried onions
Fresh mint leaves as required
2 tbsps saffron milk
A few drops screwpine essence (kewra)
A few drops rose water
Ginger strips for garnishing
Micro-greens for garnishing

Step by step guide

Step 1 Soak the Daawat Biryani Basmati Rice in sufficient water for 30 minutes.
Step 2 Heat 3 tbsps oil in a deep non-stick pan. Add caraway seeds, 8-10 cloves, 4 green cardamoms, 2 bay leaves, 1 inch cinnamon, and onions, then mix and sauté till onions are lightly browned.
Step 3 Heat 3 cups of water in another deep non-stick pan. Add remaining green cardamoms, black cardamom, mace, remaining bay leaves, remaining cinnamon, remaining cloves, star anise, salt, remaining oil, and the drained Daawat Biryani Basmati Rice and cook till the rice is 3/4th done
Step 4 Break green chillies, add to the onions along with ginger-garlic paste, and mix well and sauté for a minute.
Step 5 Now add tomatoes and mix. Then add turmeric powder, coriander powder, cumin powder, and chili powder. Mix well and cook till tomatoes turn soft and pulpy.
Step 6 Add corn kernels and carrots, and mix. Add cauliflower, french beans, and salt, and again mix well.
Step 7 Add yogurt and mix. Add green peas, mix well, cover, and cook for 4-5 minutes.
Step 8 Strain the Daawat Biryani Basmati Rice in a colander, add ghee to the rice, and mix well.
Step 9 Transfer half the cooked vegetables into a bowl and set aside.
Step 10 Add coriander leaves to the vegetables in the pan and mix well. Add garam masala powder and spread a layer of cooked rice on top. Add 3 tbsps fried onions, some mint leaves, some garam masala powder, and 1 tbsp saffron milk.
Step 11 Spread a layer of reserved cooked vegetables and top up with the remaining cooked rice. Add remaining fried onions, some mint leaves, some garam masala powder, the remaining saffron milk, screwpine essence, and rose water. Cover and cook on low heat for 15-20 minutes.
Step 12 Garnish with ginger strips and micro-greens, and serve hot.

Ingredients	Step by step guide
¼ CUP CORN KERNELS 2 MEDIUM CARROTS, CUT INTO DIAMONDS 16-18 CAULIFLOWER FLORETS 5-6 FRENCH BEANS, CUT INTO PIECES ½ CUP GREEN PEAS 1½ CUPS DAAWAT BIRYANI BASMATI RICE 4 TABLESPOONS OIL 1 TEASPOON CARAWAY SEEDS (SHAHI JEERA) 16-20 CLOVES 10 GREEN CARDAMOMS 2 BAY LEAVES 1½ INCH STICK CINNAMON 2 MEDIUM ONIONS, SLICED 1 BLACK CARDAMOM 1 BLADE MACE (JAVITRI) 1 STAR ANISE (PHOOL CHAKRI) SALT TO TASTE 3 GREEN CHILLIES 2 TABLESPOONS GINGER-GARLIC PASTE 2 MEDIUM TOMATOES, FINELY CHOPPED ¼ TEASPOON TURMERIC POWDER 2 TEASPOONS CORIANDER POWDER 1½ TEASPOONS CUMIN (JEERA) POWDER 1½ TEASPOONS RED CHILLI POWDER 2-3 TABLESPOONS YOGURT 1 TABLESPOON GHEE 1 TABLESPOON CHOPPED FRESH CORIANDER LEAVES 1 TEASPOON GARAM MASALA POWDER + AS REQUIRED 6 TABLESPOONS FRIED ONIONS FRESH MINT LEAVES AS REQUIRED 2 TABLESPOONS SAFFRON MILK FEW DROPS SCREWPINE ESSENCE (KEWRA) FEW DROPS ROSE WATER GINGER STRIPS FOR GARNISHING MICRO GREENS FOR GARNISHING	STEP 1 SOAK DAAWAT BIRYANI BASMATI RICE IN SUFFICIENT WATER FOR 30 MINUTES. STEP 2 HEAT 3 TABLESPOONS OIL IN A DEEP NON-STICK PAN. ADD CARAWAY SEEDS, 8-10 CLOVES, 4 GREEN CARDAMOMS, 2 BAY LEAVES, 1 INCH CINNAMON AND ONIONS, MIX AND SAUTÉ TILL ONIONS ARE LIGHTLY BROWNED. STEP 3HEAT 3 CUPS WATER IN ANOTHER DEEP NON-STICK PAN. ADD REMAINING GREEN CARDAMOMS, BLACK CARDAMOM, MACE, REMAINING BAY LEAVES, REMAINING CINNAMON, REMAINING CLOVES, STAR ANISE, SALT, REMAINING OIL AND DRAINED DAAWAT BIRYANI BASMATI RICE AND COOK TILL THE RICE IS 3/4TH DONE STEP 4 BREAK GREEN CHILLIES, ADD TO THE ONIONS ALONGWITH GINGER-GARLIC PASTE, MIX WELL AND SAUTÉ FOR A MINUTE. STEP 5 ADD TOMATOES AND MIX. ADD TURMERIC POWDER, CORIANDER POWDER, CUMIN POWDER AND CHILLI POWDER, MIX WELL AND COOK TILL TOMATOES TURN SOFT AND PULPY. STEP 6 ADD CORN KERNELS AND CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SALT AND MIX WELL. STEP 7 ADD YOGURT AND MIX. ADD GREEN PEAS, MIX WELL, COVER AND COOK FOR 4-5 MINUTES. STEP 8 STRAIN THE DAAWAT BIRYANI BASMATI RICE IN A COLANDER, ADD GHEE TO THE RICE AND MIX WELL. STEP 9TRANSFER HALF THE COOKED VEGETABLES INTO A BOWL AND SET ASIDE. STEP 10 ADD CORIANDER LEAVES TO THE VEGETABLES IN PAN AND MIX WELL. ADD GARAM MASALA POWDER AND SPREAD A LAYER OF COOKED RICE ON TOP. ADD 3 TABLESPOONS FRIED ONIONS, SOME MINT LEAVES, SOME GARAM MASALA POWDER AND 1 TABLESPOON SAFFRON MILK. STEP 11SPREAD A LAYER OF RESERVED COOKED VEGETABLES AND TOP WITH REMAINING COOKED RICE. ADD REMAINING FRIED ONIONS, SOME MINT LEAVES, SOME GARAM MASALA POWDER, REMAINING SAFFRON MILK, SCREWPINE ESSENCE AND ROSE WATER. COVER AND COOK ON LOW HEAT FOR 15-20 MINUTES. STEP 12 GARNISH WITH GINGER STRIPS AND MICRO GREENS AND SERVE HOT.

Ingredients

Step by step guide

¼ CUP CORN KERNELS
2 MEDIUM CARROTS, CUT INTO DIAMONDS
16-18 CAULIFLOWER FLORETS
5-6 FRENCH BEANS, CUT INTO PIECES
½ CUP GREEN PEAS
1½ CUPS DAAWAT BIRYANI BASMATI RICE
4 TABLESPOONS OIL
1 TEASPOON CARAWAY SEEDS (SHAHI JEERA)
16-20 CLOVES
10 GREEN CARDAMOMS
2 BAY LEAVES
1½ INCH STICK CINNAMON
2 MEDIUM ONIONS, SLICED
1 BLACK CARDAMOM
1 BLADE MACE (JAVITRI)
1 STAR ANISE (PHOOL CHAKRI)
SALT TO TASTE
3 GREEN CHILLIES
2 TABLESPOONS GINGER-GARLIC PASTE
2 MEDIUM TOMATOES, FINELY CHOPPED
¼ TEASPOON TURMERIC POWDER
2 TEASPOONS CORIANDER POWDER
1½ TEASPOONS CUMIN (JEERA) POWDER
1½ TEASPOONS RED CHILLI POWDER
2-3 TABLESPOONS YOGURT
1 TABLESPOON GHEE
1 TABLESPOON CHOPPED FRESH CORIANDER LEAVES
1 TEASPOON GARAM MASALA POWDER + AS REQUIRED
6 TABLESPOONS FRIED ONIONS
FRESH MINT LEAVES AS REQUIRED
2 TABLESPOONS SAFFRON MILK
FEW DROPS SCREWPINE ESSENCE (KEWRA)
FEW DROPS ROSE WATER
GINGER STRIPS FOR GARNISHING
MICRO GREENS FOR GARNISHING

STEP 1 SOAK DAAWAT BIRYANI BASMATI RICE IN SUFFICIENT WATER FOR 30 MINUTES.
STEP 2 HEAT 3 TABLESPOONS OIL IN A DEEP NON-STICK PAN. ADD CARAWAY SEEDS, 8-10 CLOVES, 4 GREEN CARDAMOMS, 2 BAY LEAVES, 1 INCH CINNAMON AND ONIONS, MIX AND SAUTÉ TILL ONIONS ARE LIGHTLY BROWNED.
STEP 3HEAT 3 CUPS WATER IN ANOTHER DEEP NON-STICK PAN. ADD REMAINING GREEN CARDAMOMS, BLACK CARDAMOM, MACE, REMAINING BAY LEAVES, REMAINING CINNAMON, REMAINING CLOVES, STAR ANISE, SALT, REMAINING OIL AND DRAINED DAAWAT BIRYANI BASMATI RICE AND COOK TILL THE RICE IS 3/4TH DONE
STEP 4 BREAK GREEN CHILLIES, ADD TO THE ONIONS ALONGWITH GINGER-GARLIC PASTE, MIX WELL AND SAUTÉ FOR A MINUTE.
STEP 5 ADD TOMATOES AND MIX. ADD TURMERIC POWDER, CORIANDER POWDER, CUMIN POWDER AND CHILLI POWDER, MIX WELL AND COOK TILL TOMATOES TURN SOFT AND PULPY.
STEP 6 ADD CORN KERNELS AND CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SALT AND MIX WELL.
STEP 7 ADD YOGURT AND MIX. ADD GREEN PEAS, MIX WELL, COVER AND COOK FOR 4-5 MINUTES.
STEP 8 STRAIN THE DAAWAT BIRYANI BASMATI RICE IN A COLANDER, ADD GHEE TO THE RICE AND MIX WELL.
STEP 9TRANSFER HALF THE COOKED VEGETABLES INTO A BOWL AND SET ASIDE.
STEP 10 ADD CORIANDER LEAVES TO THE VEGETABLES IN PAN AND MIX WELL. ADD GARAM MASALA POWDER AND SPREAD A LAYER OF COOKED RICE ON TOP. ADD 3 TABLESPOONS FRIED ONIONS, SOME MINT LEAVES, SOME GARAM MASALA POWDER AND 1 TABLESPOON SAFFRON MILK.
STEP 11SPREAD A LAYER OF RESERVED COOKED VEGETABLES AND TOP WITH REMAINING COOKED RICE. ADD REMAINING FRIED ONIONS, SOME MINT LEAVES, SOME GARAM MASALA POWDER, REMAINING SAFFRON MILK, SCREWPINE ESSENCE AND ROSE WATER. COVER AND COOK ON LOW HEAT FOR 15-20 MINUTES.
STEP 12 GARNISH WITH GINGER STRIPS AND MICRO GREENS AND SERVE HOT.