Eating is a necessity, but cooking is an art! So, enjoy cooking for family and friends. Biryani is not just a dish for me it is an emotion, and I wish to share my passion with you all today. Hearing of the word biryani, we start thinking of chicken biryani, dum biryani but today I would love to share my excitement my vegetable biryani with you all. I like to make biryani in the traditional Bronze Urli that helps in the uniform cooking of rice. So, the recipe is as followed:
Vegetable Dum Biryani Ingredients For Rice:
Biryani Rice- 2 Cups
Water for Cooking
Green Cardamom- 2
Black Cardamom- 1
Star Anise- 1-2
Cinnamon- 1 inch
Oil- 1 tbsp.
Vegetable Dum Biryani Ingredients For Vegetable Gravy
Chopped cauliflower- ½ cup
Chopped carrot- ½ cup
Beans Chopped- ½ cup
Onions Sliced- 1 cup
Hung Curd- 1 ½ Cup
Salt to taste
Turmeric Powder- ½ TbSpoon.
Red Chilli Powder- ¼ Tb Spoon.
Garam Masala- ½ Tb spoon.
Bay Leaves- 2-3 leaves
Oil- 3-4 tbsp.
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Vegetable Dum Biryani Ingredients For Dum (Pressurizing):
Ghee- 4-5 tbsp.
Saffron- 4-5 threads
Milk- ½ cup
Onion Sliced- 1 cup
Oil- 5-7 tbsp.
Atta- 2 cups
Water to knead
Firstly, boil rice for making veg biryani. Boil 7-8 cups of water. Add clove, green cardamom, black cardamom, star anise, cinnamon, and oil. When water starts to boil then add rice and cook 75% because it will be pressurized later too. Now drain the excess water from the rice and keep it aside.
Now in a bronze urli add some oil and heat it. Then add 1 cup sliced onion and fry properly till it turns golden brown or crispy and takes it out. Set aside. Now, in some lukewarm milk add saffron thread and stir well and set aside. It is to be used later. Knead the dough in a bowl with water and set aside to be used when pressurizing the biryani.
[Courtesy – Sanjeev Kapoor Khazana]
In the same urli add some more oil and heat it properly. Now, add bay leaves and let it sizzle. Then add 1 cup sliced onions and cook till it turns golden brown. After that add chopped cauliflower, beans, and carrot. Add turmeric powder, garam masala, red chili powder and mix it well. Cover it with a lid and cook for 4-5 minutes. Check if it is cooked three/fourth, if yes, then add hung curd and let it cook till it makes a thick gravy. Add salt as per requirement and cook for 2-3 minutes. Let it cool.
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Now, comes the time to pressurize the biryani. Take a traditional bronze urli and start layering for biryani. Firstly, place a thick layer of rice, now place the vegetable gravy on top of the rice and then pour some saffron milk and 1 tbsp. ghee and fried onion also on top of it. Repeat this step 2-3 times and in the end, make a long cylindrical roll of dough and place it on the edges of the urli and press a big plate on the entire dough so that heat does not escape.
Now, place a Tawa on gas and keep your urli on top of it and let it cook on it only for 15-20 minutes. After 15-20 minutes, your biryani is ready. Remove the plate when you want to eat it so that the flavor and aroma of spices stay in it only. Serve with Boondi Raita or Onion Raita and some mint chutney.
Make some beautiful memories by cooking some easy and delicious dishes for family and friends. I enjoyed eating biryani with my family when I made it for the first time.