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Veg dum biriyani Recipe

Recipe By Mukta jain

#Rice

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41minstotal
41m.total
Veg dum biriyani
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Ingredients for Veg dum biriyani Recipe

  • 0.17 Pieces Ingredients for the vegetable curry
  • 1/25 cup Button mushrooms
  • 1/25 cup French beans
  • 0.08 cup Green peas
  • 1/50 cup Paneer
  • 0.17 Pieces Yogurt
  • 0.08 tablespoon Chopped
  • 0.17 tablespoons Ginger paste
  • 0.08 teaspoon Garlic paste
  • 0.08 teaspoon Turmeric powder
  • 0.08 teaspoon Coriander powder
  • 1/4 g Cinnamon stick
  • 0.33 Pieces reen cardamoms
  • 1/25 teaspoon Bay leaves
  • 0.08 teaspoon Whole jeera
  • to taste Garam masala powder
  • 1/25 teaspoon Salt
  • As Required Sugar
  • 0.33 g Cinnamon stick
  • 1/4 Tsp Cloves
  • 0.08 teaspoon Mace
  • 0.08 teaspoon sha jeera
  • 1/25 teaspoon Coriander seeds
  • 0.17 cups Ingredients for the Biriyani rice
  • 0.33 cups Basmati rice
  • 1/4 g water
  • 0.17 teaspoon Star anise
  • to taste Oil
  • 0.08 inch Salt

Directions: Veg Dum Biriyani Recipe

  • STEP 1.prepare the biryani masala, roast all the spices powder in a pan, then let it cool down and grind to make a fine powder.
  • STEP 2.To prepare the biryani rice, take a big pan, add 4 cups of water and put in the bay leaf, oil and salt. Bring it to boil, when the water will start boiling, add rice,cook the rice till 3/4 is done.
  • STEP 3.Bring this to a boil. When the water starts boiling, add in the rice and cook till the rice is 3/4th done. Then drain and spread the rice on a tray.
  • STEP 4.For the final preparation, heat ghee/oil in a non-stick or heavy bottomed vessel. (The vessel should be very big so that you can cook your biryani in this vessel later.)
  • STEP 5.Add in the chopped onions and fry till it turns golden brown in colour. Add all the vegetables, paneer and a little bit of salt. Cook it for 2 minutes.
  • STEP 6.Combine the ginger-garlic paste, biryani masala with the yogurt, then mix it well and add it in the pan. Mix this with the vegetables and cook it for 2 minutes.
  • STEP 7.Next add the cooked rice on it, make a well between the rice and vegetables layer and pour the saffron induced milk over it.
  • STEP 8.Add a little salt, the remaining garam masala, fried onions, kewra essence, rose water and 1 teaspoon of ghee over it.
  • STEP 9.Cover the pan with an aluminium foil, then put the lid on top.
  • STEP 10.Cook in a low flame for 2 - 3 minutes, then turn off the gas. Allow it to rest for 10 minutes.
  • STEP 11.Veg Biryani is ready to be served with raita.
Nutrition
value
391
calories per serving
2 g Fat10 g Protein82 g Carbs5 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    10g
  • Carbs
    82g
  • Fiber
    5g

MacroNutrients

  • Carbs
    82g
  • Protein
    10g
  • Fiber
    5g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    3mg
  • Vitamin A
    68mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    21mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    2mg
  • Phosphorus
    147mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Mukta jain