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Veg Dum Biryani recipe - restaurant style

Veg Dum Biryani (Restaurant Style)

Fragrant restaurant-style Veg Dum Biryani with layered basmati rice, spiced vegetables, and classic dum cooking.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Rice
  • 2 cups basmati rice
  • 6-7 cups water
  • 1 tsp salt
  • 1 bay leaf
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 green cardamom
For Vegetable Masala
  • 3 tbsp oil
  • 1 tbsp ghee
  • 1 cup sliced onions
  • 1 tbsp ginger-garlic paste
  • 1 cup mixed vegetables
  • 1/2 cup curd (whisked)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • salt to taste
For Layering
  • 2 tbsp ghee
  • 2 tbsp mint leaves (chopped)
  • 2 tbsp coriander leaves (chopped)
  • 2 tbsp fried onions
  • 2 tbsp warm milk with saffron

Method
 

Rice Prep
  1. Rinse basmati rice 3 to 4 times and soak for 25 to 30 minutes. Drain completely.
  2. Boil water with whole spices and salt in a large pot.
  3. Cook soaked rice until about 70% done; grains should be firm with a tiny white core.
  4. Drain and spread rice on a tray to stop carry-over cooking.
Masala
  1. Heat oil and ghee, saute onions until light golden.
  2. Add ginger-garlic paste and cook until raw smell fades.
  3. Add mixed vegetables and cook 4 to 5 minutes.
  4. Add spice powders and salt; roast briefly on low heat.
  5. Add whisked curd gradually while stirring; cook until masala thickens and vegetables are almost tender.
Layering and Dum
  1. Layer half masala and half rice. Add mint, coriander, fried onions, and ghee.
  2. Repeat with remaining masala and rice. Add saffron milk and final garnish.
  3. Seal with foil and lid. Dum cook on very low heat for 18 to 22 minutes.
  4. Rest 10 minutes, open lid, fluff gently, and serve hot.

Notes

Use a heavy-bottom pot and keep flame low during dum for best texture.