Dum Biryani Recipe

Chop all the vegetables and soak 7-5 saffron strands in 1- 2 teaspoons warm milk.

Heat 2 tbsp of oil on medium flame in a large pan. Add chopped onion, green chilies, ginger-garlic paste, crushed black pepper, cardamom powder and cumin seeds in it. Sauté it well until onions turn translucent.

Once onions turn light brown, add sliced potato, cauliflowers and carrots in the pan. Shallow fry for at least 3-4 minutes.

Add chopped French beans, peas and salt as per taste and mix it well. Cook these vegetables until well cooked. This process will take approx 5-7 minutes. Toss occasionally to prevent the veggies from sticking in between.

Add red chili powder, turmeric powder, coriander powder and garam masala powder in the cooked veggies and mix it well. keep the flame on low.

Add 1/2 cup of beaten curd and chopped coriander leaves in the veggies to make biryani gravy. Mix it well and cook for 30 seconds. Turn off the flame and cover the vessel.

Wash rice 3-4 times in water and then soak it in the water for 15 minutes. Once soaked, cook rice in boiling water and add some salt in it. Cook it until it cooked about 85% of rice grains. Don’t cook rice properly because they will be cooked again in later stages.

Transfer the cooked rice to a colander and drain excess water. Keep it aside in a covered vessel.

Take a pot or deep and heavy-bottomed pan and spread a layer of veggies gravy evenly on the bottom of the pan/pot. Layer half of the semi-cooked rice on the gravy and spread it evenly. Sprinkle some saffron mixture and some fried onions and chopped coriander leaves on it.

Add one more layer of gravy and then a layer of remaining rice on it. add saffron, mixture fried onions, coriander leaves on it. (We are creating 4layers of biryani – 2 layers of gravy and 2 layers of rice), you can add more layers if you have more quantity).

Add 1 tbsp of ghee and cover the pan or pot tightly with the lid so air cannot cross inside.

You can seal the edges with the wheat dough as well.

Put a large skillet or tawa on low heat and place this biryani pot on it. Cook this biryani for 10-15 minutes which will create the dum effect. Avoid placing biryani pot directly on heat else rice or gravy may get burn inside.

After 10-15 minutes, check the biryani, if cooked properly then switch off the flame and serve it hot with raita or pickle.