Lunch · North Indian

Vegetable dum biryani

Name: Vegetable dum biryani
Total time: 60 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1.5 cups basmati rice (soaked 30 min); 3 cups mixed veg (potato, carrot, beans, cauliflower, peas); 1 cup coconut curd (see recipe); 2 onions - one sliced and fried till crisp, one chopped; 1 tbsp ginger-garlic paste; 2 green chillies, 1 tsp red chilli powder, 2 tsp biryani masala; Whole spices: 2 bay leaves, 4 cloves, 1 cinnamon, 4 cardamom; Mint + coriander, saffron in 2 tbsp warm plant milk, 3 tbsp oil, salt

Weekend project biryani - layered basmati and mixed veg gravy, dum-cooked till everything's fragrant.

60 min Serves 4Contains: nuts

Method

1
Parboil rice with whole spices and salt (about 70% done). Drain.
2
In another pot, heat oil. Fry chopped onion till soft. Add ginger-garlic paste, chillies, then veg. Cook 5 minutes.
3
Add biryani masala, red chilli powder, salt. Add coconut curd. Cook till veg is 80% done and gravy is thick.
4
Layer: half the veg, half the rice, half the mint-coriander-fried onion. Repeat. Drizzle saffron milk on top.
5
Cover with a tight lid (seal with dough if you like). Cook on lowest flame 20 minutes. Rest 5 min before opening.

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