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Delicious Vegetable Dum Biryani

Category: Lunch

This meal blends fluffy basmati rice with fresh vegetables and a spicy mix marinated in yogurt and garlic ginger paste. Crispy golden onions add rich flavor and smell. Layers of mint, coriander, and a pinch of saffron bring a fresh, light touch. The slow-steam method gently cooks everything together, letting the flavors and textures come alive. A warm dish showcasing classic Indian cooking and fresh ingredients.

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Dana
Recipe Created By Dana
Last updated on Sun, 05 Oct 2025 13:08:29 GMT
A plate of rice with meat and vegetables. Save
A plate of rice with meat and vegetables. | chefsnaps.com

Slow-cooked vegetable dum biryani mixes fragrant spices, soft veggies, and basmati rice for an unforgettable meal. Every hot bite is full of layered tastes and textures that make it great for any time you want something different.

The first time I tried this was at a family get-together. Its warm, inviting smell stuck with me. Now it’s one of the meals I rely on when I want something both special and homey.

Needed Ingredients

  • Basmati rice: fresh to get fluffy, separate grains, fragrant works best
  • Bay leaves: bring a soft, earthy undertone
  • Salt: brings balance to all the flavors
  • Cinnamon stick: adds warmth and spice to the mix
  • Red chili powder: adjust how much heat you want
  • Saffron strands: soaked in warm milk for rich aroma and lovely color
  • Mixed vegetables: carrots, peas, beans, potatoes for a crunchy, colorful blend; pick fresh and firm
  • Fresh mint and coriander leaves: sprinkles for fresh, herby notes
  • Ghee: gives a rich buttery touch and aroma
  • Plain yogurt: makes veggies tender and creamy, full-fat is best
  • Large onions: thin slices for browning and topping
  • Biryani masala: the key spice mix for authentic taste
  • Cumin seeds: add a nutty hint
  • Green cardamom pods: release sweet, woody fragrance
  • Turmeric powder: for a warm hue and mild earthiness
  • Ginger garlic paste: freshly ground if you can, for a punchy, fragrant base

Step-by-Step Cooking How-To

Prep The Rice With Spices:
Rinse basmati rice until the water is clear to get rid of extra starch. Cook it with cardamom, bay leaves, cinnamon, cumin, and salt till it's almost done, about 70 percent. Drain to avoid mushiness, then set it aside.
Soak The Veggies in Flavor:
Mix your chopped vegetables with yogurt, ginger garlic paste, chili powder, turmeric, and biryani masala in a bowl. Let this sit for 20 minutes so the spices soak deep into the veggies.
Make Onions Golden:
Heat ghee in a sturdy pot and gently cook the sliced onions until they turn golden and smell amazing. Take half out and save them for sprinkling on top later.
Cook The Veggies:
Put the marinated veggies into the pot with the rest of the fried onions. Cook on medium heat for 5 to 7 minutes, stirring now and then so they soften but still have a bit of bite.
Layer Everything Up:
Spread the cooked veggies evenly in the pot. Add the partially cooked basmati rice on top. Throw in fresh mint, coriander, and the saffron milk for color and fragrance.
Seal And Cook Slowly:
Cover the pot tightly with foil and put the lid on to trap all the steam. Let it cook over low heat for 45 minutes using the dum style. This lets the flavors hang out and the rice finish cooking gently in the steam.
Let It Rest And Then Serve:
Once it’s done, leave the pot alone for 10 minutes. This helps the texture set up nice. Then gently fluff and mix it before serving. Top with the saved fried onions for a sweet, crunchy finish.
Plate filled with rice, meat, and veggies.
Plate filled with rice, meat, and veggies. | chefsnaps.com

One night I served this biryani at a dinner and it totally wowed everyone. The layers of flavor got tons of praise and now it’s a go-to for celebrations.

Storage Hacks

Keep any leftovers sealed airtight in the fridge for up to three days. Rewarm gently, covered with a damp cloth, so it doesn't dry out. Freezing works too but veggies might get softer. Thaw overnight and heat it up well.

Swap Ingredients Ideas

Switch up veggies by adding things like cauliflower or bell peppers to mix it up. For vegan, swap ghee with vegetable oil and use coconut yogurt. Tossing roasted cashews or fried nuts on top right before eating gives a nice crunch.

Best Things To Eat With It

Try this biryani with a cool cucumber raita or sharp tomato chutney to cut the heat. A simple green salad or fresh lime wedges also add brightness. Mango lassi chilled on the side is a great match for the spices.

Bowl of rice with veggies and meat.
Bowl of rice with veggies and meat. | chefsnaps.com

This vegetable dum biryani brings together tradition and comfort in a timeless dish. Enjoy it as the star for your next special dinner or a snug family meal.

Frequently Asked Cooking Questions

→ Why soak the basmati rice before cooking?

Soaking lets the rice take in water evenly so it cooks just right and doesn't fall apart during the slow-steam.

→ What effect does the dum slow-cooking have on this dish?

Slow steaming traps steam and blends the spices' scent into the rice and veggies, making everything tender and tasty.

→ Can I change how spicy this is?

Sure, you can tweak the red chili powder to make it hotter or milder without losing the flavor.

→ How does yogurt help in making this dish?

It softens the vegetables, adds cream, and smooths out the spices for a better balanced taste.

→ Why do we add fried onions in the layers?

Fried golden onions bring a sweet and savory punch that makes the dish smell and taste richer.

Veg Dum Biryani

Fragrant basmati rice mixed with spices, veggies, saffron, and herbs for a cozy slow-cooked dish.

Preparation Duration
30 minutes
Time to Cook
55 minutes
Overall Time
85 minutes
Recipe Created By: Dana

Type of Recipe: Lunch

Cooking Skill Level: For Moderate Skills

Cuisine Style: Indian

Serving Amount: 4 Number of Servings

Dietary Options: Great for Vegetarians, Free From Gluten

Ingredients You'll Need

→ Whole Spices and Rice

01 Salt as needed
02 A teaspoon of cumin seeds
03 One cinnamon stick
04 Two bay leaves
05 Four or five green cardamom pods
06 100 grams basmati rice

→ Marinade and Veggies

07 One teaspoon biryani masala
08 Half a teaspoon turmeric powder
09 One teaspoon red chili powder
10 Thirty milliliters ginger garlic paste
11 Two hundred forty milliliters plain yogurt
12 Four hundred eighty grams mixed veggies like carrots, peas, beans, potatoes

→ Flavor and Toppings

13 Sixty milliliters warm milk
14 A pinch of saffron strands
15 Fifteen grams coriander leaves
16 Fifteen grams fresh mint leaves
17 Sixty milliliters ghee
18 Three large onions, sliced thin

Detailed Preparation Steps

Step 01

Keep washing the basmati rice with cold water until the water looks clear. This helps get rid of extra starch.

Step 02

Cook the rice with bay leaves, cinnamon stick, cumin seeds, green cardamom pods, and salt in a pot until it's about 70% done. Drain it and keep it aside.

Step 03

Warm up the ghee in a pan. Fry the onions until they're golden and crispy. Take out half the onions to use later as topping.

Step 04

Combine the veggies with yogurt, ginger garlic paste, turmeric powder, red chili powder, and biryani masala. Let this sit for 20 minutes to soak in the flavors.

Step 05

Add the marinated veggies into the pan with the remaining fried onions. Cook for 5 to 7 minutes until they're soft.

Step 06

Layer the mostly cooked rice on top of the veggies. Scatter the chopped coriander, mint, and saffron mixed in warm milk over the rice.

Step 07

Seal the pot tightly with foil and place the lid on top to trap steam. Let it slow cook on very low heat for 45 minutes so the flavors blend well through dum cooking.

Step 08

After cooking, let the dish rest for 10 minutes. Stir gently before serving and sprinkle the leftover fried onions on top.

Helpful Tips

  1. Soaking rice helps it cook evenly and keeps the grains whole.
  2. Full-fat yogurt adds a richer taste and creaminess.
  3. You can tweak the amount of red chili powder if you want it hotter or milder.
  4. Dum cooking traps steam and brings out a deep aroma.

Essential Kitchen Tools

  • Pan with heavy base and a tight lid
  • Skillet or frying pan
  • Strainer or colander

Allergy Information

Always check labels for allergens and reach out to a healthcare expert if unsure.
  • Includes dairy like yogurt, ghee, and milk

Nutrition Information (Per Portion)

Nutrition facts are provided for reference and don’t replace professional medical advice.
  • Calories: 450
  • Fat Content: 15 grams
  • Carbohydrate Amount: 65 grams
  • Protein Content: 15 grams