• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Food Photography
  • Subscribe

MySpicyKitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Food Photography
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Rice Recipes

    Published: Dec 12, 2009 · Modified: Aug 23, 2020 by usha

    Vegetable Dum Biryani

    Biryani is one of my favorite one pot meals. I usually make non-veg biryani and when it comes to vegetable biryani, it is always Vegetable Pulao or Vegetable Bagara. For some reason, I am obsessed with kaccha (raw) biryani, where the meats & rice are cooked together in layers. I wanted to replicate the same procedure for vegetables. Recently, I tried cooking kaccha vegetable biryani and it turned out pretty good. I cooked the biryani by arranging raw vegetables and partly cooked rice in layers.

    Don't be intimidated by the long list of ingredients and the lengthy preparation. It is not as difficult as it appears to be. A well cooked biryani is when the meat or the vegetables are tender and the rice is completely cooked. The key here is boiling of the rice. Rice should not be over cooked or under cooked. This is one step when extra attention is required during the preparation and how long the rice is boiled determines the texture of the biryani.

    Veg dum biryani in a square serving dish

    Total Time: 1 hr 15 minutes
    Preparation Time: 30 minutes
    Cooking Time: 30 - 35 minutes
    Serves: 2


    Note: Measuring cup used here is the one that comes with the rice cooker, which is 160ml

    Ingredients:
    • ½ cup Oil
    • 1 Small Onion Sliced
    • ¼ teaspoon Saffron (few strands)
    • ½ cup Milk
    • Marinade
      • 1 large Potato diced into 16 pieces
      • 15 strings of Green Beans cut into 1 ½” pieces
      • 1 large Carrot pealed and cut into 1 ½” strips
      • ¼ cup Green Peas
      • 6-8 Green Chilies slit vertically
      • 1 small Tomato Pureed or ¼ – ⅓ cup Tomato Puree
      • ½ cup Cilantro chopped
      • ¼ cup chopped Mint
      • 2 teaspoon Ginger Garlic Paste
      • 1 teaspoon Coriander Powder
      • Pinch of Turmeric
      • Salt to taste
      • 3 tablespoon or ¼ cup Yogurt
      • Garam Masala OR ½ teaspoon store bought garam masala
        • 4 Cardamoms
        • 4 Cloves
        • 4 Black Pepper Corns
        • ¼ teaspoon Caraway Seeds or Saha Jeera
        • ¼” Cinnamon
    • Cooking Rice
      • 2 cups Rice
      • 4 Cloves
      • 4 Cardamoms
      • ½ teaspoon Saha Jeera
      • 2-3 Bay Leaves
      • 1 Biryani Flower
      • ½ teaspoon Ginger Garlic Paste
      • 1-2 tablespoon salt
    Preparation:
    • Wash Rice and soak it for ½ hour.
    • Meantime, cut the vegetables. Prepare garam masala powder by grinding together all the ingredients listed under Garam Masala. Grind tomato to a paste. It doesn't have to be fine paste. Mix all the ingredients together listed under marinade.
    • In a 2 quart pot, bring water to a boil.
    • Meantime, continue with the preparation. Heat oil in a pan and fry the onions until golden brown.
    • Once water boils, add all the ingredients listed under cooking rice, except rice. Give it a good stir. Drain the rice from water and add it to boiling water. Give it a good stir.
    • Let it boil until rice starts rolling over. One good boil is enough. This should take about 3 minutes.
    • Drain the rice and keep aside ½ a cup of boiled water aside of later use.
    • Arrange vegetables and rice in layers.  In a 2 qt pot, add some oil and arrange the marinated vegetables at the bottom of the pot.  Use the same oil that was used to fry the onions.
    • Layer half of the cooked rice on top of the vegetables and sprinkle ½ of the remaining oil and ½ of the saffron milk.
    • Layer the remaining rice and sprinkle remaining oil, milk and ½ cup of boiled water.
    • Cover the pot with 2 sheets of aluminum foil and cover it with the lid. Carefully fold the foil and seal it around the lid so that steam doesn't escape when cooking the rice. Also, put a heavy pan or a motor pesto or a heavy object on top of the lid to stop the steam from escaping.
    • Cook for 8-10 minutes on high until steam escapes from the foil seal.  Reduce the heat to low  and cook for another 25 minutes.
    • Open the pot after 10 minutes and mix it well so that the vegetables and rice are properly mixed.
    • Serve hot with raita or any gravy of your choice.
    Note:
    • The cooking times are based on my gas cooking range. When preparing the recipe for the first time, don't go just by the cooking times I mentioned and use your discretion.
    • If you feel vegetables or the rice is under cooked, cover and cook it on low flame for few more minutes and if required, sprinkle some water before cooking it.

    If you like this recipe, you may also like these:
    Hyderabad Chicken Biryani
    Hyderabad Mutton Biryani
    Shrimp Biryani
    Egg Dum Biryani

    More Rice Recipes

    • Bowl of nuvvula annam.
      Nuvvula Annam ~ Sesame Rice Indian Style
    • Bowl of vegetable annam.
      Vegetable Bagara Rice
    • Anda biryani bowl with fork and spoon on the top right corner, swigs of cilantro to the top left of the bowl.
      Egg Dum Biryani
    • Bowl of prawns biryani.
      Shrimp Biryani

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Vani says

      October 29, 2013 at 7:47 am

      This is a very great recipe! Tried on multiple occasions and it never failed me.. I was going make it 2 times more than usual (4 cups rice).. will this change my cooking time? Please help..thank you!

      Reply
      • MySpicyKitchen says

        October 31, 2013 at 9:12 am

        Vani, you will have to cook it a little longer. Cook it for 12 - 13 minutes on high until steam escapes, reduce the flame to low and cook it for 30 minutes. I haven't cooked veg dum biryani more than 2 cups but usually cook chicken biryani with 4 cups of rice and cooking time I mentioned works. Since it is chicken, I cook for 12-13 minutes on high. Vegetables cook much fast, so keep an eye on it from 10 minutes into cooking and once the steam escapes, reduce the heat to low.

        I hope this helps.

        Reply
    2. varsha says

      February 01, 2013 at 6:05 am

      excellent it is soo tasty.but if u have made a dhum in it thats all fantastic.

      Reply
    3. khushboo says

      October 30, 2012 at 8:50 am

      2 qt pot means .. is it a matka ...
      do the layers as you have mentioned & thn cover it with some still plate & thn foil paper or dough to cover it from edge.

      am i right ?
      i will try this very soon
      thanks for the recipe . awaited for the reply.

      Reply
      • MySpicyKitchen says

        October 31, 2012 at 8:46 am

        Khushboo, when a say pot, I don't mean a matka. Any 2 qt / liter vessel with a lid. You can use a steel plate to cover it and use the foil. If you wish you can also use dough to cover the edges, instead of foil. Traditionally dough is used to seal the edges but in the US, we usually use a foil instead. Do try it and let me.

        Reply
    4. Vasavi says

      October 28, 2012 at 9:52 pm

      Tried it today and loved it. great recipe. my hubby said thanks to you and i was till today apprehensive to try dum biryani but thanks to you will try again.

      Reply
      • MySpicyKitchen says

        October 31, 2012 at 8:47 am

        Glad to know you loved it.

        Reply
    5. sruthi says

      April 04, 2012 at 10:21 pm

      Thanks for the recipe. Did you try making this in the oven? If yes, at what temperature?

      Reply
      • MySpicyKitchen says

        April 05, 2012 at 8:42 am

        Sruthi, I did not try this one in the oven. Sorry.. Will update the blog when I make it in the oven. Thanks for stopping by and happy cooking!

        Reply
    6. charulatha says

      June 20, 2011 at 12:28 am

      thank you so much for the recipe.

      Reply
    7. Sudheer says

      December 01, 2010 at 5:06 pm

      Thank you very much for the recipe, it came out really tasty and authentic....

      Reply
    8. sarah says

      November 17, 2010 at 6:50 am

      Thanks so much for this recipe - worked really well and was delicious plus now it's winter here it makes perfect comfort food. I'm off to drool over your other recipes now...

      Reply
    9. Madhuram says

      January 05, 2010 at 12:45 pm

      This biriyani looks perfect Usha. I want to try it ASAP.

      Reply
    10. Malar Gandhi says

      December 23, 2009 at 6:38 am

      I love biriyani, count me in:)

      Reply
    11. meeso says

      December 20, 2009 at 12:55 pm

      This is a great entry, looks so delicious!

      Reply
    12. Sushma Mallya says

      December 20, 2009 at 12:23 am

      beautiful click and delicious biryani...

      Reply
    13. sayantani says

      December 16, 2009 at 4:51 am

      great looking dum biriyani. one of my favourites and perfect for JFI: Saffron

      Reply
    14. sunitha says

      December 14, 2009 at 8:17 am

      Wonderful.. you have got the rice perfect... and I agree that is the key.

      Reply
    15. Divya Vikram says

      December 14, 2009 at 12:39 am

      I like your step by step instructions. Will try this recipe sometime.

      Since I was sending it to DK's event, thought I would post it in her style, step by step instructions... 🙂

      Reply
    16. notyet100 says

      December 13, 2009 at 8:06 am

      ummm ,..;-)

      Reply
    17. Gulmohar says

      December 13, 2009 at 12:06 am

      That looks awesome with the beautiful and perfect rice grains...must be delicious too 🙂

      Reply

    Primary Sidebar

    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

    More about me →


    Holiday Recipes

    • Fresh cranberry Christmas cake is a tangy & sweet cake
      Fresh Cranberry Christmas Cake
    • Loaf of non alcoholic low calorie classic fruit cake
      Low Calorie, Non Alcoholic Fruit Cake
    • plate of masi samoa.
      Masi Samoa, Coconut Shortbread Cookies
    • Norwegian Rice Porridge, Norwegian Food, Norwegian Cuisine, Rice Porridge, Rice Pudding, Norwegian Rice Pudding, Food of the World,
      Norwegian Rice Porridge for Food of the World
    • Collard Greens, Pepperoni, Food & Wine, Cooking from Cookbook Challenge, CCChallenge, Side Dish, Thanksgiving Recipes,
      Sauteed Collard Greens with Pepperoni
    • Thanksgiving Side Dishes, Side Dish, Swiss Chard, Piccata, Piccata Swiss Chard, Cooking form cookbook Challenge, CCChallenge, Food & Wine,
      Piccata Swiss Chard

    Popular

    • Sq image of a platter of veg canapes.
      Bread Canapes Recipe
    • Shrimp noodle soup in a bowl
      Easy Shrimp Noodle Soup Chinese Style
    • Top down view of chicken clear soup.
      Chicken Clear Soup Recipe, Indian Style
    • Omani Food, Omani Cuisine, Roasted Meat, Blogging Marathon, Around the world in 30 days with ABC cooking,
      Omani Shuwa ~ Slow Cooked Lamb

    Finger Food

    • Broiled shrimp.
      Party Shrimp Recipe
    • Tortilla cheese chips, Tortilla cheese crisps, Tucson Cheese Crisps, Blogging Marathon, Tortilla dish,
      Arizona Cheese Crisps
    • Plate of bacon wrapped jalapeno poppers
      3 Ingredient Bacon Wrapped Jalapeno Poppers
    • A platter of Fiesta pinwheels and a bowl of salsa
      Fiesta Pinwheels, Yummy Party Food

    Curry Recipes

    • A bowl of lima beans curry.
      Lima Beans Curry, Video Recipe
    • Bowl of ulligadda ukkera.
      Onion Egg Curry ~ Ulligadda Ukkera
    • A bowl of chikkudukaya kura or Indian broad beans in a platter along with a bowl of rice.
      Chikkudukaya Kura - Indian Broad Beans Fry
    • Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.
      Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • Know Me

    Copyright © 2025 MySpicyKitchen