When the water becomes hot, add all the spices and ½ tsp salt – 1 tej patta (Indian bay leaf), 3 green cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and 2 single strands of mace.8. Keep the sealed veg biryani handi on the tava. How to Make Veg Biryani: Clean 1.5 cup basmati rice in running water and keep the rice in the water for 30 Minutes.

Truth to be told, we can’t get enough of this veggie packed biryani.I must admit that I can’t live without the meaty addition to my meal. The food gets cooked in its own steam and juices on a slow fire infusing the flavors and aroma of its own herbs and spices in the food. While serving the veg biryani, make sure you equally serve the vegetables as well as rice layers. Mix well and cook for 1 min.Drain water completely from seeraga samba rice and add it to the pan.Mix well for the rice to combine well with the masala.Add 2-1/2 cup water, lemon juice, biryani masala powder and mix well.Close the pan with lid and let it cook for 3 to 4 mins.The rice would have absorbed half the water, got almost 50% cooked and would have risen up to the surface.Mix well gently and sprinkle the remaining mint and coriander leaves on top.Let’s place the pan on dum to finish the cooking fully.Once it gets hot, keep the flame on simmer. Alternating layers of vegetable masala and spiced rice sprinkled with your favorite biryani toppings. Sauté the onions till they become golden brown or caramelize.18. You can also seal the pan (handi) with a moist cotton cloth.39. You can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url. My mother makes the best biryani with oodles of love, patience and care. Sauté the whole spices till they crackle.15. Let it be on dum for 10-12 mins and then switch off the stove.Leave the dum arrangement undisturbed for another 15 mins.After 15 mins, remove the skillet, lid and gently using either a fork or the back of a ladle fluff up the rice.Add ghee fried cashews and wait for 5 mins for the rice to cool off a bit to prevent it from getting mushy while mixing.Mix gently and serve hot sprinkled with fried onions (birista) on top with any raita or curry of your choice.Simple, home style Veg Dum Biryani made with whole spices, vegetables, zeera rice using the dum method for an aromatic biryani for Sunday lunch or get-togethers in 1 hour.Seeraga Samba Rice or zeera rice – 2 cups or 300 gmsAs soon as you close the pan with lid for the rice to cook (step no: 15), in another stove place an iron tawa on full flame.After you sprinkle mint & coriander leaves on top (step no: 17), lift the pan carefully with tongs & place it on the center of the hot tawa.Baby Potato Biryani Recipe – How to make Baby Potato BiryaniWe use cookies to ensure that we give you the best experience on our website. You can also finely chop the ginger-garlic and add.Sauté till the raw aroma of ginger-garlic goes away.Add the turmeric and red chili powder. Dum pukht method is also used in Hyderabadi, Mughlai and Punjabi cuisines.Like I have mentioned above a biryani is made by making separate layers of the gravy and rice. In the step by step process shots, I have explained both the dum cooking and oven baking methods – so that you can choose what suits you.Dum pukht also known as dum cooking is a technique of slow cooking food in sealed pots thereby not allowing any steam to pass.