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Recipe for Veg Dum Biryani:
This process was developed based on Ravikanth Reddy’s formula.
Ingredients:
Banne Nawab Veg Biryani Masala Pkt-1 no. (It comes with 2 packets, use the big one for
Marination, small one goes into boiling rice)
Basmati Rice- 750 gms (I use India Gate Classic Basmati Rice)
Onions (big size)-5-6 nos.French beans -250 gms (cut into 1 inch pieces)
Carrot - 250 gms (cut into 1 inch pieces)
Green peas- 100 gmsPotatoes - 2 big (cut into 1 inch pieces)
Paneer and Soya Chunks too can be used by choice.
Oil-250 gmsCurd-½ kg
Green Chillies-6 nos.Ginger Garlic Paste-2 – 3 spoons
Jeera-1 spoon
Jeera Powder-1 spoon
Dhaniya powder-2 spoons
Black Pepper-12-15 pods
Red Chilly Powder-3 - 4 spoons
Salt-½ spoonTurmeric-1 spoon
Shah Jeera-½ spoonLemon-2 (one for marination, another to use in rice)
Coriander-200 gmsMint leaves-100 gmsSaffron or Lemon Yellow Food Colour
The spices given above are for people who like their biryani reasonably spicy. If you want more or less spicy, please increase / reduce the spices accordingly.
Method:
Clean and wash all the vegetables separately. Slightly fry each of them separately.
Slice the onions and fry them till they are crispy golden in colour. Keep them aside.
Clean and chop the coriander and mint leaves, drain water completely.
Take the biryani handi (thick bottomed, wide mouth) and add fried vegetables, ¾ of fried onions, curd, coriander and mint leaves, oil left over from frying the onions, banne nawab masala and all other ingredients listed above except one lemon, saffron and rice. Mix well and keep it aside. Ensure that the marinade does not look watery. This needs to be marinated for 1-2 hours, if possible keep it for more time.
Soak the biryani rice in water atleast 1 hour before you start cooking it. Take a big vessel and pour water. Please note that the water quantity should be such that rice can boil freely. Even if it looks more than necessary, do not worry but less water makes
This process was developed based on Ravikanth Reddy’s formula.
Ingredients:
Banne Nawab Veg Biryani Masala Pkt-1 no. (It comes with 2 packets, use the big one for
Marination, small one goes into boiling rice)
Basmati Rice- 750 gms (I use India Gate Classic Basmati Rice)
Onions (big size)-5-6 nos.French beans -250 gms (cut into 1 inch pieces)
Carrot - 250 gms (cut into 1 inch pieces)
Green peas- 100 gmsPotatoes - 2 big (cut into 1 inch pieces)
Paneer and Soya Chunks too can be used by choice.
Oil-250 gmsCurd-½ kg
Green Chillies-6 nos.Ginger Garlic Paste-2 – 3 spoons
Jeera-1 spoon
Jeera Powder-1 spoon
Dhaniya powder-2 spoons
Black Pepper-12-15 pods
Red Chilly Powder-3 - 4 spoons
Salt-½ spoonTurmeric-1 spoon
Shah Jeera-½ spoonLemon-2 (one for marination, another to use in rice)
Coriander-200 gmsMint leaves-100 gmsSaffron or Lemon Yellow Food Colour
The spices given above are for people who like their biryani reasonably spicy. If you want more or less spicy, please increase / reduce the spices accordingly.
Method:
Clean and wash all the vegetables separately. Slightly fry each of them separately.
Slice the onions and fry them till they are crispy golden in colour. Keep them aside.
Clean and chop the coriander and mint leaves, drain water completely.
Take the biryani handi (thick bottomed, wide mouth) and add fried vegetables, ¾ of fried onions, curd, coriander and mint leaves, oil left over from frying the onions, banne nawab masala and all other ingredients listed above except one lemon, saffron and rice. Mix well and keep it aside. Ensure that the marinade does not look watery. This needs to be marinated for 1-2 hours, if possible keep it for more time.
Soak the biryani rice in water atleast 1 hour before you start cooking it. Take a big vessel and pour water. Please note that the water quantity should be such that rice can boil freely. Even if it looks more than necessary, do not worry but less water makes