Biryani,Biriani or Beryani derives it name from a Persian word  Beryan which means fried or roasted. Biryani is a tasty melange of spices,herbs,rice and veggies or meat. The multi-layered mix of rice and veggies/meat gives the dish its punch. Biryani sees a lot of variation globally but the underlying essence behind them is the bang on flavor.

The dum method of cooking the biryani (locking the flavours while cooking ) gives the best taste as the flavours gets infused thoroughly . For the dum process you can seal the lid using an aluminium foil or a dough of wheat flour.I simply close the lid and place a heavy weight on top of it so that the flavours don’t escape.Rice and veggies gets cooked about 3/4 th of its original time, and then after layering them with other ingredients they  simmer on a low flame for the dish to get its oomph.

The other day as I was browsing, a recipe for the biryani by Geeta caught my eye. It had veggies marinated in a spice mix. This definitely added the extra pep to the recipe. 

• Long Rice (Basmati) – 2 cup
• Water – as required (for cooking the rice)/ I used 3 cups of water 
• Cloves – 2
• Cardamom Pod  – 1
• Oil – 1 tbsp

• Fried Onion – 1/2 cup
• Curd- 1/2 cup
• Milk – 1/2 cup
• Saffron Strands – a few
• Orange Colour – a pinch
• Coriander & Mint Leaves –  a small bunch – chopped finely

The vegetables and the marinade mix as well as the spices for cooking it:-

• Carrot – 2
• Beans – 10 to 12
• Cauliflower – a small head
• Potato – 1 medim
• Green Peas – a fistful
• Tomato – 1

Here’s How :-

In a thick bottomed vessel, spread 1/2 of the rice first, spread little fried onions, add little curd and some chopped herbs. Add  1/2 of the vegetable fried masala. Repeat the process by adding rest of the rice and spread the remaining onions, curd and the herbs. Top it with the rest of the rice. Now add milk infused with saffron/colour. Add fried cashewnuts. close the lid and cook on  a low flame for 15-20 minutes.


Finger-licking Dum Vegetable Biryani is ready to be devoured !

E.N.J.O.Y