Veg Dum Biryani – 75-Minute Recipe
A fragrant, layered veg dum biryani that bursts with aromatic spices and creamy paneer. The combination of parboiled vegetables, a rich gravy, and fluffy basmati rice makes it a crowd‑pleasing, comforting dinner.
Recipe by Abhinay Gupta | Chef· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
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Ingredients
- 1 cup green peas
- 1 cup carrots
- 1 cup french beans
- 1 cup cauliflower florets
- 2 cubes potatoes
- 1 cup curd
- 2 tbsp biryani masala
- 2 tbsp coriander powder
- 1 tbsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp ginger garlic paste
- salt, to taste
- 1 cup fried onions (birista)
- 1 tbsp oil (marination)
- 2 tbsp oil (whole spices)
- 2 pods green cardamom
- 2 pods star anise
- 4 cloves
- 1 inch cinnamon stick
- 1 piece mace (javitri)
- 4 black peppercorns
- 3 pieces finely chopped onions
- 2 cubes capsicum
- to adjust water
- 2 tbsp kashmiri red chilli powder
- 7 1/10 oz paneer cubes
- 2 1/5 lb basmati rice
- 1/8 cup saffron soaked milk
- 2 tbsp ghee
- 1/2 cup freshly chopped coriander
- 1/2 cup fresh mint leaves
- 1 cup fried onions
Instructions
- 1Parboil the green peas, carrots, cauliflower florets, and french beans until just tender; set aside.
- 2In a bowl, combine the boiled vegetables with whisked curd, biryani masala, coriander powder, turmeric powder, red chilli powder, ginger‑garlic paste, salt to taste, fried onions (birista), and 1 tbsp marination oil; mix well and let the mixture rest for a few minutes.
- 3Rinse the basmati rice and cook it in boiling water with the whole spices (green cardamom, star anise, cloves, cinnamon stick, mace, black peppercorns) until it reaches about 70% doneness; drain and set aside.
- 4In a deep, heavy‑bottomed vessel, heat the oil for whole spices, add the whole spices and finely chopped onions; sauté until onions turn golden, then add capsicum cubes and sauté briefly.
- 5Add the marinated vegetable mixture to the pot, pour in a little water to achieve a gravy‑like consistency, and cook for 3–4 minutes.
- 6Stir in Kashmiri red chilli powder and adjust salt if needed; continue cooking until the gravy begins to separate and the oil floats on top.
- 7Gently fold in the paneer cubes, mixing carefully to avoid breaking them.
- 8Layer the partially cooked basmati rice over the vegetable‑paneer gravy, drizzle the saffron‑infused milk evenly, dot with ghee, and sprinkle freshly chopped coriander, mint leaves, and additional fried onions on top.
- 9Cover the pot tightly, place a heavy weight (such as a clean kitchen towel or a heavy lid) on top, and cook on low heat (dum) for 20 minutes to allow the flavors to meld.
- 10Remove the weight, gently fluff the biryani, and serve hot with raita.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Parboil vegetables just until tender
Boil the peas, carrots, cauliflower, and beans briefly, then set aside before mixing with the curd‑spice blend.
Cook rice to 70% doneness
Rinse and boil the basmati rice with whole spices until about 70% cooked, then drain before layering.
Use a heavy weight for dum cooking
Place a clean kitchen towel or heavy lid on top of the sealed pot before the 20‑minute low‑heat cook.
Fold paneer gently
Add paneer cubes and mix carefully.
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Cooking context
1 hr 15 min estimated total time for 12 servings.
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Frequently asked questions
- How long does it take to make Veg Dum Biryani?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Veg Dum Biryani recipe make?
- This recipe makes 12 servings as written; ingredient quantities on this page can be scaled.
- Where does this Veg Dum Biryani recipe come from?
- It was shared by Abhinay Gupta | Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.