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    Home

    Mughlai Vegetable Biryani Recipe / Mughlai Veg Biryani Recipe

    April 15, 2014 By Aarthi 14 Comments

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    Another addition to my biryani array. I love making biryani, it is so easy on a busy day, because your dont have to worry about making curries, kulambu separately. So i love making it a lot. Not overy biryani is quick to make, This Briyani is kind of different, It is called as Dum Biryani. I make this occasionally because it involves lot of steps.

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    Preparation Time : 30 mins
    Cooking Time : 1 hour
    Serves : 5 to 6


    Ingredients:


    Basmati Rice - 2 cup
    Onions - 1 large sliced thinly
    Green Chilli - 2 slit
    Ginger Garlic Paste - 2 tblspn
    Tomatoes - 2 large chopped finely
    Carrots - 1 large chopped
    Beans - 10 chopped
    Capsicum - 1 chopped into big pieces
    Peas - 1 cup
    Turmeric Powder / Manjal Podi - 1 tsp
    Chilli Powder - 1 tblspn
    Coriander Powder / Malli Podi - 2 tblspn
    Garam Masala powder - 1 tblspn
    Curd / Yogurt- ½ cup
    Salt to taste


    For Seasoning:
    Oil - 3 tblspn
    Ghee - 3 tblspn
    Cumin Seeds / Jeerakam - 1 tsp
    Cinnamon / Pattai - 1 small stick
    Bay Leaf - 1 leaf
    Cardamom Pods / Yelakai - 5
    Cloves / Krambu - 5

    For Grinding:
    Coconut - 1 cup grated
    Cashews - 15


    For Layering Rice:
    Coriander leaves - ½ cup chopped finely
    Mint Leaves - ½ cup chopped finely
    Saffron - a pinch
    Warm Milk - ¼ cup
    Cashews - 3 tblspn
    Raisans - 3 tblspn
    Ghee - 1 tblspn


    Method:

    Take coconut and cashews in a blender and make into a fine puree. Set aside till use.

    Wash and soak rice in water for 30 mins. Now Start by cooking rice in lots of boiling salted water. Check this post to see detail instructions. Drain it and set aside.

    Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.

    Add in onions and cook till golden.

    Add in green chillies and ginger garlic paste and saute for a min.

    Now add in tomatoes and mix well. Cook till oil separates from it.

    Now add in all the veggies and saute for a min. Cover and cook on a low heat for a good 7 to 8 mins.

    Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.

    Now lets gets the assembling. Preheat oven to 150 Degree C. Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.

    Now take a oven proof dish. Lay half the masala into the bottom of the dish. Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice. Cover with half the masala and the remaining rice. Now sprinkle over coriander leaves and mint leaves. Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans. Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.

    If you dont have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.

    Remove it, fluff it up and serve.

    Pictorial:

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    Take all your stuffs

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    Veggies you need

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    For grinding you need coconut and cashews

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    take them in a blender

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    make into a smooth puree

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    Now cook rice in lots of boiling water..Check this post

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    drain and set aside
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    Heat some ghee and oil

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    Add all seasoning ingredients

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    Add in thinly cut onions

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    Add in chillies and ginger garlic paste

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    Add in tomatoes

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    cook till oil separates

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    Add in all veggies

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    Saute them

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    cover and cook

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    now the veggies are done

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    Add in spice powders

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    give them a toss in oil

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    Add in the pureed masala

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    curd

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    salt

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    Masala done
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    Now put half of the masala in the base of a large oven safe dish

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    Lay half of the rice over the masala

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    Sprinkle chopped coriander and mint leaves

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    Sprinkle in some saffron milk

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    It gives nice colour

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    Now spread the other half masalas

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    lay other half of the rice

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    sprinkle some more herbs

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    and saffron milk

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    sprinkle some fried nuts and raisans

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    cover and cook in oven

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    rice done

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    mix it up and serve

    « Mum's Ulundu Choru Recipe / Ulundu Saadam Recipe / Urad Dal Rice Recipe
    Curd Idli Recipe / Thayir Idli Recipe / Thair Idli Recipe / Dahi Idli Recipe / Spicy Curd Idly Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. dailymuffings

      at

      Hi aarthi thanks for sharing....can we use steel vessels in oven

      Reply
    2. Aarthi

      at

      @dailymuffingsyes u can use steel in OTG

      Reply
    3. Jaswinder Kaur

      at

      thank u for sharing. I tried it was beautiful..

      Reply
    4. Anonymous

      at

      For how long in the oven?

      Reply
    5. Aarthi

      at

      @Anonymous20 to 25 mins, it is mentioned in the written part of recipe

      Reply
    6. Anonymous

      at

      Any substitute for oven cooking?

      Reply
    7. Aarthi

      at

      @Anonymousu can put the whole pot on a low heat over a tawa instead of putting it in oven

      Reply
    8. Nilosa

      at

      Hi,
      This buriyani looks so good and I intend to make this tomorrow for my friends.
      Can you please tell me how much a cup of rice is in grams?

      Thanks a lot for the yummi recipe! 🙂

      Reply
    9. Aarthi

      at

      @Nilosait is around 220 grams

      Reply
    10. Anonymous

      at

      At wat temperature should the oven b pre heated

      Reply
    11. Anonymous

      at

      At wat temperature shed the oven b preheated

      Reply
      • Aarthi

        at

        just 150 degree C

        Reply
    12. jia

      at

      Hi Aarthi,

      Tried this dish today and it tastes amazingly fantastic...:D
      I am so glad I stumbled upon your blog.
      Thank you so much for such lovely recipes

      Jeeva

      Reply

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