Mughlai Vegetable Biryani Recipe (Dum Biryani)

Mughlai Vegetable Biryani is a rich, layered rice recipe with spicy veggies, aromatic rice, ghee-roasted almonds, and saffron milk. It is inspired by royal Mughlai cuisine and prepared in the dum style. Although it takes some time, the end result is absolutely worth it. Every stage, from layering to finishing , feels like you're making something special. The combination of soft vegetables, spicy masala, and aromatic rice creates a treat with each bite. The roasted cashews and raisins on top offer the perfect balance of crunch and sweetness.

Prep Time 30

Cook Time 1

Total Time 1 30

Equipment

Cooking Pot with Lid

Blender

Ingredients

Vegetables to Use

▢ 1 large Carrots chopped
▢ 10 no Green Beans chopped
▢ 1 no Capsicum chopped
▢ 1 cup Green Peas

For Grinding

▢ 1 cup Coconut grated
▢ 15 no Cashews

For Layering Rice

▢ ½ cup Coriander leaves chopped finely
▢ ½ cup Mint Leaves chopped finely

For Frying Nuts

▢ 2 tablespoon Ghee
▢ 3 tablespoon Cashews
▢ 3 tablespoon Golden Raisins (Kishmish)

For Soaking Saffron

▢ ⅛ teaspoon Saffron
▢ ¼ cup Warm Milk

Instructions

Preparing the Ingredients and Cooking the Rice

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To begin, thoroughly wash your basmati rice and soak it for around 30 minutes to ensure that it cooks evenly and remains long and fluffy. While the rice soaks, make a smooth paste of grated coconut and cashews with a little water. Meanwhile, chop all the veggies, slice the onions and tomatoes, and prepare your seasonings. Once the preparation is finished, bring a large pot of water to a boil, season as you wish, and cook the soaked rice until approximately 90% done. It should be soft,but not mushy. Drain the rice gently and set it aside.

Making the Vegetable Masala

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It is now time to prepare the vegetable masala, which will serve as the dish's centerpiece. Heat the oil-ghee mix in a deep kadai or heavy pan. Sauté the cumin, cinnamon, cardamom, cloves, and bay leaf until aromatic. Sauté the chopped onions until golden brown. Cook the green chilies and ginger-garlic paste until the raw smell disappears. Then, add the tomatoes and cook until they soften and the oil separates. Add all of the chopped vegetables and cook for 7-8 minutes on low heat, until almost tender. Combine the spice powders, coconut and cashew paste, curd, and salt. Allow to cook until you have a rich, thick masala base.

Layering the Biryani

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Then comes the best part: stacking! Preheat your oven to 150°C or prepare a thick-bottomed pot on the stove. In an oven-safe dish or biryani pot, place the cooked vegetable masala first, followed by the rice. Garnish with fresh mint and coriander leaves, then drizzle with saffron milk. Repeat layering with the remaining masala and rice. Finish with extra herbs, the remaining saffron milk, and a generous serving of ghee-fried cashews and raisins. At this point, it looks and smells festive and delicious.

Final Dum Cooking and Serving

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Cover the vessel tightly with a lid or foil. Put it in the oven for 20-25 minutes or on a hot tawa over low heat for 10-15 minutes. The gradual dum cooking method allows the tastes to get into the rice and absorb all of the richness. Allow the biryani to rest for 5 minutes after it is finished cooking. Then, using a fork or flat spoon, gently fluff it up to keep the grains from breaking down. Serve hot with raita or plain curd, or eat it on its own; each bite contains a combination of tender vegetables, creamy masala, and fluffy rice.

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