Wash and soak rice in fresh clean water for 45 mins before cooking.
Now take enough water (double the quantity of rice) in a thick bottomed pan and add rice along with 1 stick cinnamon, few black pepper and cloves, salt and 2 tbsp ghee. Cook rice till it’s 80% cooked.
Strain water and collect the rice in another flat bottomed tray and keep aside.
For making Vegetable Yakhni :
Heat ghee in a thick bottomed pan or handi and add 2 sliced onions and fry till golden in color. Collect the fried onions in a plate and keep aside.
In the remaining ghee add whole spices and wait till they splutter. Make sure they don’t burn.
Now add rest 2 sliced onions and fry till they sweat.
Ad in the ginger and garlic paste along with some slit green chilies and fry till golden in color.
Now add in the fresh cut vegetables and mix well to fry.
Meanwhile take 1 cup of curd and add coriander powder and red chili powder in it and make a smooth paste.
Pour in the prepared curd mix into the vegetables and mix well. The curd will start leaving water from sides so don’t add extra water in the pan to cook the vegetables.
Adjust salt as per taste and Fry the vegetables with curd mix on high flames till the ghee starts leaving out from the sides.
Once the vegetables are partially cooked, let’s start layering the biryani and keep it on dum.
For Layering Biryani :
Take a thick bottomed handi or pan in which you want to cook the final biryani.
Spread around 2-3 tbsp of fresh curd on the bottom of the pan, This wont stick the rice on the surface.
Divide the cooked rice into three portions, and spread the first portion of rice in the bottom of the pan.
Now take the left over curd and spread it all over the first layer of rice.
Now again spread the second portion of rice evenly and then add the cooked vegetable yakhni on top of the second layer of rice.
Lastly spread the third portion of rice all over the yakhni covering it completely.
Whisk fresh cream or home made malai in a bowl and spread all over the last layer of rice.
Now top the biryani with fried onions, finely chopped mint and coriander and some green chilies.
Sprinkle some lemon juice all over (optional) and spread saffron soaked milk on top.
Take the wheat flour dough and make a thik ribbon out of it and place it on the rim of the pan/handi and close the lid of the handi pressing it gently such that the dough seals the hand completely from all sides.
Place a heavy bowl or sil batta on the top of the handi to ensure the aroma is intact.
Let the Biryani cook on dum for next 30 mins or till the dough is cooked and gets hard.
Now open the lid carefully and mix the biryani from one side.
Serve hot with onion and mint raita along with some salad and enjoy!
I hope you liked the Vegetable Dum Biryani recipe. Do try making at home this weekend and share your pictures and feedback with me in comments below. Happy Cooking!