Dum Biryani

Time : 100-120 minutes | Serves : 6

Reading Time: 2 minutes


  • Basmati Rice
  • Carrot
  • French Beans
  • Green Peas
  • Potatoes
  • Salt as taste
  • Red Kashmiri Chilli
  • Garlic
  • Cardamom (big & small)
  • Bay Leaf
  • Cumin Seeds
  • Turmeric
  • Curry Leaves (kadi patta)
  • Black Pepper
  • Mint Leaves (pudina)
  • Coriander
  • Green Chillies
  • Ginger
  • Onion
  • Capsicum
  • Ghee
  • Tomato puree
  • Star Anise (anasphal)
  • Yogurt
  • Roasted Dry Fruits



Biryani is the queen of all rice dishes. A world-renowned Indian dish, Biryani takes time and practice to make but is worth every bit of the effort. Long-grained riceĀ flavored with exotic spices like saffron is layered with vegetables cooked in a thick gravy. The vessel is then covered, its lid sealed on with dough and the biryani is cooked on a low flame. This is definitely a special occasion dish.

Soak the Basmati rice for 1/2 hour. then cook rice separately and keep aside.

Cut the mix vegetables and par boil with salt and keep aside.

To make biryani fresh masala, grind all the ingredients i.e. spices mentioned in a mixture with a little water to make a paste.

Heat oil and ghee in a kadai and then put dry red kashmiri chili aand star anise. Once is splutters add cut onion and capsicum with little salt in the kadai.
Once the onion become soft and little brown add the tomato puree to it.
when the oil starts separating the put the grounded masala in it.
as the masala gets integrated in the gravy add the parboiled vegetables. After few minutes add yogurt and simmer for another 2-3 minutes.

Add the cooked rice and mix well. Cover the kadai for 10-15 mins and cook on low flame.

To make dum biryani, heat separately the coal. In the kadai put onion flake and on that put the burning coal pour ghee on it and close the kadai for about 5-10 minutes.

Garnish with roasted dry fruits and chopped coriander. Serve with a small lump of butter or ghee.


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