Vegetable Biryani prepared in a old-style pressure (Dum) Biryani, In the first look, you can feel that this vegetable biryani recipe needs so numerous ingredients but don’t let it fool you, it will taking only 40 minutes to cook and flavor, fragrance and quality of final dish will shock your mind and taste buds gone making it valuable to try this recipe.

Wash 3 cup rice in water for 2 to 3 times and then soak in water for 10 minutes. After 10 minutes, drain water and keep rice aside. Pour 5 to 6 cups water in a large or deep pan and bring it to boil over medium flame. When it comes to boil, add drained rice, two green cardamoms, one black cardamom, two cloves, one small piece of cinnamon, one small bay leaf and salt in the water.

Boil for until rice grain is about 80% cooked only because they will be pressurized (dum) later. Do not cook for too long the rice as they will be cooked for a second time in later steps and we need each rice grain to be soft and isolated. Transfer cooked rice to a strainer and sewer complete water.

Cut all the vegetables almost into 1 inch thin pieces. Make sure of not cut them into very small pieces. Heat three tablespoons cooking oil in a medium pan over high flame. Add one sliced onion, one to two green chilies, one teaspoon ginger garlic paste, four to five black peppercorns, one green cardamom and 1/2 teaspoon cumin seeds.

Fry them until they get starts to turn light brown color. Add two chopped potato, one cup chopped cauliflower, one cup chopped carrot, one cup chopped Sweet pepper and 1/4 cup fresh or frozen green peas and salt, fry for 5-7 minutes. After 7 minutes Mix fine and cook covered until vegetables are completely cooked. It will take around 5-7 minutes. Stir infrequently in between to avoid sticking.

Add one teaspoon red chili powder, 1/4 teaspoon turmeric powder, one teaspoon cumin-coriander powder and 1/2 teaspoon garam masala powder. Stir and cook for 2-3 minute. Add one cup beaten curd or Yogurt and one tablespoons fresh chopped coriander leaves. Mix fine and cook for 2-3 minute. Turn off the heat and keep the gravy covered until rice is cooked.

Take one big and flat heavy based bottom pan (to avoid sticking of rice), add one tablespoon cooking oil and half layer of the rice. Now layer the set vegetables on upper of the rice and spread it equally. Layer rest of the rice on upper the vegetables and spread them equally.

Sprinkle green coriander and mint leaves on surface of the rice, Pour 2 tablespoon cooking oil from top and saffron sprinkle it on top of the rice. Now cover the biryani strongly and correctly. Heat the tawa over low flame, put pan over it and cook for 13-15 minutes to get pressure (Dum) effect. After about 15 minutes, turn off the flame. Open the cover of pan and mix all layer nicely. Hot and delicious vegetable biryani is ready. Serve biryani in plate with raita or salad.