Biryanis of India

Veg Dum Biryani

  • 15m

    prep time

  • 25m

    Cook Time

  • 31



  • 1 cup Kohinoor Basmati Rice
  • ¼ cup Desi ghee
  • ¼ cup Oil
  • ¼ cup Curd
  • ½ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder
  • 2 Green chilly
  • 1 teaspoon Coriander powder
  • ¼ teaspoon Red chilly powder
  • Salt – to taste
  • Kohinoor Garam Masala
  • 20-25 threads Saffron
  • 2 tablespoon Cashew Nuts
  • 1 tablespoon Raisins
  • ½ inch piece Cinnamon Seeds
  • 2 Black cardamom
  • 2 pinch Nutmeg (jaifal)
  • 1 Bay leaf
  • 4-5 Clove
  • 3 Green cardamom
  • 8-10 Black pepper
  • Green vegetables
  • 1 cup Cauliflower florets
  • 2 tablespoon (finely chopped) Green coriander
  • 1 (cut into 1 inch thin pieces) Capsicum
  • 1 (cut into 1 inch thin pieces) Carrot
  • 10-12 (cut into 1 inch pieces) Beans
  • 2 Potatoes
  • 2 Tomato
  • 10-12 Mint leaves

Nutrition information

Nutrition information coming soon.


  • Boil 5 cups of water in any utensil.

  • Add bay leaf, cloves, cinnamon stick, and peeled black cardamom in water.

  • When water starts boiling, add rice in the water and cook the rice 80% only because it will be pressurized later.

  • Meanwhile heat oil in a pan and first, fry potatoes on high flame. Then Slice them length- wise. Fry until they’re light brown in color.

  • Add cauliflower florets and carrot in the pan for frying. Fry on high flame for 1.5 minute only and then take them out.

  • Fry capsicum for 1 minute only and take it out in plate (Keep the vegetables crunchy, don’t fry them too much)

  • Now strain the rice with the help of a sieve. Remove bay leaf and cardamom skin from the rice and cool.

  • Prepare masala in the same pan used for frying vegetables. Roast cumin seeds in hot oil. Add ginger paste, green chilies, turmeric powder and coriander powder and roast a little.

  • Cut tomatoes into small chunks and add in the masala. Cook until tomatoes get mashed properly.

  • Add salt, red chilly powder and coarsely grinded Kohinoor garam masala in the pan. Roast the masala.

  • Add curd in the masala and roast for a few minutes more. Masala is now ready.

  • Add fried vegetables in the masala and mix nicely. Your Vegetable for biryani is ready.

  • Take one big and heavy utensil, add 1 tsp ghee and layer half of the Kohinoor Basmati Rice. Layer the prepared vegetables on top of the Kohinoor Basmati Rice Rice and spread it evenly. Layer the rest of the Kohinoor Basmati Rice on top of the vegetables and spread them evenly.

  • Sprinkle cashew nuts and raisins on the surface of the rice, add green coriander and mint leaves too.

  • Pour 4 tbsp melted ghee from top.

  •  Soak saffron in 2 tsp water and sprinkle it on top of the Kohinoor Basmati Rice.

  • Cover the biryani tightly and properly and dum (pressurize) it for 15 minutes.

  • Open the lid of the utensil and mix all ingredients nicely.

  • Serve biryani with curd, chutney or raita.