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From the M.D. kitchen
Veg Dum Biryani
A biryani for a Sunday or a guest: long basmati rice cooked with whole spices, layered over masala vegetables and sealed to cook in its own steam. M.D. Premium Khada Masala goes into the rice water, and Mahadev Rajwadi Garam Masala into the vegetables.
- Time60 min
- Serves4
- Made withM.D. Premium Khada Masala
How to make it
- Boil 8 cups water with the Khada Masala and 2 tsp salt. Add the drained rice and cook for 6 to 7 minutes, till 70% done. Drain.
- Mix the vegetables with the curd, ginger-garlic paste, Rajwadi Garam Masala, chilli powder, haldi, salt and half the fried onion.
- Heat 2 tbsp ghee in a heavy pot. Add the vegetable mix and cook covered for 10 minutes, till the vegetables are almost done.
- Spread the rice over the vegetables in an even layer.
- Top with the saffron milk, the rest of the fried onion, the mint and coriander, and 1 tbsp ghee.
- Cover tightly with a lid (seal the edge with dough or foil) and cook on the lowest flame for 20 minutes.
- Rest for 5 minutes, then open and mix gently from the side. Serve with raita.
Step 1 of 7
In the kitchen
Basmati, vegetables, curd, saffron and the whole khada spices 
Layer the rice over the vegetables, then seal it and let it cook on dum
Good to know
- Cook the rice only to 70%: it finishes in the steam. Fully cooked rice turns mushy on dum.
- Put a flat tava under the pot for the dum, so the bottom does not burn.
- Fry the onions slowly till deep golden. They give the biryani most of its sweetness.
Masalas in this recipe
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BestsellerPremium -
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Questions
What is khada masala?
Whole spices like bay leaf, cinnamon, cloves, cardamom and star anise. M.D. Premium Khada Masala in the rice water gives every grain its aroma.
What does dum mean?
Cooking in a sealed pot on a very low flame, so the rice and vegetables cook in their own steam.
Can I make it in a pressure cooker?
Yes, but it is not dum biryani. Layer the same way and cook for 1 whistle on low flame.
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