BEST VEG Dum Biryani Recipe | Easy Tips & Tricks | आसान वेज दम बिरयानी | Chef Sanjyot Keer

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Intro 0:00
Soaking Rice 1:26
Vegetable Prep 3:03
Base Gravy 9:35
Boiling Rice 14:03
Layering & Dum Cooking 16:04
Plating 19:46
Outro 21:38

Date: October 17, 2025
Recipes comfort food Indiancuisine Recipes street food

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47 thoughts on “BEST VEG Dum Biryani Recipe | Easy Tips & Tricks | आसान वेज दम बिरयानी | Chef Sanjyot Keer”

  1. Veg Dum Biryani

    Prep & Cooking time: 2 hrs
    Serves: 6-8 people

    Ingredients:
    Soaking Rice
    BASMATI RICE | बासमती चावल 500 GRAMS
    WATER | पानी AS REQUIRED
    For Boiling Rice
    SALT IF REQUIRED | आवश्यकता अनुसार नमक
    GREEN CHILLI | हरी मिर्च 1 NO (SLIT)
    LEMON JUICE | नींबू का रस 2 TSP (ADD THE SLICE)
    SALT | नमक AS REQUIRED
    GHEE | घी 2 TBSP
    FRESH CORIANDER & MINT | हरा धनिया और पुदीना A HANDFUL (CHOPPED)

    Vegetable Prep
    ONION | प्याज़ 6 MEDIUM SIZED
    GARLIC | लहसुन 20–25 CLOVES
    GINGER | अदरक 2 INCH
    GREEN CHILLI | हरी मिर्च 3–4 NOS
    TOMATO | टमाटर 1 NO
    FRESH CORIANDER | हरा धनिया A LARGE HANDFUL
    MINT LEAVES | पुदीने के पत्ते A LARGE HANDFUL
    CARROT | गाजर 2 MEDIUM SIZED
    FRENCH BEANS | फ्रेंच बीन्स 15 NOS
    CAULIFLOWER | फूलगोभी 1/2 MEDIUM SIZED
    POTATO | आलू 2 MEDIUM SIZED

    Biryani Base:
    OIL | तेल 3–4 TBSP
    TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
    KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
    SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
    CORIANDER POWDER | धनिया पाउडर 2 TSP
    BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
    HOT WATER | गरम पानी AS REQUIRED
    CURD | दही 200 GRAMS
    SALT | नमक TO TASTE
    GREEN PEAS | हरी मटर 1/2 CUP
    FRESH CORIANDER & MINT | हरा धनिया और पुदीना A HANDFUL (CHOPPED)
    HOT WATER | गरम पानी AS REQUIRED

    Method:
    Before starting any of the processes, remove all the ingredients & keep them ready all at once on the counter. The recipe will get easier to follow and you will also save time.
    Wash & soak the basmati rice using water until the added water turns clear. Then let the rice soak for at least 30-45 minutes. Meanwhile, move forward with the remaining prep.
    Roughly cut & add the onions into the chopper & chop finely, transfer into a bowl.
    In the same chopper add ginger, garlic, green chilli & chop them finely as well, transfer into a bowl & set aside.
    Similarly, roughly cut & add the tomato into the chopper & chop finely.
    Lastly, finely chop the fresh coriander & mint using the chopper. This is all the chopping that's required for the recipe.
    Cut the vegetables into medium sized dices, just make sure to cut the potatoes into large pieces.
    For the biryani base, make sure to use a large surfaced heavy bottom vessel.
    Heat it up over high flame, add oil & then add the onions once the oil gets hot.
    Stir well & cook the onion over medium high flame until the onions turn golden brown.
    Next, add the chopped ginger, garlic & green chilli, stir well & cook for 2-3 minutes.
    Lower the flame & add all the powdered spices with a splash of hot water, then increase the flame & cook until the oil gets separated.
    Next, lower the flame again, add the chopped tomatoes along with whisked curd & salt, stir well & continue to cook over high flame until the oil separates.
    Once the gravy is cooked & the oil gets separated, add the cut potatoes, stir well & cook for 2-3 minutes over high flame, then cover & cook over low flame until the potatoes get almost cooked, this will take about 5-6 minutes.
    Once the potatoes are 70-80% cooked, add all the veggies along with grean peas & a handful of fresh coriander & mint.
    Stir well & cook over high flame for 2-3 minutes, then add hot water to adjust the consistency of the gravy, it should be semi- thick.
    Taste & adjust seasoning if required, this gravy should be little saltier and spicier to accomodate the quantity of rice.
    Switch off the flame, keep it covered, meanwhile you can cook the rice.
    Bring water to a rolling boil in a large kadhai, you can add some whole spices in the water to add flavour, but you can skip it too. Make sure you add enough salt, the water should taste like seawater and also add lemon juice along with the slices. If adding whole spices, strain them out hai a small sieve before adding the rice.
    Discard water from the soaked rice & add them into the water, stir them gently & cook until they are 80-90% done.
    After cooking for 4-5 minutes, to check the rice just take a few grains and bite into them, they should have a slight bite in them.
    Once the rice is cooked, switch off the flame & then using a spider strain the rice from the water & directly add over the base gravy. Once you have added all the rice, even it out using a fork.
    Add a handful of mint & coriander over the rice & add melted ghee evenly.
    Take the lid of the kadhai & wrap it in a clean kitchen towel, place the lid on the kadhai to seal it.
    Place a tawa on the stove & keep the biryani vessel on the tawa & place some heavy weight on the lid to seal it properly, cook over high flame for 10 minutes & on lowest flame for 10 more minutes.
    You can check the biryani once after
    cooking over dum, just open the lid & then insert the other end of a spoon or a spatula in the biryani & move it gently to create a small hole, check the surface from that hole, there shouldn’t be any water bubbling, that’s a sign that the biryani is cooked.
    Switch off the flame & let the biryani rest for at least 20-30 minutes.
    Once the biryani has rested you can open the lid & serve it. To serve it properly, use a large flat spatula to first scoop the layer of rice from one edge & put it on the surface.
    Then take the masala from the surface, serve it on the plate & add the rice from the top as required.
    Your delicious & super simplified Veg Dum biryani is ready.

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