Healthy Vegetable Dum Biryani recipe

You can put Vegetable Dum Biryani at Candle Light Dinner! Light to eat, great to taste. You can put a boiled egg, raita or cucumber-tomato-onion salad! Happy dinner time!

 Vegetable Dum Biryani Materials

1.     Potatoes cut into large pieces, cauliflower pieces, cannabis pieces, peas all vegetables together - half a kg
2.     Basmati / Sugarcane rice - 2 cups
3.     Ghee / Oil - 4 tablespoons
4.     Onion sprouts - 1 cup
5.     Ginger paste - 2 teaspoons
6.     Garlic paste - 2 tsp
7.     Sour yogurt - 4 tablespoons
8.     Nutmeg and jaggery powder - 3 tsp
9.     Poppy paste - 1 teaspoon
10.     Hot spice powder - 2 teaspoons
11.     4-5 cardamoms
12.     Cinnamon - 2 sticks
13.     Chili paste - 1 teaspoon
14.     Beresta - 1 cup
15.     Salt - to taste

Method

1. In a bowl, mix half a cup of barista with sour curd and ginger, garlic, nutmeg, jaggery powder, poppy paste and hot spice powder.

2. Boil the rice in another pot and add water. Do not overcook the rice. If cooked more, the biryani will not drip.

3. Now put oil / ghee in another pan and grate onion in it. Fry it like red barista. Cook with vegetables for 5 minutes. Then cook with curd and chilli paste for 10 minutes. Sprinkle with barista and cook for another 2 to 3 minutes.

4. Now put cooked rice on top of these grated vegetables, and sprinkle some barista. Now wrap it well with foil paper / cover it with a lid so that steam does not come out! Put it on low heat and simmer for 40 minutes.

While serving, gently stir and mix with the following vegetables. Too much movement breaks the rice, and it does not stay crisp. Make a salad with boiled eggs, raita or cucumber-tomato-onion and serve hot! If you are a coriander leaf lover like me, you can sprinkle finely chopped coriander leaves and eat it.