Tandoori Veg Dum Biryani is a smoky and flavourful #DumBiryani that is loaded with spices ad veggies. This biryani is distinctive in taste and an absolute treat to your tastebuds. This #TandooriVegBiryani is made using basmati rice, hung curd, and kashmiri red chilli powder. Make this spicy #SmokyVegBiryani at home and serve it hot with laccha onions, raita, and mint chutney. Do try it out and share your feedback with us!
Tandoori Veg Dum Biryani Recipe:
Basmati Rice - 1 ½ Cups
Salt - 1 tbsp
Oil - 1 tbsp
Water - For Boiling
Veggie Tikka:
Oil - 1 tbsp
Capsicum (diced) - 1 no
Onion (diced) - 1 no
Tomato (diced) - 2 nos
Mushroom - 100 grams
Cauliflower - 10 florets (1 Cup)
Mustard Oil - 3 tbsp
Kashmiri Red Chilli Powder - 1 tbsp
Ginger Garlic Paste - 1 tsp
Salt - ¾ tsp
Hung Curd - ¾ Cup
Cumin Powder - 1½ tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Kasuri Methi (powdered) - 1 tsp
Lemon Juice - 2 tsp
Chaat Masala - ½ tsp
Butter (melted) - 2 tbsp
Biryani:
Oil - 3 tbsp
Ghee - 1 tbsp + 1 tbsp
Cinnamon - 1 inch
Cardamom - 2 nos
Cloves - 3 nos
Bay Leaf - 2 nos
Ginger Garlic Paste - 1 tbsp
Green Chillies (slit) - 2 nos
Onion (thinly sliced) - 2 nos
Tomato (thinly sliced) - 1 no
Red Chilli Powder - ½ tsp
Garam Masala - ½ tsp
Mint Leaves (chopped) - ½ Cup
Coriander Leaves (chopped) - ½ Cup
Salt - 2 tsp
Water - ½ Cup + ¼ Cup
Kewra Water - 1 tbsp
Rose Water - 1 tbsp
Saffron - Few Strands
Cooking Instructions:
1. For the veggie tikkas, heat the mustard oil and add the Kashmiri red chilli powder.
2. Whisk the hung curd, ginger garlic paste, salt, cumin powder, coriander powder, garam masala, kasuri methi, lemon juice, and mustard oil with kashmiri red chilli powder.
3. Marinate refrigerated for 30 mins.
4. Smoke the marinated veggies with coal for about 5 mins.
5. Cook the veggies on a grill pan until charred and cooked through. Finish with butter, lemon juice, and chaat masala and set aside.
6. Wash and soak the rice for 20 to 30 mins.
7. For the biryani masala: Heat oil and ghee and add the whole spices, fry until aromatic. Add the sliced onions and fry until golden brown.
8. Add the ginger-garlic paste, green chillies and saute for 2 mins.
9. Add the tomatoes, cook until mushy and add chilli powder and garam masala.
10. Add the mint and coriander leaves, Add some water and continue cooking.
11. Add the cooked tandoori veggies. Mix well and simmer for 2 mins.
12. Boil the rice in water with 1 tbsp salt and 1 tbsp oil until 70% done and strain it.
13. Place the pot on a preheated tawa and remove half of the masala. Layer half of the masala and rice alternatively, pour ¼ Cup of water. Garnish with the remaining chopped mint and coriander leaves, kewra and rose water, saffron strands, ghee, and a pinch of garam masala.
14. Cover well and cook on a high flame for 3 mins and a slow flame for 12 mins.
15. Open the dum and serve hot with raita, laccha onions, and mint chutney.
Cooking Tips:
1. If replacing kewra and rose water with essence only use 1 tsp each.
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22 авг 2024
