Dum Biryani is one of the delicious and rich rice recipe. Cooking biryani takes time but it is much worth for it. Dum biryani is a slow cooking recipe which makes the dish so aromatic and yummy. This is a special recipe for vegetarian people.



  • Serve with Onion Raita or plain onion.
  • Serve with any gravy.

AUTHOR : Dimple                   CUISINE : South Indian
COURSE : Main Dish               YIELD :3-4 serving


For Biryani Gravy(Base):

  • Oil – 2 Tbsp
  • Shahi jeera – 1 Tsp
  • Cinnamon – 1 inch
  • Cloves – 4
  • Cardamom – 4
  • Star anise – 1
  • Bay leaf – 1
  • Onion(medium) (Optional)- half
  • G.chilli – 5
  • Ginger garlic paste – 1.5 Tbsp
  • Chopped Carrot – 1/2 cup
  • Chopped beans – 1/2 cup
  • Cauliflower florets – 1.5 cup
  • Chopped Potato – 1/2 cup
  • Yogurt/Curd – 1/4 cup
  • Turmeric – 1/2 Tsp
  • Red Chilli powder – 1 Tsp
  • Salt – as needed
  • Biryani masala – 3/4 Tsp

For Cooking Rice:

  • Basmati Rice – 2 cups
  • Cinnamon – 1 inch
  • Cardamom – 3
  • Cloves – 3
  • Bay leaf – 1
  • Ghee – 1 Tsp
  • Salt (opt) – as required
  • Water – as required

For Layering:

  • Ghee – 1 Tbsp
  • Fried Onion – 1/2 cup
  • Coriander leaves – 1/4 cup
  • Mint – 1/4 cup
  • Saffron strands – 1/4 Tsp or less
  • Cashew nuts – 5-10


  1. Prepare Fried Onions. Or use store bought brown onions.
  2. Wash and Soak basmati rice before you start preparing gravy.
  3. Chop all veges in same size.
  4. Finely chop mint and coriander.
  5. Long slice onion for gravy.(opt)


Biryani Gravy(Base):

  1. Place a pan on medium heat.When it is hot add spices.(shahi jeera, bay leaf, cinnamon, cardamom, cloves, star anise)
  2. Saute once and add onion and green chilli.
  3. Saute until onion becomes golden brown. Add ginger garlic paste.
  4. When there is no raw smell add chopped veges, red chilli powder and turmeric.
  5. Saute for 2 min and add beaten curd/yogurt. Mix well.
  6. Cover it with a lid and let it cook till veges are  75% done.
  7. Add salt and biryani masala. Give a good mix. Turn off the stove.

Cooking rice :

  1. When veges are cooking, you can start cooking rice on another stove.
  2. Cooking Basmati Rice. You can see procedure for cooking rice. Cook until rice is 75% done.

Layering :

  1. Place an old tawa/griddle on medium heat. When it is hot reduce heat.
  2. Take a layering pot. Grease with ghee throughout the pot.
  3. Add the Vege gravy. Add cooked basmati rice on top.
  4. Spread saffron strands, cashew nuts and ghee on top of rice.
  5. Spread Fried onions, finely chopped mint and coriander leaves.
  6. Cover the pot with aluminium foil sheet. Close it tight with a lid.


  1. Place this pot on the hot tawa. Reduce the heat.
  2. Let it sit for 20-30 min. Heat should be on warm/low.

Serving :

  1. After 30 min, open the lid. You can serve it in 2 ways.
  2. Gently mix rice and gravy from bottom and serve it. (preferred)
  3. Otherwise serve without mixing it. Directly take part of rice and gravy from top layer to the bottom. So that you can serve equal quantity of rice and gravy.


  • Adjust veges according to your wish. You can add green peas and other veges.
  • You may add little bit of water while cooking veges. (if veges are in big piece)
  • Use heavy bottom pot for layering.
  • You can prepare gravy in the same pot and add layers over it.
  • For gravy I am using a pan which I used for fried onions.(brown onions)
  • I am preparing 2 layers. If you are planning for more layers, split gravy and rice accordingly.
  • If you are using same pot for gravy and layering skip greasing step.
  • Soak saffron strands in 2 Tbsp warm milk and use this while layering biryani.
  • You can use raisins and other nuts while layering.
  • Instead of aluminium foil you can use moist cloth.
  • Also you can seal it with chapati dough . Cover the pot with lid and seal it with dough.
  • If you feel your gravy is dry add some curd/yogurt on top of gravy while layering.

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Step by step procedure with pictures :



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