Tandoori Veg Dum Biryani
- 50 min
- mild
- Serves 4
Tandoori veg dum biryani: mushroom and cauliflower in hung curd, coal-smoked and charred, layered with basmati. Mild, serves 4, 50 min plus marinating, video.
Good for: Party
Ingredients
- Mustard Oil3 tbsp
- Kashmiri Red Chilli Powder1 tbsp
- Hung Curd¾ cup
- Ginger Garlic Paste1 tsp
- Salt¾ tsp
- Cumin Powder1½ tsp
- Coriander Powder1 tsp
- Garam Masala Powder1½ tsp
- Kasuri Methi1 tsp
- Lemon Juice2 tsp
- Mushroom100 grams
- Cauliflower, Florets1 cup
- Oil5 tbsp
- Butter2 tbsp
- Chaat Masala Powder½ tsp
- Basmati Rice1½ cup
- Ghee2 tbsp
- Cinnamon1
- Green Cardamom2
- Cloves3
- Bay Leaves2
- Onion, Thinly Sliced2
- Ginger Garlic Paste1 tbsp
- Green Chilli2
- Tomato, Thinly Sliced2
- Red Chilli Powder½ tsp
- Mint Leaves½ cup
- Coriander Leaves½ cup
- WaterFor Boiling
- Salt1 tbsp
- Water¼ cup
- Kewra Water1 tbsp
- Rose Water1 tbsp
- SaffronFew Strands
- Garam Masala Powder2 pinch
Contains: milk, wheat, mushroom.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 793kcal | 3172kcal |
| Protein | 15g | 59g |
| Carbohydrate | 76g | 306g |
| Fat | 49g | 197g |
| Fibre | 6.4g | 26g |
| Sugar | 6.7g | 27g |
Cookd masalas for basmati rice
Method
For the veggie tikkas, heat the mustard oil and add the Kashmiri red chilli powder.
Whisk the hung curd, ginger garlic paste, salt, cumin powder, coriander powder, garam masala, kasuri methi, lemon juice and the Mustard oil with kashmiri red chilli powder. Marinate refrigerated for 30 mins.
Smoke the marinated veggies with coal for about 5 mins.
Cook the veggies on a grill pan until charred and cooked through. Finish with butter, lemon juice and chaat masala and set aside.
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.
Add the ginger-garlic paste, green chillies and saute for 2 mins.
Add the tomatoes, cook until mushy and add chilli powder and garam masala.
Add the mint and coriander leaves, Add some salt, water and continue cooking.
Add the cooked tandoori veggies. Mix well and simmer for 2 mins.
Wash and soak the rice for 20 to 30 mins.
Boil the rice in water with 1 tbsp salt and 1 tbsp oil until 70% done and strain it.
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.
Cover well and cook on a high flame for 3 mins and a slow flame for 12 mins.
Open the dum and serve hot with raita, laccha onions and mint chutney.
Before you start
- How long does Tandoori Veg Dum Biryani take?
- 50 minutes from start to finish. That is 20 minutes of preparation and 30 minutes of cooking.
- How many people does Tandoori Veg Dum Biryani serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Tandoori Veg Dum Biryani vegetarian?
- Yes. No meat, no fish and no egg.
- Is Tandoori Veg Dum Biryani spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Tandoori Veg Dum Biryani?
- 1½ cup Basmati Rice, ¾ cup Hung Curd, 100 grams Mushroom, 1 cup Cauliflower, ½ cup Mint Leaves, ½ cup Coriander Leaves, and a few more listed on this page.
- Do I need a pressure cooker for Tandoori Veg Dum Biryani?
- No, it is cooked in an open pot.
- How many calories are in Tandoori Veg Dum Biryani?
- About 793 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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