Top Notch Recipes

Coming back after long time .

Thanks for following the page . Here is the best version of Veg Dum Biryani

A rich, aromatic dum biryani with soft vegetables, creamy Greek yogurt, and juicy paneer cubes—perfect for kids and anyone who prefers low spice.

Ingredients

For the Rice
• 2 cups basmati rice (soaked 30 mins)
• 6 cups water
• 1 bay leaf
• 4 cloves
• 1 small cinnamon stick
• 2 green cardamom
• 1 tsp ghee
• Salt to taste

For the Vegetable + Paneer Masala
• 2 tbsp oil + 1 tbsp ghee
• 1 large onion (thinly sliced)
• 1 tbsp ginger garlic paste
• 1 cup mixed vegetables (carrot, beans, peas, potato, cauliflower)
• 200–250 g paneer cubes (lightly sautéed or used as is)
• 1 medium tomato (chopped)
• 1/2 cup Greek yogurt (thick & creamy)
• 1/2 tsp turmeric
• 2 tbsp biryani masala (mild)
• 1/2 tsp Kashmiri red chilli powder (color only)
• Salt to taste
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro

For Layering
• 2 tbsp warm milk + a pinch of saffron (optional)
• 1 tbsp ghee
• Fried onions (optional)
• Mint + cilantro

Instructions

1. Cook the Rice
1. Boil water with whole spices, ghee, and salt.
2. Add soaked basmati rice.
3. Cook until 80% done (grains long but still firm).
4. Drain and set aside.

2. Prepare the Vegetable-Paneer Gravy
1. Heat oil + ghee. Add onions and sauté until golden.
2. Add ginger garlic paste; cook 1 minute.
3. Add mixed vegetables and sauté 3–4 minutes.
4. Add tomato, turmeric, biryani masala, chilli powder, and salt.
5. Cook until tomatoes soften.
6. Reduce flame and add Greek yogurt; mix gently. It will split after some time.
7. Add paneer cubes and simmer for 5–7 minutes until vegetables are almost cooked and gravy thickens.
8. Add mint and cilantro; turn off heat.

3. Dum Process
1. In a heavy-bottom pot/ Foil spread a layer of vegetable–paneer gravy.
2. Add a layer of rice.
3. Sprinkle mint, cilantro, ghee, and saffron milk.
4. Repeat till everything is layered.
5. Seal with foil or a tight lid.
6. Cook on lowest flame for 20–25 minutes on stove .
If you are making in oven , bake for 20 min at 385 degrees . Cover it with foil . Keep cheling after every 15 min .

Rest for 10 minutes, fluff gently, and serve with cucumber raita or boondi raita or Salan .