Layered, fragrant and made for sharing, vegetable dum biryani brings aromatic rice and spiced vegetables together in one pot. Jagota's Spice Co. Biryani Masala, The Celebration Blend, adds layered spice flavour without measuring out a collection of individual spices.
Why Jagota's Spice Co. Biryani Masala? The Celebration Blend brings aromatic depth to the vegetables and rice, making it easier to build a fragrant biryani at home.
Recipe note: Biryani Masala is a blend without onion and garlic. This recipe includes added onion.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes and drained
- 3 cups mixed vegetables, such as carrot, green beans, peas and potato, cut into small, even pieces where needed
- 3 tbsp ghee or oil
- 2 large onions, thinly sliced
- 1 cup yoghurt
- 3 tbsp Jagota's Spice Co. Biryani Masala
- 1 tsp Kashmiri chilli powder
- A pinch of saffron, soaked in 3 tbsp warm milk
- 1 tsp salt, or to taste, plus extra for cooking the rice
- To serve: raita and sliced lemon
Method
Heat the ghee or oil in a wide pan. Fry the sliced onions, stirring regularly, until deep golden with crisp edges. Remove half and set aside for layering.
Add the vegetables to the remaining onions and cook for 5 minutes. Reduce the heat, then stir in the yoghurt, Jagota's Spice Co. Biryani Masala, chilli powder and salt. Cook gently for about 8 minutes, stirring, until the vegetables are partly cooked.
Meanwhile, bring a large pot of salted water to the boil. Add the drained rice and cook until partly cooked: the grains should have softened on the outside but still have a firm centre. Drain well.
Spread the vegetable mixture over the base of a heavy pot. Top with the partly cooked rice.
Drizzle the saffron milk over the rice and scatter the reserved fried onions on top. Cover tightly with foil, then fit the lid.
Cook over very low heat for approximately 20–25 minutes. Keep the lid closed during cooking. At the end, carefully open the pot, keeping clear of the steam, and check that the rice and vegetables are tender. Continue cooking gently if needed.
Gently fold the layers together before serving. Serve with raita and sliced lemon.