Baked vegetable dum biryani recipe, Baked biryani

Baked vegetable dum biryani/ Baked dum biryani is one such easy and super quick to make one pot meal that can be prepared in oven in no time if you have all the ingredients ready. All you need to do is mix all the ingredients, layer it with rice, bake it and serve it, VOILA delicious dum biryani will be ready in no time. I haven’t made this type biryani in long time , so when I made it thought to click pics and post it as it might be useful for others too.

I have earlier posted another version like this BAKED VEGETABLE BIRYANI and PARDA CHICKEN BIRYANI which is a super hit recipe in the blog, where partial cooking is done in the stove, but in this recipe most of the cooking will be done in oven making it even for beginners/ bachelors to cook. You can make this baked biryani during potluck and when you really want to make quick version of veg dum biryani. So let’s get to the making!!!

Baked vegetable dum biryani recipe, Baked biryani

2021-03-22 23:24:20

Serves 3

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Ingredients

1. Basmati rice – 2 cups
2. Vegetables – 1 cup (carrot, beans, potato and peas)
3. Fried onion – 1/3 cup
4. Ginger garlic paste – 2 tsp
5. Turmeric powder – ¼ tsp
6. Coriander powder – ½ tsp
7. Red chilli powder – 1 tsp
8. Garam masala powder – 1 tsp
9. Salt – to taste
10. Curd – 2 tbsp
11. Mint/ Pudina – ½ cup
12. Oil – 1 tbsp
13. Ghee – 1 tbsp
14. Milk – 2 tbsp (warm)
15. Saffron strands - few

WHOLE SPICES

1. Bay leaf – 2
2. Cloves – 4
3. Star anise -1
4. Cinnamon stick – 1
5. Cardamom - 4
6. Jeera/ cumin seeds - ½ tsp

Note

* 1 cup = 235 ml

Instructions

Wash and soak basmati rice in water for 30 minutes in enough water. When you soak rice for 30 minutes, the rice cooks very fast when it added in boiling water, also yields long grains, so don't skip soaking.
Chop the veggies and keep it aside. Heat 1 cup water in a pot. When the water starts to boil add salt. Now add mixed veggies and let allow it to cook for 8 – 10 minutes.
When the veggies look ¾ th done drain just the veggies. Reserve the water. Crush half the quantity of whole spices from the ingredient list. I used the crushed whole spices to the veggies for extra flavor but you could use whole ones as well (keep it aside).
Now in another pot add 8 cups of water to it add mint leaves, half the quantity of whole spices, oil, some more salt. Mix well and allow it to boil. When the water is rolling boil add the soaked rice. Mix well and allow it to cook till it is 80% done. Drain the water and keep the rice aside.
In a cup add 2 tbsp warm milk and saffron strands. Mix well and keep it aside.
Now in a baking foil tray add cooked veggies, ginger garlic paste, crushed whole spices, curd, oil, salt, turmeric powder, coriander powder, red chili powder, garam masala powder, fried onions and mint. Mix it well.
Now to this mixture add 80% cooked rice, add ¼ cup vegetable stock that we reserved after boiling veggies. Garnish the rice with mint, fried onion and saffron milk. Now cover the baking tray with foil paper.
Preheat oven at 330F. Now place the baking pan in the preheated oven and bake for 20 minutes.
After 20 minutes take the biryani out and remove the foil paper. Fluff it gently using fork/ spatula. Serve it hot with raita of your choice!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Baked vegetable dum biryani with step by step images

Wash and soak basmati rice in water for 30 minutes in enough water. When you soak rice for 30 minutes, the rice cooks very fast when it added in boiling water, also yields long grains, so don’t skip soaking part.
Meanwhile, Chop carrot and beans 1 inch size, potato into cubes and keep it aside. Heat 1 cup water in a pot. When the water starts to boil add salt. Now add mixed veggies and let allow it to cook for 8 – 10 minutes. When the veggies look ¾ the done drain just the veggies. Reserve the water. Crush half the quantity of whole spices from the ingredient list. I used the crushed whole spices to the veggies for extra flavor but you could use whole ones as well (keep it aside).
Now in another pot add 8 cups of water (for 2 cups of soaked basmati rice) to it add mint leaves, half the quantity of whole spices, oil, some more salt. Mix well and allow it to boil. When the water is rolling boil add the soaked rice. Mix well and allow it to cook till it is 80% done.( Since rice is soaked for 30 minutes rice will be cooked to 80% in 8 – 10 minutes, keep checking the rice, when you press the rice, outside should be cooked but inside should be little grainy) Drain the water and keep the rice aside.
In a cup add 2 tbsp warm milk and saffron strands. Mix well and keep it aside.
Now in a baking foil tray add cooked veggies, ginger garlic paste, crushed whole spices, curd, oil, salt, turmeric powder, coriander powder, red chili powder, garam masala powder, fried onions and mint. Mix it well.
Now to this veggie mixture add 80% cooked rice, add ¼ cup vegetable stock that we reserved after boiling veggies. Garnish the rice with mint, fried onion, ghee and saffron milk. I have added little stock to keep the rice moist and also to help veggies to be soft. So when you add water add it according to the consistency of your mixture.
Now cover the baking tray with foil paper. Preheat oven at 330F. Now place the baking tray/ pan in the preheated oven and bake for 20 minutes.
After 20 minutes take the biryani out and remove the foil paper. Fluff it gently using fork/ spatula. If the biryani is watery bake it for another 5 or more minutes as required to get perfect texture. Serve it hot with raita of your choice!