Vegetable Dum Biryani | Veg Biryani Recipe

I have been making biryani for the past three consecutive Sundays. The love for biryani is blossoming day by day. I made Mughlai Chicken Biryani and also tired the same recipe with goat, the next Sunday. It was super awesome and it never ruins me in taste and flavor. Undoubtedly, the third Sunday I made this Vegetable Dum Biryani which is exactly the same as Chicken Biryani. We wanted to make it light for the third Sunday, hence chose vegetable biryani. But I accompanied the biryani with Chicken Hariyali Tikka, which TH made.

I just used the veggies which I had in hand. Carrots, beans and potatoes are the must-veggies for biryani. Yet green peas, soya chunks are all optional. Since TH doesn’t like Cauliflower, I dint add. Make sure u chop the veggies of same size to cook equally.

Instead of using whole garam masala, just crush the masala with a pestle to 2-3 pieces. This will enhance the flavor of the biryani. For some more tips and notes, please see below.

Now let’s start cooking the biryani!!!

Mughal Biryani | How to make Mughal Biryani Recipe | Mughlai Chicken Biryani Recipe

There are so many types of biryani recipes in my blog. But still am not done testing and tasting the varieties of biryani in my kitchen. This time I tried with something called Mughal Chicken Biryani which I grabbed from a TV show. It was a special program on Ramzan which explains how to do Biryani for Ramzan. They used mutton; here I switched to chicken for health concerns. The proportion given here can very well serve 2 to 3 people.

I prefer using chicken with bones for biryani. It tastes better which soaked in the gravy and cooked along with the rice. But TH likes it to be boneless to make the job easier while eating. So here I used bonless chicken breast and it depends on ur taste whether to use bone-in or out… and also make sure you add enough oil, to avoid the chicken gravy getting burnt in the pan. If u needs to add some more oil in the middle of the recipe, go ahead and add. This gives the gravy, the unique flavor.

I served it with onion raitha and chicken tikka.

Check also my other Biryani Recipes here.

Fried Prawn Biryani | Shrimp Biryani | Prawn 65 Biryani

Making prawn biryani is very easy when compared to the mutton biryani and chicken biryani. Since prawns are lighter than the others it never gives a tummy-full feel. I already made prawn biryani and this time wanted to try with something new with prawns. So I tried frying the prawns separately and adding it to the biryani as like chicken 65 biryani.

You can shallow fry the prawns slowly till perfection or else u can even deep fry the prawns. I don’t want to use too much of oil, hence I shallow fried it in a tawa. If you don’t want the fried prawns, I do have another recipe for prawn biryani. Check here for the recipe.

Preparation time: 30mins

Cooking time: 20-30 mins

Mushroom Biryani | Mushroom Pulao Recipe

Preparation time: 5 mins

Cooking time: 15-20 mins

Layered Chicken Biryani | Chicken Biryani Recipe

Chicken Biryani!!! ahhh … I love to taste biryani in each and every restaurant I visit. The first dish I order in a restaurant must be a biryani… I love the way of Muslims making their biryani. Since I lived in Triplicane area, we have so many Muslim neighbors and the day of ramzan it was a treat to our eyes to check out the preparation of their biryani. I grew up watching all this and finally tried it in my kitchen.

I have already a post on prawn biryani and mutton dum biryani. And here comes this chicken layered biryani.

Prawn Biryani | Shrimp Biryani

Preparation time: 20 mins

Cooking time: 20-30mins

Mutton Biryani - Mutton Dum Biryani - Lamb Biryani

Mutton Biryani - Mutton Dum Biryani - Lamb Biryani

No one will compromise anything with their mother’s preparation. Yes definitely I am one among them… my mom used to make biryani with seeraga sambha rice. Generally in South India people use seeraga sambha where as North Indians use basmathi rice for biryani. I have tried both the rice and they tastes well.  In dindugalthalapakkati they always use the authentic ingredients and prepare with seeraga sambha. I love the taste of it. But TH likes biryani when it is cooked with basmati rice. Hmmm....!!! Taste differs from person to person..

 I can say biryani is the easiest recipe, if u goes with the right procedure. I tried chicken biryani many times and it never ruined me. I have heard cooking mutton biryani is tedious. So I wanted to give it a try.Here in US we got lamb. Lamb is very tender and cooks easily. So I dint use pressure cooker and all that. I just boiled with some water. But, goat is not like dat. It needs to be pressure cooked. You can also marinate some masalas with the mutton pieces before cooking.

In this method I tried “dum” using dough. Generally people use charcoal on top to put dum. It is not  possible for me to do it here as my fire alarm will screw me here. So I have used wheat flour and made it as dough. I sealed biryani completely so that the flavor retains in it.