Vegetable Dum Biryani with Royal® Chef's Secret™ Golden Sella Basmati Rice layers fragrant, partially cooked basmati rice with a spiced medley of seasonal vegetables, slow-cooked on dum with fresh mint, cilantro, golden fried onions, and saffron-infused milk. Every spoonful brings together warm Indian spices, tender vegetables, and perfectly fluffy rice for a satisfying, aromatic one-pot meal. Serve it with raita, pickle, or a fresh salad for a comforting dinner or a festive centerpiece.
Vegetable Dum Biryani with Royal® Chef’s Secret™ Golden Sella Basmati Rice
1 hour 15 minutes
Indian / Indian Fusion
Ingredients
For the rice
- 1½ cups Royal® Chef’s Secret™ Golden Sella Basmati Rice
- 6 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp salt
For the vegetables
- 2 tbsp ghee (clarified butter) or vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 green chili, slit (optional)
- 1 cup mixed vegetables (carrots, green beans, peas, and cauliflower)
- 1 medium potato, diced
- 1 medium tomato, chopped
- ½ cup plain yogurt
- ¼ tsp turmeric powder
- ½ tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- ½ tsp ground coriander
- Salt to taste
For the biryani layers
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup fried onions (store-bought or homemade)
- ¼ cup warm milk
- A pinch of saffron strands (soaked in the warm milk)
- 2 tbsp ghee or butter
Preparation
Cook the Rice:
- Rinse the Royal Chef’s Secret Golden Sella Basmati Rice under cold water until the water runs clear. Soak for 10-15 mins.
- In a large pot, bring 6 cups of water to a boil. Add cardamom, cloves, cinnamon stick, bay leaf, and salt. Add the rice and cook until it is 70% cooked (grains should still have a slight bite). Drain the rice and set aside.
Prepare the Vegetables:
- Heat 2 tbsp of ghee or vegetable oil in a large pan over medium heat.
- Add the sliced onion and sauté until golden brown.
- Stir in garlic, ginger, and green chili, and cook for a few minutes until fragrant.
- Add the mixed vegetables, potato, and tomato. Cook for 5-7 minutes until the vegetables are tender.
- Stir-in yogurt, turmeric powder, red chili powder, garam masala, ground coriander, and salt. Cook for another 2-3 minutes to coat the vegetables in the spices.
Layer the Biryani:
- In a large, heavy-bottomed pot, spread a layer of the cooked vegetables at the bottom.
- Add a layer of the partially cooked Royal Chef’s Secret Golden Sella Basmati Rice on top.
- Sprinkle chopped mint, cilantro, fried onions, and a drizzle of saffron milk over the rice. Repeat the layers until all the vegetables and rice are used, finishing with a layer of rice on top.
Cook on Dum:
- Drizzle 2 tbsp of ghee or butter over the top layer.
- Cover the pot with a tight-fitting lid or seal it with aluminum foil to trap the steam.
- Cook on low heat (dum) for 20-25 minutes, allowing the flavors to melt and the rice to finish cooking.
Serve:
- Gently fluff the biryani with a fork to mix the layers slightly. Serve hot with raita, pickle, or a side salad.
Note: For an authentic touch, you can add a few drops of rose water or kewra water during the layering process.
