Pretty recently I realized that one of the favorite main course dish of vegetarians- the Vegetable Biryani !!. Here is it, Veg Dum Biryani enriched with Paneer and crispy fried bread pieces. This one course meal is a perfect choice for family gatherings and even for kids lunch boxes …


For rice: –

  1. Basmati rice      : 3 Cup
  2. Chopped Onion : ½ of small onion
  3. Ginger –garlic paste : 1 ½ T- Sp
  4. Ghee /oil             : 2 Tbl- Sp
  5. Mint leaves        : 15
  6. Whole garam masala (cardamom 2, cinnamon 1, cinnamon 2, bay leaves 2)
  7. Coconut milk    : ½ Cup
  8. Water                   : 3 ½ Cup
  9. Salt for taste

For masala: –

  1. Chopped onion    : 1 (small)
  2. Chopped tomato : 1 (medium)
  3. Green chilly          : 3
  4. Mixed veg             : 1 ½  Cup (potato, carrot, beans)
  5. Paneer                    : 1 ½  Cup
  6. Chopped mint     : 15 leaves
  7. Ginger-garlic paste : 1 Tbl- Sp
  8. Vinegar                 : 1 T- Sp
  9. Chilli powder      : 1 Tbl- Sp
  10. Turmeric powder : ¼ t-Sp
  11. Garam masala   : ½ T- Sp
  12. Coconut milk(thin) : 1 Cup
  13. Thick coconut milk : ½ Cup
  14. Salt for taste
  15. Ghee/oil             : 1 ½ Tbl- Sp(Adjust)

For seasoning:-

  1. Thinly sliced onion : 1 (medium)
  2. Cashews : 15
  3. Raisins    : 20
  4. Bread slices : 2
  5. Ghee/oil for frying
  6. Ghee for sprinkling


  • Wash and soak the rice for about 15 minutes.
  • Heat oil/ghee in a pressure cooker and add the whole masala, fry it for about 20 seconds.
  • Then add the onion along with ginger along with garlic paste and sauté the onion till translucent.
  • Add the mint leaves and sauté it.
  • Dilute the coconut milk with water and add this to the pressure cooker.
  • Add the rice and salt; mix it.
  • Close the lid and wait for 1 whistle, then reduce the flame to low and wait for another 1 minute. (this extra 1 minute needed only for gas stove). If you are using coil stove top, only 1 whistle needed, after that switch off the stove and keep it in the stove itself.
  • After the pressure releases, open the cooker and transfer the rice into a wide plate /tray.


  • Now heat oil/ghee in a pan and sauté the onion along with ginger-garlic and green chilli, till onions became brown.
  • Add the tomatoes, sauté it until smashed well.
  • Add the chilli powder and turmeric powder; fry it for a minute.
  • Add the vegetables along with salt and stir it.
  • Add the thin coconut milk and close the lid and cook it. Stir it in between to avoid sticking in the pan.
  • Now add the mint leaves along with paneer pieces and vinegar, close the lid and cook it for another 3-4 minutes.
  • If there is any excess water, dry it off to make a thick masala.
  • Finally add the thick coconut milk and mix it. Take it out and keep it aside.

For dum:-

  • Spread oil in an oven safe dish/tray and put one layer of rice, and after that one layer of masala.
  • Sprinkle some ghee on top of the masala and spread another.
  • Repeat this for another layer of masala and rice.
  • On the top a layer of rice, spread the fried onion, cashews and raisins along with some chopped mint leaves.
  • Sprinkle ghee and cover tray tightly with aluminum foil/tray cover.
  • Preheat the oven into 400 degree Fahrenheit and bake it for about 25 minutes.
  • Add the fried bread pieces on top at the time of serving the biriyani.

Tips :

  • Before adding to the masala keep the paneer pieces in hot water, it will help the paneer to be soft.
  • I soaked the rice for about 15 minutes. so I needed total 4 cups of water including coconut milk. The water quantity may vary each rice. Typical ratio is 1 cup rice =1.5 cup of water.
  • Can adjust the quantity of vegitable and paneer.
  • Spreading the rice in a wide plate/tray is very important, it will make the rice non-sticky.
  • The number of layering of rice/masala is personal choice. First and last layer should be rice.
  • Sprinkling the ghee will give the biriyani, more taste and aroma.
  • I chopped the bread into small pieces for frying.

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