> > to make chapatis or roll out parathas ,then veg dum Biryani with right flavors and spices of your choice is the recipe you need. Its an easy recipe if made with concentration and you have ample time,hmmm, I should say patience. Usually it is a full meal in itself,but it depends on your appetite and taste to consider it or not. Today I will share the recipe which I liked the most – by Vah Re Vah Chef. I have altered this recipe according to my taste, leaving the basic of biryani intact.

Ingredients:(serves 2 -3 persons)
1. Curd or yoghurt – ¹⁄₂ cup
2. Whole Basmati Rice / Sona Masoori Rice(soaked)- 1 and ¹⁄₂ cup
3. Saffron strands – 1 Tsp
4. Milk – ¹⁄₄ Cup
5. long sliced or cut potatoes -¹⁄₂ cup
6. Long sliced onions – 1 cup
7. Green chillies slit or sliced elongated – 4
8. Tomatoes Sliced – ¹⁄₂ cup
9. Capsicum slices – ¹⁄₄ cup(optional)
10. Peas – ¹⁄₄ cup(optional)
11. Carrots sliced elongated – ¹⁄₂ cup
12. salt to taste
13. Biryani Masala(store bought) – 3 Spoons
14. Cloves(Long) -3
15. Whole black cardamoms(Badi elaichi)- 2
16. Whole Black pepper(kali mirch) -2 -3
17. Cinnamon stick(dalchini) -1
18. Bay leaves (tej patta) – 3 torn in pieces
19. Black Cumin seeds(Shah jeera) – 1 tsp
20. Turmeric(haldi powder) – ¹⁄₂ tsp
21. Orange color(optional) – 1 drop
22. Cooking oil – 4 Tbsp
23. Ginger grated – 1 spoon
24. Tofu cubes – 1 cup
25. Yellow summer squash – 3 to 4

PS: This list of ingredients is neither necessary nor exhaustive ,but according to your taste and availability it may vary.

Method:
1. For making Biryani on stove or in Oven,first of all you need a big open vessel.Because biryani is arranged in layers and it needs sufficient space also to form steam.I am going to follow the method of making biryani in oven since personally I feel that oven method is safe.
2. First of all ,soak the washed and drained basmati rice in twice the quantity of water in a pan for at least 30 mins.The more,the better.

1. In the meanwhile,heat some oil in a wok or a non-stick pan. Now add the sliced onions just half the quantity. Preserve the other half for next step. Saute them well till crispy Golden Brown and thin layers.
   
2. Now take another pan or wok and parboil your soaked rice,i.e. half cook your rice .Let the water come to a rolling boil,then add rice,1 Tbsp oil in it and let it cook for 3 mins. The rice should not be cooked fully,it should be just 75-80% done.
   

3. Strain the rice and run cold water over it to prevent further cooking .
   

4. Warm the milk in a pan and soak saffron to it till it gets a nice yellow color.
   

5. Now we will start layering the biryani.The key is to alternate the layers of rice and veggies in turn. Always remember the bottom most layer should be of vegetables,and the topmost of rice. So take a large oven-safe vessel ,and layer the vegetables at the bottom so that they cover the whole bottom.

6. Next spread some rice over it in a thin layer.
   

7. Now again spread your Deep fried onions over this layer.

8. Now spread some yogurt over this layer evenly.
   

9. Now spread the veggies again and the curd left.
   

15. These layers bring in flavors,aromas and color to this dish,so be careful,too little and too much can spoil your whole dish. For preparing on stove you need to keep this vessel filled with layers in a pan of boiling water, i.e. you give it an indirect steam. Or if you have a large flat kind of non-stick vessel ,you may cover it and layer the biryani in that vessel and cook for another 10-15 mins.
16. For the oven,set it on 400 degree F. Let it preheat, in the meantime,you may stack your biryani layers. Cover the vessel with a lid or a foil paper and keep it in the oven.
17. Let it cook for 20-23 mins,or till you feel the aroma of cooked biryani.Turn off the oven and take out your pan.
18. Your vegetable -Dum Biryani is ready to devour. You may mix the layers after opening ,but I like to eat as it is ,because you get a different taste in every spoon if you don’t mix the layers.

Although I made a mild Biryani ,because my daughter is not able to eat that spicy,but as I said before,it all depends on your hands ,how to handle a recipe.
So try and share your experience here!!!