Vegetable Makhani dum biryani - Vegetable Makhani Biryani - Biryani recipes - Onepot meals recipe - Rice recipes - Lunch, Dinner recipes - Party Recipes

My sons doesn't prefer typical South Indian full meals on daily basis even though they have lunch at home only weekend normally Sunday either I do Puli kulambu, Mor kulambu or one pot meals. They like mixed vegetable biryani or rices. I wanted to try Paneer Vegetable Makhani biryani. It is rich and creamy one pot meal. It tasted great. For sure you won't get disappointed. This is similar to Jaipuri vegetable pulav but the way it is cooked is different. My sons told me both are very different.. They like this one more. They finished their plate faster than usual. 
For Gravy
Onion - 1 (small. Chopped finely)
Tomatoes - 2 (medium size make a puree)
Ginger paste - 1/4 teaspoon
Garlic - 1 teaspoon
Almonds - 15
Poppy seeds - 1 teaspoon
Mixed vegetables - 1.5 cups
Cream - 1/4 cup
Yogurt - 1/4 cup
Salt to taste
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Kitchen masala - 1 teaspoon
Red chilli powder - 1/2 teaspoon to 1 teaspoon (adjust to your spice level)
Oil/ Ghee - 3 teaspoon
Bay leaves -1 
Cardamom - 1
Cinnamon -  1 Inch
Cloves - 2
Kal pasi - 1 to 2
Shahi jeera - 1 teaspoon
Mint leaves - 10
Coriander leaves - 1 tablespoon (finely chopped)


Rice - 1.5 cup
Rose water / kewra water - 1 tablespoon
Mint leaves - 5
Cardamom - 2
Cinnamon - 1 inch
clove - 3
Bay leaves - 1
Sea salt - as requried
Ghee - 1/4 teaspoon

For Garnishing

Onion - 1/2 (thinly sliced)
Cashew nuts - 10 (split into 2)
Ghee - 3 teaspoon


Wash and soak rise for 15 mins. Drain the water and keep it ready. Soak Almond and poppy seeds in warm water for 30 mins. Grind to smooth paste.
Heat pan with ghee and fry Cashew and Onion till they are crisp and golden brown. Remove it from the pan
In same pan add 1 teaspoon of oil. Add Bay leaves, Cinnamon, cardamom, clove and shahi jeera. Let Jeera crackle. Add Chopped onion and Fry till slight brown color
Add ginger garlic paste and fry till nice aroma released. Add Tomatoes puree. Let it cook till raw smell released
Add Mint leaves, Turmeric, Red chilli, Coriander powder and Kitchen king masala. Continue to cook till oil separate from masala.
Add All the vegetables and required salt. Add Grinded paste. Add 1.5 cup of water. Close it with lid and let it cook. Cook till vegetables are done
Reduce flame completely Add Yogurt 
Add cream.Mix well. Switch it off and keep it aside

Boil 3 cups of water add all masala under rice section. Add Rice. And cook till 1/2 done.
Drain extra water from rice. Keep it aside.
Now time to do dum, Alternate layers in a cooking vessel with rice, Fried onion, cashew and Makhani, Cover it with cloth and plate. Keep weight on the top to cook in very low (lowest in your stove) for 10 mins.
Remove lid and Gently mix the rice. Serve hot