Biryani Masala: • Veg Dum Biryani Recipe Delicious Veg... Full written recipe for Veg Pulao Prep time: 30 minutes (including soaking time) Cooking time: 20-25 minutes Serves: 5-6 people Ingredients: BASMATI RICE Basmati Rice 2 CUPS WATER Water AS REQUIRED OIL Oil 1 TBSP GHEE Ghee 2 TBSP WHOLE SPICES CUMIN SEEDS Cumin 1/2 TSP GREEN CARDAMOM Green Cardamom 3 NOS. BLACK CARDAMOM Big Cardamom 1 NO. CINNAMON Cinnamon 1 INCH CLOVES Cloves 4-5 NOS. BLACK PEPPERCORNS Whole Black Pepper 4-5 NOS. BAY LEAF Bay leaf 2 NOS. ONION Onion 2 NOS. (SLICED) GINGER GARLIC GREEN CHILLI PASTE Ginger Garlic and Chilli Paste 2 TBSP TOMATO Tomatoes 1 NO. (SLICED) SALT Salt TO TASTE HOT WATER Hot Water A SPLASH POWDERED SPICES TURMERIC POWDER Turmeric Powder 1/2 TSP SPICY RED CHILLI POWDER Hot Chilli Powder 1 TSP KASHMIRI RED CHILLI POWDER Kashamiri Red Chilli Powder 2 TSP CORIANDER POWDER Coriander Powder 1 TSP HOT WATER Hot Water A SPLASH CURD Curd 3/4 CUP BIRIYANI MASALA Biryani Masala 1 TBSP POTATO Potato 2 NOS. (DICED) CARROT Carrot 1 NO. (DICED) FRENCH BEANS FRENCH BEANS 1/2 CUP (CHOPPED) GREEN PEAS Green peas 1/3 cup fresh coriander Green Coriander A LARGE HANDFUL (CHOPPED) MINT Mint 2 TBSP (CHOPPED) SALT SALT AS REQUIRED WATER Water 4 CUPS Method: Add the basmati rice in a large bowl & wash it well with water until it runs clear, then add fresh water & let the rice soak for 30-45 minutes. To make the masala for the pulao set a flat bottomed vessel over high heat & add oil & ghee, let the oil get hot then add all the whole spices along with onions, stir well & cook over medium high flame until the onions turn light golden brown. Further add ginger garlic green chilli paste, tomato & salt, stir well & cook over high flame for 2-3 minutes, you can add a splash of hot water if the masala gets too dry. Once the tomatoes have cooked, lower the flame & add in all the powdered spices, stir well & immediately add a splash of hot water & cook over medium flame for 1-2 minutes. Further add biryani masala to the curd & whisk it well so that no lumps remain & then add the curd into the masala, stir well & cook for a minute. Then add potato, carrot, french beans, green peas, fresh coriander & mint, stir well & cook until the potatoes are half cooked. Once the potatoes are half cooked, taste the masala & adjust the salt & spiciness, it should taste slightly saltier & spicier than usual to balance the flavors after the rice is added. Further discard the water in which the rice was soaked & add the soaked rice to the vessel along with fresh water & stir very gently & bring it to a simmer. Once the pulao comes to a simmer, cover the vessel with a lid & cook the pulao over medium low flame for 10 minutes. Once cooked for 10 minutes, remove the lid & check the pulao by inserting a spatula from the side to see if there's water, if the water has dried completely then switch off the flame or else cook the pulao for 2-3 minutes more. Once cooked let the pulao rest for 5-10 minutes before serving, then serve it by mixing the pulao from the sides & not the middle. Your delicious veg pulao is ready, accompany it with some fresh raita & papad. #YFL #SanjyotKeer #vegpulao The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpQAjq Instagram - ​​​​​​https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Rice Soaking 0:43 Cooking Process 1:17 Plating 7:33 Outro 8:24