Veg Dum Biryani –
Ingredients
Basmati rice (1½ cups): Long-grain rice for aroma and fluffy texture; soak 30 minutes.
Mixed vegetables (1–1½ cups): Carrot, beans, peas, cauliflower—add body and balance.
Thick curd (½ cup): Forms the base of the biryani masala and adds richness.
Ginger-garlic paste (1½ tsp): Builds depth and warmth.
Green chilli paste (1 tsp): Gentle heat without overpowering spices.
Biryani masala (1 tsp): Signature spice blend for classic flavor.
Red chilli powder (½ tsp) & turmeric (pinch): Color and mild heat.
Mint & coriander (2–3 tbsp, chopped): Freshness and aroma.
Fried onions (½ cup): Sweetness and traditional biryani taste.
Whole spices: Bay leaf, cloves, green cardamom, cinnamon—for fragrance.
Saffron milk (2 tbsp): Royal aroma and color.
Ghee (3 tbsp): Richness and authentic mouthfeel.
Lemon juice (1 tsp): Brightens flavors
- Salt: As required.
Method ( explanation):
Rice preparation: Cook soaked basmati rice in plenty of water with whole spices and salt till 70% cooked. Drain and keep aside to prevent overcooking during dum.
Vegetable masala: In a heavy pan, heat ghee, add whole spices till aromatic. Add marinated vegetables (curd, ginger-garlic, chilli paste, spice powders, herbs, lemon juice, salt). Cook gently till vegetables are just tender and masala turns glossy.
Layering: Spread the vegetable masala evenly. Layer cooked rice on top. Finish with fried onions, saffron milk and a drizzle of ghee.
Dum cooking: Seal the pot tightly and cook on very low heat for 15–20 minutes. This allows steam to circulate, blending rice and masala aromas.
Rest & serve: Rest 5 minutes, open gently, fluff without breaking grains, and serve hot.
Our philosophy:
Biryani is not rushed—controlled heat, gentle layering, and patience create depth, aroma, and balance. 🍛✨
👨🍳 👩🍳Kadai Paneer Recipe 🍽️ 🥄
🧄 Kadhai Paneer ( Recipe)
🛒 Ingredients (Serves ~4)
For the Kadai Masala
1½ tsp coriander seeds
2 tsp cumin seeds
4–5 Kashmiri red chillies
1½ tbsp peppercorns
1 tbsp salt
(Dry roast & grind this for the signature spice mix)
For the Gravy & Veg
1 tbsp oil
1 tsp cumin seeds
1 inch ginger, chopped
2 large onions, chopped
1 tsp ginger-garlic paste
½ tsp turmeric powder
1 tsp degi chilli powder
1 tsp coriander powder
2 large tomatoes, pureed
Salt (to taste)
For Paneer & Vegetables
1 tsp ghee + 1 tsp oil
1 medium onion, sliced
½ capsicum, sliced
1 tomato, sliced
250 g paneer, cut into pieces
1 tsp Kashmiri chilli powder
1 tbsp prepared kadai masala
1 tbsp cream (optional)
Fresh coriander (for garnish)
👩🍳 Method
1. Make the Kadai Masala
Heat a pan and dry roast coriander seeds, cumin seeds, Kashmiri red chillies, peppercorns, and salt until aromatic.
Cool and grind to a fine powder — that’s your kadai masala.
2. Cook the Base Gravy
In a pan, heat oil/ghee. Add cumin seeds and chopped ginger.
Add chopped onions + ginger-garlic paste and sauté until the raw smell goes.
Sprinkle turmeric, degi chilli & coriander powders.
Add tomato purée, salt, and a little water. Cook until the masala thickens.
3. Sauté Vegetables & Paneer
Warm a separate pan with oil and ghee.
Add sliced onion, capsicum, and tomato — toss quickly for 1-2 minutes.
Add paneer pieces and sauté lightly to coat with the veggies.
Sprinkle Kashmiri chilli powder and the freshly ground kadai masala.
4. Combine & Finish
Pour the prepared gravy into the pan with sautéed paneer and veggies.
Mix well, let it simmer a minute or two.
Stir in cream if using — this balances spice and gives a richer finish.
Garnish with fresh coriander and serve hot.
🍽 Serving Tips
Serve with hot rotis, naan, paratha or steamed rice for a complete meal that’s restaurant-style at home.
