Veg Dum Biryani | वेज बिरयानी घर पे | Restaurant Style Biryani at Home | Kunal Kapur Recipes

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 775.6K views May 12, 2026

This Masaledar Veg Dum Biryani is rich, fragrant, spicy, and packed with layers of flavour. Made with homemade biryani masala, crispy fried onions, fresh vegetables, saffron milk, mint, and perfectly cooked basmati rice - this recipe brings restaurant-style veg biryani straight to your kitchen. The slow dum cooking, aromatic spices, and flavorful jhol make every bite comforting and delicious. Whether it’s for Sunday lunch, family dinners, festive meals, or when you’re simply craving proper biryani — this one never disappoints.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Jhol

Oil (तेल) - 1 cup
Onion, sliced (प्याज़) - 4 cups

For Biryani Masala

Black cardamom (काली इलाइची) - 3 nos
Cinnamon stick, large (दालचीनी) - 1 no
Javitri, large (जावित्री) - 1 no
Cardamom (इलाइची) - 16-18 nos
Cloves (लौंग) - 12 nos
Black pepper (काली मिर्च) - 1 tbsp
Fennel seeds (सौंफ) - 1 tbsp
Shahi jeera (शाही जीरा) - 1 tbsp

For veggies

Curd (दही) - 1½ cups
Ginger 2” knob (अदरक) - 1 no
Garlic cloves (लहसुन) - 6-8 nos
Green chillies (हरि मिर्च) - 3-4 nos
Mint leaves (पुदीना पत्ता) - ½ cup
Leftover Oil (तेल) - ¾ cup
Turmeric (हल्दी) - ¾ tsp
Chilli powder (मिर्ची पाउडर) - 2 tsp
Coriander powder (धनिया पाउडर) - 1 tbsp
Potato, diced (आलू) - 1 cup
Carrots, diced (गाजर) - 1 cup
Cauliflower, florets (गोभी) - 1 cup
Beans, large chunks (बीन्स) - 1 cup
Salt (नमक) - to taste
Water (पानी) - 2 cups
Kasoori methi powder (कसूरी मेथी पाउडर) - ½ tsp
Biryani masala (बिरयानी मसाला) - 2 tsp

For Rice

Basmati Rice (बासमती चावल) - 3 cups
Water (पानी) - 3 lts
Salt (नमक) - 3 tbsp
Green chillies (हरि मिर्च) - 2-3 nos
Oil (तेल) - a dash
Biryani masala (बिरयानी मसाला) - 1 tsp
A pinch of Saffron, dissloved in ¼ cup milk (optional) (दूध में घुला केसर)
Rose water (गुलाब जल)- 1 tbsp (optional)
Kewra water (केवड़ा जल) - ½ tbsp (optional)
Fried onions (तला हुआ प्याज़) - handful
Leftover rice water (बचा हुआ चावल का पानी) - 1½ cups
Ghee (घी) - 2 tbsp
00:47 - Prep your rice

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Veg Dum Biryani?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.