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Tandoori Veg Dum Biryani | Smoked Veg Biryani | Tandoori Biryani | Biryani Recipes | Cookd

Tandoori Veg Dum Biryani is a smoky and flavourful #DumBiryani that is loaded with spices ad veggies. This biryani is distinctive in taste and an absolute treat to your tastebuds. This #TandooriVegBiryani is made using basmati rice, hung curd, and kashmiri red chilli powder. Make this spicy #SmokyVegBiryani at home and serve it hot with laccha onions, raita, and mint chutney. Do try it out and share your feedback with us! Tandoori Veg Dum Biryani Recipe: Basmati Rice - 1 ½ Cups Salt - 1 tbsp Oil - 1 tbsp Water - For Boiling Veggie Tikka: Oil - 1 tbsp Capsicum (diced) - 1 no Onion (diced) - 1 no Tomato (diced) - 2 nos Mushroom - 100 grams Cauliflower - 10 florets (1 Cup) Mustard Oil - 3 tbsp Kashmiri Red Chilli Powder - 1 tbsp Ginger Garlic Paste - 1 tsp Salt - ¾ tsp Hung Curd - ¾ Cup Cumin Powder - 1½ tsp Coriander Powder - 1 tsp Garam Masala - 1 tsp Kasuri Methi (powdered) - 1 tsp Lemon Juice - 2 tsp Chaat Masala - ½ tsp Butter (melted) - 2 tbsp Biryani: Oil - 3 tbsp Ghee - 1 tbsp + 1 tbsp Cinnamon - 1 inch Cardamom - 2 nos Cloves - 3 nos Bay Leaf - 2 nos Ginger Garlic Paste - 1 tbsp Green Chillies (slit) - 2 nos Onion (thinly sliced) - 2 nos Tomato (thinly sliced) - 1 no Red Chilli Powder - ½ tsp Garam Masala - ½ tsp Mint Leaves (chopped) - ½ Cup Coriander Leaves (chopped) - ½ Cup Salt - 2 tsp Water - ½ Cup + ¼ Cup Kewra Water - 1 tbsp Rose Water - 1 tbsp Saffron - Few Strands Cooking Instructions: 1. For the veggie tikkas, heat the mustard oil and add the Kashmiri red chilli powder. 2. Whisk the hung curd, ginger garlic paste, salt, cumin powder, coriander powder, garam masala, kasuri methi, lemon juice, and mustard oil with kashmiri red chilli powder. 3. Marinate refrigerated for 30 mins. 4. Smoke the marinated veggies with coal for about 5 mins. 5. Cook the veggies on a grill pan until charred and cooked through. Finish with butter, lemon juice, and chaat masala and set aside. 6. Wash and soak the rice for 20 to 30 mins. 7. For the biryani masala: Heat oil and ghee and add the whole spices, fry until aromatic. Add the sliced onions and fry until golden brown. 8. Add the ginger-garlic paste, green chillies and saute for 2 mins. 9. Add the tomatoes, cook until mushy and add chilli powder and garam masala. 10. Add the mint and coriander leaves, Add some water and continue cooking. 11. Add the cooked tandoori veggies. Mix well and simmer for 2 mins. 12. Boil the rice in water with 1 tbsp salt and 1 tbsp oil until 70% done and strain it. 13. Place the pot on a preheated tawa and remove half of the masala. Layer half of the masala and rice alternatively, pour ¼ Cup of water. Garnish with the remaining chopped mint and coriander leaves, kewra and rose water, saffron strands, ghee, and a pinch of garam masala. 14. Cover well and cook on a high flame for 3 mins and a slow flame for 12 mins. 15. Open the dum and serve hot with raita, laccha onions, and mint chutney. Cooking Tips: 1. If replacing kewra and rose water with essence only use 1 tsp each. The Cookd App is available for download for free now at https://app.cookdtv.com/yv. With our easy to use Meal Planner, no more last minute confusions! Plan ahead what you want to cook easily. Stay connected with us! Drop your Feedbacks/Suggestions on our Facebook Page -   / cookdtv   Let's chat directly on Instagram -   / cookdtv   Follow us on Twitter -   / cookdrecipes