How to prepare south Indian Biryani pot style and dum style

South Indian vegetable biryani is a flavorful and aromatic rice dish made with basmati rice, mixed vegetables, herbs and spices. It is a popular dish in the south Indian cuisine, especially in the Chettinad region of Tamil Nadu. There are two main methods of making vegetable biryani: one pot method and dum method. The one pot method is quicker and easier, where the rice and vegetables are cooked together in a pressure cooker or an instant pot. The dum method is more traditional and elaborate, where the rice and vegetables are cooked separately and then layered and slow cooked in a sealed pot. Both methods yield delicious results, but the dum method has more depth of flavor and aroma. Here are the ingredients and step by step procedure to make south Indian vegetable biryani.

Ingredients

- 2 cups basmati rice
- 4 tablespoons oil or ghee
- 2 bay leaves
- 4 green cardamoms
- 4 cloves
- 1 inch cinnamon stick
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon caraway seeds
- 2 onions, thinly sliced
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- Salt to taste
- 4 cups water (for one pot method) or 3 cups water (for dum method)
- 2 tablespoons fried onions (optional)
- A few strands of saffron soaked in 2 tablespoons of warm milk (optional)
- For the vegetable gravy:
    - 2 tablespoons oil or ghee
    - 1 bay leaf
    - 2 green cardamoms
    - 2 cloves
    - 1 inch cinnamon stick
    - 1/4 teaspoon fennel seeds
    - 1/4 teaspoon caraway seeds
    - 1 onion, finely chopped
    - 1 teaspoon ginger-garlic paste
    - 2 tomatoes, finely chopped
    - Salt to taste
    - 1/4 teaspoon turmeric powder
    - 1/2 teaspoon red chili powder
    - 1/4 teaspoon garam masala powder
    - 1/4 teaspoon biryani masala powder (optional)
    - 2 cups mixed vegetables (carrot, potato, cauliflower, beans, peas etc.)
    - 1/4 cup water

Procedure

One Pot Method

1. Wash and soak the basmati rice in enough water for 20 to 30 minutes. Drain and keep aside.
2. Heat oil or ghee in a pressure cooker or an instant pot. Add the bay leaves, cardamoms, cloves, cinnamon, cumin seeds, fennel seeds and caraway seeds. Saute for a few seconds until fragrant.
3. Add the sliced onions and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
4. Add the green chilies, mint leaves, coriander leaves and salt and mix well.
5. Add the water and bring it to a boil. Check the salt and adjust if needed.
6. Add the drained rice and gently stir to combine everything.
7. If using a pressure cooker, cover with the lid and cook for 2 whistles on medium flame. If using an instant pot, close the lid and set the valve to sealing position. Press the rice button and cook for 12 minutes on high pressure.
8. Once done, let the pressure release naturally for 10 minutes. Then open the lid and fluff the rice with a fork.
9. Sprinkle some fried onions and saffron milk on top if desired.
10. Serve hot with raita, pickle or salan.

Dum Method

1. Wash and soak the basmati rice in enough water for 20 to 30 minutes. Drain and keep aside.
2. Heat oil or ghee in a large pot. Add the bay leaves, cardamoms, cloves, cinnamon, cumin seeds, fennel seeds and caraway seeds. Saute for a few seconds until fragrant.
3. Add the sliced onions and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
4. Add the green chilies, mint leaves, coriander leaves and salt and mix well.
5. Add the water and bring it to a boil. Check the salt and adjust if needed.
6. Add the drained rice and gently stir to combine everything.
7. Cook on high flame until the water is almost absorbed, but the rice is still moist and partially cooked. This will take about 10 to 15 minutes.
8. Turn off the heat and keep the rice aside.
9. To make the vegetable gravy, heat oil or ghee in a pan. Add the bay leaf, cardamoms, cloves, cinnamon, fennel seeds and caraway seeds. Saute for a few seconds until fragrant.
10. Add the chopped onion and saute until golden brown. Add the ginger-garlic paste and saute for another minute.
11. Add the chopped tomatoes and salt and cook until soft and mushy.
12. Add the turmeric powder, red chili powder, garam masala powder and biryani masala powder if using. Mix well and cook for a few minutes.
13. Add the mixed vegetables and water and mix well. Cover and cook until the vegetables are tender but not mushy. This will take about 15 to 20 minutes.
14. To assemble the biryani, take a large oven-safe pot or pan with a tight-fitting lid. Grease it lightly with some oil or ghee.
15. Spread half of the rice in an even layer at the bottom of the pot. Sprinkle some fried onions and saffron milk on top if desired.
16. Spread the vegetable gravy over the rice in an even layer.
17. Spread the remaining rice over the vegetable gravy in an even layer. Sprinkle some more fried onions and saffron milk on top if desired.
18. Cover the pot with a lid or seal it with aluminium foil.
19. Preheat oven to 180°C/350°F for 10 minutes. Place the pot in the oven and bake for 25 to 30 minutes or until the rice is fully cooked and fluffy.
20. Alternatively, you can also cook the biryani on stovetop on a low flame for 25 to 30 minutes using a heavy bottomed pot or pan with a tight-fitting lid.
21. Serve hot with raita, pickle or salan.
 

Tips

- Use aged basmati rice for best results as it has more fragrance and flavor than regular basmati rice.
- You can use any vegetables of your choice such as broccoli, mushroom, paneer, corn etc.
- You can also add some cashews, raisins or almonds for some crunch and richness.
- You can adjust the spice level according to your taste by adding more or less green chilies and red chili powder.