Veg dum biryani always feels like a celebration in a pot. The slow build of aromas as rice and masala come together, the gentle steam trapped inside the lid, and the first spoonful where every grain carries flavour make it deeply satisfying. It’s the kind of dish that turns an ordinary meal into something special.
Using Netra's Red Curry Paste and Netra’s Pulao simplifies the process without losing that comforting depth. The vegetables soak up the masala beautifully, and the pulao rice stays fluffy and fragrant during dum. The result is a rich, layered biryani that feels indulgent yet surprisingly easy to prepare.
Ingredients
For the rice
- 1 pack Netra’s Pulao
- Hot water as per packet instructions
For the vegetable masala
- 2 tablespoons oil or ghee
- 1 medium onion, thinly sliced
- 1 medium tomato, chopped
- 1 cup mixed vegetables, parboiled
- 100 g Netra’s Red Curry Paste
- ½ cup whisked curd
- 1 green chilli, slit
- ½ teaspoon garam masala
- Salt to taste
For layering and garnish
- Fried onions
- Ghee
- Chopped coriander and mint
- Warm milk with saffron strands
How to Make Veg Dum Biryani
- Cook Netra’s Pulao as per the instructions and keep it aside to cool slightly. The grains should remain separate.
- Heat oil or ghee in a heavy-bottom pan. Add sliced onions and cook until golden. Add tomatoes and cook until soft.
- Add the red curry paste and sauté for two to three minutes until aromatic. Add the vegetables, curd, green chilli, garam masala, and salt. Cook until the masala thickens and coats the vegetables well.
- In a deep pan or handi, spread half the pulao rice. Add the vegetable masala as the next layer. Top with the remaining rice.
- Finish with fried onions, a drizzle of ghee, chopped coriander, mint, and saffron milk if using.
- Cover tightly and cook on low flame for about fifteen minutes. Let it rest for five minutes before opening.
Tips / Variations
- Keep the rice slightly undercooked before dum for best texture.
- Paneer cubes can be added to the masala for extra richness.
- A heavy base or tawa under the pot helps avoid burning.
- Letting the biryani rest improves flavour and layering.
If you’re looking for a quick yet satisfying meal, Netra’s Red Curry Paste and Pulao make veg dum biryani come together with very little effort.
