Hyderabadi Veg Biryani Dum Style

Hyderabadi Veg Biryani Recipe or Veg Dum Biryani - is indeed a delicious rice dish of spicy cooked vegetables simmering along with the layer of basmati rice, fresh herbs and saffron. Serve this aromatic veg dum biryani along with the raita of your choice. Traditionally, the Hyderabadi vegetable dum biryani is cooked in large copper handi and is sealed with the dough  while keeping on the dum. The dough seal ensures that the steam inside the handi do not escape. This helps in cooking of the biryani within to just perfect. To ensure the exact time to put Hyderabadi biryani on the dum, you will see the steam coming out of the dough from one point after a certain period of time. Thats when it is an ideal time to put the vegetable biryani on dum.

On the whole, bring this totally irresistible restaurant style veg biryani at your table and see the magic. Here is how to make vegetable biryani recipe at home....

Best Hyderabadi Veg Biryani Recipe

Indeed, for we Indians, Biryani has always been an utter favorite to all of us, be it a chicken biryani, mutton biryani, egg biryani or prawns biryani and Vegetable Biryani for the vegetarians. Earlier in many of my post I have cited that any dum biryani recipe is my son’s all-time favorite, so it has to be a consistent affair at our home 😉

variety of biryanis such as - Hyderabadi Chicken Dum biryani, Mutton Biryani, Mango Chicken Biryani and Prawns biryani are usually on our tables every other Fridays or even on Sundays. Out of the list above, was missing – Hyderabadi Veg Dum Biryani and it was also requested since long, by my dear readers. Thus, the vegetable biryani post is here for you all.

Hold on, I know, you may get panicked seeing the long list of ingredients that we will be using for making of veg biryani recipe. Surely, this is an absolutely easy veg biryani recipe. And outcome of this bulky affair is exceptional.

Once you master in the effort along with the important tips following this vegetable biryani recipe, it will always be a breeze and never a cumbersome effort. If you are yearning to have biryani with vegetables instead of meat, then this a must try biryani recipe. It is utterly luscious, succulent and light on palate.

What rice to use to make Hyderabadi Veg Biryani Recipe?

The best rice to go for while making hyderabadi vegetable dum biryani is, the long grain basmati rice. The longer aged basmati rice, the better will be the taste and aroma of the vegetable biryani.

How to make Biryani Masala for Veg Biryani Recipe at home?

In ths recipe, you will find the special ground masala - a homemade Biryani masala powder in this Hyderabadi veg dum biryani recipe below. undoubtedly, It is always best to make fresh biryani masala for making veg biryani recipe. I am pretty sure, yes!

Although, the homemade Biryani masala is always better than store bought biryani masala, you can make it in a bulk and store it easily in a clean air tight container. Indeed, the storage can be done for couple of months in refrigerator or in freezer for 5 months. Doesn’t that sound stress-free?? For this reason, I am always up to make this biryani masala in bulk and freeze it.

Undoubtedly, the taste, the aroma of freshly ground masala will make this recipe, one of the best Veg dum biryani you will ever have.

The measure of spices below for biryani masala recipe is as per the biryani measure mentioned for this vegetable biryani recipe. But, you can increase or decrease the amount proportionally.

So, without wasting much time, let’s head on to make this lip-smacking How to make hyderabadi veg dum biryani

Best Hyderabadi Veg Dum Biryani Recipe Card

4.67 from 6 votes

Print

Hyderabadi Veg Biryani

The Veg biryani is indeed a delicious rice dish of spicy cooked vegetables simmering along with the layer of rice, fresh herbs and saffron. Bring this totally irresistible Hyderabadi veg dum biryani at your table and see the magic.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Soaking time 45 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 688kcal

Author Farrukh Aziz

Ingredients

 

1x2x3x

Vegetables should be around 1.25 kgs in total for 1 kg of rice. However, you can increase or decrease the amount of vegetables as per your liking making sure it weighs 1.25 kgs in total.

For the preparation of veg biryani :

• ▢ 2 cups Cauliflower florets (medium sized (gobi))
• ▢ 1.5 cups Green peas
• ▢ 4-5 Potatoes (medium size, cut in 1½ inch cubes)
• ▢ 1 cup Carrot (cut in 1½ inch strips)
• ▢ 2-3 Onions (medium size, cut in 1½ inch cubes)
• ▢ 1 cup French beans (cut in 1½ inch length)
• ▢ 1 Capsicum (large size, cut in strips)
• ▢ 2-3 tbsp Ghee

For vegetable marination:

• ▢ 350 g Thick yogurt ( (dahi))
• ▢ 2 tbsp Ginger-Garlic paste ( (adrak lahsun paste))
• ▢ 10 Green chilies (you may add more if you prefer)
• ▢ 2 tsp Red chili powder
• ▢ 1 tsp Turmeric powder ((haldi))
• ▢ 2 tsp Coriander powder ((dhaniya powder))
• ▢ 1 tsp Shajeera
• ▢ ¾ Biryani masala (Refer below) (reserve one fourth of it for later use)
• ▢ 1 tsp Cardamom powder (elaichi powder)
• ▢ Juice of 2 lemons
• ▢ 1 cup Brown onions ((birista or fried onions))
• ▢ ¼ cup Mint leaves (pudina)
• ▢ ⅓ cup Coriander leaves (roughly chopped (dhaniya patta))
• ▢ Salt to taste
• ▢ ½ cup Oil

 For homemade Biryani Masala powder recipe:

Grind it to a fine spice powder: (you make it in bulk and store in airtight container, use it as and when required)

• ▢ ½ tsp Black peppercorns ((sabut kali mirch))
• ▢ ½ tsp Cloves ((laung))
• ▢ 8-10 Green cardamom (hari elaichi)
• ▢ 2-3 Black cardamom (badi elaichi)
• ▢ 2 Cinnamon (dalchini, sticks of 1 inch each)
• ▢ 1 cm Stone flower (pieces of dagad phool)
• ▢ ½ tbsp Cumin seeds (jeera)
• ▢ 1 Small blade of mace (javitri)
• ▢ ½ tbsp Fennel seeds ((saunf))
• ▢ ¼, Nutmeg ((jaiphal))
• ▢ ½ tbsp Poppy Seeds (khus khus)

For Biryani Rice:

• ▢ 1 kg Rice (long grain basmati, soaked for 45 minutes)
• ▢ 1 tsp Shajeera
• ▢ 3-4 Bay leaves
• ▢ 1 tbsp Ghee
• ▢ 2 Cinnamon sticks (1 inch each)
• ▢ 1 tsp Lemon juice
• ▢ Salt as required
• ▢ Enough water for boiling rice

For layering Veg Biryani:

• ▢ 3-4 Tomatoes (medium size, thinly sliced)
• ▢ ⅓ cup Ghee
• ▢ 1 tbsp Oil
• ▢ ¼ cup Mint leaves
• ▢ Few saffron strands soaked in 4 tablespoons of plain hot water or water from the pot of boiling rice.
• ▢ ½ cup Fried onions
• ▢ Reserved ¼ of Biryani masala powder

Cook ModePrevent your screen from going dark

Instructions

How to Make Veg Biryani Recipe In Hyderabadi Dum Style

for veg layer:

• To begin with, in a heavy bottom pan, heat 2 tablespoons of ghee.
• Then, add potatoes and toss very well on high heat for a minute. Sauté for another 3-4 minutes until lightly seared. Once seared well, then transfer the potatoes on to a plate and keep it aside
• Then, in the same pan, heat another tablespoon of ghee. Now, add cauliflower, carrot and sauté on high for 2 minutes. The, add beans and green peas and sauté them all for another 2 minutes. Take them out on plate and keep it aside
• After that, in the same pan with remaining ghee, sauté capsicum and onions together for just a minute. Now, take it off the heat and keep it aside (do not over cook)

For vegetable marination:

• Once the vegetables are done with sauteeing, then, in a large bowl, combine all the ingredients (along with the above sautéed vegetables) mentioned under marination.
• Then, cover and keep it aside for 15 minutes

 Cooking rice for veg biryani recipe:

• To cook rice for veg biryani, firstly, in a large handi, add shazeera, ghee, cinnamon, bay leaves, lemon juice and enough water. Then, bring it to a boil.  While the water is boiling, add salt (little extra than usual) and mix well.
• Then, add soaked and drained rice and cook on high until just 60 percent done. Do not over-cook the rice.
• Meanwhile, take ¼ cup of hot water from the pot into a bowl and add ⅓ cup of ghee (mentioned under layering) until melted and mixed. Keep it aside

For layering the veg dum biryani:

• Now, take the heavy bottom pot in which biryani is to be layered for dum
• Then, grease the base of the pot with 1 tablespoon of oil.
• After that, arrange the tomato slices evenly at the greased base. This will help the vegetables not to stick at the bottom and will avoid burning.
• Then, layer the marinated vegetables over the tomato layer evenly. And, add all the remaining marinade, if any.
• Then, sprinkle, mint leaves and fried onions evenly. After that, sprinkle one tablespoon of saffron water over the vegetables
• Then, carefully, add rice evenly on the vegetable layer
• Lastly, sprinkle remaining spice powder, saffron water and melted ghee over the rice.. Then, cover the pot with lid and seal it with the dough (I did it)
• Finally, place the biryani pot on high flame and allow it to cook for few minutes (12-15minutes). After 15 minutes, at this stage, you will notice steam coming out either from vent of the lid or from the side of the dough. This is the point when biryani is ready to be kept on dum.
• Then, place a hot tava/griddle below the handi and keep it for “Dum’(simmer) exactly for another 15 minutes.
• After 15 minutes, switch off the heat and leave it as it is for 8-10 minutes.
• Lastly, after 10 minutes, open the lid, dish out yummy Hyderabadi veg dum biryani and serve with raita of your choice.

Nutrition

Calories: 688kcal | Carbohydrates: 112g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 236mg | Potassium: 932mg | Fiber: 10g | Sugar: 9g | Vitamin A: 3385IU | Vitamin C: 60.2mg | Calcium: 171mg | Iron: 5.5mg

Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

How to make veg biryani recipe

for veg layer:

To begin with, in a heavy bottom pan, heat 2 tablespoons of ghee.

Then, add potatoes and toss very well on high heat for a minute. Sauté for another 3-4 minutes until lightly seared. Once seared well, then transfer the potatoes on to a plate and keep it aside

Then, in the same pan, heat another tablespoon of ghee. Now, add cauliflower, carrot and sauté on high for 2 minutes. The, add beans and green peas and sauté them all for another 2 minutes. Take them out on plate and keep it aside

After that, in the same pan with remaining ghee, sauté capsicum and onions together for just a minute. Now, take it off the heat and keep it aside (do not over cook)

For vegetable marination:

Once the vegetables are done with sauteeing, then, in a large bowl, combine all the ingredients (along with the above sautéed vegetables) mentioned under marination. Then, cover and keep it aside for 15 minutes

 Cooking rice for veg biryani recipe:

To cook rice for veg biryani, firstly, in a large handi, add shazeera, ghee, cinnamon, bay leaves, lemon juice and enough water. Then, bring it to a boil.  While the water is boiling, add salt (little extra than usual) and mix well.

Then, add soaked and drained rice and cook on high until just 60 percent done. Do not over-cook the rice.

Meanwhile, take ¼ cup of hot water from the pot into a bowl and add ⅓ cup of ghee (mentioned under layering) until melted and mixed. Keep it aside

For layering the hyderabadi veg dum biryani:

Now, take a heavy bottom pot in which biryani is to be layered for dum

Then, grease the base of the pot with 1 tablespoon of oil.

After that, arrange the tomato slices evenly at the greased base. This will help the vegetables not to stick at the bottom and will avoid burning.

Then, layer the marinated vegetables over the tomato layer evenly. And, add all the remaining marinade, if any.

Then, sprinkle, mint leaves and fried onions evenly. After that, sprinkle one tablespoon of saffron water over the vegetables

Then, carefully, add rice evenly on the vegetable layer

Lastly, sprinkle remaining spice powder, saffron water and melted ghee over the rice.. Then, cover the pot with lid and seal it with the dough (I did it)

Finally, place the biryani pot on high flame and allow it to cook for few minutes (12-15minutes). After 15 minutes, at this stage, you will notice steam coming out either from vent of the lid or from the side of the dough. This is the point when biryani is ready to be kept on dum.

Then, place a hot tava/griddle below the handi and keep it for “Dum’(simmer) exactly for another 15 minutes.

After 15 minutes, switch off the heat and leave it as it is for 8-10 minutes.

Lastly, after 10 minutes, open the lid, dish out yummy Hyderabadi veg dum biryani and serve with raita of your choice.