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.