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how to make veg biryani recipe. Vegetable biryani recipe, hyderabadi veg dum biryani
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5 from 3 votes

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.
Prep Time15 mins
Cook Time45 mins
Soaking time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Hyderabadi Veg Biryani, Veg Dum Biryani
Servings: 10
Calories: 688kcal
Author: Farrukh Aziz

Ingredients

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
    • 1/3 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)
      • 1/4, 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
      • 1/3 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 1/4 of Biryani masala powder

      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 1/3 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