Hyderabadi vegetable Dum Biriyani | How to make Hyderabadi vegetable Dum Biriyani

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ByPriya Suresh
Created on 20th Nov 2015
  • Hyderabadi vegetable Dum Biriyani, How to make Hyderabadi vegetable Dum Biriyani
Hyderabadi vegetable Dum Biriyaniby Priya Suresh
  • Hyderabadi vegetable Dum Biriyani | How to make Hyderabadi vegetable Dum Biriyani (42 likes)

  • 0 reviews
    Rate It!
  • By Priya Suresh
    Created on 20th Nov 2015

About Hyderabadi vegetable Dum Biriyani

Dum briyani, the name itself makes most of us drool. This is a vegetarian biriyani I prepared from one of the blogger's post.

The delicious and mouthwatering Hyderabadi vegetable Dum Biriyani is a famous dish of Hyderabadi and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Hyderabadi vegetable Dum Biriyani is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Hyderabadi vegetable Dum Biriyani. Priya Suresh shared this Hyderabadi vegetable Dum Biriyani recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Hyderabadi vegetable Dum Biriyani. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Hyderabadi vegetable Dum Biriyani recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time35mins
  • Serves4People
Hyderabadi vegetable Dum Biriyani

Ingredients to make Hyderabadi vegetable Dum Biriyani

  • For cooking rice: 2 cup Basmati rice (soak 1/2 hour)
  • 1/2 tsp Shah Jeera
  • 1 tsp Oil
  • For Biryani: 3 cup Mixed cubed veggies (Of your choice)
  • 2 Green chillies (slit opened)
  • 1 tbsp Ginger garlic paste
  • 1 tsp Biryani masala powder
  • 1/2 tsp Red chilly powder
  • 1/4 tsp Turmeric powder
  • 1 cup Yogurt
  • 1/4 cup Oil
  • Few saffron strands
  • 1/4 cup Warm milk
  • 1/2 cup Mint leaves (chopped)
  • Few coriander sprigs (chopped)
  • 4 Cardamoms
  • 1 Black cardamom
  • 1 inch Cinnamon stick
  • 5 Cloves
  • 2 Bay leaves
  • 1/2 tsp Shah Jeera
  • 1 Star anise
  • Fried Onions: 2 Onions (sliced thinly)
  • 1 tsp Corn flour
  • Oil for frying

How to make Hyderabadi vegetable Dum Biriyani

  1. Frying the onions: Heat oil for frying the onions, mix the corn flour to the thinly sliced onions, fry in oil until they turn golden brown. Drain the excess of oil and keep aside.
  2. Cooking rice: Heat enough water and add the shah jeera, oil and salt. Once the water starts boiling, drain the soaked water from the rice and add it to the hot water. Cook until the rice gets half cooked. (Al dente)
  3. For Biryani: Heat the oil for cooking the spices. Add in the bay leaves, star anise, cinnamon stick, green and black cardamoms, cloves and fry until a nice aroma comes arises. Now add the shah jeera and fry for a few seconds.
  4. Add in the ginger garlic paste, cook for a few minutes. Add in all the vegetables except the cubed green bell peppers and cook for a few minutes.
  5. Add the green bell peppers, chilli powder, briyani powder, salt, turmeric powder and fry for a few minutes. Pour 1/2 cup of yogurt and cook for a few minutes.
  6. Cook the veggies, add half of the chopped mint leaves, slit opened green chillies, mix well and cook again for a few minutes. Soak the saffron strands in the warm milk.
  7. For the layers: Take a large vessel or a pressure cooker. Put half of the vegetables mixture onto the vessel, top it with fried onions, pour the remaining yogurt now, mix well and check for salt.
  8. Put the flame in simmer, now layer half of the rice. Layer again the remaining veggies, add in the fried onions, layer again with rice, top it with chopped mint and coriander leaves.
  9. Heat a tawa, keep the biryani layered vessel over it and keep it on a low flame. Pour in the saffron milk, cover the vessel with a damp kitchen towel.
  10. Keep a heavy object on the lid and cook it on a low flame until the rice gets well cooked.
  11. Serve hot with raita.
My Tip: You can prepare this briyani in an oven, instead of going for slow cooking in vessel. You can use nuts and raisins, I skipped it because my kids don't like raisins in biryani, but you can add it.

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