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Photo of Hyderabadi vegetable Dum Biriyani by Priya Suresh at BetterButter

Hyderabadi vegetable Dum Biriyani

Priya Suresh
0 minutes
Prep Time
35 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Hyderabadi vegetable Dum Biriyani RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Hyderabadi
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. For cooking rice: 2 cup Basmati rice (soak 1/2 hour)
  2. 1/2 tsp Shah jeera
  3. 1 tsp oil
  4. For Biryani: 3 cup Mixed cubed veggies (Of your choice)
  5. 2 Green chillies (slit opened)
  6. 1 tbsp ginger garlic paste
  7. 1 tsp Biryani masala powder
  8. 1/2 tsp Red chilly powder
  9. 1/4 tsp turmeric powder
  10. 1 cup yogurt
  11. 1/4 cup oil
  12. Few saffron strands
  13. 1/4 cup Warm milk
  14. 1/2 cup mint leaves (chopped)
  15. Few coriander sprigs (chopped)
  16. 4 cardamoms
  17. 1 Black cardamom
  18. 1 inch cinnamon stick
  19. 5 cloves
  20. 2 Bay leaves
  21. 1/2 tsp Shah jeera
  22. 1 Star anise
  23. Fried onions: 2 onions (sliced thinly)
  24. 1 tsp Corn flour
  25. oil for frying


  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.

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