Vegetable Dum Biryani, Hyderabadi How to make Hyderabadi Veg Dum Biryani

Vegetable Dum Biryani Recipe, Hyderabadi. Deliciously tasty veg biryani

This recipe is dedicated to all my friends who keep calling me for the vegetable dum biryani recipe. I have forgotten the number of times I have repeated this vegetable dum biryani recipe, Hyderabadi over phone.

Time to put it down on the net for easy reference. I just love the colourful vegetables in this vegetable dum biryani, Hyderabadi. The contrasting colors are a feast for the eye. So let’s get started with vegetable dum biryani recipe, Hyderabadi.

Ingredients for vegetable dum biryani, Hyderabadi

• 4 onions, finely sliced
• 2 tomatoes, chopped
• 2 cups yogurt
• 1 kg Basmati rice, soaked for an hour
• 2 tbsp ginger garlic paste
• 2 green chillies
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• whole garam masala (2 cloves,2 cardomon, 1 bayleaf, 1 teaspoon shah jeera, 1 tsp cumin seeds, 1 inch stick cinnamon)
• 3 potatoes, cubed
• 1 carrot, diced
• 1/2 cup beans, cut into 1 inch sticks
• 1/2 cup peas
• 1 beetroot, diced
• bunch of coriander leaves
• bunch of mint leaves
• 4 tablespoon oil/ghee +2 teaspoon oil
• salt to taste

Method for making veg dum biryani recipe, Hyderabadi

•  Heat oil/ghee in a large pan (large enough to hold 1 kg rice) and fry potato, bean, beetroot and carrot separately. Remove using a slotted spoon and set them aside.

•  In the same oil, add green chili, garam masala and onion.
•  Fry the onion till brown and add ginger garlic paste.

• Add tomatoes and cook till tender. Add chili powder, coriander powder and salt.
• Next, throw in yogurt and mix well.

• Add the fried vegetables, coriander and mint leaves. You can add juice of one lemon if you want added flavour. Mix well. Cook for further 5 minutes. Switch off the flame.
• Boil sufficient water in a large vessel to cook the rice.
• Add salt and oil to the water. The oil helps to keep the rice seperate.

• Add rice and peas to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below)

• Add rice to the prepared gravy. Do not mix.
• Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita.

Additional Notes:

1. To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between.
2. When you cook on a tawa, the bottom doesn’t get burnt.
3. Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

Help us provide you with more recipes by sharing this recipe with your friends. Please don’t forget to like and comment if you like this recipe.

For receiving exciting new recipes, subscribe to this blog.

Vegetable Dum Biryani

Fa

An absolutely delicious veg dum biryani recipe

3.50 from 2 votes

Print Recipe Pin Recipe

Ingredients

  

• 4 onions finely sliced
• 2 to matoes chopped
• 2 cups yogurt
• 1 kg Basmati rice soaked for an hour
• 2 tbsp ginger garlic paste
• 2 green chillies
• 1 teaspoon coriander powder
• 1 teaspoon chili powder
• whole garam masala 2 cloves,2 cardomon, 1 bayleaf, 1 teaspoon shah jeera, 1 tsp cumin seeds, 1 inch stick cinnamon
• 3 potatoes cubed
• 1 carrot diced
• 1/2 cup beans cut into 1 inch sticks
• 1/2 cup peas
• 1 beetroot diced
• bunch of coriander leaves
• bunch of mint leaves
• 4 tablespoon oil/ghee +2 teaspoon oil
• salt to taste

Instructions

 

• Heat oil/ghee in a large pan (enough to hold 1 kg rice) and fry potato, bean, beetroot and carrot one by one. Keep the fried vegetables aside.
• In the same oil, add green chili, garam masala and onion.
• Fry the onion till brown and add ginger garlic paste.
• Add tomatoes and cook till tender. Add chili powder, coriander powder and salt.
• Add yogurt and mix well.
• Add the fried vegetables, coriander and mint leaves. You can add juice of one lemon if you want added flavour. Mix well. Cook for further 5 minutes. Switch off the flame.
• Boil sufficient water in a large vessel to cook the rice.
• Add salt and oil to the water. The oil helps to keep the rice seperate.
• Add rice and peas to the boiling water.
• Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below)
• Add rice to the prepared gravy. Do not mix.
• Add a teaspoon of ghee on top of the rice.
• Cover with foil and close the lid. The foil do not let the steam escape.
• Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
• Mix the rice and gravy gently before serving. Serve hot with Raita.

Notes

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.