Hyderabadi Dum Biryani | Veg Dum biryani

Hyderabadi Dum Biryani recipe | Veg Dum Biryani recipe – How to make Veg biryani recipe with step by step pictures.

Hyderabadi Dum  Biryani is a popular one in the kitchen of Mughal Nizams of Hyderabad. Actually, it is popular for Chicken and mutton dum biryani. I wanted to try the Hyderabadi Veg Dum biryani for quite a while but I somehow keep on postponing it. During our December trip to Chennai, happened to eat the Veg dum biryani at Cream center Chennai. It was too yum and I wanted to give it a try at home. From then the urge to try it was more. Last weekend my sister, told me that she tried Dum biryani for Sunday lunch and later shared with me the pictures too. So I tried it the next day as everyone was at home. The process is definitely lengthy compared to the Pressure cooker Biryani but it’s worth giving it a try.

Generally, I am the kind of person who never gets satisfied with my work, though everyone at home says it was awesome !!. Very rarely I pat myself, wow you did a good job. This Hyderabadi Dum biryani is one among the “wow”, that I was telling appreciating myself a lot.

What are the key ingredients for making this Hyderabadi Veg Dum biryani

• A very good quality of Basmati rice – Long grained rice – I usually use India gate basmati rice
• Saffron – Saffron gives amazing flavour for Veg Dum biryani, so use good quality of saffron
• Biryani masala – I used home made Biryani masala – Use good quality of spices for best biryani.

Do try this at home this weekend and let me know the feedback.
Check out my other biryani too

• Pressure cooker Paneer biryani
• Small potato Biryani
• Mushroom biryani
• Chole biryani
• Seeraga samba veg biryani

Hyderabadi Dum Biryani recipe

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Hyderabadi Dum Biryani

The vegetarian version of Popular Hyderabadi Dum biryani - From the kitchens of Nizams of Hyderabad

Course Lunch, Main Course

Cuisine Indian

Keyword Biryani recipe, South Indian lunch recipes

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 1 cup Basmati rice
• ½ cup* Mixed veggies
• Few Whole spices
• 1 tsp Red chili powder
• A handful of Mint leaves
• 5 Garlic pods
• 1 green chili
• Few Stone flower | kal paasi optional
• A small piece of Ginger
• 1 tsp Fennel seeds| sombu
• 3 tbsp Oil
• 1 tbsp Ghee
• 1 Tomato
• Salt as needed
• Few strands Saffron
• 1 tbsp Milk
• 1 tbsp Yogurt
• 3 Big Onion
• ½ tsp Biryani Masala
• *I used carrot beans, and green peas.
• ** I used mace 2 cloves, cardamom 1, star anise1, and bay leaf

Instructions

• Soak the rice in 3 cups for 20 minutes.
•  In a pan add the rice and water along with the whole spices and little salt and few drops of oil.
•  Once the rice is 3/4th cooked, drain the water and discard the whole spices.
•  Cut the onions into thin long slices. Add 2 tbsp of oil in a non-stick pan and start cooking the onions till it becomes golden brown. Traditionally it will be deep-fried. But I didn’t do that.
•  Keep it aside.
•  Grind the garlic, ginger, mint leaves, green chili, kalpaasi (stone flower), and fennel seeds into a fine paste. If needed add 1-2 tsp of water.
•  Soak the saffron in warm milk. Boil the veggies in 1 cup of water or you can microwave it for minutes till soft. Let it be crunchy not too soft.
•  Do not add too much water and end up discarding the water. Add little by little and cook the veggies.
•  In a pan add 1 tbsp oil and ghee and add the ground green paste to it.
•  Saute it for a while till the raw smell goes.
•  Add the yogurt to this and mix well.
•  Cook for a minute and add the tomato puree. You can grind the tomato and add. I added the store-bought puree as my tomatoes were pale.
•  Add the red chili powder to this. Choose the one which gives a nice color.
•  Add the parboiled veggies to this. Add salt and biryani masala to this. Remember we have added the salt in the rice too.
•  Cook for 2 minutes.
•  Switch off the flame. Now, this mixture will be slightly in saucy consistency. Now let’s start layering the biryani.
•  Take a heavy-bottomed vessel. I used my non-stick pan as the base was thick for that.
•  Layer first with fried onions. Spread one portion of the cooked rice on this by covering the onions fully.
•  Add half portion of the saffron milk to this by sprinkling it all over the rice.
•  Add the saucy vegetable mix to this. Spread this as a layer.
•  Spread the remaining rice over this and cover it fully. Sprinkle the remaining saffron milk to this.
•  Now cover the pan with aluminum foil. Alternatively, you can cover it with thickly rolled chapathi dough.
•  Heat a dosa pan and when it hot, place this covered pan onto this. Keep the flame low and let this be on this Tawa for 10 minutes.
•  Open the foil after 10 minutes and carefully fluff it up with a fork and mix well.
•  Super hot Veg Dum biryani is ready to serve. Serve with onion raitha and the popular Hyderabadi Mirchi ka salan.

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Notes

1.Always cook the rice in separate grains.

2. You can add the whole spices either in the rice or in the oil before adding the ground green paste. 3. I do not like the whole spices to come in between while eating, so I discarded it after putting it in the rice.

4. Since yogurt and saffron milk is there does not alter the quantity of red chili powder. The biryani was medium spicy.

5. If you are making it in large quantities, divide the portions and layer it one more time.

6. Fried onions contribute a major part in enhancing the taste of Hyderabadi Dum biryani. So do not compromise on it.

Method with step by step pictures

• Soak the rice in 3 cups for 20 minutes.
• In a pan add the rice and water along with the whole spices and little salt and few drops of oil.
• Once the rice is 3/4th cooked, drain the water and discard the whole spices.

• Cut the onions into thin long slices. Add 2 tbsp of oil in a non-stick pan and start cooking the onions till it becomes golden brown. Traditionally it will be deep-fried. But I didn’t do that.
• Keep it aside.

• Grind the garlic, ginger, mint leaves, green chili, kalpaasi (stone flower) and fennel seeds into a fine paste. If needed add 1-2 tsp of water.

• Soak the saffron in warm milk . Boil the veggies in 1 cup of water or you can microwave it for minutes till soft. Let it be crunchy not too soft.
• Do not add too much water and end up in discarding the water. Add little by little and cook the veggies.

• In a pan add 1 tbsp oil and ghee and add the ground green paste to it.
• Saute it for a while till the raw smell goes.
• Add the yogurt to this and mix well.

• Cook for a minute and add the tomato puree. You can grind the tomato and add. I added the store-bought puree as my tomatoes were pale.
• Add the red chili powder to this. Choose the one which gives a nice color.

• Add the parboiled veggies to this. Add salt and biryani masala to this. Remember we have added the salt to the rice too.
• Cook for 2 minutes.
• Switch off the flame. Now, this mixture will be slightly in saucy consistency. Now let’s start layering the biryani.

• Take a heavy-bottomed vessel. I used my non-stick pan as the base was thick for that.
• Layer first with fried onions.  Spread one portion of the cooked rice on this by covering the onions fully.
• Add half portion of the saffron milk to this by sprinkling it all over the rice.

• Add the saucy vegetable mix to this. Spread this as a layer.
• Spread the remaining rice over this and cover it fully. Sprinkle the remaining saffron milk to this.

• Now cover the pan with aluminum foil. Alternatively, you can cover it with thickly rolled chapathi dough.
• Heat a dosa pan and when it hot, place this covered pan onto this. Keep the flame low and let this be on this Tawa for 10 minutes.

• Open the foil after 10 minutes and carefully fluff it up with fork and mix well.

• Super hot Veg Dum biryani is ready to serve. Serve with onion raitha and the popular Hyderabadi Mirchi ka salan.