hyderabadi veg biryani recipe | vegetable dum biryani
 
Prep time
Cook time
Total time
 
hyderabadi veg biryani, a tasty layered biryani recipe for lunch
Author:
Recipe type: main
Cuisine: Indian
Serves: 2
Ingredients
  • for cooking rice
  • basmati rice - ¾ cup
  • shah jeera - ⅛ teaspoon
  • cardamom - 2
  • cinnamon - ½-inch piece
  • cloves - 2
  • bay leaf - 1, small
  • salt - ¼ teaspoon
  • oil - 1 teaspoon
  • for gravy
  • potato - 1, small
  • cauliflower - ½ cup
  • carrot -
  • green peas - ¼ cup
  • beans - ¼ cup
  • onion - 1 medium, sliced
  • green chili - 1, sliced
  • ginger garlic paste - 1 teaspoon
  • peppercorns - 4 - 5
  • green cardamom - 1
  • cumin seeds - ¼ teaspoon
  • red chili powder - ½ teaspoon
  • turmeric powder - ¼ teaspoon
  • biryani masala powder or garam masala - ½ teaspoon
  • cumin powder - ¼ teaspoon
  • coriander powder - ¼ teaspoon
  • curd or yogurt - ½ cup, whisked
  • coriander leaves - 2 tablespoons, finely chopped
  • oil or ghee - 3 tablespoons
  • salt - to taste
  • other ingredients
  • onion - 1, or ½ cup of store bought fried onion
  • cashew nuts - few
  • raisins - few
  • for assembling hyderabadi veg biryani
  • fried onion - ½ cup
  • ghee - 1 tablespoon
  • saffron or kesar - few strands soaked in 2 tablespoons of warm milk
  • mint leaves - 8 - 10, finely chopped
  • coriander leaves - 2 tablespoons, finely chopped
Method
  1. Make thin onion slices and fry them till golden brown and crisp. Keep aside.
  2. Soak saffron in 2 tablespoons of warm milk.
  3. Chop all the vegetables and keep aside.
  4. Heat oil or ghee in a pan. Add cardamom, bay leaf, cinnamon and saute for a few seconds.
  5. Add sliced onion, green chili, ginger garlic paste, peppercorns, cumin seeds and saute well. Saute till onion turns golden brown.
  6. Add chopped vegetables, salt, and mix well. Cover and cook for a few minutes.
  7. Add red chili powder, coriander powder, cumin powder, turmeric powder, biryani masala, and mix well.
  8. Add curd or yogurt and mix well. Cook for 2 more minutes. Add coriander leaves on top. Turn off the flame.
  9. Wash rice and soak it in enough water for 15 - 20 minutes. After 20 minutes, drain the excess water, and keep aside.
  10. Bring 3 to 4 cups of water to a boil in a pan.
  11. When the water starts boiling, add the soaked and drained rice, along with shah jeera, cardamom, cloves, bay leaf, cinnamon stick, salt and one teaspoon of oil. Cook till rice is ¾ done.
  12. Drain the excess water from the rice.
  13. Use a thick-bottomed deep pan for making biryani.
  14. Spread half of the veg gravy at the bottom and spread it evenly. On top of that spread half of the cooked rice.
  15. Add half of fried onion, chopped mint leaves, coriander leaves, saffron milk on top.
  16. Add another layer of veg gray and on top of that cooked rice. At the end add the remaining fried onion, chopped mint leaves, chopped coriander leaves, saffron milk at the top.
  17. Add a teaspoon of ghee.
  18. Cover the pan with a tight lid.
  19. Heat a tawa on low flame, plae the pan on top of the tawa.
  20. Cook for 10 to 15 minutes. Turn off the flame.
  21. hyderabadi veg biryani is ready.
  22. Add half of the prepared vegetable gravy at the bottom of the pan and spread it evenly. Add the cooked rice on top of it and spread evenly. Sprinkle half of the prepared saffron milk on top of it. On top of that add half of the fried onion, few finely chopped mint leaves and coriander leaves.
  23. On top of the rice again spread one layer of vegetable gravy, and rice on the top. Again add the rest of the saffron mixture, few finely chopped mint and coriander leaves, and the fried onion on top. Add 1 teaspoon of ghee on the top.
  24. Place a tight fitting lid on top of the pan. If you don't have a tight-fitting lid, then place an appropriate lid on top of the pan and seal it up with a wheat flour dough or else, cover the pan with an aluminium foil and place a lid on top. On top of the lid, place heavy object.
  25. Heat a tawa over a low flame. Place the pan on top of it, and cook for 12 - 15 minutes to get the dum cooking effect. After 15 minutes, turn off the flame. Let it rest for a few minutes.
  26. veg biryani is ready to be served.
Recipe by Vegetarian Indian Recipes at http://vegetarianindianrecipes.com/hyderabadi-veg-biryani-vegetable-dum-biryani/