Hyderabadi Vegetable Dum Biryani | Veg Dum Biryani
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4-5 people
- 1" dalchini/cassia bark/cinnamon
- 1 green cardamom/choti elaichi/chikka yellakki
- 2 laung/lavang/clove
- 2 bay leaves/tej patta/pullav yele
- 1 Tsp jeera
- ½ Tsp kali mirch/black peppercorns
- 1 thumb sized ginger/shunthi/adrak
- 3-4 cloves garlic/lehsun/bellulli
- 2 green chillies
- 12 green beans
- 1 big carrot
- 1 small potato (optional)
- ½ Cup green peas/batani
- 5-6 big florets cauliflower/gobhi
- 2 Tbsp ghee
- 4-5 sliced shallots/2 big onions
- 2-3 Tbsp yogurt/curd
- 2 Tbsp biryani masala
- Salt to taste
- ½ Tsp red chilli powder
- ½ Cup water
- 2 Cups biryani chawal/cooked biryani rice
- 1 Tbsp ghee
- ½ Cup packed mint leaves
- ½ Cup packed coriander leaves
- A big pinch saffron/kesar/kesari
- 1 Tbsp warm milk
- 1 Cup birista/fried onions/fried biryani pyaaz
- Few drops rose water or kewra essence
- 1 Tbsp biryani masala
- 8-10 cashews
- 4 Tbsp raisins
- Salt to taste
- Coriander and mint leaves to garnish
- Chapathi dough/goonda huwa atta
- 1 Cup water
- Gather all the whole spices together
- Roughly chop ginger, garlic and green chillies and crush them in a mortar
- Chop the vegetables and open up the cauliflower florets
- Let's start making the gravy, heat ghee in a pressure cooker pan
- Add all the whole spices
- Next add jeera and whole pepper, let them splutter
- Add the sliced onions and start sauteing
- Saute till the onions turn golden
- Next add crushed ginger-garlic-chilli and saute
- Drop in the chopped vegetables
- Add peas and cauliflower florets
- Mix everything well
- Next add yogurt on low flame
- Add biryani masala and salt to taste
- Also add red chilli powder
- Pour ½ Cup water and pressure cook for 1-2 whistles on low flame
- Chop mint leaves and coriander leaves lightly
- Keep the birista/fried onions ready
- Soak the saffron/kesar/kesari in a small bowl with warm milk
- Keep all ingredients ready to assemble biryani, biryani chawal, rose water and get the other ingredients
- In a deep kadai or pot or handi, add a Tbsp ghee at the bottom
- Add ½ or ⅓ gravy at the bottom of the pan
- Next add ½ or ⅓ rice layer at top, do not mix it, also add some mint and coriander leaves
- Dot with few cashews and raisins
- Add a few drops of saffron milk and a few drops of rose water
- Sprinkle birista/fried onions generously all over
- Season with biryani masala and salt
- Add one more layer of gravy on top and spread evenly, do not mix
- Again add a layer of rice
- Repeat steps with mint leaves, coriander, cashews and raisins
- Again sprinkle some birista/fried onions all over
- One more round of seasoning
- Repeat gravy-rice layering if required one more time
- Cover the handi
- Seal with atta dough to prevent any steam from escaping, this will give it 'dum'
- Keep a heavy object such as a mortar on top
- Cook on low flame for 20-25 minutes
- See all the cooked biryani layers
- Hyderabadi vegetable dum biryani is ready to serve!
Keep the ingredients ready to make it easy and relaxing to make the biryani
A handi will be the best vessel to cook the biryani
Do not over boil the vegetables, the vegetables will disintegrate and become a paste
Recipe by Food Of Interest at https://foodofinterest.com/hyderabadi-vegetable-dum-biryani/
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