Hyderabadi Vegetable Dum Biryani | Veg Dum Biryani
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 people
 
Delicious weekend lunch, with fresh vegetables in a gravy, Hyderabadi vegetable dum biryani
Ingredients
Whole Spices:
  • 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
Ginger-Garlic-Green Chilli Paste:
  • 1 thumb sized ginger/shunthi/adrak
  • 3-4 cloves garlic/lehsun/bellulli
  • 2 green chillies
Mixed Vegetables:
  • 12 green beans
  • 1 big carrot
  • 1 small potato (optional)
  • ½ Cup green peas/batani
  • 5-6 big florets cauliflower/gobhi
For Biryani Masala/Gravy:
  • 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
To Assemble Biryani:
  • 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
Other Ingredients:
  • Coriander and mint leaves to garnish
  • Chapathi dough/goonda huwa atta
  • 1 Cup water
Method
  1. Gather all the whole spices together
  2. Roughly chop ginger, garlic and green chillies and crush them in a mortar
  3. Chop the vegetables and open up the cauliflower florets
  4. Let's start making the gravy, heat ghee in a pressure cooker pan
  5. Add all the whole spices
  6. Next add jeera and whole pepper, let them splutter
  7. Add the sliced onions and start sauteing
  8. Saute till the onions turn golden
  9. Next add crushed ginger-garlic-chilli and saute
  10. Drop in the chopped vegetables
  11. Add peas and cauliflower florets
  12. Mix everything well
  13. Next add yogurt on low flame
  14. Add biryani masala and salt to taste
  15. Also add red chilli powder
  16. Pour ½ Cup water and pressure cook for 1-2 whistles on low flame
  17. Chop mint leaves and coriander leaves lightly
  18. Keep the birista/fried onions ready
  19. Soak the saffron/kesar/kesari in a small bowl with warm milk
  20. Keep all ingredients ready to assemble biryani, biryani chawal, rose water and get the other ingredients
  21. In a deep kadai or pot or handi, add a Tbsp ghee at the bottom
  22. Add ½ or ⅓ gravy at the bottom of the pan
  23. Next add ½ or ⅓ rice layer at top, do not mix it, also add some mint and coriander leaves
  24. Dot with few cashews and raisins
  25. Add a few drops of saffron milk and a few drops of rose water
  26. Sprinkle birista/fried onions generously all over
  27. Season with biryani masala and salt
  28. Add one more layer of gravy on top and spread evenly, do not mix
  29. Again add a layer of rice
  30. Repeat steps with mint leaves, coriander, cashews and raisins
  31. Again sprinkle some birista/fried onions all over
  32. One more round of seasoning
  33. Repeat gravy-rice layering if required one more time
  34. Cover the handi
  35. Seal with atta dough to prevent any steam from escaping, this will give it 'dum'
  36. Keep a heavy object such as a mortar on top
  37. Cook on low flame for 20-25 minutes
  38. See all the cooked biryani layers
  39. Hyderabadi vegetable dum biryani is ready to serve!
Notes
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/