So after the recipes for biryani chawal and biryani masala, here is the grand entrant on the blog. Like a royal with royality flowing in its every grain, Hyderabadi vegetable dum biryani. We do not make biryanis at home very frequently, it is rich and royal, so once in a while it makes it worth it!
First let’s see what a dum biryani is, dum means cooking in its own steam. All the biryani layers are made and then ‘dum’ is given to it. Getting the biryani chawal consistency is very important to make a delicious Hyderabadi vegetable dum biryani. Flavours are so layered and so deep, you need to savour this dish in a royal way – the shahi/nawabi andaz as they say!
There are a lot of items or ingredients to make this dish. The ingredients are divided into meaningful categories and also in the order they will be required, pretty much. Going through the recipe and familiarzing yourself with the steps is essential. Make the biryani masala ahead of time or the previous day. Get all the vegetables ready, get the coriander and mint leaves ready. Make biryani gravy on one end and biryani chawal in parallel. Overall you need to have a ‘match plan’ to execute this delicious Hyderabadi vegetable dum biryani.
So plan it, make it and savour it! Try some desserts/sweets post the Hyderabadi vegetable dum biryani!
Shahi Tukda
Chawal Ki Kheer etc.
- 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!
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
Hyderabadi Vegetable Dum Biryani Stepwise:
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 1/2 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 1/2 or 1/3 gravy at the bottom of the pan
Next add 1/2 or 1/3 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!
