Veg Dum biryani recipe | hyderabadi vegetable Dum biryani with step by step photos and video recipe. with the mild flavors of spices and the vegetables set in the long grain basmati rice.
basically i felt mastering the making of dum biryani takes enough patience and time. because being a foodie, we have tried a lot of dum biryanis and felt not all are to the mark and few which had the perfection.
perfection in cooking the rice, adding just enough flavour- no more and no less. everything together makes it perfect dum biryani. unlike chicken or mutton dum biryani, where the meat adds up the flavour of the rice. veg biryani is little different as to make it almost equal to the non veg one.
some of the veg rice recipes are
vegetable pulao,
vegetable brinji rice,
vegetable biryani ,
schezwan vegetable fried rice,
vegetable noodles, etc.,
Veg Dum biryani recipe
veg dum biryani
Ingredients
to grind raw
- 12-15 cloves garlic
- 2 inch ginger
- 2 no green chillies
- 5-6 no green cardamom
- 1 no star anise
- 1/4-1/2 tsp cumin seeds
- 1 large pinch nutmeg grated
for making biryani
- 3 tbsp oil
- 2 tsp ghee
- 2.5 cups onion sliced
- 1 handful cashews broken
- 1 no bay leaf
- 3 no cloves
- 1 no black cardamom
- 1 inch cinnamon
- 1 pinch stone flower
- few strand mace
- 3 cups chopped mixed vegetables
- 1/8 cup soya chunks
- 3 tbsp curd
- salt to taste
- 1/2 small lemon
- 2-3 tbsp chopped coriander leaves
- 2-3 tbsp chopped mint leaves
- 1 tbsp kasuri methi
- 1/4 tsp garam masala
to cook rice
- 4 cups water
- 1 tsp ghee
- 1 tbsp fried onion
- 1 no star anise
- 1 inch cinnamon
- 2 no cloves
- 1 tbsp rose petals
- 1 tsp lemon juice
- salt to taste
- chopped mint leaves
- chopped coriander leaves
- 5-6 no green cardamom
- 1.25 cups basmati rice
for layering
- chopped mint leaves
- chopped coriander leaves
- 3-4 tbsp saffron milk
Instructions
- grind everything given under “to grind raw” and keep it ready.
- heat oil and ghee in a thick bottomed vessel, fry onions until pink and then add cashews. fry until brown.
- strain and keep it aside.
- in the same pan, add cinnamon, cloves, bay leaf, black cardamom, green cardamom, mace strand and stone flower.
- further add chopped vegetables and fry for a minute.
- add curd, salt, lemon juice, soaked soya chunks and fry again for a minute.
- lastly add chopped mint leaves, chopped coriander leaves, kasuri methi and garam masala. mix well.
- add 1/4 cup water and let all the vegetables cook in simmer.
- meanwhile, boil 4 cups water in a vessel and add ghee, fried onions, star anise, cinnamon, cloves, cardamom, rose petals, lemon juice, salt, chopped mint leaves, chopped coriander leaves
- mix well and when it comes to rolling boil, add washed rice and cook in medium flame until 3/4th done.
- strain and add rice to the vegetables in three parts while the rice is getting cooked. by 10 minutes, add all the rice to the vegetables.
- place a iron tawa over the stove, place the vegetable pan, layer teh rice, spread it over gently and add chopped coriander, chopped mint leaves, saffron milk, fried onions and cashews.
- spread over gently. close the vessel with a plate and place a heavy weight over it.
- let it cook in medium heat for 15 minutes. switch off and open after 5 minutes.
- gently fluff it over and serve.
Video
hyderabadi vegetable Dum biryani
1.to make the hyderabadi veg dum biryani recipe, firstly grind together ginger, garlic, green chilli, khus khus, star anise, grated nutmeg , cardamom and cumin seeds. grind finely and keep it aside.
2. heat oil + ghee in a cooker or heavy bottomed vessel. add thinly sliced onions.
3. fry until pink and then add cashews. fry till golden brown in colour.
4. strain it and take it in a bowl. keep it aside until use. In the same pan, add cinnamon, cloves, black cardamom, bay leaf, mace strand and stone flower.
5. wash and add mixed vegetables of your choice. fry for half a minute.
6. add prepared masala, strain and add soaked soya chunks. mix well. fry for a minute.
7. add curd and mix well.
8. Further add salt and lemon juice.
9. also add chopped coriander leaves, chopped mint leaves and kasuri methi. mix well.
10. add garam masala and mix again.
11. add 1/4 cup water for the vegetables to get cooked. let it cook in simmer. meantime, we will have to prepare the rice.
12. in a pan, add 3-4 cups water, ghee and fried onions.
13. further add star anise, cinnamon, cloves, rose petals, lemon juice and salt.
14. finely chop mint leaves, chop coriander leaves, cardamom and let it come to a rolling boil.
15. add rice, mix once and let it cook in medium heat for 8 minutes. after 8 minutes, strain part by part for every half a minute.
16. keep an iron tawa over the stove. place the cooked vegetables over it. make sure only very little water is left.
17. add first part rice, after half – one minute, add second part rice and spread gently without pressing it.
18. further more add the last part of rice and spread again. by doing this, the rice will be evenly cooked all over.
19. over the rice, add fried onions and cashews. spread it all over.
20. add chopped mint leaves, chopped coriander leaves, soaked saffron milk all over.
21. cover the vessel with two layer of foil tightly.
22. place a plate on top and heavy weight over it.
23. let it cook for 15 minutes in medium heat. switch off. open ONLY after 5 minutes. mix gently.
24. serve the biryani with raita and dalcha.
