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veg dum biryani

hyderabadi vegetable dum biryani recipe
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: South Indian
Keyword: popular south indian recipe, rice recipes
Servings: 4 servings
Author: Jinoo Jayakrishnan
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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


  • 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.