Veg biryani recipe with step by step photos. Sharing a very very delicious hyderabadi veg biryani recipe today with you all today. I got many requests for this hyderabadi dum cooked veg biryani recipe and here I am sharing my tried and tested veg biryani recipe. A detailed and authentic veg biryani recipe, totally worth the time and effort 🙂
There are many delicious varieties of biryani in Indian cuisine and this hyderabadi dum veg biryani easily tops the list. This is not an easy veg biryani recipe in pressure cooker but a slow dum cooked biryani with vegetables, biryani masala with a royal touch of saffron. Though you can easily make veg biryani in pressure cooker, there is a world of difference between the slow dum cooked biryani and pressure cooker biryani. The former is more tasty,succulent and full of flavor.
A dum phukt biryani or dum cooked biryani should be cooked with loads of patience. The whole process of putting the veg biryani under dum should be done in very low flame. Now if you are wondering what is dm phukt or cooking under dum, dum cooking is sealing the pot very well so that the steam cannot escape. This way the dish gets cooked in its own juices and the finished dish is very very flavorful and tasty, here in this case it is veg biryani recipe cooked under dum. Authentically clay pots are used for dum cooking and dough with wheat flour is used for sealing.Obviously it is a time consuming process and easy way for dum cooking is to close the pot with a lid and place a heavy object over it. Dum phukt is a method originating from Persia and used mainly in awadhi cuisine .
Making of veg biryani can be split into three parts.
- preparing the basmati rice for biryani
- preparing the veg gravy for biryani
- layering and putting the biryani under dum.
In this hyderabadi veg biryani recipe, I have not used any ready made biryani masala powder. Instead whole spices are used in veg biryani and that makes the whole biryani so so delicious. I like to cook basmati rice for biryani in a open pot rather than using pressure cooker. Use aged old basmati rice for flavorful veg biryani
To make veg biryani recipe, I have used potatoes, cauliflower, peas, carrot, beans. You can use 3 or more veggies in this biryani recipe. I have taken as many pics as possible making veg biryani recipe, hope you find it useful.
Serve veg biryani with onion raita, mirch ka salan, kacumber, fryums etc. if you are looking for more easy biryani recipes do check paneer biryani, aloo biryani recipes.
Here is how to make veg biryani recipe with step by step photos.
Step by step veg biryani recipe
1. Rinse 1 cup basmati rice thoroughly and soak in water for an hour. Drain and spread the rice on a plate and dry for 30 minutes.
2. In the mean time, cube the vegetables and measure. I used 2 cups of mixed vegetables for 1 cup of rice.
3. Heat a pan with 2 tablespoons oil. Add thinly sliced onions and fry till they are crisp and golden. remove to a tissue and set aside. retain the pan with oil.
4. Next we need to prepare the rice for veg biryani. Bring 4 cups of water to rolling boil in a deep pot. Add 1 bay leaf, 2 green cardamoms, 2 black cardamoms, 3 cloves. Add few drops of oil to the water. Add drained rice and mix well. Season with required salt and mix well. Cook in high flame, keeping the pot open for 7-9 minutes. The rice should be 80% cooked. Do not let the rice to get cooked completely. Once the rice is ready, drain and set aside.
5. Now take the pan with oil and add 2 more tablespoons of ghee to it. Add all the whole spices like shahi jeera, bay leaf, green cardamom, black cardamom, mace strands, cloves and cinnamon. Saute in medium flame till the spices turn fragrant.
6. Add sliced onions and saute for 2 minutes. Add crushed ginger garlic, slit green chilies and saute well.
7. Add cubed veggies, required salt, chili powder and turmeric powder. Mix well and cook for 5-8 minutes. Add well whisked smooth curd and mix well. Cook till veggies are done. It will take around 8-10 minutes in medium flame. Add a handful of cashews, badam and raisins to the veggies and mix well.
8. Now we will start the dum cooking for veg biryani. I used a thick bottomed flat cooker base for dum cooking. It is better to use a flat based vessel. You can use a thick handi too. While we arrange the layers, heat a cast iron tava in medium flame.
9. Take the cooker base and grease well with ghee. Add 1/2 of the prepared veggie masala. Spread half of the prepared rice. Sprinkle 1/2 of the saffron milk. Sprinkle chopped mint-cilantro leaves generously.
10. now repeat the layers and finish off with rice. Sprinkle the remaining milk, fried onions and mint leaves. Close the cooker with a moist cloth without disturbing the layers. Now cover with a plate.
11. place the pot over the hot tava. Place a heavy object like a mortar and pestle over the plate to seal the steam. dum cook the biryani for 25- 30 minutes in very low flame. Once done, let the biryani cool for 10 minutes. Gently plate the biryani if you want to keep the layers, else you can even mix and serve veg biryani with raita or any salan recipe.
You can even bake the veg biryani instead of dum cooking. Assemble the veg biryani in a oven safe dish and cover with foil. Bake in 170C for 30 minutes. Let cool for 10 minutes, gently fluff up and serve. You can serve as a part of nice Hyderabad meal with bagara baingan as side and khubani ka meetha as dessert.
Veg biryani recipe card below:
Veg biryani recipe, how to make hyderabadi veg biryani recipe | Veg dum biryani recipe
1 CUP = 250 ml
Ingredients
- For preparing rice
- 1 cup basmati rice
- 4 cups water
- Salt
- 1 bay leaf
- 2 green cardamoms
- 1 black cardamom
- A small cinnamon stick
- 2 cloves
- few drops of oil
- For vegetable biryani masala
- 2 cups chopped mixed vegetables
- 1 big onion sliced
- 1 teaspoon crushed ginger garlic
- 2-3 green chilies
- 1/4 cup whisked fresh curd/yogurt
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 10-12 cashews
- 10-12 almonds
- 2 tablespoons raisins
- Salt
- 2 tablespoons ghee
- 1 teaspoon shahi jeera
- 3 green cardamoms
- 1 black cardamom
- few mace starnds
- A small cinnamon stick
- 2-3 cloves
- for assembling the biryani
- 1 cup fried onions from 2 big onions
- 1/4 cup chopped cilantro leabes
- 1/4 cup chopped mint leaves
- 1/8 teaspoon saffron soaked in 3 tablespoons milk
Instructions
- Rinse 1 cup basmati rice thoroughly and soak in water for an hour. Drain and spread the rice on a plate and dry for 30 minutes.
- In the mean time, cube the vegetables and measure. I used 2 cups of mixed vegetables for 1 cup of rice.
- Heat a pan with 2 tablespoons oil. Add thinly sliced onions and fry till they are crisp and golden. remove to a tissue and set aside. retain the pan with oil.
- Next we need to prepare the rice for veg biryani. Bring 4 cups of water to rolling boil in a deep pot. Add 1 bay leaf, 2 green cardamoms, 2 black cardamoms, 3 cloves. Add few drops of oil to the water. Add drained rice and mix well. Season with required salt and mix well. Cook in high flame, keeping the pot open for 7-9 minutes. The rice should be 80% cooked. Do not let the rice to get cooked completely. Once the rice is ready, drain and set aside.
- Now take the pan with oil and add 2 more tablespoons of ghee to it. Add all the whole spices like shahi jeera, bay leaf, green cardamom, black cardamom, mace starnds, cloves and cinnamon. Saute in medium flame till the spices turn fragrant.
- Add sliced onions and saute for 2 minutes. Add crushed ginger garlic, slit green chilies and saute well.
- Add cubed veggies, required salt, chili powder and turmeric powder. Mix well and cook for 5-8 minutes. Add well whisked smooth curd and mix well. Cook till veggies are done. It will take around 8-10 minutes in medium flame. Add a handful of cashews, badam and raisins to the veggies and mix well.
- Now we will start the dum cooking for veg biryani. I used a thick bottomed flat cooker base for dum cooking. It is better to use a flat based vessel. You can use a thick handi too. While we arrange the layers, heat a cast iron tava in medium flame.
- Take the cooker base and grease well with ghee. Add 1/2 of the prepared veggie masala. Spread half of the prepared rice. Sprinkle 1/2 of the saffron milk. Sprinkle chopped mint-cilantro leaves generously.
- now repeat the layers and finish off with rice. Sprinkle the remaining milk, fried onions and mint leaves. Close the cooker with a moist cloth without disturbing the layers. Now cover with a plate.
- place the pot over the hot tava. Place a heavy object like a mortar and pestle over the plate to seal the steam. dum cook the biryani for 25- 30 minutes in very low flame. Once done, let the biryani cool for 10 minutes. Gently plate the biryani if you want to keep the layers, else you can even mix and serve veg biryani with raita or any salan recipe.
Notes
2. If you are not comfortable with dum cooking, just cook the rice completely first, let cool and mix with the prepared gravy.
3. Do not dum cooking in lowest flame.
Nutrition
Rithu says
Wow veg biryani recipe sounds so promising. Thanks for sharing !
Rithu says
Wow veg biryani recipe sounds so promising. Thanks for sharing !
Balam says
Was waiting for your dum veg biryani recipe Harini. Will try out soon !
Bala mani says
Wow was waiting for this veg dum biryani recipe from you Harini, thanks so muchl
Chandini says
So tempting veg biryani, will try out and tell