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how to make veg biryani recipe
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5 from 7 votes

Veg biryani recipe, how to make hyderabadi veg biryani recipe | Veg dum biryani recipe

veg biryani recipe with step by step photos. Hyderabadi dum cooked vegetables biryani with detailed steps and photos.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: main
Cuisine: Indian
Servings: 4
Calories: 429kcal
Author: Harini


  • 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


  • 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.


1. You can pressure cook both rice and veggies separately and do the dum cooking
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.


Calories: 429kcal