20 March, 2016
Hyderabadi Veg Biryani / Veg Dum Biryani
Date – 13.3.2015
Finally today I am sharing hyderabadi veg dum biryani recipe, many of my viewers were requesting for this recipe so here you go. In this recipe for colour i have added kesar/saffron but if you want it more colourful add food colour to this. But my recommendation is do not use artificial food colours because they are harmful for us. I hope you will like this recipe and share your feedback.
Preparation time – 20 mins
Cook time –1 hours
Recipe type – main
Cuisine – Indian
Serve – 3-4
Measuring cup used 1 cup = 220 ml
Ingredients for cooking rice
Basmati rice – 2 cups or 400 g
Water – 4-5 cups
Salt – 1 tbsp or as per taste
Cinnamon stick – 2 inch
Green cardamom/elaichi – 4-5 (just break the skin)
Clove/laung – 3-4
Javitri/mace – 2
Stone flower/anise – 1
For making paste
Mint/pudina leaves – ¾ to 1 cup (loose pack)
Coriander leaves – ¾ to 1 cup (loose pack)
Ginger – 2 inch
Garlic clove – 10 -11 (big)
Green chili – 2-3
For making Biryani
Cauliflower – 15- 16 florets
Carrot – 2 medium (cut into 2 inches )
Matar/green peas – 1/3 cup
Beans – 7-8 (cut into 2 inches)
Paneer – 100 to 150 (cut into big cubes)
Potato – 2 medium (cut into lengthwise)
Green chili – 3-4 (silt cut and divide into 2 parts)
Fried Onion/ brown onion – 1 cup
Biryani masala – 4 tbsp
Garam masala – 1 tsp OR you can use whole garam masala as 1 bay leaf, 2 cinnamon, 3-4 cloves, 3-4 green cardamom, 1 black cardamom, javitri – 1
Shajeera/black jeera – 1 tsp
Red chilly powder – ½ to 1 tsp
Turmeric – ½ tsp
Mint and coriander leaves – ¾ cup chopped (½ cup coriander and ¼ cup mint leaves)
Curd – 350 g or around 1 ½ cup (use fresh and thick curd)
Oil/ghee/butter – 2-3 tbsp
Ghee – 4 tbsp (while making layers)
Salt – as per taste
Biryani/rose/kewra essence – ¼ to ½ tsp
For color soak 15-16 saffron/kesar in 2 tbsp of hot milk or hot water
For cooking rice
First rinse rice with the water and soak it for 30 mins then drain it.
After 30 mins in a big vessel heat up 4-5 cups of water and add javitri, cinnamon, green cardamom, stone flower and clove.
When the water starts to boil add drained rice and keep the flame medium and let it cook, stir in between.
Cook the rice till it ¾ or 75% cooked. (it should not be fully cooked)
Now drain the rice in a colander, gently fluff and keep aside. (if you want you can remove whole garam masala)
Take the ingredients under for making paste and make paste and keep aside.
In a thick bottom pan or cooker heat 3 tbsp of oil or ghee.
Add Shah jeera (if you are using whole garam masala, add now), let it splutter nicely.
Add cauliflower, potato and carrot, saute and stir them for 2-3 minute over medium flame.
Add beans and matar, saute for a minute. (do not add beans and matar with cauliflower because they take very less time to cook)
Add grinded paste,salt, biryani masala, red chili powder, turmeric and garam masala powder(if you are using whole garam masala skip garam masala powder)
Saute and stir for 2-3 minute.
Now add 4 tbsp of curd and salt, cook veggies for 2-3 minute.
Add paneer, stir gently and turn off the flame.( By the time veggies should cooked 70 % )
Now add remaining curd and green chillies to the veggies, mix well.
Making Biryani layer
Devoid veggies into tow parts.
In a thick bottom pan, layer the half veggies first.
Spread 1- 2 tbsp of fried onion and 1 – 2 tbsp of chopped mint coriander leaves.
Then layer the half of the rice.
Again layer the remaining veggies and fried onion.
Then layer the remaining rice.
Spread Chopped mint coriander leaves, fried onion.
Spread saffron milk, cashew and raisins.
Add3-4 tbsp of ghee and biryani or rose or kewra essence.
For dum cooking
Now cover the pan with the silver foil and put it’s lid. (you can keep any heavy thing on the top of the lid)
Keep the vessel on the gas stove over medium flame for 10 – 12 minutes.
By the time heat tava and pour little water in it.
After 10 -12 minute keep the vessel on the top of the tava over medium flame and cook biryani for another 20 minutes. In between pour water in tava if it is dry. (if you follow this method your biryani will not burn)
After 20 minutes veg dum biryani is ready, serve hot with any raita.
Soak the basmati rice for 30 mins
Take mint leaves, coriander leaves, ginger, garlic and green chili in a blender
Make smooth paste by adding very little water, keep aside
Heat up 4 cups of water
Add clove, cinnamon, mace, stone flower and green cardamom
Bring it to boil and add the rice slowly, stir
Cook rice till it’s 70 % done
Strain it , keep aside
Heat 2 tbsp of milk and add a pinch of saffron, keep aside
Heat ghee or oil, add shah jeera
Add cauliflower, potato and carrot
Saute it for 2-3 min over medium flame
Add beans and green peas, again saute for aminute
Add blended paste
Add biryani masala, red chili, turmeric and garam masala powder
saute for 2 minute
Add curd, stir cook veggies for 2 minutes
Add paneer cubes, stir and turn off the flame
Veggies are ready
Add remaining curd and green chili
Divide veggies to the two parts
In a biryani pot first place half veggies and spread 2 tbsp of brown onion
Spread 1 or 2 tbsp of chopped coriander and mint leaves
Layard half of the rice
Again add half of the veggies and 2 tbsp of brown onion
Add remaining rice, mint – coriander leaves and saffron milk
Spread some cashew and raisins
Add 3-4 tbsp of ghee
Add biryani essence or rose essence or kewra essence
Cover it with silver foil and put it’s lid (if you are using normal plate as a lid put any heavy thing on top of it)
Cook it over medium flame for 10 -12 minute
By the time heat tava and add some water
After 10 min place this biryani pot on the top of the tava and cook for 20 min at low – medium heat, in between if tava is dry pour some water
After 20 min veg dum biryani is ready
Serve hot with raita