Home / Pulao and biryani recipes / Hyderabadi Veg Biryani / Veg Dum Biryani
20 March, 2016

Hyderabadi Veg Biryani / Veg Dum Biryani

Comments : 2 Posted in : Pulao and biryani recipes on by : nrdubey Tags: , ,

Date – 13.3.2015

About Recipe

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

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Ingredients

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

Method

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.

 

In Short

 

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Soak the basmati rice for 30 mins

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Take mint leaves, coriander leaves, ginger, garlic and green chili in a blender

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Make smooth paste by adding very little water, keep aside

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Heat up 4 cups of water

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Add salt

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Add clove, cinnamon, mace, stone flower and green cardamom

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Bring it to boil and add the rice slowly, stir

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Cook rice till it’s 70 % done

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Strain it , keep aside

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Heat 2 tbsp of milk and add a pinch of saffron, keep aside

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Heat ghee or oil, add shah jeera

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Add cauliflower, potato and carrot

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Saute it for 2-3 min over medium flame

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Add beans and green peas, again saute for aminute

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Add blended paste

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Add biryani masala, red chili, turmeric and garam masala powder

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Add salt

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saute for 2 minute

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Add curd, stir cook veggies for 2 minutes

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Add paneer cubes, stir and turn off the flame

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Veggies are ready

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Add remaining curd and green chili

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Divide veggies to the two parts

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In a biryani pot first place half veggies and spread 2 tbsp of brown onion

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Spread 1 or 2 tbsp of chopped coriander and mint leaves

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Layard half of the rice

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Again add half of the veggies and 2 tbsp of brown onion

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Add remaining rice, mint – coriander leaves and saffron milk

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Spread some cashew and raisins

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Add 3-4 tbsp of ghee

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Add biryani essence or rose essence or kewra essence

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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)

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Cook it over medium flame for 10 -12 minute

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By the time heat tava and add some water

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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

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After 20 min veg dum biryani is ready

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Serve hot with raita

 

 

 

2s COMMENTS

2 thoughts on : Hyderabadi Veg Biryani / Veg Dum Biryani

  • Pradyumna
    April 2, 2016 at 9:55 am

    very good

    • nrdubey
      April 3, 2016 at 1:51 am

      Thank you Pradyumna

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