Vegetable Dum biryani

5 from 2 votes

Hyderabadi vegetable biryani or veg biryani recipe is a rich, spiced, flavourful rice recipe prepared with vegetables and spices. it is typically served along with Hyderabadi mirchi ka salan or bhindi ka salan and raita to reduce the spice heat.

Course rice

Cuisine Asian, Pakistani, Turkish

Diet Vegetarian

Keyword veg dum biryani

Method stove top

Difficulty Moderate

Recipe Type Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 735kcal

Author Priya

Equipment

Deep pan (with lid preferable)
spatula

Ingredients

for boiling Rice:

1 cup basmati rice soaked
3 cups water to boil
salt to taste
3 nos green cardamom
1 inch cinammon stick
½ teaspoon cumins
1 muslin cloth

For Curd Mixture:

1 cup curd
1 tbsp biryani masala optional
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder

Vegetables:

1 medium potato chopped
10 nos OR 100 gms beans chopped
1 small carrot chopped
¼ cup cabbage chopped,optional
½ cup cauliflower chopped
2 tablespoon green peas

for vegetable gravy:

1 tablespoon ghee
1 tablespoon oil
½ teaspoon cumins /jeera
a pinch of asafoetida(hing)
2 tablespoon ginger-chili-garlic paste
1 medium onion sliced
salt to taste
1 tablespoon fried onions(birasta)

assembling and layering:

½ cup coriander leaves chopped
8 nos mint leaves chopped
1 medium tomato sliced
¼ cup saffron milk ½ tsp Saffron soaked in milk

US Customary - Metric

Instructions

For rice preparation:

Take muslin cloth first ,Add all the spices like cardamom and other and prepare a pocket .
3 nos green cardamom, 1 inch cinammon stick, 1 muslin cloth, ½ teaspoon cumins
Add water in your vessel and boil the water first.
3 cups water
Add Masala pocket which we prepared from muslin cloth.
Add soaked rice and salt to taste. Boil and keep it aside.
salt to taste, 1 cup basmati rice

For vegetable preparations:

Boil Water and add All chopped vegetables and parboil it. Keep the parboiled vegetables aside.
1 medium potato, 10 nos OR 100 gms beans, 1 small carrot, ¼ cup cabbage, ½ cup cauliflower

For curd mixture:

Add curd in a bowl. Add red chili powder,turmeric powder,coriander powder and biryani masala. mix well and keep it aside.
1 cup curd, 1 tbsp biryani masala, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon turmeric powder

Final Vegetable gravy and assembling:

Firstly heat ghee and oil. Add jeera, Add asafoetida when they crackle.
1 tablespoon ghee, ½ teaspoon cumins /jeera, 1 tablespoon oil
Now add ginger-chili-garlic paste and saute.
2 tablespoon ginger-chili-garlic paste
Add onions and saute.
1 medium onion
Next, add all the vegetables and fry for 2 -3 mins.
2 tablespoon green peas, salt to taste
Add curd mixture we prepared earlier and mix. Cook the mixture until oil separation.also add cashews and tomato and mix well.
When the vegetable is cooked, Add HALF portion of rice into the cooked veggies and gently mix.
Layer the remaining rice portion.
Sprinkle some tomatoes,fried onions,coriander and mint. Also add saffron water and sprinkle.
1 tablespoon fried onions(birasta), ½ cup coriander leaves, 8 nos mint leaves, 1 medium tomato, ¼ cup saffron milk
Cover with lid and cook on low flame for 4 mins.
Serve hot.

Notes

I don't recommend to store this biryani for more than 3 days.
I have not tried deep freezing biryani yet. So, I can not say how this biryani tastes after deep-freezing. However, I will keep you guys updated whenever I try.
Don't forget to watch recipe video.

Nutrition