Hyderabadi Dum Veg Biryani recipe (वेज हैदराबादी बीरयानी)

Introduction to Hyderabadi Dum Vegetable Biryani

When people hear the name Biryani, Hyderabadi Biryani is what pops into their minds first. This dish is a true gem of Indian cuisine, representing a perfect blend of rich Mughlai flavors and the spicy nuances of Andhra Pradesh. Hyderabadi Dum Vegetable Biryani stands out for its aromatic spices, layered textures, and the unique cooking method known as “dum,” where the rice and vegetables are slow-cooked together, allowing the flavors to meld beautifully.

History of Hyderabadi Biryani

Hyderabadi Biryani has a storied past that dates back to the Mughal era. It was introduced to the Deccan region of India by the Mughal emperors, and over time, it was adapted by the local cooks who added their own touches, incorporating regional spices and cooking techniques. The vegetarian version, although a variation of the traditional meat-based Biryani, is equally cherished for its robust flavors and the richness of vegetables and paneer (cottage cheese).

Preparing Hyderabadi Dum Vegetable Biryani

This recipe for Hyderabadi Dum Vegetable Biryani takes you through a detailed yet simple process to recreate this iconic dish in your kitchen. With a preparation time of 30 minutes and a cooking time of 1 hour and 15 minutes, you can enjoy a sumptuous meal in under two hours. The key ingredients include a medley of vegetables like carrots, potatoes, cauliflower, and peas, combined with aromatic spices, yogurt, and saffron.

The Art of ‘Dum’ Cooking

The ‘dum’ cooking technique is crucial to achieving the authentic taste of Hyderabadi Biryani. This method involves cooking the Biryani on a low flame with the pot sealed, allowing the ingredients to cook in their own steam. This not only ensures that the flavors are thoroughly infused but also keeps the rice and vegetables moist and tender.

Versatility and Serving Suggestions

Hyderabadi Dum Vegetable Biryani is a versatile dish that can be served on special occasions or as a hearty family meal. Pair it with a side of raita (yogurt sauce) and a crisp salad for a complete and satisfying dining experience. The use of fresh herbs like mint and coriander, along with fried onions and saffron, adds layers of flavor and a beautiful visual appeal to the dish.

Other Recipes you may like:

1. Dum Aloo recipe
2. Hyderabadi Bhindi Recipe
3. Achari Chana Biryani

Hyderabadi Dum Vegetable Biryani

This recipe yields a fragrant and flavorful vegetarian biryani, perfect for a celebratory meal or a weeknight dinner. The “dum” method ensures the rice cooks evenly and absorbs all the wonderful spices.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Indian, Mugal

Servings 4 servings

Ingredients

  

For the Vegetables:

• 1 medium carrot diamond-shaped cut
• 1 medium potato diamond-shaped cut
• ½ cup cubed paneer cheese
• ½ cup cauliflower florets
• ½ cup green peas
• ½ cup plain yogurt
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh coriander leaves
• 1 tablespoon ginger-garlic paste
• 4-5 green chilies slit
• 2 tablespoons cooking oil
• Salt to taste
• 1 ½ tablespoons shahi biryani masala
• ½ teaspoon red chili powder
• ¼ teaspoon garam masala powder
• Whole garam masala cloves, cardamom, cinnamon stick

For the Rice:

• 2 cups basmati rice soaked for 15-20 minutes
• 2 tablespoons cooking oil
• Whole garam masala
• Salt to taste

For the Dum:

• ½ cup plain yogurt
• A few saffron strands soaked in warm milk
• 2 handfuls chopped mint and coriander leaves
• 1 cup fried onions
• 4-5 green chilies slit
• ¼ cup water

Instructions

 

• Prepare the Vegetables: Heat oil in a kadhai (wok) and add the whole garam masala. Saute for a minute, then add the ginger-garlic paste. Sauté for another minute until fragrant. Add the carrots, potatoes, cauliflower, peas, and salt. Cook for a few minutes until slightly softened.
  1 medium carrot, 1 medium potato, ½ cup cauliflower florets, ½ cup green peas, 1 tablespoon ginger-garlic paste, 2 tablespoons cooking oil, Salt to taste, Whole garam masala, 4-5 green chilies
• Flavor the Vegetables: Stir in the biryani masala, red chili powder, and garam masala powder. Gradually add the yogurt, stirring constantly to prevent curdling. Add the mint, coriander leaves, and paneer. Cook for 5 minutes, allowing the moisture from the yogurt to evaporate partially. The vegetables should be about 70% cooked, not fully done.
  ½ cup plain yogurt, 3 tablespoons chopped fresh mint leaves, 3 tablespoons chopped fresh coriander leaves, 1 ½ tablespoons shahi biryani masala, ½ teaspoon red chili powder, ¼ teaspoon garam masala powder, ½ cup cubed paneer cheese
• Cook the Rice: Bring a pot of water to a boil with the oil, whole garam masala, and salt. Add the soaked rice and cook for 3-4 minutes on high heat until 70% cooked. The rice should break into two pieces when pressed between your fingers. Drain the rice and spread it on a large plate.
  Whole garam masala, Salt to taste, 2 cups basmati rice
• Assemble the Biryani: In a pressure cooker, layer half of the cooked vegetables. Top with half the yogurt, green chilies, and a pinch of salt. Sprinkle with some mint and coriander leaves. Add a layer of rice. Repeat with the remaining vegetables, mint-coriander leaves (reserve 1 teaspoon for garnish), fried onions, and rice. Spread the saffron milk mixture on top and garnish with remaining mint-coriander and fried onions.
  3 tablespoons chopped fresh coriander leaves, 4-5 green chilies, Salt to taste, 2 cups basmati rice, ½ cup plain yogurt, A few saffron strands soaked in warm milk, 2 handfuls chopped mint and coriander leaves, 1 cup fried onions, 2 tablespoons cooking oil
• Dum Cooking: Sprinkle ¼ cup water over the biryani. Seal the pressure cooker and cook on the lowest heat setting for 2 minutes. Transfer the cooker to a large pot with enough water to reach halfway up the sides. This water bath helps prevent burning. Cook for 30-35 minutes on low heat.
  ¼ cup water
• Let the pressure release naturally for 10 minutes before opening the cooker. Fluff the rice gently with a fork and serve hot with raita or your favorite accompaniment.

Notes

• Cut all vegetables into uniform sizes for even cooking.
• Traditionally, biryani uses more rice than vegetables. Feel free to adjust the vegetable quantity to your preference.
• You can add chopped nuts for extra crunch. Saute them in oil before adding them to the vegetables.
• Ensure the basmati rice is soaked for at least 15-20 minutes for fluffy results.