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.
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.