Hyderabadi Veg Dum Biryani is a delicious medley of vegetables, spices, ghee, saffron and aromatic basmati rice which keeps you craving for more and more. A perfect party food and which is a star and absolutely irresistible. Dum Biryani is a speciality of Nizam’s kitchen during their reign in Hyderabad which has Mughlai and Iranian cuisine influence. We use a technique called DUM cooking, which means to lock and cook on low flame and all the steam inside the pot along with various spices makes it special as each rice grain achieves the flavor and aroma from the whole spices used in here like star anise, mace, stone flower, cloves, cinnamon, cardamom.
DUM cooking is also called as DUM PUKHT/SLOW OVEN COOKING where in the meat and rice are cooked on slow flame by sealing the cooking vessel with dough, to lock in all the flavors and not letting the steam pass out of it. My mom and aunt makes the best vegetarian pulao where in the rice and veggies are pressure cooked, although I love pulao but DUM biryani is my favorite for special occasions.
Although the Chicken and mutton dum biryani are the specialities of Hyderabad, also vegetarian version isn’t anything lesser, adding the green peas, paneer, mushrooms make it more royal and delicious.
Do try out the recipe and let me know your feedback!!! Let’s get into the making of Hyderabadi veg dum biryani now.
HYDERABADI VEG DUM BIRYANI
INGREDIENTS
For the aromatic rice we need
Basmati rice 2 cups
Cloves 2
Cardamom 2
Cinnamon 1/4 inch stick
Bay leaves 3
Black cumin seeds 1/2 tsp
Ghee 1 tsp
Oil 1 tbsp
Salt 3 tbsps
Fresh Mint 4 leaves
Cilantro 1 tbsp finely chopped
Veggies I usually use in making this biryani
Onions 1 (slice vertical and thinly)
Green chillies 3-5 (slit vertically)
Potato 2 (peel and chop into big cubes)
Beans 10 (chop in to 1 and 1/2 inch pieces)
Carrots 2 medium sized (Peel and chop into big cubes)
Beetroot 1 small sized (Peel and chop in to small pieces)
Paneer 200 gms (Chop into big cubes)
Green peas 1/2 cup
Green peppers 1 (Chop into big cubes)
Mushrooms 5 (Cut thick and vertically)
Cauliflower florets 1 and half cup (Keep big florets)
Spices and powders needed for cooking vegetables
Ghee 2 tbsp
Oil 3 tbsp
Cashews 10-15
Black cumin seeds 1 tsp
Cloves 4
Cardamom 4
Cinnamon stick 1/2 inch
Bay leaves 4-5
Mace 1 petal
Star anise 1
Black cardamom 1
Stone flower 2 petals
Ginger garlic paste 1tbsp and 1 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tbsp
Salt to taste
Coriander powder 1 tbsp
Pepper powder 1/2 tsp
Garam masala 2 tsp
Whisked curd 1 cup
For Layering
Fried onions 1/2 cup
Cilantro 1/4 cup finely chopped
Mint 1 sprig finely chopped
Ghee 2 tbsps
Saffron 8-10 threads(soak in 2 tbsp warm milk)
Knead 1 cup of atta/APF and keep aside to use for sealing the Pan.
PROCEDURE
PREPPING THE VEGETABLES AND RICE
1. Chop the vegetables as mentioned above in veggies section.
2. Wash and soak the rice in water for at least 30 minutes.
3. Heat the milk just slight warm and add saffron into it.
4. Chop up the cilantro and mint very finely.
5. In a stock pot add 5 cups of water and close it and bring the water to boiling stage and lower the flame to medium.
6. Keep all the whole spices ready.
COOKING UP THE GRAVY
1. Heat a biryani handi(a wide deep bottomed cooking vessel) and add ghee, oil and let the ghee melt then add the Black cumin seeds, cloves, cardamom, cinnamon stick, mace, star anise, black cardamom, bay leaves, cashews and fry for a minute.
2. Then add in ginger garlic paste and fry it until raw smell goes off, then add thinly sliced onions, and fry them until golden brown.
3. So before frying the vegetables, remember we have kept the water for boiling now add in spices(cloves, cardamom, cinnamon, bayleaves, mint, cilantro, black cumin seeds) and cover and bring it to a rolling boil.
4. Now add chopped potatoes, carrots, beans, cauliflower florets, beetroot, slit green chillies and fry them for 2-3 minutes and cover and cook for 2 minutes.
5. Now add in chopped mushrooms, paneer, green peppers and give a gentle stir and cook for 2 min.
6. Now gently add the soaked rice and cover and cook for 3-5 mins.
7. Time to add in spices turmeric powder, red chilli powder, salt, coriander powder, pepper powder and mix gently and cook for 2-3 minutes until raw smell goes off.
8. Now add the whisked curd/yogurt in it and give a gentle stir and cook for another 2 min.
9. Now check the boiling rice consistency and if it’s 60% cooked(check if breaking with a press of fingers, it should be hard but yet breakable) than switch off the stove and drain the rice with the help of colander and keep aside.
10. Now add the garam masala to the frying vegetables and take half of the veggie mix to a separate bowl and add a layer of cooked basmati rice and top it with tbsp of chopped cilantro, tsp of chopped mint, 2 tsp’s of saffron infused milk, 2 tbsp’s of fried onions and 2 tsp’s of ghee.
11. Now add the veggie mix which we’ve taken into a separate bowl and spread it evenly like a layer on the rice and then top it again with rice and add fried onions, chopped cilantro, chopped mint, saffron infused milk, some fried cashews and 2 tsp’s of ghee.
12. Now close the pan tightly and seal it with the kneaded dough and make sure the steam isn’t coming out and place a heavy pan on the lid (maybe a mortar and pestle).
13. Place the biryani handi on a tawa and place the tawa on low-medium heat(level 4) for about 20 min.
14. Then reduce the heat to low(level 2) and cook for about 20 min. Switch off the stove and let it sit undisturbed for about 10-15 min.
15. Slowly remove the lid and serve scooping from down using a long spatula, so that you can get that even layered curry and rice and all those flavors.
16. Serve hot with cooling Raita, spicy tangy Mirchi ka salan and finish it with some soothing desserts like Phirni, Kheer, Shahi tukda.
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