veg biryani hyderabadi vegetable biryani

recipe, veg biryani recipe

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Hyderabadi Vegetable Biryani Recipe This is the most popular veg biryani recipe in the
blog, tried and tested by many readers. Another popular vegetable biryani recipe on the blog
is restaurant style vegetable dum biryani.
One of my favorite food is the vegetable biryani. My mom makes the best veg biryanis and I
have seen her many times cooking biryani with a lot of love and care. You really have to cook
the biryani with a lot of love and care. There should be no hurry and cooking a biryani takes
up some time. Yet it is worth it. It is one of the most grand, noble and delectable recipe from
India.
The biryanis which I have seen my mom making at home have always been cooked on dum.
Ideally biryanis are cooked on dum. But I have seen and read pressure cooked biryani recipes
too. I did try to make a pressure cooked biryanis, but they always tasted to me like pulao.

An authentic vegetable biryani is always slow cooked on dum. This cooking on dum gives
the biriyani its uniqueness and originality. This is how the biryani has the beautiful medley of
the aromas, flavors and tastes caused by the blending of the ingredients used in making it.
Now what is dum cooking or dum pukht?

Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. Dum Pukht
literally means choking off the steam. The food is kept in a sealed container usually clay
pots (also known as handi in India) which are sealed tightly with wheat flour dough. This
does not allow the steam to pass. The food gets cooked in its own steam and juices on a slow
fire infusing the flavors and aroma of its own herbs and spices in the food. Nutrients are not
lost in this process and thus the food is nutritious too.
This tradition of dum pukht originated in Persia where the dish was prepared, sealed and then
buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisine which is from
the city of Lucknow Uttar Pradesh. Nowadays Dum Pukht is also used in Hyderabadi,
Mughlai and Punjabi cuisines.
Some of the popular dum recipes are : Kashmiri Dum Aloo, Punjabi Dum Aloo, Bengali
Dum Aloo, Mushroom Biryani E Dum Pukht, Veg Handi .

This Hyderabadi Vegetable Biryani Recipe is one of the best biryani I have made so far. I
have also cooked my moms version and that too comes out great. I will also post her recipe
one day. There is also the Lucknowi Biryani, Mughlai Biryani, Kashmiri Biryani, Kerala
Biryani. They all have their own tastes and flavor.
This Vegetable Biryani recipe is light, mild and delicious. In fact, it came out so well and
tasted lip smackingly yum. The rice grains were fluffy, cooked well and separate.

The subtle flavors of the garam masala, onions and curd were so infused in the vegetables.
Each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique
taste of the vegetable. All I can say is that each bite of this hyderabadi dum vegetable
biryani recipe was heavenly.

As far as the ingredients are concerned, its best to use all the ingredients as mentioned below.
Personally, I did not have mace, so i was not able to use it. And for the almonds, I was too
lazy to blanch, peel and slice the almonds, so I have not added the almonds.
This veg biryani recipe post is my most lengthy post till now with maximum pictures. I
have included step by step recipe details with pictures for this post. I just did not want to
write a simple post with just one or two pictures for this beautiful veg biryani dish. I hope
you enjoy making this recipe as much as I enjoyed and also, that these pictures inspire you to
cook not only the biryani but any recipe.

Step by Step Hyderabadi Vegetable Biryani Recipe:

Cooking the Rice:

Pick and clean the rice in running water. Soak the rice in water for 30 minutes.

Now you can microwave or cook or pressure cook the rice. You have to cook the rice
till its 3/4th done. The rice should not be fully cooked but almost cooked.

In a pan, pressure cooker or a microwave cooker, add the pre-soaked rice, all the
spices mentioned above with some salt.

Cook till the rice till is almost done. Fluff the rice and keep it aside.

Making the Vegetable Biryani Gravy:

Traditionally biryani were made in clay pots, known as handis. If you have a clay pot,
you could use it. I did not have a clay pot or handi. But I have a pressure cooker
shaped like a handi, so I used it. If you have a handi shaped pot made, you could use it
also.

Heat ghee in the handi. Add all whole garam masala: caraway seeds, cardamoms,
mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.

Now add the onions.

Fry the onions till golden brown. Add the green chilli, ginger and garlic. Fry for a
minute.

Add the turmeric and red chili powder.

Give the mixture a stir. Now add the vegetables and stir for a minute.

Add the curd/yoghurt. Stir and then add 3/4 cup water plus salt. Stir the mixture well.

If using a pressure cooker for cooking the veggies, then cover the cooker with a lid
and pressure cook for 2 minutes. If not using a pressure cooker, then bring the entire
vegetable mixture to a boil. Then simmer until the vegetables are cooked.

Add the dry fruits almonds, raisins and cashew nuts to the vegetable gravy.

Check the salt. Add more if required.

Assembling the Veg Biryani and slow cooking it on Dum:

Warm the milk. The milk can be warmed in a microwave oven or in small bowl on the
stove top. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this
mixture and mix well.

In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored
curd/yoghurt, mint and coriander leaves.

Now spread half of the rice.

Sprinkle the remaining saffron-flavored curd/yoghurt.

add the chopped mint and coriander leaves.

Spread the remaining rice. I stopped here, but if you want you can make more layers.
The rice should be the last layer.

Sprinkle rose-water. This is optional and you could skip it. Place a moist cloth on top.

Cover with a lid.

Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kept a
heavy weight on the lid.

This is one technique that you could use for dum cooking if you do not have the
wheat flour dough.

Place the sealed handi on the gas stove at low fire.

Cook for 20-25 minutes more. If you think and feel, that you do not want the base to
get burnt while cooking the biryani there is a technique for avoiding this disaster.

Right at the beginning, before dum cooking the biryani. take a tava/griddle and
heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to
the lowest and cook for 20-25 minutes.

For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last
10 minutes, I placed the handi on the tava and cooked on a low flame.

You could also preheat the oven to 190 degree celsius and then bake the biryani in the
oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex
ones for baking in the oven. You will have to assemble the biryani as mentioned
above in the oven proof utensil and then bake it.

While serving the veg biryani, make sure you equally serve the vegetables as well as
rice. Here is a pic of the layers seen inside the handi.

Serve the yummy hyderabadi veg biryani with your choice of raita, onion-mint
salad-kuchumber, mango pickle, roasted papad.

Other accompaniments for this Hyderabad Veg Biryani would be Hyderabadi Mirchi
ka Salan. the way the Biryani is traditionally served in Hyderabad.

you might also love to check these biryani recipes:

1. kerala biryani
2. bombay biryani
3. kashmiri biryani
4. mushroom biryani e dum pukht
5. south indian mushroom biryani
6. qabooli biryani or chana dal biryani

Hyderabadi Vegetable Biryani recipe below:

4.7 from 66 reviews
Hyderabad Veg Biryani Recipe

Save PRINT
PREP TIME
45 mins
COOK TIME
45 mins
TOTAL TIME
1 hour 30 mins
A vegetable biryani recipe from the land of the Nawabs - Hyderabad. The Hyderabadi veg
biryani recipe is light, aromatic and deliciously yum.
AUTHOR: dassana

RECIPE TYPE: Main

CUISINE: Indian
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
The Rice:

1 and half cup basmati rice

2 green cardamoms/hari elaichi or choti elaichi

2 black cardamoms/badi elaichi

2 cloves/laung/lavang

1 cinnamon/dal chini of 1 inch

1 bay leaf/tej patta

2 mace strands/javitri

3 cups water

salt

The Vegetable Gravy:

head of a medium sized cauliflower/phool gobi, florets removed

1 medium sized carrot/gajar, diced

1 medium sized potato/aloo, cubed

cup of chopped french beans

cup chopped or sliced mushrooms

cup frozen/fresh peas/matar

1 and half onion/pyaaz, finely sliced

1 green chili, slit

2 tbsp ginger/adrak, julienned

1 tbsp chopped garlic/lahsun

1 tsp caraway seeds/shah jeera

2 green cardamom/hari elaichi or choti elaichi

2 black cardamoms/badi elaichi

2 cloves/laung/lavang

1 cinnamon/dal chini of 1 inch

1 bay leaf/tej patta

2 mace strands/javitri

100 gms whisked yogurt/curd/dahi

tsp turmeric powder/haldi

tsp red chili powder/cayenne pepper

2 tbsp cashewnuts

1 tbsp sultanas/raisins

2 tbsp almonds/badam, blanched, peeled and sliced

3 tbsp ghee

salt

Herbs and Spices for the assembling:

cup chopped coriander/cilantro leaves/dhania patta

cup mint leaves/pudina patta

100 gms whisked yogurt/curd/dahi

a few saffron/kesar, strands

1 or 2 tbsp milk

INSTRUCTIONS
1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes.
2. Now you can microwave or pressure cook the rice. You have to cook the rice till its
th done. The rice should not be fully cooked but almost cooked.

3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spices
mentioned above, salt. Cook till the rice till is almost done. I microwaved the rice and
cooked it for 9 minutes at full power. Fluff the rice and keep it separate.
4. Traditionally biryani were made in clay pots, known as handis. If you have a clay pot,
you could use it. I did not have a clay pot or handi. But I have a pressure cooker
shaped like a handi, so I used it. If you have a handi shaped pot, you could use it also.
5. Heat ghee in the handi. Add all whole garam masala: cardamoms, mace, cloves,
cinnamon, bay leaves. Fry the garam masala till they crackle.
6. Now add the onions. Fry the onions till golden brown.
7. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red
chili powder. Give the mixture a stir.
8. Now add the vegetables and stir for a minute. Add the curd/yoghurt.
9. Stir and then add cup water plus salt. Stir the mixture well.
10. If using a pressure cooker for cooking the veggies, then cover the cooker with a lid
and pressure cook for 2 minutes.
11. If not using a pressure cooker, then bring the entire vegetable mixture to a boil. Then
simmer until the vegetables are cooked. Add the dry fruits almonds, raisins and
cashew nuts to the vegetable gravy.
12. Check the salt. Add more if required.
13. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to
this mixture and mix well.
14. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored
curd/yoghurt, mint and coriander leaves.
15. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt,
mint and coriander leaves.
16. Spread the remaining rice. Sprinkle rose water. This is optional and you could skip it.
17. Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or keep
a heavy weight on the lid.
18. This is one technique that you could use for dum cooking if you do not have the
wheat flour dough.
19. Place the sealed handi on the gas stove at low fire.
20. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to
get burnt while cooking the biryani there is a technique for avoiding this disaster.

21. Right at the beginning, before dum cooking the biryani. take a tava/griddle and
heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame to
the lowest and cook for 20-25 minutes.
22. For the first 15 minutes, I dum cooked the biryani on direct low flame and for the last
10 minutes, I placed the handi on the tava and cooked on a low flame.
23. You could also preheat the oven to 190 degree celsius and then bake the biryani in the
oven for 15-20 minutes. Please remember to use an oven proof utensil like the pyrex
ones for baking in the oven. You will have to assemble the veg biryani as mentioned
above in the oven proof utensil and then bake it.
24. While serving vegetable biryani, make sure you equally serve the vegetables as well
as rice.
25. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber,
mango pickle, roasted papad.
26. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon ka Salan.
the way the Biryani is traditionally served in Hyderabad.