Hyderabadi Vegetable Dum Biryani
Hyderabadi Vegetable Dum Biryani

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, hyderabadi vegetable dum biryani. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hyderabadi vegetable dum biryani is one of the most popular, aromatic and delicious food loved by many. Making a vegetable biryani can be as simple This vegetable dum biryani recipe is roughly adapted from the hyderabadi vahchef's video and is one of the best veg biryani that I can ever make. Authentic Vegetable biryani recipe that tastes awesome and so good.

Hyderabadi Vegetable Dum Biryani is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Hyderabadi Vegetable Dum Biryani is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have hyderabadi vegetable dum biryani using 47 ingredients and 32 steps. Here is how you cook that.

The ingredients needed to make Hyderabadi Vegetable Dum Biryani:
  1. Prepare 2 1/2 cups Basmati Rice
  2. Take 3/4 cup Green Peas
  3. Prepare 3/4 cup French Beans …… Chopped lengthwise
  4. Get 3/4 cup Carrots …… Chopped lengthwise
  5. Get 3/4 cup Mixed Bell Peppers (Green, Red, Yellow)…. Cubed
  6. Get 3/4 cup Cauliflower Florets
  7. Take 2 Small Potatoes ……. Cut into wedges
  8. Make ready 3 large Onions ……. Chopped finely
  9. Get 1 large Tomato….. Chopped finely
  10. Get 3/4 cup Fresh Curds …… Whisked
  11. Take 12 Large Garlic Cloves
  12. Make ready 1 inch Ginger
  13. Prepare 1/4 cup Fresh Mint Leaves
  14. Prepare 1/2 tsp Turmeric Powder
  15. Make ready 1 tsp Bedgi Red Chilli Powder
  16. Take 1 tsp Kashmiri Red Chilli Powder
  17. Make ready 2 tsp Coriander Powder
  18. Get 2 tsp Garam Masala Powder
  19. Get 1/2 cup Milk
  20. Take 1 pinch Saffron
  21. Get 1/8 tsp Kewra Water
  22. Prepare as needed Homemade Ghee (Clarified Butter)
  23. Get To Taste Salt
  24. Get 1/2 cup Chopped Coriander Leaves
  25. Take For Making Birista :
  26. Make ready as needed Oil For Frying
  27. Make ready 3 Medium Onions ……. Finely sliced
  28. Prepare 1 pinch Salt
  29. Take Whole spices and other ingredients for cooking with the rice :
  30. Prepare 2 Cloves
  31. Get 2 sticks Cinnamon (1″ inch each)
  32. Prepare 2 Green Cardamoms
  33. Make ready 3 Black Peppercorns
  34. Take 1/2 tsp Cumin seeds
  35. Take 2 tsp Lemon Juice
  36. Get 3 tsp Salt
  37. Take Whole Spices For Tempering :
  38. Prepare 1/4 cup Oil
  39. Make ready 3 Cloves
  40. Take 3 sticks Cinnamon (1″ each)
  41. Make ready 2 Green Cardamoms
  42. Make ready 1 Black Cardamom
  43. Get 3 Black Peppercorns
  44. Get 2 Bay Leaves
  45. Get 1 Star Anise
  46. Get 1/2 Mace
  47. Make ready 1/2 tsp Cumin Seeds

Give the Hyderabadi vegetable biryani a taste, to make sure the overall salt and spice levels are good to go. This hyderabadi veg biryani or hyderabadi vegetable biryani recipe is a slowly cooking method where the preferred vegetables are stir fried and mixed with all the spices to make a sabzi masala, mixed with half cooked rice and placed on dum and this biryani is usually referred as tarkari ki. Vegetables marinated with special spices and cooked along with basmati rice. A delicious hyderabadi style mutton dum biryani which is not that complicated at all.

Steps to make Hyderabadi Vegetable Dum Biryani:
  1. To make Hyderabadi Vegetable Dum Biryani, first wash the rice twice and soak the rice in sufficient water for half an hour.
  2. For cooking the rice boil water, atleast four times the quantity of the rice. Add the above mentioned whole spices and salt to it.
  3. When the water comes to a boil, drain the soaked rice and add to the boiling water and give it a good stir.
  4. Add the lemon juice and stir.
  5. When the rice is almost cooked, i.e. just one grain is remaining to be cooked, switch off the flame.
  6. Drain all the rice in a sieve and set aside.
  7. In the meantime, wash and chop the vegetables as mentioned above. Keep aside till use.
  8. Heat the milk and add the saffron to it. Keep aside till use.
  9. At the same time, heat the oil for the birista in a kadhai and start frying the sliced onions. Add a pinch of salt to each batch to hasten the browning and to get crisp fried onions.
  10. When done, in the same oil fry the potato wedges too and set aside.
  11. Heat some water for boiling the vegetables.
  12. Boil the carrots, french beans and the cauliflower florets separately, in the boiling water and drain. Set aside till use.
  13. In a heavy bottomed pan, heat the oil for tempering.
  14. First saute the chopped bell peppers in the hot oil and set aside.
  15. Now add the whole spices mentioned for tempering to the hot oil.
  16. As soon as they splutter, add the chopped onions and a little salt. Saute till onions turn a little brown
  17. Grind the ginger and garlic to a fine paste and add it to the browned onions. Saute for a while.
  18. Add the chopped tomatoes and cook covered till they turn mushy. Add salt to taste.
  19. Add the whisked curds to this mixture and saute continuously on high flame till the mixture becomes a little thick.
  20. Add all the vegetables and give it a good stir. Cover and give it one steam. The biryani masala is now ready.
  21. Place a thick griddle on the gas stove and start heating it.
  22. To layer the biryani, spread some homemade ghee at the bottom of a heavy bottomed pan.
  23. Spread some prepared vegetable masala over it. Spread half the cooked rice over the masala.
  24. Roughly tear the mint leaves and spread them over the rice. Spread half of the birista too.
  25. Spread the remaining biryani masala over it and again cover with a layer of the remaining rice. Spread the birista over this layer. Drizzle some homemade ghee over it.
  26. Make four vertical holes in the biryani in the four mid corners with the handle of a spoon.
  27. Pour the saffron milk equally in these holes. Seal with the cooked rice and drizzle the kewra water over it.
  28. Cover the pan with a foil and place a lid tightly over it.
  29. Place the pan on the hot griddle on high flame for the first 5 minutes and then on low flame for 8-10 minutes.
  30. Switch off the heat and set aside for about 15 minutes.
  31. Uncover and transfer the biryani to a serving bowl and garnish with chopped coriander leaves.
  32. Serve this delicious Hyderabadi Vegetable Dum Biryani with some salad and a cooling boondi raita!

I have made so many types of biryani, but i would say that dum biryani is the real one and has the real taste to it. I love pressure cooker biryani and one pot biryani as well but nothing can beat a dum biryani when it. Vegetable Dum Biryani Recipe with step by step instructions. I regularly prepare the non-veg biryani, usually on every alternate weekend.we never even thought of eating vegetable Dum Biryani. This is for the first time I prepared Veg Biryani.

So that is going to wrap this up for this special food hyderabadi vegetable dum biryani recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!