Hyderabadi Veg Dum Biryani Recipe

 

🌿 Hyderabadi Veg Dum Biryani Recipe

📝 Ingredients:

For Rice:

• 1.5 cups Basmati rice (long grain)

• 6–8 cups water

• 2–3 cloves

• 2 green cardamoms

• 1 bay leaf

• 1-inch cinnamon stick

• Salt to taste

For Veg Gravy (Masala):

• 1.5 cups mixed vegetables (carrot, beans, peas, potatoes, cauliflower)

• 1 large onion, thinly sliced

• 1 green chili (slit)

• 1/2 cup chopped mint leaves

• 1/2 cup chopped coriander leaves

• 1/2 cup thick curd (yogurt)

• 1/2 tsp turmeric

• 1 tsp red chili powder

• 1 tsp garam masala

• 1/2 tsp biryani masala (optional)

• 1 tsp ginger garlic paste

• 2 tbsp oil or ghee

  
  
  

For Dum Layering:

• A few saffron strands soaked in 2 tbsp warm milk

• 2 tbsp fried onions

• 1 tbsp ghee or butter

• Extra mint and coriander leaves

• Dough (for sealing lid, optional)

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👩‍🍳 Instructions:

1. Cook the Rice:

• Wash and soak basmati rice for 30 minutes.

• Boil water with whole spices and salt.

• Add soaked rice, cook till 80% done (grains should break with slight pressure).

• Drain and set aside.

2. Prepare the Veg Masala:

• Heat oil/ghee in a pan. Add sliced onions and sauté till golden brown.

• Add ginger garlic paste, sauté till raw smell goes.

• Add chopped vegetables, cook for 5–6 mins.

• Add curd, turmeric, red chili powder, garam masala, biryani masala, mint, coriander.

• Cook until veggies are soft and masala thickens.

  
  
  

3. Layering the Biryani:

• In a thick-bottomed pot or handi, add a layer of veg masala.

• Add half the rice over it.

• Drizzle some saffron milk, ghee, fried onions, mint, and coriander.

• Repeat with another layer of masala and rice.

• Seal the lid with dough (or use a heavy lid), and place on a low flame for 15–20 minutes (or place on a tava).

  
  
  

4. Serve Hot:

• Gently mix before serving.

• Pair with raita, salan, or plain curd.