Veg Biryani is a delicious medley of rice, vegetables and a variety of spices. Compared to the other varieties of rice dishes like Pulao, Biryani has a stronger taste of curried rice due to a higher amount of spices.

Biryani is famous as a dish from the land of Nizams and Nawabs. It is popular in entire Indian subcontinent. Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and the dish is believed to have its roots in Persia.

Biryani has at least two distinct ways of cooking – Nizami style from the Hyderabad and Nawab style from Awadh or Lucknow. While Biryani from Hyderabad is known more for its liberal use of spices, the Lucknow variety of Biryani is famous for subtle flavors.

Veg Biryani represents the ultimate of Indian Cuisine with its unique cooking style of rice, the delicious blend of flavours and spices, coupled with an irresistible aroma.

A good preparation of Biryani is characterized by a sweet fragrance and aroma. Further it should be savory, but not spicy and the rice grains should not stick together.

A variety of Indian spices may be used in Veg Biryani. These include Javitri (Mace), Jaiphal (Nutmeg), Pepper, Laung (Cloves), Elaichi (Cardamom), Dalchini (Cinnamon), Tej Patta (Bay Leaves), Coriander, Saffron (Kesar) etc. This preparation is also very healthy due to the addition of various vegetables.

Veg Biryani is traditionally served with Mirchi ka Salan and a Raita like Mint Raita, Onion Tomato Raita or Boondi Raita. You can also serve pickle, sliced onions and roasted papad on the side.

To make Veg Biryani at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Veg Biryani in Pressure Cooker
• Veg Kerala Biryani
• Jodhpuri Kabuli (Rajasthani Style Biryani)
• Veg Pulao
• Tawa Pulao
• Palak Pulao

Suggested recipe collections

• Rice Recipes | List of 19 Veg Rice Recipes
• South Indian Recipes | 19 Delicious South Indian Dishes

Hyderabadi Veg Dum Biryani Recipe

Hyderabadi veg dum biryani is a delicious and aromatic preparation o rice, vegetables and spices cooked a traditional dum style.

4.95 from 69 votes

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Recipe Info

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 240kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g

Ingredients For Hyderabadi Veg Dum Biryani Recipe

 

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For making birista

• ▢ 3 Large Onions
• ▢ 1/4 Cup Cooking Oil

For cooking rice

• ▢ 1 Cup Basmati Rice
• ▢ 1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera)
• ▢ 1 Bay Leaf (Tej Patta)
• ▢ 2 Inch Dalchini (Cinnamon Stick)
• ▢ 4-5 Laung (Cloves)
• ▢ 4 Green Cardamom (Hari Elaichi)
• ▢ 2 Black Cardamom (Badi Elaichi)
• ▢ 2 Javitri (Mace Strand)
• ▢ 1 Star Anise (Chakr Phool)
• ▢ 3 Teaspoon Salt or to taste
• ▢ 1 Tablespoon Oil or Ghee

For preparing the gravy

• ▢ 1 Large Potato
• ▢ 1 Cup Cauliflower Florets
• ▢ 1 Large Carrot (Gajar)
• ▢ 1/4 Cup Green Beans chopped
• ▢ 1/2 Cup Green Peas (Matar)
• ▢ 1/4 Cup Paneer
• ▢ 2 Inch Piece of Ginger
• ▢ 4 Garlic Cloves
• ▢ 4 Green Chillies
• ▢ 2 Inch Dalchini (Cinnamon Stick)
• ▢ 1 Bay Leaf (Tej Patta)
• ▢ 1 Black Cardamom (Badi Elaichi)
• ▢ 2-3 Green Cardamom (Hari Elaichi)
• ▢ 3 Laung (Cloves)
• ▢ 1 Javitri (Mace Strand)
• ▢ 1 Teaspoon Red Chilli Powder
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 1 Teaspoon Coriander Powder (Dhaniya Powder)
• ▢ 1/2 Teaspoon Cumin Powder
• ▢ 1/2 Teaspoon Biryani Masala or Garam Masala
• ▢ 2 Teaspoons Salt
• ▢ 1/2 Cup Plain Curd (Yogurt)
• ▢ 10-12 Cashew Nuts (Kaju)
• ▢ 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)
• ▢ 2 Tablespoons Mint Leaves (Pudina)
• ▢ 2 Tablespoon Ghee

For assembling

• ▢ 1/3 Cup Mint Leaves (Pudina)
• ▢ 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
• ▢ 7-8 Saffron Strands (Kesar)
• ▢ 2 Tablespoon Milk
• ▢ 2 Teaspoon Kewra (Rose Water) optional
• ▢ 1/2 Teaspoon Biryani Masala
• ▢ 2 Tablespoons Ghee

Step By Step Instructions for Hyderabadi Veg Dum Biryani Recipe

 

Preparing Birista

1. Thinly slice onions and separate the strands with your hands. Then add them to hot oil.
   3 Large Onions, 1/4 Cup Cooking Oil
   
2. First fry the onions on medium-high heat for 5-8 mins to remove their moisture.
   
3. Then reduce the flame and fry them on low heat till they turn golden brown and crispy.
   
4. Remove them from the pan and place them on an absorbent paper towel. Save the oil used for cooking them for the gravy of the biryani.
   

Cooking the rice

1. Wash and rinse rice with water 3-4 times. Soak it in 1 cup of water for around 20 minutes.
   1 Cup Basmati Rice
   
2. Take 2 cups of water in a pot. Add shah jeera, bay leaf, cinnamon stick, cloves, green cardamom, black cardamom, mace strands, star anise salt and oil. Bring the water to a boil.
   1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Bay Leaf (Tej Patta), 2 Inch Dalchini (Cinnamon Stick), 4-5 Laung (Cloves), 4 Green Cardamom (Hari Elaichi), 2 Black Cardamom (Badi Elaichi), 2 Javitri (Mace Strand), 1 Star Anise (Chakr Phool), 3 Teaspoon Salt, 1 Tablespoon Oil or Ghee
   
3. Add the rice and cook it till it is 75% cooked. Do not overcook the rice as it will be cooked again later on.
   
4. When the rice is cooked, drain the excess water in a colander and gently fluff the rice with a fork. You can remove the big pieces of whole spices from the rice and let it cool down.
   

Preparing the curry

1. Wash all the vegetables. Peel and chop the potatoes and carrot into cubes. Cut the cauliflower into florets and beans into medium sized pieces. You can use fresh or frozen peas. You can parboil the potatoes.
   1 Large Potato, 1 Cup Cauliflower Florets, 1 Large Carrot (Gajar), 1/4 Cup Green Beans, 1/2 Cup Green Peas (Matar)
   
2. Heat ghee in a pan. Add cinnamon stick, bay leaf, black cardamom, green cardamom, cloves and mace.
   2 Inch Dalchini (Cinnamon Stick), 1 Bay Leaf (Tej Patta), 1 Black Cardamom (Badi Elaichi), 2-3 Green Cardamom (Hari Elaichi), 3 Laung (Cloves), 1 Javitri (Mace Strand), 2 Tablespoon Ghee
   
3. Put the chopped and prepared vegetables to the pan.
   
4. Add ginger garlic paste along with slit green chillies to the vegetables.
   2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
   
5. Then add red chilli powder, turmeric powder, coriander powder, cumin powder, biryani masala and salt.
   1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Cumin Powder, 1/2 Teaspoon Biryani Masala, 2 Teaspoons Salt
   
6. Mix all the spices well with the vegetables and roast for 1-2 minutes.
   
7. Take half of the prepared birista and add it to the vegetables.
   
8. Add beaten curd to the vegetables.
   1/2 Cup Plain Curd (Yogurt)
   
9. Then add finely chopped coriander and mint leaves.
   2 Tablespoons Coriander Leaves (Cilantro or Dhaniya), 2 Tablespoons Mint Leaves (Pudina)
   
10. Mix everything and cover and cook the vegetables till they are tender.
    
11. Then add paneer cubes to the gravy. Paneer should be added at the end so that it doesn't break. You can also add roasted cashews.
    1/4 Cup Paneer, 10-12 Cashew Nuts (Kaju)
    
12. Fold gently to mix the paneer with the gravy.
    

Layering the biryani

1. To prepare for assembling the biryani, add 7-8 Saffron Strands to warm milk or water and let them sit for 2-3 minutes. Also finely chop the mint and coriander leaves.
   1/3 Cup Mint Leaves (Pudina), 7-8 Saffron Strands (Kesar), 2 Tablespoon Milk, 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)
   
2. Divide the gravy and rice into 2 parts. Add the first layer of vegetables at the bottom of a pressure cooker or a deep pot.
   
3. Then add a layer of half of the rice.
   
4. Add half of the mint & coriander leaves, half of the remaining birista and half of saffron strands soaked in milk. Sprinkle 1 teaspoon kewra and 1/4 teaspoon of biryani masala on top.
   
5. Then add the remaining vegetables in the third layer.
   
6. Make the fourth layer from the remaining rice and finish similarly with mint & coriander leaves, birista, saffron milk and kewra. I have made 4 layers but you can make anywhere between 2 to 6 layers depending on the width of your pot and the quantity of vegetables and rice. Add a generous dollop of ghee on the top.
   
7. Now there are various methods for cooking the biryani. The traditional way is to cover the pan with a tight fitting lid and seal the edges with dough. The dough is difficult to clean later on so I do not prefer this method. Instead of this you can seal the vessel tightly with aluminium foil.
   
8. Cover the pot with a heavy lid and place it on a griddle / tawa. Alternately, you can also place in a hot water bath, which reduces the chances of it burning from the bottom.
   
9. Cook the biryani on medium heat for 10-15 minutes and then remove the lid.
   
10. While serving the biryani make sure to scoop it vertically ensuring that all the layers are included. Serve the biryani with mirchi ka salan and mint raita, onion tomato raita or boondi raita.
    

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