Veg Biryani Recipe | Hyderabadi Veg Dum Biryani

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 :

• Carrot Recipes | List of 30 Indian Gajar Recipes
• Rice Recipes | List of 19 Veg Rice Recipes
• South Indian Recipes | 18 Delicious South Indian Dishes

Veg Biryani Recipe | Hyderabadi Veg Dum Biryani

Veg Biryani is a delicious and aromatic preparation of Rice, Vegetables and spices cooked in a traditional Hyderabadi Dum Biryani style.

4.95 from 68 votes

Recipe Info

Prep Time 25 mins

Cook Time 40 mins

Total Time 1 hr 5 mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

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

Ingredients For Veg Biryani Recipe | Hyderabadi Veg Dum Biryani

  

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For cooking rice

• 1 Cup Basmati Rice
• 1 Bay Leaf (Tej Patta)
• 1 Inch Cinnamon Stick (Dalchini)
• 2-3 Cloves (Laung)
• 2 Green Cardamoms (Choti Elaichi)
• 1 Black Cardamom (Badi Elaichi)
• 2 Mace Strands (Javitri)
• 1 Teaspoon Salt, or to taste

For preparing the gravy

• 1 Large Onion, thinly sliced
• 1 Large Potato, diced
• 1 Cup Medium Sized Cauliflower florets
• 1 Green Bell Pepper, chopped
• 1 Large or 2 Small Carrots, chopped
• 1/4 Cup Fresh Green French Beans, chopped
• 1/2 Cup Fresh Green Peas
• 2 Inch Piece of Ginger
• 4 Garlic Cloves
• 4 Green Chillies
• 1 Teaspoon Black Cumin / Caraway Seeds (Shah Jeera)
• 1 Bay Leaf (Tej Patta)
• 2-3 Green Cardamoms (Choti Elaichi)
• 1 Black Cardamom (Badi Elaichi)
• 1 Inch Cinnamon Stick (Dalchini)
• 4 Cloves (Laung)
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Coriander Powder
• 2 Teaspoons Salt, or to taste
• 1/4 Cup Beaten Curd
• 10-12 Cashews
• 2 Tablespoon Ghee or Cooking oil

For assembling

• 1/3 Cup Mint Leaves
• 1/3 Cup Coriander Leaves
• 7-8 Saffron Strands (Kesar)
• 2 Tablespoon Warm Milk or Water
• 2 Teaspoon Rose Water (Kewra), optional
• 1 Teaspoon Biryani Masala

Step By Step Instructions for Veg Biryani Recipe | Hyderabadi Veg Dum Biryani

 

Cooking the rice

• Wash and rinse rice with water 3-4 times. Soak it in 1 cup of water for around 20 minutes.
  1 Cup Basmati Rice
  
• Boil 2 cups of water in a pot. Add bay leaf, cinnamon, cloves, green cardamom, black cardamom, mace strands and salt.
  1 Bay Leaf (Tej Patta), 1 Inch Cinnamon Stick (Dalchini), 2-3 Cloves (Laung), 2 Green Cardamoms (Choti Elaichi), 1 Black Cardamom (Badi Elaichi), 2 Mace Strands (Javitri), 1 Teaspoon Salt, or to taste
  
• Add the rice and cook it till it is 75% cooked. Do not overcook the rice as it will be cooked again later on. Drain the excess water in a colander and gently fluff the rice with a fork.
  

Preparing the curry

• While the rice are cooking prepare the vegetables. Thinly slice the onions. Boil the peas (I have used frozen ones). Chop the potatoes, bell peppers, cauliflower, carrots and beans into medium sized pieces. Make a paste of ginger, garlic and green chillies.
  1 Large Onion, thinly sliced, 1 Large Potato, diced, 1 Cup Medium Sized Cauliflower florets, 1 Green Bell Pepper, chopped, 1 Large or 2 Small Carrots, chopped, 1/4 Cup Fresh Green French Beans, chopped, 1/2 Cup Fresh Green Peas, 2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
  
• Heat ghee / oil in a pan or a pressure cooker. Add shah jeera, bay leaf, green cardamom, black cardamom, cloves and cinnamon.
  1 Teaspoon Black Cumin / Caraway Seeds (Shah Jeera), 1 Bay Leaf (Tej Patta), 2-3 Green Cardamoms (Choti Elaichi), 1 Black Cardamom (Badi Elaichi), 4 Cloves (Laung), 1 Inch Cinnamon Stick (Dalchini)
  
• Then add the thinly sliced onions to the cooker and fry for a couple of minutes.
  1 Large Onion, thinly sliced
  
• Fry till the onions are golden brown and crispy.
  2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies
  
• Add the ginger, garlic & green chilli paste to the cooker.
  
• Then add red chilli powder, turmeric powder, coriander powder and salt and cook till the spices are roasted.
  1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder, 1 Teaspoon Coriander Powder, 2 Teaspoons Salt, or to taste
  
• Now add all the chopped vegetables and cook them for 2-3 minutes.
  
• Add 1 cup of beaten curd to the vegetables along with 1 cup of water. Cover the pan and cook the vegetables for around 5 minutes.
  1/4 Cup Beaten Curd
  
• When the vegetables are cooked add cashews or any dry fruits of your choice to the gravy. Mix well and set the cooked vegetables aside.
  10-12 Cashews
  

Layering the biryani

• To prepare for assembling the biryani, chop the mint leaves and coriander leaves. Add 7-8 Saffron Strands to warm milk or water and let them sit for 2-3 minutes.
  1/3 Cup Mint Leaves, 7-8 Saffron Strands (Kesar), 2 Tablespoon Warm Milk or Water, 1/3 Cup Coriander Leaves
  
• 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.
  
• Then add a layer of half of the rice.
  
• Add half of the mint & coriander leaves and half of saffron strands soaked in milk. Sprinkle 1 teaspoon Rose Water and 1/2 teaspoon of biryani masala on top.
  
• Then add the remaining vegetables in the third layer.
  
• Make the fourth layer from the remaining rice and finish with mint & coriander leaves and Saffron. 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.
  
• 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.
  
• Cover the pot with a heavy lid and place it on a girdle / tawa. Cook the biryani on medium heat for 10-15 minutes.
  
• 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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