Hyderabadi Vegetable Dum Biryani
Try this Hyderabadi Vegetable Dum Biryani recipe, or contribute your own.
Try this Hyderabadi Vegetable Dum Biryani recipe, or contribute your own.
- vegetable oil - 1 tbsp
- vegetable oil - 2 tbsp
- ghee - 2 tbsp
- cloves - 2-3
- bay leaf - 2
- turmeric powder - 1/2 tsp
- coriander powder - 1 tsp
- ingredients
- for the vegetables
- potato - 1/2 cup ( peeled and cubed )
- cauliflower - 1 cup ( cut into small florets )
- peas - 1/4 cup
- beans - 1/4 cup ( cut into small pieces )
- carrot - 1/4 cup ( peeled and cubed )
- for marinating the vegetables
- hung curd - 2 tbsp
- ginger paste - 1 tsp
- garlic paste - 1 tsp
- green chilli paste - 1/2 tsp
- kashmiri red chilli powder - 1 tsp
- garam masala powder - 1/2 tsp
- golden fried onion - 4 tbsp ( crushed )
- lemon juice - 1 tbsp
- coriander leaves - 2 tbsp ( chopped )
- mint leaves - 2 tbsp ( chopped )
- salt - 1 tsp
- for the rice
- long grain basmati rice - 2 cups
- ghee - 1 tbsp
- cinnamon stick - 1 inch stick
- lemon juice - 1 tbsp
- salt - 1 tsp
- for layering
- coriander leaves - 1 tbsp ( chopped )
- mint leaves - 1 tbsp ( chopped )
- saffron - 10-12 strands ( soaked in 2 tbsp milk )
- golden fried onion - 1/4 cup
- fried cashew nuts - 10-12
- fried raisins - 10-12
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat ghee and oil in a pan.
- Fry the vegetables on high heat for 4-5 minutes.
- Remove the vegetables in a bowl.
- Mix the ingredients for marinating in a bowl.
- Add the vegetables in it and mix well.
- Cover and keep aside for an hour.
- Wash the rice and soak in enough water for 30 minutes.
- Heat ghee in a pan.
- Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
- Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
- Cover and cook only heat until 80 % done.
- Add the marinated vegetables in a heavy bottom pan.
- Fry for 3-4 minutes.
- Remove the pan from heat.
- Top with the rice.
- Drizzle ghee on top.
- Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
- Cover the pan tightly with a lid.
- Keep a griddle over low flame.
- Keep the pan over the griddle and let the biryani cook for 12-15 minutes.
- Fluff with a fork gently to mix the layers.
- Serve hot with Onion Tomato Raita.
Controlling moisture becomes particularly critical during the partial cooking phase of the long-grain basmati rice. Boiling the drained rice until it reaches exactly eighty percent done ensures the grains absorb the aromatic steam released by the vegetables during the final dum cooking stage without breaking apart. Testing a grain by pressing it between thumb and forefinger should yield two distinct segments with a tiny firm core remaining inside. If the rice softens completely in the boiling water, it cannot withstand the subsequent twelve to fifteen minutes of indirect heat applied over a griddle plate.
Scaling the spice ratios up for larger batches demands linear adjustments for ground powders, but whole spices and aromatics like mint and coriander leaves benefit from logarithmic scaling. Doubling the quantity of green chili paste or Kashmiri red chili powder directly multiplies capsaicin heat, whereas doubling whole cloves and cinnamon sticks can easily overpower the delicate starch. Keep whole aromatics conservative when multiplying yields, tasting the marinated vegetable mixture before sealing the vessel to ensure balance remains intact across the flavor profile.
Leftovers handle refrigeration exceptionally well, often improving by the second day as the starches and fats fully integrate. Store the cooled biryani in an airtight glass container for up to three days, reheating portions gently in a covered skillet over medium-low heat with a tablespoon of water splashed around the edges to restore hydration to the basmati grains.
