Vegetable Biryani | Veg Dum Biryani | 4 Layered Veg Biryani | Hyderabadi Dum Biryani | Dum Biryani | Veg Biryani Recipe: People are crazy about Veg Biryani or Veg Dum Biryani cooked with vegetables in the traditional Hyderabadi Dum Biryani style. Traditionally it is prepared in 3 main steps, in the first step basmati rice is cooked with aromatic whole spices, in the second step various vegetables are cooked with Indian spices, whole spices and yogurt, and in the last step cooked rice, vegetables and fried onions are placed in layers using the dum method and steamed. In the dum method (pressure cooking), the food is cooked in a lidded vessel on a low flame or steamed by applying a layer of roti dough on it, which makes it extremely tasty and aromatic. At first glance, you will feel that this veg biryani recipe has a lot of ingredients, and it is difficult to make, but it is very easy to make, and you will see that in a few minutes, your house will be filled with the aroma of biryani. So let's know today what things are needed to make veg dum biryani and how it is made.
Hyderabadi Style Veg Dum Biryani
Ingredients for Rice:
- 3/4 cup basmati rice (long grain rice)
- 2 green cardamoms
- 1 black cardamom
- 2 cloves
- A small piece of cinnamon
- 1 small bay leaf
- Salt to taste
Ingredients for Gravy:
- 1 small potato, chopped
- 1/2 cup chopped cauliflower
- 1/4 cup chopped carrots
- 1/4 cup chopped French beans
- 1/4 cup green peas (fresh or frozen)
- 1 medium onion, sliced lengthwise
- 1-2 green chillies, deseeded and sliced lengthwise
- 1 tsp ginger-garlic paste
- 4-5 black peppercorns
- 1 green cardamom
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/8 tsp turmeric powder
- 1 tsp cumin-coriander powder
- 1/4 tsp garam masala powder
- 1/4 tsp biryani masala (optional)
- 1/2 cup curd (whipped)
- 2 tsp finely chopped coriander leaves
- 3 tsp oil
- Salt to taste
To cook Dum Mein Biryani:
- 1/4 cup fried onions
- 1 tsp ghee
- 8-10 strands of saffron soaked in 1 tbsp hot milk
- 8-10 mint leaves, chopped (fresh or dried), optional
- 2 tsp finely chopped coriander leaves
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| Hyderabadi Style Veg Dum Biryani Recipe |
Instructions
To make the gravy (biryani recipe in English):
- Cut all the vegetables into long pieces. Do not cut the vegetables into very small pieces. Soak 8-10 strands of saffron in 1 tbsp hot milk. Keep it aside.
- Heat 2-3 tbsp oil in a pan on medium flame. Add 1 chopped onion, 1-2 long chopped green chilies, 1 tsp ginger-garlic paste, 4-5 black peppercorns, 1 green cardamom, and 1/2 tsp cumin seeds. Fry the onions till they turn light brown.
- Next, add 1 chopped potato, 1/2 cup chopped cauliflower, and 1/4 cup chopped carrots. Fry them for 3-4 minutes.
- Add 1/4 cup chopped French beans, 1/4 cup peas, and salt as per taste. Mix well and cover the veggies and let them cook. Keep the vegetables a little raw; do not overcook them as they will cook again in the next step. It will take about 5-7 minutes. Keep stirring occasionally to prevent them from sticking.
- Add 1/2 teaspoon red chili powder, 1/8 teaspoon turmeric powder, 1 teaspoon cumin-coriander powder, 1/4 teaspoon biryani masala, and 1/4 teaspoon garam masala powder. Cook for 1 minute, stirring occasionally with a ladle.
- Add 1/2 cup well-whipped curd and 2 tablespoons chopped coriander leaves.
- Mix well and cook for 1 minute. Turn off the gas and keep the gravy covered for some time. Now it is time to cook the biryani rice.
How to cook rice for biryani:
- Wash 3/4 cup rice 2-3 times with clean water and then soak it in water for 15-20 minutes. After 15-20 minutes, drain the excess water from the rice.
- Add 3-4 cups of water in a large vessel and let it boil on medium flame. When the water starts boiling, add soaked rice, 2 green cardamoms, 1 big cardamom, 2 cloves, a small piece of cinnamon, 1 small bay leaf, and salt. Let it boil till the rice is about 80% cooked, it will take about 7-8 minutes. Do not overcook the rice as it will be cooked again with the gravy in the next step, and we need to keep the rice grains raw.
- Put the cooked rice in a large sieve to drain the water, and the water will drain through the sieve.
Biryani Recipe:
- We will make four layers of biryani, one after the other - two layers of rice and two layers of gravy. If you are making a larger quantity, you can make more layers. For 4 layers, take a deep vessel with a thick bottom so that the rice does not stick and can be covered with a lid or plate. Pour half the gravy into the vessel and spread it evenly.
- Pour half of the rice over the gravy and spread it evenly. Sprinkle half of the soaked saffron strands over it. Sprinkle 1/8 cup fried onions, 1 tablespoon chopped coriander leaves, and 4-5 chopped mint leaves evenly over it.
- For making the third layer, spread the remaining gravy evenly over it. Spread the remaining rice evenly over it. Sprinkle the remaining soaked saffron, fried onions, coriander leaves, and mint leaves evenly over it.
- Apply 1-2 tbsp of ghee on the edges of the layer and cover the vessel with a tight-fitting lid. If you do not have a tight lid, you can use wet wheat flour to seal the edges. Heat a pan/tawa on a low flame, place the vessel on it, and let it cook for at least 15 minutes. Do not place the vessel with rice and gravy layers directly on the gas, or else the rice will burn. So, after about 15 minutes, turn off the gas, remove the lid, and transfer the vegetable biryani to a serving plate.
Note:
- Cut the vegetables lengthwise, do not chop them into very small pieces or finely. Do not forget to add fried onions as they enhance the taste of the biryani.
- To keep the rice grains fluffy, do not cook them completely as they will cook again.
- If you do not like the taste of whole spices in food, you can also use their powders instead of the whole spices used in the recipe. Like cardamom powder, black pepper powder, and cinnamon powder. Add fried cashews for a change in taste.
- Serve Hyderabadi Style Veg Biryani with curd raita and papad for lunch or dinner. It can also be packed in a lunchbox with curd.
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