Veg Biryani | Hyderabadi Veg Dum Biryani Recipe

This Hyderabadi Veg Biryani is an genuine Indian vegetarian recipe packed filled with your favourite rice, veggies, and spices. Made with endurance and many love, this scrumptious veg dum biryani requires each care and a focus to element. The savory flavors in your first chunk are properly definitely worth the effort and time spent within the kitchen.

What’s Biryani

In easy phrases Biryani is a rice and curry casserole. The curry might be meat based mostly or vegetable based mostly.

Just like some layered and baked pasta dishes, the curry is layered with semi-cooked rice – later to be baked or dum cooked till the rice is totally performed and the curry or gravy has been absorbed by the rice.

Normally the meat is marinated and cooked later for the curry, however for greens marination just isn’t performed or is required.

Biryani can also be spelled as Biriyani and is fashionable not solely in India however in South Asia as properly.

What’s Dum Cooking

Dum cooking is often known as dum pukht or cooking on dum. The dum pukht technique of cooking comes from Persia.

It’s a method or technique of sluggish cooking meals in tightly sealed earthen pots. The assorted layers of meals or the components are stored in a clay pan or pot which is then sealed tightly utilizing wheat flour dough.

Because the pot is tightly sealed, steam can not escape from it. The result’s that the meals components or layers are sluggish cooked within the steam emanating within the pot and in their very own juices which makes the meals very flavorful.

Historically clay pots are used whereas making dum biryani. Vitamins are usually not misplaced on this course of and thus dum cooked meals is nutritious.

About This Hyderabadi Veg Biryani

This Hyderabadi veg biryani is among the finest vegetarian biryani recipe I make – cherished by mates, household, and readers alike for greater than 10 years.

There are a whole lot of various variations for making a veg biryani recipe, every having their very own distinctive tastes, components, and flavors – however my tried and true recipe is loosely impressed from my mother’s model and a Jigg Kalra’s e-book that I had bought many years again.

Through the years, I’ve experimented with this veg biryani recipe with completely different ratios of components. And at last I got here to the proper recipe that’s insanely scrumptious and retains you asking for extra.

I’ve forgotten the variety of instances I’ve made this veg dum biryani recipe for household, mates and get-togethers. It has at all times been a a lot cherished dish on the eating desk.

For my part, recipes at all times prove even higher when tied to like and care!

This model of veg dum biryani is mild, a bit spicy and tremendous scrumptious. The delicate flavors of the garam masala, caramelized onions and yogurt are completely infused within the vegetable chunks.

Every chunk has the style, taste and aroma of the masala, in addition to the distinctive style of the greens. It actually is a wonderfully balanced dish.

What components ought to I take advantage of?

Rice: I choose to make use of aged basmati rice, however common basmati rice can also be acceptable.

Water: For soaking rice and for cooking the vegetable gravy and rice. Additionally, you will want kewra water (pandanus extract) or rose water for layering the dish.

Veggies: Veg biryani can truly be made with only one vegetable or a number of completely different sorts of of veggies. I like so as to add a wide range of greens when making this vegetarian dish. On this recipe, I’ve added a mixture of cauliflower, onions, potatoes, carrots, french beans, bell pepper (capsicum), button mushrooms and inexperienced peas. You’ll be able to even add aubergines, cabbage, broccoli, spinach and kale in your veg dum biryani.

Dairy: Ghee or clarified butter, Curd (yogurt) and milk.

Nuts: Cashews and almonds.

Seasonings: Cardamoms, cloves, cinnamon, tej patta (Indian bay leaf), mace and saffron strands, salt, turmeric powder, purple chili powder or cayenne pepper or paprika

Different Components: Shah jeera (caraway seeds), raisins (with out seeds), ginger, garlic, chilies, coriander leaves or cilantro, mint leaves

Step-by-Step Information

Methods to Make Veg Biryani Recipe

Soak the Rice

1. First, rinse 1.5 cups of basmati rice (300 grams) in clear water till the water runs away from starch. You should utilize a bowl or colander to rinse the rice. Be sure you soak the rice grains in water for half-hour after rinsing them.

TIP: If potential attempt to use aged basmati rice or sella basmati rice (parboiled basmati rice) to make this hyderabadi veg biryani.

2. As soon as the rice has been in a position to soak for half-hour, drain all of the water and put aside.

Prep the Veggies

3. Whereas the basmati rice is soaking, use that point to prep the opposite components. First, it would be best to rinse, peel and chop all the veggies. This can make the method of cooking go by a lot faster.

What to make use of: I’ve used 3 cups blended veggies together with inexperienced peas. You should utilize your alternative of blended greens in your veg dum biryani.

• Onion: Slice 1 giant onion thinly (about 1 heaped cup thinly sliced onion).
• Ginger: Finely chop or crush 10 grams ginger (2 items of two inch ginger or 1.5 tablespoons finely chopped ginger). It is best to get 1 tablespoon of ginger paste.
• Garlic: Finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic). You have to ½ tablespoon garlic paste.
• Chilies: Slit 3 to 4 inexperienced chilies.
• Cilantro: Chop coriander leaves (cilantro) and mint leaves. It is best to get ⅓ cup every of chopped coriander leaves and mint leaves.

Prepare dinner the Rice

4. After you will have organized and chopped all your greens, it’s time to cook dinner the basmati rice. You should utilize any technique to cook dinner your rice – microwave, strain cooking, immediate pot or cooking in a pot.

If cooking your rice in a pot, use a deep bottomed pan and add 5 cups water.

Add Spices to Boiling Water

5. When the water is scorching, add all of the spices and 1 teaspoon salt. Right here’s what you need to embrace in your veg dum biryani on this step:

• 1 tej patta
• 3 inexperienced cardamoms
• 3 cloves
• 1 black cardamom
• 1 inch true cinnamon or 1 inch cassia cinnamon
• 2 single strands of mace

6. After including the components, carry the water to a boil on a excessive warmth.

Add Rice

7. Now it’s time to add the rice in your veg biryani to the spice combination within the pot.

8. Gently stir with a spoon or fork after you add the soaked basmati rice. Verify the style of water and guarantee it’s barely salty.

TIP: If the water just isn’t tasting barely salty, then add some extra salt.

9. Don’t scale back the warmth and proceed to cook dinner the rice grains.

Don’t Totally Prepare dinner the Rice

10. The rice shouldn’t be absolutely cooked, however a bit undercooked or about 75% or ¾ of the best way cooked.

TIP: Style the rice! The grains ought to nonetheless have a slight chunk to them.

11. Drain the semi-cooked rice in a colander. You can too rinse them gently with water in order that the grains cease cooking.

Make Biryani Vegetable Gravy

12. In a 2-litre strain cooker or a pan, warmth 3 tablespoons of ghee, then add the next spices. Sauté the entire spices till they crackle. You can also make the vegetable gravy in a pan as properly.

• 1 teaspoon shah jeera (caraway seeds)
• 1 tej patta
• 3 inexperienced cardamoms
• 3 cloves
• 1 black cardamom
• 1 inch cinnamon

13. Subsequent, add the sliced onions.

Sauté the Onions

14. Stir and sauté the onions on a low to medium warmth. Onions can take a very long time to cook dinner, so add a pinch of salt to quicken the cooking course of. Stirring usually sauté the onions, in order that they cook dinner evenly.

16. When the onions are cooking, take 1 cup contemporary curd or yogurt in a bowl. Beat the curd with a spoon or whisk till it turns into easy.

17. Sauté the onions till they change into golden brown or caramelize. Strive to not burn them.

Add Ginger-Garlic Paste and Chilies

18. Add the ginger-garlic paste and sliced inexperienced chilies. You can too finely chop the ginger-garlic and add if desired.

19. Sauté the combination for some seconds till the uncooked aroma of ginger-garlic goes away.

20. Add the ½ teaspoon turmeric powder and 1 teaspoon purple chili powder or cayenne. Stir and blend properly.

21. Subsequent add the chopped veggies.

21. Combine totally and sauté veggies for 1 to 2 minutes.

Add Yogurt or Curd

22. Decrease the warmth and add the crushed yogurt or curd. Stir as quickly as you add the curd.

23. Then add ½ cup of water within the strain cooker. If you happen to determine to cook dinner the veggies in a pot, add ¾ cup water.

24. Season with salt in accordance with style and blend once more.

Prepare dinner the Greens

25. Strain cook dinner for 1 whistle or 3 to 4 minutes on medium warmth. If cooking in a pot, then cook dinner till the veggies are performed. Don’t overcook the greens.

26. When the strain settles down by itself, take away the lid and examine the gravy.

• If the greens are usually not cooked properly, then hold the strain cooker on the range prime and simmer the vegetable biryani gravy with out the lid, until the greens are tender.
• If there’s an excessive amount of water or inventory within the gravy, then simmer until some water dries up. The vegetable gravy ought to have a medium or barely thick consistency and shouldn’t be watery.

27. Add 2 tablespoons cashews, 1 tablespoons raisins and a pair of tablespoons almonds (blanched or uncooked) to the vegetable gravy.

TIP: Do examine the salt and add extra if required. You’ll be able to chop the nuts earlier than including.

28. Combine, stir, and put aside.

Infuse Saffron in Milk

29. Whereas the veggies are cooking, heat 4 to five tablespoons of milk in a microwave or in a small pan on the range prime. Add ¼ teaspoon of saffron strands. Stir and put aside.

Assemble and Layer Vegetable Biryani

30. Now in a thick bottomed pan, layer half of the vegetable curry first.

31. Then layer half of the semi cooked rice.

32. Sprinkle half of the chopped coriander (cilantro), mint leaves and saffron infused milk.

33. Layer the remaining gravy.

34. Layer the rest of the rice, and sprinkle the remaining coriander leaves (cilantro), mint leaves, saffron milk on the highest. You can too sprinkle 2 teaspoon of rose water or kewra water (pandanus extract) at this level.

TIP: If you happen to’d like, you possibly can even add ⅓ to ½ cup of golden fried onions (birista) you probably have these. You can also make 2 layers or 4 layers like I’ve performed. However do do not forget that rice must be the highest layer and the vegetable gravy must be the underside layer.

Three Methods to Dum Prepare dinner Biryani

Technique 1

35. Seal and safe the pot with aluminium foil.

36. Then cowl the pan/pot with a good becoming lid.

Technique 2

37. You can too seal the pan with a moist cotton fabric.

38. Then hold a lid on prime.

39. Then hold a heavy weight on the lid.

Proceed to Prepare dinner Biryani

40. Take a tawa (griddle/skillet) and warmth it on medium warmth. You’ll be able to start to preheat the tava if you begin assembling the hyderabadi veg biryani.

Decrease the warmth when the skillet turns into scorching, and hold the sealed veg biryani pan on the tawa. Maintain the flame to the bottom and cook dinner for 30 to 35 minutes.

TIP: You can too dum cook dinner veg biryani for the primary quarter-hour on direct low flame after which for the final 10 minutes, place the pan on the new tawa or skillet and cook dinner on a low flame.

Technique 3 – Baking Veg Biryani

41. Preheat the oven to 180 diploma celsius for quarter-hour after which bake the vegetable biryani in a preheated oven for 30 to 40 minutes.

Keep in mind to make use of an oven protected glass bowl or casserole dish just like the pyrex bowl or use a dutch oven.

You need to assemble the vegetable biryani as talked about above within the casserole dish or your dutch oven. Seal tightly with aluminium foil or an oven protected warmth resistant lid after which bake.

Verify Cooked Hyderabadi Biryani

42. After 30 to 25 minutes, change off the flame, and use a fork or spoon examine the underside layer of the biryani. There must be no liquids on the backside.

If there are liquids, then proceed to dum cook dinner. After dum cooking, give a resting time of 5 to 7 minutes and later serve hyderabadi veg biryani.

Whereas serving the veg dum biryani, ensure you equally serve the greens in addition to rice layers.

What do you eat with Veg Biryani

There are numerous sides that pair finest with a veg biryani. Biryani is normally accompanied with a raita (yogurt dip). The raita generally is a easy onion raita or made with a mixture of onion, tomatoes and cucumber.

Whereas we personally love Cucumber Raita, Onion Tomato Raita and Boondi Raita, you possibly can take pleasure in biryani with any savory raita of your liking.

You can too pair it with Kachumber Salad (onion-tomato salad), plain Curd (Yogurt), Mango Pickle, some lemon wedges or roasted papad.

The Hyderabadi veg biryani is normally served with Mirchi ka Salan (Inexperienced Chilly Curry) and raita. If desired you possibly can serve biryani with a easy soupy Shorba gravy.

You can too take pleasure in veg biryani as it’s with none sides or accompaniments.

Storage

Retailer the biryani leftovers in your fridge for a day solely. Whereas reheating steam for five minutes in a pan or On the spot pot. You would even flippantly sauté the veg biryani stirring ceaselessly in a frying pan or skillet till heat or scorching.

Professional Suggestions for Greatest Veg Biryani

Ingredient Notes and Variations

1. Rice: To make a biryani firstly you want good high quality basmati rice – ideally aged basmati rice. Biryani just isn’t mushy and the rice grains stay completely separate within the dish. For this recipe I included aged basmati rice.
2. Sella Basmati Rice: I additionally make biryani with parboiled basmati rice (generally known as sella basmati rice in Hindi and transformed basmati rice exterior India) and it really works splendidly and significantly better than aged basmati rice. Biryani made with sella basmati rice has restaurant model flavors as many accommodations and eating places in India use this rice for making biryani in addition to different rice based mostly dishes like Pulao, Fried Rice and Jeera Rice (cumin rice).
3. Cooking of rice: The rice grains are boiled till they’re ¾ cooked. They may have a slight chunk to them and will probably be barely undercooked. Don’t cook dinner the rice 100% as then they are going to change into mushy by the point the biryani is dum cooked.
4. Spices: The stunning perfume and aroma in a biryani comes from utilizing entire spices. Thus the spices must be contemporary and in good situation.
5. Curd (Yogurt): The vegetable curry is made with yogurt and so it is vital that the yogurt should be contemporary and never bitter. The curd or yogurt must also be created from entire milk. Don’t use fats free yogurt or curd created from toned milk as it should break up whereas cooking.
6. Biryani gravy: The curry or gravy for the veg biryani ought to have a medium to medium-thick consistency. It shouldn’t be watery like a inventory or broth as this can result in the rice turning into mushy or very comfortable after dum cooking.
7. Vegan variation: Use almond milk yogurt or cashew milk yogurt. Substitute ghee (clarified butter) with oil. You would use any vegetable oil or impartial tasting oil.

Extra Information on Biryani

• One-pot biryani: Although largely biryani is layered and cooked there are a number of one-pot biryani dishes, particularly within the southern components of India the place the biryani is cooked very similar to the best way a pulao is made by including all of the components in a pot and dum cooking them.
• Proteins: Biryani, although normally made with meat can also be made with seafood, eggs, paneer (cottage cheese), mushrooms and greens. In some variations of biryani, the curry or gravy is made with each eggs and greens or meat and greens.
• Spices: The spices, aromatics, flavoring components additionally differ extensively from state to state in India. Instance in South India you will notice the addition of curry leaves, black pepper, coconut milk, cilantro and so forth. So no two biryani dishes will style the identical.
• Biryani Masala: Generally biryani is made utilizing a particular sort of floor spice mix generally known as the Biryani Masala. This spice mix is made by grinding entire spices which might be normally added to a biryani.On this recipe you don’t want so as to add biryani masala. Simply the entire spices are sufficient.

FAQs

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Veg Biryani | Hyderabadi Veg Dum Biryani Recipe

By Dassana Amit

This Veg Biryani is an genuine Indian recipe packed filled with your favourite rice, veggies, and spices. Made with endurance and many love, this scrumptious veg dum biryani recipe requires each care and a focus to element. The savory flavors in your first chunk are properly definitely worth the effort and time spent within the kitchen.

Prep Time 45 minutes

Prepare dinner Time 45 minutes

Whole Time 1 hr 30 minutes

For assembling and layering

Prepare dinner ModeStop your display screen from going darkish whereas making the recipe

Soaking rice

• Decide and rinse basmati rice in operating water until the water runs away from starch. Soak the rice in 1 cup of water for half-hour.

• After half-hour drain the rice and put aside.

• When the rice is soaking prep all of the veggies and different components. Put aside.

Cooking rice

• Take a deep bottomed pan. Add water and warmth the water on a excessive flame.

• When the water turns into scorching, add the salt and following spices: tej patta, inexperienced cardamoms, cloves, black cardamom, cinnamon, strands of mace.

• Deliver the water to a boil. Then add the soaked basmati rice.

• Simply gently stir with a spoon or fork, after you add the soaked rice.

• Don’t scale back the flame and proceed to cook dinner the rice grains.

• The rice must be ¾ᵗʰ cooked. The grains ought to have a slight chunk to them when cooked. The rice shouldn’t be absolutely cooked.

• Drain the rice in a colander. Gently fluff and hold apart.

Making vegetable curry/gravy

• In a 2-litre strain cooker or a pan, warmth ghee. Add the next spices – shahjeera, tej patta, inexperienced cardamoms, cloves, black cardamom and cinnamon. Sauté the entire spices until they crackle.

• Now add the onions. Stir and sauté them on a low to medium flame.

• Add a pinch of salt to quicken the cooking course of.

• When the onions are cooking, take 1 cup contemporary curd (yogurt) in a bowl and whisk the curd with a spoon or wired whisk until it change into easy.

• Sauté the onions until they change into golden brown or caramelize.

• Then add the ginger-garlic paste and sliced inexperienced chillies. You can too finely chop the ginger-garlic and add.

• Sauté until the uncooked aroma of ginger-garlic goes away.

• Add the turmeric and purple chili powder. Stir and blend properly.

• Subsequent add the chopped veggies. Sauté for a minute or two.

• Decrease the warmth and add the whisked curd (yogurt). Stir and blend properly as quickly as you add the curd. Then add ½ cup water within the strain cooker. For cooking in a pan, add ¾ cup water.

• Season with salt and blend once more.

• Strain cook dinner for 1 whistle on 3 to 4 minutes on medium warmth. If cooking in a pot, then cook dinner till the greens are tender. Don’t over cook dinner the greens.

• Heat 4 to five tablespoons milk in a microwave or in a small pan on the range prime. Add ¼ teaspoon of saffron strands. Stir and hold apart.

• When the strain settles down by itself, take away the lid and examine the gravy.

• If the greens are below cooked, then hold the cooker on the range prime and simmer the vegetable biryani gravy with out the lid, until the greens are tender.

• If there’s an excessive amount of of water or inventory within the gravy, then simmer till a number of the water evaporates and dries up. Word that the vegetable gravy ought to have a medium or barely thick consistency and shouldn’t be watery.

• Now add cashews, raisins and almonds (blanched or uncooked) to the vegetable gravy. Combine and stir. Put aside. Do a style check and examine the salt within the vegetable gravy. Add extra if wanted.

Assembling and layering

• Now in a thick bottomed pan, layer half portion of the vegetable gravy first.

• Then layer half portion of the semi-cooked rice.

• Sprinkle half of the chopped coriander leaves (cilantro), mint leaves and saffron milk.

• Layer the remaining vegetable gravy.

• Layer the final portion of the rice. Sprinkle the remaining coriander leaves, mint leaves, and saffron infused milk on the highest. Sprinkle rose water or kewra water.

• You can also make 2 layers or 4 layers like I’ve performed. However do word that rice must be the highest layer and the vegetable gravy must be the underside layer.

Dum cooking

• Now seal and safe the pot with an aluminium foil. Then cowl with a lid. You can too seal the pan with a moist cotton fabric after which cowl with a lid.

• Take a tava/griddle/skillet and warmth it on medium flame.

• When the tawa change into scorching, then decrease the flame. Maintain the sealed veg biryani pan on the tawa.

• Maintain the flame to the bottom and cook dinner for 30 to 35 minutes. You’ll be able to dum cook dinner hyderabadi veg biryani for the primary quarter-hour on a direct low flame after which for the final 10 minutes, place the pan on the new tawa/skillet and cook dinner on a low warmth.

• As soon as performed utilizing a fork or spoon examine the underside layer of the biryani. There must be no liquids on the backside. If there are liquids, then proceed to dum cook dinner for some extra time.

• After dum cooking, give a resting time of 5 to 7 minutes and later serve the hyderabadi veg biryani. 

Serving Recommendations

• Whereas serving, ensure you equally serve the greens in addition to the rice.

• There are numerous sides that pair finest with a veg biryani. Biryani is normally accompanied with a raita (yogurt dip). You’ll be able to select to pair it with Cucumber Raita, Onion Tomato Raita and Boondi Raita, or you possibly can take pleasure in biryani with any savory raita of your liking.

• You can too pair it with Kachumber Salad (onion-tomato salad), plain Curd (Yogurt), Mango Pickle, some lemon wedges or roasted papad.

• The hyderabadi veg biryani is normally served with Mirchi ka Salan (Inexperienced Chilly Curry) and raita. If desired you possibly can serve biryani with a easy soupy Shorba gravy.

• You can too take pleasure in biryani as it’s with none sides or accompaniments.

For Baking Veg Biryani

1. You would additionally preheat the oven to 180 diploma Celsius/356 levels Fahrenheit for quarter-hour and bake the veg biryani within the oven for 30 to 40 minutes.
2. Keep in mind to make use of an oven protected glass bowl or casserole dish just like the pyrex bowl or use a dutch oven.
3. You need to assemble the vegetable biryani as talked about above within the casserole dish or your dutch oven. Seal tightly with aluminium foil or an oven protected warmth resistant lid after which bake.

 

Recipe Notes and Variations

• Components: Do attempt to use all of the components as talked about within the recipe.
• Rice:  Use an excellent high quality basmati rice – ideally aged basmati rice. You’ll be able to even use Sella Basmati Rice which is parboiled basmati rice (generally known as sella basmati rice in Hindi and transformed basmati rice exterior India). For sella basmati rice, you will want to soak the rice grains for an hour. The cooking time may also enhance for this number of basmati rice.
• Cooking of rice: Prepare dinner the rice grains until they’re ¾ᵗʰ performed. They may have a slight chunk to them and will probably be barely undercooked. Don’t cook dinner the rice all the best way as they are going to change into mushy by the point the biryani is dum cooked. 
• Spices: The stunning perfume and aroma in a biryani comes from utilizing entire spices. Thus the spices must be contemporary and of their shelf life. 
• Curd (Yogurt): Use contemporary yogurt that’s barely candy and never bitter. The curd or yogurt must also be created from entire milk. Don’t use fat-free yogurt or curd created from toned milk as it should break up whereas cooking.
• Biryani gravy: The curry or gravy for the biryani ought to have a medium to medium-thick consistency. It shouldn’t be watery like a inventory or broth as this can result in the rice turning into mushy or very comfortable after dum cooking.
• Vegan variation: Use almond milk yogurt or cashew milk yogurt. Substitute ghee (clarified butter) with oil. You would use any vegetable oil or impartial tasting oil. 

Vitamin Info

Veg Biryani | Hyderabadi Veg Dum Biryani Recipe

Quantity Per Serving

Energy 437 Energy from Fats 135

% Day by day Worth*

Fats 15g23%

Saturated Fats 7g44%

Polyunsaturated Fats 1g

Monounsaturated Fats 2g

Ldl cholesterol 27mg9%

Sodium 836mg36%

Potassium 637mg18%

Carbohydrates 67g22%

Fiber 7g29%

Sugar 10g11%

Protein 12g24%

Vitamin A 2712IU54%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 3mg15%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 37mg45%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Ok 17µg16%

Calcium 152mg15%

Vitamin B9 (Folate) 58µg15%

Iron 2mg11%

Magnesium 78mg20%

Phosphorus 250mg25%

Zinc 2mg13%

* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.

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This hyderabadi veg biryani recipe is from the archives (July 15, 2010) and has been republished and up to date on January 2023.