Hyderabadi Veggie Dum Biryani
Hyderabadi Veggie Dum Biryani is a wonderful and popular dish in India. I have become a die hard fan of it recently after eating the vegetarian version of it. Being a vegetarian, it was really painful watching my friends eat this lovely biryani with meat. Finally I happened to try the vegetarian version and I just fell in love. Now I can understand why my friends are so crazy about this Biryani all the time.
I was looking for the recipe and alas! Shriya had posted Hyderabadi Chicken Dum Biryani a few months back. I just altered it a bit here and there and replaced chicken with veggies and it came out really good. So the next time this is going to be the main dish for our weekend get-together. Here you go…
Preparation time: 90 minutes
Spice Level: 3.5 out of 5
No. of servings: 5 to 6
Ingredients:
Marinade mix:
- Green chillies – 5
- Ginger garlic paste – 2 tbsp
- Black cumin or Kala jeera – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Red chili powder – 2 tsp
- Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- salt – 1 tsp
- Javetri or mace – 1 or 2
- Yogurt – 1/2 cup
- Lime juice – 2 tbsp
- Bay leaves – 2
- Cloves – 3
- Cinnamon stick – 1″
- Cardamom – 3
- Whole black pepper – 7
- Fresh mint leaves – 1/2 cup
- Cilantro – 1/4 cup
Other Ingredients:
- Basmati rice – 3 cups
- Saffron – 1/4 tsp
- Fried Paneer – 1 cup (optional)
- Cauliflower florets – 1 cup
- Potato – 1 (cubed)
- 1″ cut beans – 1/2 cup
- green peas – 1/4 cup
- Thinly sliced onions – 1 and 1/2 cups
- Small bay leaf – 1
- Cloves – 2
- Black cumin seeds or kala jeera – 1/2 tsp
- Ghee or Clarified butter – 2 tbsp
- Oil – 1/4 cup
- Coriander leaves – 1/4 cup
- Mint leaves – 1/4 cup
Method of Preparation:
- Heat a tbsp of oil in a pan and fry onions till it becomes brown and crisp.
- Soak basmati rice for 20 minutes.
- Heat a teaspoon of oil and add bay leaves, cloves, cinnamon stick, cardamom, whole pepper. Cool it and grind it. You can also use store bought Biryani Masala instead.
- Just pulse the mint leaves and cilantro leaves separately until it forms a coarse paste.
- In a bowl mix the ground masala or store bought biryani masala, mint and cilantro along with the remaining ingredients from the marinade mix. Make a paste.
- Add the vegetables and paneer to the marinade, mix well and let it soak for half an hour.
- Drain soaked basmati rice.
- Heat a pan and add 1 tbsp of ghee and then the drained basmati rice. Roast for a couple of minutes. Make sure rice doesn’t change color. Remove from heat.
- Boil 6 cups of water in another heavy bottomed container and add a teaspoon of ghee or oil, one bay leaf, black cumin, cloves. Finally add basmati rice.
- Cook it for 3 minutes over high heat until rice is half cooked. Strain it in a colander and keep it aside. Discard the bay leaves and cloves.
- Soak saffron in 3 tbsp of hot water for 10 minutes. You can also use food color (orange) diluted in water instead.
- In the same heavy bottomed pan heat the remaining oil and ghee over medium low heat, add the marinated vegetables and paneer, cook for 5 minutes or until the raw smell is gone.
- Add drained rice and spread it. Pour saffron water, top it with fried onions, chopped cilantro and mint leaves.
- Dum cook the biryani covering the vessel with wheat flour dough or with a thick kitchen towel. Close it with a lid tightly. Cook over medium heat for 3 minutes.
- Remove from heat. Place a flat heavy bottomed non-stick pan on the heat and allow it to heat. Place the container with rice in it and cook for 40 minutes over low heat (this will make sure the bottom part doesn’t burn).
- A nice aroma starts spreading which means rice is ready.
- Remove from heat and transfer it to a serving tray and mix gently.
Oven method:
- Follow the same procedure till step 11.
- Preheat oven to 375 degree Fahrenheit.
- In an aluminum tray add the remaining oil and ghee, add the marinated vegetables and paneer, drained rice and the saffron rice, fried onions, cilantro and mint leaves.
- Cover it with aluminum foil and place it in the oven for 40 minutes or till the rice is fully cooked.
- Check for every 15 to 20 minutes minutes to avoid rice from over cooking.
- Remove the tray and mix the biryani gently.
🙂 Serve hot with raitha.
I would like to submit this recipe for the event Let’s Relish – Paneer by Jay.
Note: For detailed pictures and the original recipe, please refer Hyderabadi Chicken Dum Biryani.
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Wow, love the pics, such delicious looking ones.
wow never really thought of a veg dum biryani..interesting
Nithu,
Vegetable biriyani looks awesome. I need to try this one.
My fav veggie biryani. Tempting click.
perfect recreation of classic..the pic looks so nice, i think am gonna have 2 make some soon 🙂
thats so good one .. the veggie dum biryani.really good one and perfectly cooked.. the rice says how delicious the biriyani is
Looks perfectly cooked….want to grab a spoon looks so gud
The whole combination of flavours is quite new to me. The rice dish looks very tempting!
I love dum biryani , will surely try this version too, thanks for sharing nithu
Looks so yummy and great presentation too..
That is simply tempting…… I loved the captures that deliver us the essence of the prep….. Kudos!!!!
Ash…
(http://asha-oceanichope.blogspot.com/)
hi nithu,
thank you for a detailed recipe of veggie version of dum biriyani…as a vegetarian this is one dish i miss a lot….now i will try it for sure…ur dum biriyani looks truely inviting…have a nice weekend
Satyahttp://www.superyummyrecipes.com
Yummy Dum Biryani recipe Nithu dear. Like the way you presented & explained. Clicks look super good…! Thanx for sending this great entry to my event. Have a great weekend..:)
Love any kind of biryani and this looks simply delicious..
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Biryani looks delicious and mouth watering.
lovely dish, yum yum
Simply looks delicious …The click says it all…
Hamaree Rasoi
Tried and it turnedout very well…Thank you
OMG! This biryani looks so delicious! I’ve never tried with paneer. I am getting so hungry while seeing the pictures…and so sad, that after one more hour in the office I have to head off for yoga class and then go home and then, hopefully have some energy left to try to cook it tonight…
My fav..looks mouthwatering
Wow, rice is long and perfectly cooked. Which brand did you use? I have tried couple of Basmati rice brand and they are never this long. I couldn’t divert my attention from that bowl. Looks very inviting Nithu.
Can’t say how much I love Hyderabad biryani..lovely pics too 🙂
very well explained.. perfect!
This looks incredible. I love indian food, and especially vegetarian food. I always eat meat and fish and usually have quite boring veggie dishes but this looks like an explosion of flavours in your mouth. Perfect. I have book marked this for the weekend… LOVELY!!!!
So delicious and wouthwatering dum biryani..
even i long to eat vegetarian version of biryani’s. this is so so good. Nice Bowl!!
MMM….looks yummy….thanks for the veggie dum biryani. I tasted this veggie version in hyderabad but i dont know how to make.I will def try soon..
Thanks Krupa.
Thank you all for your comments.
Thanks for the post. I did not believe I did it it was very tasty. My husband Loved it. Thanks once again to you.
Wow!!! I have to try this!
This veggie biryani looks so good!
Thanks very much for this recipe; it came out real nice. I made some minor tweaks to my version. Added a little bit of salt, garnished in the end with cashews, dry grapes and sliced almonds fried in a tsp of ghee. Finally added some rectangle-shaped pieces of crunchy toasted bread.
And just a tip for the people that try making dum biryani the first time. If the rice is undercooked (a little hard) at the very end, sprinkle a little water and microwave it for a minute or two in small batches.
Thanks for all your valuable comments.
And Shar, Those are nice additions to the biryani. I am sure going to try it the next time.
Hey Nithu.. that’s a lovely recipe. It’s very valuable to have a good veggie biryani recipe at hand. Thanks for sharing this!
Thanks SS…
Hi,
Your Biryani looks yummy and mouth watering.I am planning to make it for a potluck and I have a doubt about the measure.In the recipe cup means the measuring cup or any cup of my choice?
Thanks,
Srividya.
I used the rice cooker cup.You can also use the measuring cup. It’s more or less the same.
Thank you for the recipe. I tried using the oven style for the 1st time and my guest enjoyed this thoroughly.
Thanks Kumar.
Hi Nithu,
how many tbsps of biryani masala can i take for this veg biryani?reply soon
Parul
For 3 cups of basmati rice, you can add 2 tbsp of biryani masala. Adjust to your taste buds.
which biryani masala brand you have used
I used shakthi masala. But any biryani masala would be good.
Tried it today and loved it. great recipe. my hubby said thanks to you and i was till today apprehensive to try dum biryani but thanks to you will try again.
Thanks 4 sharing recipe… I ll surly make it 4 my famely……
This was fantastic! My family and I are not vegetarian but everyone devoured it in a matter of seconds, most definitely a keeper.
Thanks you all.
Hi Nitu,
I had tried this recipe and it had come out very well. This was the best of all those Biriyani recipes I had tried so far.
Thanks for publishing it.