Hyderabadi Vegetable Biryani Recipe | Vegetable Dum Biryani
Hyderabadi Biryani is a traditional celebration meal made using meat and rice and is a staple of Hyderabadi cuisine. This recipe was shared to me by a Muslim friend who makes the most awesome Biryani that I have tasted. The recipe of Hyderabadi Biryani has a few stages to making it. I make it in many different ways and the one mentioned below is one of the methods to make it super delicious.
Ingredients
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1/2 cup Green beans (French Beans)
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cut into 1 inch pieces
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1/2 cup Carrots (Gajjar)
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diced
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2 Potatoes (Aloo)
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peeled and cubed
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To be ground into paste (Grind the below ingredients to a paste and keep aside)
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6 cloves Garlic
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2 inch Ginger
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2 Green Chillies
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Main ingredients for biryani
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3 tablespoons Oil
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required for cooking
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3 Onions
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thinly sliced
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2 cups Seeraga (Jeeraga) Samba rice
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rinsed
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2 Tomatoes
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finely chopped
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1/2 cup Curd (Dahi / Yogurt)
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1 inch Cinnamon Stick (Dalchini)
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4 Cardamom (Elaichi) Pods/Seeds
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2 Bay leaves (tej patta)
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Red Chilli powder
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1 teaspoon Coriander Powder (Dhania)
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1/2 teaspoon Garam masala powder
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Salt
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to taste
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1/4 cup Mint Leaves (Pudina)
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freshly chopped
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12 Saffron strands
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For Dum Cooking
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1 cup Whole Wheat Flour
Instructions
Step 1
To begin making the Vegetable Hyderabadi Biryani, prep all the ingredients and keep them ready
Step 2
Prepare the dough for dum cooking
Step 3
Into a large mixing bowl, add the flour and little water at a time to make a firm dough and keep aside
Step 4
We will use this dough to seal the vessel to dum cook the biryani
Step 5
Into a saucepan, add the rice with 2 cups of water along with salt and bring it to a brisk boil for 4 to 5 minutes and turn off the heat
Step 6
This rice will be only half cooked as we are adding only half the amount of water to cook the rice
Step 7
The rice will then get cooked further along with the masala below
Step 8
Make a paste of the ginger garlic and green chillies either in a mixer grinder or in a pestle and mortar
Step 9
Keep aside
Step 10
Into a large pan where you plan to cook the Hyderabadi Vegetable Biryani, add the oil and preheat it over medium heat
Step 11
Add the onion, ginger garlic green chilli paste, cinnamon, cloves, bay leaf and cardamom
Step 12
Saute until the onions turn brown and caramelised
Step 13
Ensure you do it on low heat so the onion caramelises evenly
Step 14
Add the finely chopped tomatoes
Step 15
Sauté the tomatoes for about 5 minutes until mushy
Step 16
Add the turmeric powder, chilli powder, coriander powder and garam masala powder
Step 17
Add the yogurt at this point, the potatoes and the remaining vegetables and simmer for another 2 minutes until it is bubbling and gets a good aroma
Step 18
Finally add in the mint leaves potatoes, half cooked rice, any additional salt that is required
Step 19
Give the Hyderabadi vegetable biryani a taste, to make sure the overall salt and spice levels are good to go
Step 20
Add about 1-1/2 cups of water and cover the pan
Step 21
Now it's time to seal the ends of the vessel with the dough for dum cooking
Step 22
Elongate the dough into a large log and seal the Biryani Pan and the lid with the dough so, the flavours get contained in the pan and the steam does not escape as well
Step 23
This helps to bring in the delicious flavours to the biryani
Step 24
Turn the heat to low and cook the Hyderabadi Vegetable Biryani for about 20 minutes
Step 25
You will begin to start getting the delicious aromas after about 10 - 12 minutes of cooking the biryani
Step 26
After 20 minutes of dum cooking the Hyderabadi Vegetable Biryani, turn off the heat and allow the biryani to rest
Step 27
Open the pan after 5 minutes of the resting period and give the Hyderabadi Vegetable Biryani a gentle stir, to combine all the masala and vegetables into the rice
Step 28
Serve Hyderabadi Vegetable Biryani Recipe along with Hyderabadi Bagara Baingan, Onion Tomato Cucumber Raita for a delicious sunday lunch