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Veg Biryani Recipe

Hyderabadi Veg Dum Biryani

Veg Dum Biryani layered with the vegetable mix, basmati rice, mint, coriander, ghee and birista. Finished with milk and cooked on dum for 30 mins.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Soaking Time 10 minutes
Total Time 1 hour 30 minutes
Course Main Course, Side Dish
Cuisine Hyderabadi, Indian
Servings 3 People

Equipment

  • Heavy Bottom Pan or Heavy Iron Tawa
  • Large Sauce Pan
  • Laddle

Ingredients
  

For Rice Layer –

  • 5 Cups Water - 5 Cups
  • Salt to taste
  • 1 No. Bay Leaf
  • 2 No. Cloves
  • 2 No. Cardamom
  • 1 Cup Basmati Rice

For Fried Onion (Birista)

  • 2 Tbsp Oil (more in case deep frying)
  • 1 No. Sliced Onions (Medium size)

For Vegetable Layer -

  • 2 -3 Tbsp Ghee/Oil
  • 1 Tsp Cumin Seeds
  • 1 Tbsp Finely Chopped Ginger Garlic
  • 1 Cup Cauliflower (Gobhi) Potatoes
  • 1 Cup Beans & Carrots
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tbsp Biryani Masala
  • Salt to taste
  • 1/4th Cup Curd
  • 1/4th Cup Water

Other Ingredients –

  • Mint & Coriander leaves
  • Ghee
  • Milk

Instructions
 

Cooking Rice –

  • Boil water in a container. Add salt, bay leaf, cloves and cardamom.
  • Add washed, soaked and strained rice.
  • Boil it on a high flame. Mix gently once in between.
  • Cook till it’s done 3/4th.
  • Strain excess water and set aside.

Frying Onions –

  • Heat oil in a pan.
  • Add sliced onions.
  • Cook on a high flame till it soften.
  • Lower the flame and cook till golden brown and crisp.

Vegetable Layer –

  • Heat ghee or oil. Add cumin seeds and let it splutter.
  • Next, add finely chopped ginger- garlic. Cook till raw smell goes off.
  • Also, add cauliflower, potato, carrots, beans and peas.
  • Mix well and cook for 2-3 mins.
  • Next, add turmeric powder, red chilli powder, salt and biryani masala.
  • Mix everything well so that spices are well coated to the vegetables.
  • Lower the flame, add curd and mix well.
  • Add water and mix gently. Give it a boil.
  • Set aside.

Layering -

  • In a heavy bottom pan add first layer of vegetables.
  • Next, add the layer of rice on the top of it.
  • Top it with fried onions, mint and coriander leaves.
  • Generously top it with ghee.
  • Repeat the layers.
  • Add the final layer of milk.
  • Cover and cook on a low flame for 25 – 30 mins. Do not open/disturb the pot during that time.
  • Serve hot with raita. Do not mix biryani after cooking. Mix gently right before serving.

Video

Notes

 
1st Layer - Vegetable mix
2nd Layer - Rice
3rd Layer - Fried Onion / Birista
4th Layer - Mint & Coriander leaves
5th Layer - Ghee
Repeat layers
Final Layer - Milk
 
Tips and Tricks –
• Do not over mix rice while cooking, else it will break.
• Lower the flame while adding curd to the vegetable mixture.
• Adjust spices as per taste.
• If you do not have heavy bottom pan, place the vessel on an iron tawa on a low flame to get perfect cooking.
• Adding mint and coriander leaves add freshness and flavour to the biryani.
• Prefer cooking in ghee as it gives biryani the required texture, aroma and flavours.