Hyderabadi style dum biryani

Hyderabadi  style dum biryani is the delicious and authentic dish which comes from the mughal empire.Basically, the most popular version of biryani is mutton biryani and chicken biryani. Vegetable biryani recipe is the alternate version for vegetarians. Hyderabadi  dum veg Biryani is a delicious and aromatic preparation of Rice, Vegetables and spices cooked in a traditional Hyderabadi Dum Biryani style. It is left on a slow fire or dum for a fragrant and aromatic flavour. it is prepared with the lots of veggies and dry spices which gives a aromatic flavor.

HYDERABADI STYLE  DUM BIRYANI

Recipe card for hyderabadi style dum biryani recipe:

HYDERABADI  STYLE DUM BIRYANI PREP TIME: 45 MINUTES        COOK TIME: 45 MINUTES                 TOTAL TIME: 1Hrs 30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS Preparing rice 1 bayleaf 2 cup basmati rice 1 cup water for soaking rice 1 tablespoon oil 1/2 teaspoon salt or add as per taste 4 cups water for cooking rice Preparing vegetable for biryani 1.5 cups medium cauliflower florets 2 medium potatoes, roughly chopped  1 medium to large carrot, roughly chopped or 5-6 baby carrot 1 small to medium green bell pepper, roughly chopped ½ cup green peas, fresh or frozen 1 large onion, thinly sliced onions or fried onions 2 tablespoon green chili paste 2 tablespoon ginger garlic paste For biryani gravy 3 tablespoons ghee, can use 3 tablespoons oil instead of ghee 1 teaspoon caraway seeds (shah jeera) 1 bay leaf (tej patta) 1 cup fresh whisked curd or 200 grams (yogurt) ½ teaspoon turmeric powder 1 teaspoon red chilli powder ½ cup water for pressure cooking salt as required For assembling and layering biryani 2 tablespoon coriander leaves, finely chopped 4 to 5 tablespoons milk 1/4 teaspoon saffron strands 2 teaspoons kewra water or rose water  INSTRUCTIONS: Preparing rice Soak 1 cup basmati rice for 30 minutes. if you are using cela rice, then soaked for 1.5 -2 hour. After the rice has soaked, drain the water using a strainer.Now, take a deep bottomed pan, add 5 cups water and heat the water on a high flame. Add oil, bay leaf and 3/4 teaspoon salt to it. Let it come to a boil. After boiling, add rice, and stir with spatula. Let it cook at high flame almost 70 -80% rice cooked not fully cooked and  the grains should have a slight bite to them when cooked.This process takes place around 6-7 minutes. Switch off the flame and remove and drain rice with the help of strainer.Keep it set aside. Preparing vegetable for Biryani Heat up deep sauce pan, add 2 tablespoon ghee and bay leaf. Add the green chilli paste and ginger paste. Saute it for a few minutes until the raw smell goes away. Now, add shah jeera, Kashmiri red chilli powder, coriander powder, turmeric powder, cumin seeds and garam masala. Saute it for a minute. Add finely chopped onion, fry until it gives colour golden brown or you can use fried onion. Now, onions take a lot of time to cook, so add a pinch of salt to quicken the cooking process. Saute the onions till they become golden brown or caramelize.  Add sliced tomatoes and mix well. saute until oil separates from sides. Now, add roughly chopped potatoes and peas and mix well.If you have frozen peas, then you can skip this, while frozen peas are too soft. Also, you can add peas later on. Add 2 tablespoons water so that our masala gravy does not stick and covered with a lid. it takes 4-5 minutes on high flame. Add roughly chopped cauliflower, and mix well.Similarly, add 2 tablespoon water. After adding cauliflower, add baby carrot and capsicum and mix it well and add water. Now, add 1/2 cup beaten curd and mix it continuously so that there should be no lumps at all and add 1 tablespoon water.  Let it cook for around 3 to 4 minutes uncovered until veggies are almost cooked but not overcooked. They should be firm to bite.If there is too much water or stock in the gravy, then simmer till some water dries up. The veg biryani gravy should have a medium or slightly thicker consistency and should not be watery. For assembling and layering biryani After veggies cooked, add rice and topping with fried onion and finely chopped coriander leaves at medium to low flame. Add the prepared saffron milk and the remaining 1 teaspoon kewra water on top. And finally sprinkle orange color and drizzle 1 tablespoon ghee or 2 tablespoon oil on top. Cover the pan tightly with aluminium foil. Then cover with a fitted lid and let it cook for 25 to 30 minutes on lowest heat (dum). Scoop out the Biryani from the bottom of the pan so that each serving has both the veggies and the rice. Serve vegetable Biryani with a side of raita.

How to make hyderabadi style dum  biryani with step by step photo

Preparing rice

1. Soak 1 cup basmati rice for 30 minutes. if you ae using cela rice, then soaked for 1.5 -2 hour.

2. After the rice has soaked, drain the water using a strainer.Now, take a deep bottomed pan, add 5 cups water and heat the water on a high flame.

3. Add oil, bay leaf and 3/4 teaspoon salt to it. Let it come to a boil.

4. After boiling, add rice, and stir with spatula. Let it cook at high flame almost 70 -80% rice cooked not fully cooked and  the grains should have a slight bite to them when cooked.This process takes place around 6-7 minutes.

5. Switch off the flame and remove and drain rice with the help of strainer.Keep it set aside.

Preparing vegetable for biryani

1. Heat up deep sauce pan, add 2 tablespoon ghee and bayleaf.

2. Add the green chili paste and garlic paste.

3. Saute it for a few minutes until the raw smell goes away.

4. Now, add shah jeera, Kashmiri red chili powder, coriander powder, turmeric powder, cumin seeds and garam masala. 

5. Saute it for a minute.

6. Add finely chopped onion, fry until it gives colour golden brown.

7. Saute the onions till they become golden brown or caramelize. 

8. Add sliced tomatoes and mix well.

9. Saute until oil separates from sides.

10. Now, add roughly chopped potatoes and peas and mix well.If you have froozen peas, then you can skip this, while frozen peas are too soft. Also, you can add peas later on.

11. Add 2 tablespoons water so that our masala gravy does not stick and covered with a lid. It takes 4-5 minutes on high flame.

12. Add roughly chopped cauliflower, and mix well.Similarly, add 2 tablespoon water.

13. After adding cauliflower, add baby carrot,onion and capsicum and mix it well and add water.

14. Now, add 1/2 cup beaten curd and mix it continuously so that there should be no lumps at all and add 1 tablespoon water.














15. Let it cook for around 3 to 4 minutes uncovered until veggies are almost cooked but not overcooked. They should be firm to bite.If there is too much water or stock in the gravy, then simmer till some water dries up. The veg biryani gravy should have a medium or slightly thicker consistency and should not be watery.

For assembling and layering biryani

1. After veggies cooked, add rice and topping finely chopped coriander leaves at medium to low flame.

2. Add 2 tablespoon milk and 1 teaspoon kewra water on top.

3. And finally sprinkle orange colour and drizzle 1 tablespoon ghee or 2 tablespoon oil on top.

4. Cover the pan tightly with aluminium foil. Then cover with a fitted lid and let it cook for 25 to 30 minutes on lowest heat (dum).

5. Scoop out the Biryani from the bottom of the pan so that each serving has both the veggies and the rice.Serve vegetable Biryani with a side of raita.