Veg Biryani Recipe | Hyderabadi Veg Dum Biryani - VegeCravings (2024)

Wash and rinse rice with water 3-4 times. Soak it in 1 cup of water for around 20 minutes.

1 Cup Basmati Rice

Boil 2 cups of water in a pot. Add bay leaf, cinnamon, cloves, green cardamom, black cardamom, mace strands and salt.

1 Bay Leaf (Tej Patta), 1 Inch Dalchini (Cinnamon Stick), 2-3 Laung (Cloves), 2 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 2 Javitri (Mace Strand), 1 Teaspoon Salt

Add the rice and cook it till it is 75% cooked. Do not overcook the rice as it will be cooked again later on. Drain the excess water in a colander and gently fluff the rice with a fork.

While the rice are cooking prepare the vegetables. Thinly slice the onions. Boil the peas (I have used frozen ones). Chop the potatoes, bell peppers, cauliflower, carrots and beans into medium sized pieces. Make a paste of ginger, garlic and green chillies.

1 Large Onion, 1 Large Potato, 1 Cup Cauliflower Florets, 1 Green Capsicum (Bell Pepper / Shimla Mirch), 1 Large Carrot (Gajar), 1/4 Cup Green Beans, 1/2 Cup Green Peas (Matar), 2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies

Heat ghee / oil in a pan or a pressure cooker. Add shah jeera, bay leaf, green cardamom, black cardamom, cloves and cinnamon.

1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Bay Leaf (Tej Patta), 2-3 Green Cardamom (Hari Elaichi), 1 Black Cardamom (Badi Elaichi), 4 Laung (Cloves), 1 Inch Dalchini (Cinnamon Stick)

Then add the thinly sliced onions to the cooker and fry for a couple of minutes.

1 Large Onion

Fry till the onions are golden brown and crispy.

2 Inch Piece of Ginger, 4 Garlic Cloves, 4 Green Chillies

Add the ginger, garlic & green chilli paste to the cooker.

Then add red chilli powder, turmeric powder, coriander powder and salt and cook till the spices are roasted.

1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Coriander Powder (Dhaniya Powder), 2 Teaspoons Salt, or to taste

Now add all the chopped vegetables and cook them for 2-3 minutes.

Add 1 cup of beaten curd to the vegetables along with 1 cup of water. Cover the pan and cook the vegetables for around 5 minutes.

1/4 Cup Plain Curd (Yogurt)

When the vegetables are cooked add cashews or any dry fruits of your choice to the gravy. Mix well and set the cooked vegetables aside.

10-12 Cashew Nuts (Kaju)

To prepare for assembling the biryani, chop the mint leaves and coriander leaves. Add 7-8 Saffron Strands to warm milk or water and let them sit for 2-3 minutes.

1/3 Cup Mint Leaves (Pudina), 7-8 Saffron Strands (Kesar), 2 Tablespoon Warm Milk or Water, 1/3 Cup Coriander Leaves (Cilantro or Dhaniya)

Divide the gravy and rice into 2 parts. Add the first layer of vegetables at the bottom of a pressure cooker or a deep pot.

Then add a layer of half of the rice.

Add half of the mint & coriander leaves and half of saffron strands soaked in milk. Sprinkle 1 teaspoon Rose Water and 1/2 teaspoon of biryani masala on top.

Then add the remaining vegetables in the third layer.

Make the fourth layer from the remaining rice and finish with mint & coriander leaves and Saffron. I have made 4 layers but you can make anywhere between 2 to 6 layers depending on the width of your pot and the quantity of vegetables and rice.

Now there are various methods for cooking the biryani. The traditional way is to cover the pan with a tight fitting lid and seal the edges with dough. The dough is difficult to clean later on so I do not prefer this method. Instead of this you can seal the vessel tightly with aluminium foil.

Cover the pot with a heavy lid and place it on a girdle / tawa. Cook the biryani on medium heat for 10-15 minutes.

While serving the biryani make sure to scoop it vertically ensuring that all the layers are included. Serve the biryani with mirchi ka salan and mint raita, onion tomato raita or boondi raita.