Hyderabad Vegetable Dum Biryani
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Hyderabad Vegetable Dum Biryani, a very famous Biryani recipe made with rice and vegetables. The process may seem tedious, but it’s worth to try. The Clay Vessel gives a unique flavor to the dish. This biryani can be even tried with chicken or lamb.
| Product Featured in this Recipe |
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| Individual Biryani Serving Bowl |
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
For the Rice
- 2 cup Basmati Rice
Hyderabad Vegetable Dum Biryani Directions
- To Prepare the Dough:
- Sieve the wheat flour and knead it to a smooth dough adding just enough water.
- Wrap it in plastic wrap and keep aside.
- To Prepare the Rice:
- Wash the rice well and soak it in enough water for 10-15 minutes.
- After the soaking time, drain the water completely. Heat 1 tbsp oil in a pan, and add cloves, black cumin seeds, mace, fennel seeds, star anise, and green cardamom, stirring well.
- Add mint and coriander leaves.
- Add the basmati rice and then add 5-6 cup water and salt to taste. Mix well and cook it covered for 5-8 minutes or until the rice is 3/4 cooked.
- Remove from the heat and drain the water completely. Keep cooked rice aside.
- To Prepare the Garnishing:
- Heat 2 tbsp ghee in a Kadai. Fry cashew nuts and raisins until golden brown and crispy.
- Remove from the heat and set aside.
- Heat 2 tbsp ghee in the Kadai and fry onions.
- Mix saffron strands with warm milk and set aside.
- To Prepare the Vegetable Masala:
- Heat a Kadai and dry roast cloves, cinnamon, star anise, cardamom, bay leaf, fennel seeds and black cumin seeds for few minutes. Remove from the heat and allow to cool. Grind it to smooth powder and keep aside.
- Heat 2 tbsp oil and 1 tbsp ghee in a clay curry pot. Add chopped onions and green chilies. Cook for a minute on low-medium flame.
- Add ginger-garlic paste and stir well. Add mint and coriander leaves. Add chopped mixed vegetables, yogurt and give a stir.
- Add turmeric powder, chili powder, coriander powder and ground masala powder. Mix well everything and add salt to taste. Add ½ cup water and cook it covered for 10 minutes. Remove from the heat and keep aside.
- For Assembling:
- Take the Individual Serving Biryani Bowl. Grease the inner walls with little oil / ghee. Take a tbsp of vegetable masala and spread it at the bottom of the pot. Spread a layer of cooked rice over that.
- Pour 1 or 2 tsp of saffron mixed milk in circular motion over the rice.
- Sprinkle few fried onion, cashew and raisin. Similarly, sprinkle mint and coriander leaves.
- Follow the same layering method till the neck of the biryani pot. Clover it with a peice of the wheat dough as if it were a lid and seal the edges. With Biryani Bowl this is for one serving.
- Fill the remaining Biryani Bowls and put the bowls on the stove top and cook on low flame for 10 minutes. Before serving, open the seal and pierce biryani with a fork.
- Serve biryani with onion raita and any veg / no-veg gravy.
