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veg biryani - hyderabadivegetable biryani recipe, vegbiryani recipe

by Dassana Amit • July 15, 2010 • 8 min read • original

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Hyderabadi Vegetable Biryani Recipe – This is the most popular veg biryani recipe inthe blog, tried and tested by many readers. Another popular vegetable biryani recipe onthe blog is restaurant style vegetable dum biryani.

One of my favorite food is the vegetable biryani. My mom makes the best veg biryanisand I have seen her many times cooking biryani with a lot of love and care. You reallyhave to cook the biryani with a lot of love and care. There should be no hurry andcooking a biryani takes up some time. Yet it is worth it. It is one of the most grand, nobleand delectable recipe from India.

The biryanis which I have seen my mom making at home have always been cooked ondum. When I saw on the internet, that food bloggers have recipes for pressure cookedbiryanis, I was amazed as well as shocked. How can one cook a biryani in a pressurecooker.

For a biryani to be a biryani….. it has to be cooked on dum. The biryanis which arepressure cooked, do not remain a biryani anymore….. at least they should not becalled biryani.

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An authentic vegetable biryani is always slow cooked on dum. This cooking on dumgives the biriyani its uniqueness and originality. This is how the biryani has thebeautiful medley of the aromas, flavors and tastes caused by the blending of theingredients used in making it. Now what is dum cooking or dum pukht?

Dum Pukht is a technique of cooking in steam by not allowing the steam to pass. DumPukht literally means choking off the steam. The food is kept in a sealed container –usually clay pots (also known as handi in India) which are sealed tightly with wheatflour dough. This does not allow the steam to pass. The food gets cooked in its own

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steam and juices on a slow fire infusing the flavors and aroma of its own herbs andspices in the food. Nutrients are not lost in this process and thus the food is nutritioustoo.

This tradition of dum pukht originated in Persia where the dish was prepared, sealedand then buried in hot sand to mature. Dum Pukht is part of the Avadhi/Awadhi Cuisinewhich is from the city of Lucknow – Uttar Pradesh. Nowadays Dum Pukht is also usedin Hyderabadi, Mughlai and Punjabi cuisines.

Some of the popular dum recipes are : Kashmiri Dum Aloo, Punjabi Dum Aloo, BengaliDum Aloo, Mushroom Biryani E Dum Pukht, Handi Veg Biryani, Dum Chicken biryani,Phaldari Kofta.

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This Hyderabadi Vegetable Biryani Recipe is one of the best biryani I have madeso far. I have also cooked my mom’s version and that too comes out great. I will alsopost her recipe one day. There is also the Lucknowi Biryani, Mughlai Biryani, KashmiriBiryani, Kerala Biryani. They all have their own tastes and flavor.

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This Vegetable Biryani recipe is light, mild and delicious. In fact, it came out so well andtasted lip smackingly yum……. that I went for a second helping of it. The rice grains werefluffy, cooked well and separate.

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The subtle flavors of the garam masala, onions and curd were so infused in thevegetables. Each bite of the vegetable had the taste, flavor and aroma of the masala aswell as the unique taste of the vegetable. All I can say is that each bite of thishyderabadi dum vegetable biryani recipe was heavenly.

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As far as the ingredients are concerned, its best to use all the ingredients as mentionedbelow. Personally, I did not have mace, so i was not able to use it. And for the almonds, Iwas too lazy to blanch, peel and slice the almonds, so I have not added the almonds.

This veg biryani recipe post is my most lengthy post till now with maximumpictures. I have included step by step recipe details with pictures for this post. I just didnot want to write a simple post with just one or two pictures for this beautiful vegbiryani dish. I hope you enjoy making this recipe as much as I enjoyed and also, thatthese pictures inspire you to cook not only the biryani but any recipe.

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Lets Start Step by Step Hyderabadi Vegetable Biryani Recipe:Cooking the Rice:

Pick and clean the rice in running water. Soak the rice in water for 30 minutes.

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Now you can microwave or cook or pressure cook the rice. You have to cook the ricetill its 3/4th done. The rice should not be fully cooked but almost cooked.In a pan, pressure cooker or a microwave cooker, add the pre-soaked rice, all thespices mentioned above with some salt.

rice spices for veg biryani

Cook till the rice till is almost done. Fluff the rice and keep it aside.

Making the Vegetable Biryani Gravy:

Traditionally biryani were made in clay pots, known as handis. If you have a claypot, you could use it. I did not have a clay pot or handi. But I have a pressure cookershaped like a handi, so I used it. If you have a handi shaped pot made up ofaluminium, you could use it also.Heat ghee in the handi. Add all whole garam masala: caraway seeds, cardamoms,mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle.

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Fry the onions till golden brown. Add the green chilli, ginger and garlic. Fry for aminute.

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Add the turmeric and red chili powder.

Give the mixture a stir. Now add the vegetables and stir for a minute.

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Add the curd/yoghurt. Stir and then add 3/4 cup water plus salt. Stir the mixturewell.

If using a pressure cooker for cooking the veggies, then cover the cooker with a lidand pressure cook for 2 minutes. If not using a pressure cooker, then bring theentire vegetable mixture to a boil. Then simmer until the vegetables are cooked.

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Add the dry fruits – almonds, raisins and cashew nuts to the vegetable gravy.

Check the salt. Add more if required.

Assembling the Veg Biryani and slow cooking it on Dum:

Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd tothis mixture and mix well.

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In the same handi with the cooked vegetables, sprinkle half each of saffron-flavoredcurd/yoghurt, mint and coriander leaves.

Now spread half of the rice.

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Sprinkle the remaining saffron-flavored curd/yoghurt.

add the chopped mint and coriander leaves.

assembling vegetable biryani

Spread the remaining rice. I stopped here, but if you want you can make morelayers. The rice should be the last layer.

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assembling veg biryani

Sprinkle rose-water. This is optional and you could skip it. Place a moist cloth ontop.

veg biryani covered with wet cloth

Then seal with wheat flour dough. I was too lazy to make the wheat dough, so I kepta heavy weight on the lid.

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This is one technique that you could use for dum cooking if you do not have thewheat flour dough.Place the sealed handi on the gas stove at low fire.Cook for 20-25 minutes more. If you think and feel, that you do not want the base toget burnt while cooking the biryani… there is a technique for avoiding this disaster.Right at the beginning, before dum cooking the biryani……. take a tava/griddle andheat it on medium flame. Now keep the sealed handi on the tava. Keep the flame tothe lowest and cook for 20-25 minutes.For the first 15 minutes, I dum cooked the biryani on direct low flame and for thelast 10 minutes, I placed the handi on the tava and cooked on a low flame.You could also preheat the oven to 190 degree celsius and then bake the biryani inthe oven for 15-20 minutes. Please remember to use an oven proof utensil like thepyrex ones for baking in the oven. You will have to assemble the biryani asmentioned above in the oven proof utensil and then bake it.While serving the veg biryani, make sure you equally serve the vegetables as wellas rice. Here is a pic of the layers seen inside the handi.

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Serve the yummy hyderabadi veg biryani with your choice of raita, onion-mintsalad-kuchumber, mango pickle, roasted papad.

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Other accompaniments for this Hyderabad Veg Biryani would be HyderabadiMirchi ka Salan…. the way the Biryani is traditionally served in Hyderabad.

you might also love to check these biryani recipes:

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Hyderabadi Vegetable Biryani recipe below:

Hyderabad Veg Biryani Recipe

1 and half cup basmati rice

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2 green cardamoms/hari elaichi or choti elaichi2 black cardamoms/badi elaichi2 cloves/laung/lavang1 cinnamon/dal chini of 1 inch1 bay leaf/tej patta2 mace strands/javitri3 cups watersalt

½ medium sized cauliflower/phool gobi, florets removed1 medium sized carrot/gajar, diced1 medium sized potato/a;pp, cubed1 cup of chopped french beans½ cup frozen/fresh peas/matar1 and half onion/pyaaz, finely sliced1 green chili, slit2 tbsp ginger/adrak, julienned1 tbsp chopped garlic/lahsun1 tsp caraway seeds/shah jeera2 green cardamom/hari elaichi or choti elaichi2 black cardamoms/badi elaichi2 cloves/laung/lavang1 cinnamon/dal chini of 1 inch1 bay leaf/tej patta2 mace strands/javitri100 gms whisked yogurt/curd/dahi¼ tsp turmeric powder/haldi½ tsp red chili powder/cayenne pepper2 tbsp cashewnuts1 tbsp sultanas/raisins2 tbsp almonds/badam, blanched, peeled and sliced3 tbsp gheesalt

½ cup chopped coriander/cilantro leaves/dhania patta½ cup mint leaves/pudina patta100 gms whisked yogurt/curd/dahia few saffron/kesar, strands1 tbsp milk

1. Pick and clean the rice in running water. Soak the rice in water for 30 minutes.2. Now you can microwave or pressure cook the rice. You have to cook the rice till its¾th done. The rice should not be fully cooked but almost cooked.

3. In a pressure cooker or a microwave cooker, add the pre-soaked rice, all the spicesmentioned above, salt. Cook till the rice till is almost done. I microwaved the riceand cooked it for 9 minutes at full power. Fluff the rice and keep it separate.

4. Traditionally biryani were made in clay pots, known as handis. If you have a claypot, you could use it. I did not have a clay pot or handi. But I have a pressure cookershaped like a handi, so I used it. If you have a handi shaped pot made up of

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aluminium, you could use it also.5. Heat ghee in the handi. Add all whole garam masala: cardamoms, mace, cloves,

cinnamon, bay leaves. Fry the garam masala till they crackle.6. Now add the onions. Fry the onions till golden brown.7. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red

chili powder. Give the mixture a stir.8. Now add the vegetables and stir for a minute. Add the curd/yoghurt.9. Stir and then add ¾ cup water plus salt. Stir the mixture well.

10. If using a pressure cooker for cooking the veggies, then cover the cooker with a lidand pressure cook for 2 minutes.

11. If not using a pressure cooker, then bring the entire vegetable mixture to a boil.Then simmer until the vegetables are cooked. Add the dry fruits – almonds, raisinsand cashew nuts to the vegetable gravy.

12. Check the salt. Add more if required.13. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to

this mixture and mix well.14. In the same handi with the cooked vegetables, sprinkle half each of saffron-flavored

curd/yoghurt, mint and coriander leaves.15. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt,

mint and coriander leaves.16. Spread the remaining rice. Sprinkle rose water. This is optional and you could skip

it.17. Place a moist cloth on top. Cover with a lid. Then seal with wheat flour dough or

keep a heavy weight on the lid.18. This is one technique that you could use for dum cooking if you do not have the

wheat flour dough.19. Place the sealed handi on the gas stove at low fire.20. Cook for 20-25 minutes more. If you think and feel, that you do not want the base to

get burnt while cooking the biryani… there is a technique for avoiding this disaster.21. Right at the beginning, before dum cooking the biryani……. take a tava/griddle and

heat it on medium flame. Now keep the sealed handi on the tava. Keep the flame tothe lowest and cook for 20-25 minutes.

22. For the first 15 minutes, I dum cooked the biryani on direct low flame and for thelast 10 minutes, I placed the handi on the tava and cooked on a low flame.

23. You could also preheat the oven to 190 degree celsius and then bake the biryani inthe oven for 15-20 minutes. Please remember to use an oven proof utensil like thepyrex ones for baking in the oven. You will have to assemble the veg biryani asmentioned above in the oven proof utensil and then bake it.

24. While serving vegetable biryani, make sure you equally serve the vegetables as wellas rice.

25. Serve the yummy veg biryani with your choice of raita, onion-mint salad-kuchumber, mango pickle, roasted papad.

26. Other accompaniments for this Hyderabad Veg Biryani would be Mirchon kaSalan…. the way the Biryani is traditionally served in Hyderabad.

3.2.2491

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