“Hyderabadi Biryani” the most favorite and world famous Indian food recipe. I am sure many of your mouth have already started watering after hearing the name Biryani. There are hardly any who does not love biryani for those who are first to this food item let me inform this food was originated in India by the Mughals and gained lots of popularity in and across the nation. There is lot of different types of biryani available today but the delicious mouth watering Hyderabad based dum biryani is the most famous biryani in the world. peoples are visiting Hyderabad to having this dum biryani. basically non vegetarian biryani like chicken and mutton biryani is the most famous but there is good news for vegetarian food lovers also, if you are having this dum vegetable biryani than i’m sure you will cook it again and again at your home. here we will be discussing how you can prepare a basic but delicious vegetable biryani at home. I know many of the veggies are already excited to know about the recipe.
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Before we are going to know more about recipe of Hyderabadi vegetable dum biryani. i’ll told you the mining’s of “Dum “. we are cooking our different foods in different different process. “Dum” is kind of cooking method or process where we cook all this things or all ingredients together. and that process or that cooking method calls “Dum”.
Preparing this Hyderabadi biryani recipe is very easy if you have all the necessary items with you. It just takes 1 to 1:30 hours to prepare this lovely dish. Here in this article, we will provide you with all the details starting from ingredients to preparation. The biryani which we will be discussing about is vegetable Hyderabadi Dum biryani. So without doing any further delay let’s find out how you can prepare this delicious food item. Here we will be discussing how we can prepare this biryani . First, let us discuss about the ingredients needed to prepare south Indian spacial vegetable biryani.
Ingredients Required to Preparing Hyderabadi Vegetable Biryani:
You will need 300 grams or 1.5 cups of basmati rice and 1 cup of water to soak the rice.
- BROWN ONIONS-
150 grams finely sliced or shredded onions fry slowly in medium flame and once onions fry properly stain it and lay theme on plate or paper to make crispy and cooled.
- VEGETABLES AND MORE-
Here you will need
150 grams of cauliflower florets.
2 medium sized potatoes which will be chopped into ¾ or cubes.
1 carrot chopped into 3/4 or cubes
50 grams of fresh pilled beans cut into 1 inch.
8 to 10 fresh button mushrooms either chopped or sliced,
1 green capsicum chopped into 1/3 to ¼ in size,
50 grams of green peas
1 tablespoon chopped coriander leaves.
2 medium or big size finely sliced onions.
1 teaspoon fresh ginger paste.
1 teaspoon fresh garlic paste.
3 to 2 green chilies sliced or chopped.
50 grams cashew nut broken into 1/2.
- DRY HERBS AND SPICES-
1/2 teaspoon red chili powder.
1//4 teaspoon turmeric powder.
1 teaspoon garam masala powder.
2 tablespoon ghee.
2 tablespoon oil.
few saffron strands.
2 inches cinnamon sicks broken.
4-5 green cardamom.
1 big black cardamom.
1 star anise.
2 single strand of mace.
2 bay lives.
1/2 teaspoon cumin.
1 cup curd (beaten).
salt (as per required).
Method to Make Dum Biryani With Step By Step Guide And Photos:
First, clean the rice in running water until the water shows clean and then soak the rice for 30 minutes on the water. After 30 minutes drain all the water while the rice will soak, in the main time cut all the vegetables at keep aside.
Now take a pan with deep button and add 6 cups of water on it and heat it, once the water gets hot put all the spices on the pan one by one 2-3 green small fresh cardamoms, 1 big cardamoms, 2 cloves, 1 inch of broken cinnamon, 2 bay lives, 2 single strands of mace, ½ tablespoon of salt you can give according to your need.
Now bring the pan’s water to boiling point and add the soaked rice, once you add the rice gently stir the rice, once this is done do not reduce the flame as it will help to cook the rice, at this stage you should cook 75% of the rice do not cook it fully neither too less.
once rice boiling is complete drain the rice in a colander.
In the main time take a different vessel or pressure cooker and heat 2 teaspoon of oil and then add the following spices which are 1 bay leaves, 2-3 green cardamom, 1 tsp of shah jeera, 1 black cardamom, 3 to 4 cloves, 1 inch of cinnamon broken, after this stir the garam masala till they start to crack, add the onions.
Now slowly stir them on a medium low flame you can even add a pinch of salt to fasten up the process, when the onions are cooking whisk 1 cup of yogurt/curd till it get smooth.
Now add garlic and ginger paste and sliced green chilies, now saute them till the raw smell from them goes away, now add red chili and turmeric powder on it and stir well.
Now add all the fresh chopped vegetable along with cashew nut and stir it. Once you add vegetable, now it is the time to add the smooth yogurt and add little water and stir slowly, now give salt over it and stir it again. and add all the remaining spices and stir it.
Now cook it for sometime together and after sometime like 5-6 minutes, remove the less then half of vegetable mixture from the the vessel/pressure cooker and make a layer of rest of veggies in the cooker or vessel.
Now add that more than half of cooked rice in the cooker or pan and make a thick layer on it.
Now again add rest of veggies mixture like layer and than add rest of rice on it and lay them equally.(here i make 2 layer of vegetable and 2 layer of rice because it will cooked well together).
Now add mix saffron, which one is stir with 5 to 6 teaspoon of milk. so sprinkle that saffron on top the rice on whole vessel/cooker properly.
Now sprinkle all ingredients like, 2 tablespoon of ghee, chopped coriander, chopped mint leaves, and followed by all brown onions which you keep aside before.
Now cover the vessel or pan with a tight fitting lid ( to make the lid tight feet, use wheat flour dough, make the dough like a long role and seal the edge of vessel or pan). if you are using pressure cooker than cover it with lid.
now heat a tawa over low or medium flame and put that vessel over it to “Dum” for around 15 minutes.
After around 15 minutes turn of the flame and remove the lid of vessel slowly and check vegetables are properly cooked or not.
Now your Hyderabadi vegetable dum biryani is ready to serve. serve hot veg dum biryani with some gravy. Also you can make Hyderabad spacial “mirchi ka salan” for a good combination and taste better.
Know More About The Layering And Assembling Process:
This is the most interesting part of the preparation. First take a thick bottom pan and then layer it with the gravy first, and then layer the rice above it, now add the saffron milk and chopped coriander leaf over it, now add the remaining gravy and then add the remaining rice, now seal the pan with an aluminum sheet and then give the lid. Now take a tawa and heat it, once it get hit take the pan and place it over it on a medium low flame and start cooking the rest, cook it for 15 minutes.
You can even directly cook the biryani directly but make sure it should be on low flame; once it is done you are ready with your delicious Hyderabadi biryani. So these is how you can make a delicious Hyderabadi biryani. Follow the simple steps given above to make your own vegetable Hyderabadi biryani. Steps mentioned above are very simple and can be prepared easily.
Remember This While Making Hyderabadi Vegetable Biryani:
- Don’t cut the vegetables to small, cut all vegetable in similar shape to looking good and use fresh vegetables.
- Keep eyes on pan while frying onions to make make brown onions, don’t burnt those onions while frying.
- Cook rice upto 75% while boiling rice and add them for biryani, other wise the biryani rice will be to soft.
- You can use more dry fruits as you like along with cashew nuts.
- You can change your spicy level while cooking vegetable, because this recipe of Hyderabadi biryani is little spicy.
- You can remove the lid of vessel after 12 minutes of cooking to check.
- Use a tight wheat flour dough to make the vessel edge Air tight.
- Use good quality ghee and brown onions to get best test and aroma.
- don’t burnt the bottom layer of vegetable while cooking biryani and for that use a tawa and place the vessel or pan on it.
Also Read: How to Make Kutchi Dabeli/Recipe of Dabeli.
These were the full step by step to make recipe of Hyderabadi vegetable biryani, hope you will enjoy your homemade vegetable biryani recipe with your family and friends, if you have any doubts on how to make vegetable dum biryani than feel free to ask,we’ll clear your doubts as soon as possible .also if you have any suggestion then please let us know by commenting below. If you think this is a useful post for you than I would really love it, if you share it with your Face book fans or Twitter followers or Google+ circles. All it takes is a simple click on the “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated.