Hyderabadi Vegetable Dum Biryani is an amazingly flavorful main course rice dish. The chopped vegetables in a spicy masala is a rich treat to all Veg Lovers. In this recipe, the biryani is cooked partly on steam / dum to retain the aroma and taste.
This staple food of Hyderabadi cuisine is a traditional celebration meal and is most popular of all other versions of biryani recipes.
Let’s see the recipe of delicious Hyderabadi Dum biryani..you should try!
Ingredients:
- Basmati rice – 2 cups
- Garam masala pwd – 1 tbsp
- Onion – 2
- Vegetables chopped ( carrot, peas, beans, potato ) – 1 ½ cup
- Green chilly – 2
- Saffron – few strands
- Milk – 2 tbsp
- Ghee – ¼ cup
- Ginger garlic paste – 1 tbsp
- Turmeric pwd – a pinch
- Red chilly pwd – 1 tbsp
- Curd – 1 cup
- Cashew – 6
- Raisins – 8
- Mint and coriander leaves – ½ cup
- Salt to taste
Method:
- Wash and soak the basmati rice for 5 mins.
- Drain the water.
- Add 3 1/2 cups of water, sprinkle salt and garam masala.
- Combine well and cook until done.
- Allow to warm, separate the rice grains and keep it aside.
- Chop onions, vegetables, sliced green chillies lengthwise.
- Soak saffron in warm milk for 10 mins.
- Heat a heavy bottomed fry pan and add ghee.
- Add remaining garam masala pwd and sauté for a minute.
- Add onions and fry to light brown.
- Add green chillies, ginger garlic paste and sauté further.
- Now add turmeric pwd, red chilly pwd, salt, chopped vegetables and stir well in medium flame.
- Divide curd into two equal portions.
- Add one portion of curd, combine well.
- Now add a half cup of water and allow the vegetables to cook covered.
- Simmer until the vegetables are done.
- Add half of the freshly chopped coriander, mint leaves and sauté for 30 seconds.
- Dissolve saffron soaked in milk to the second portion of curd.
- Sprinkle half of this over the cooked vegetables.
- Spread half of the cooked rice and sprinkle again the remaining mint, coriander leaves and saffron curd.
- Now top it with remaining rice.
- Spread fried onion, cashew, raisins evenly on top of rice.
- Seal it with a moist white cloth on top tightly.
- Keep it in dum for 10 to 15 mins.
- Remove from flame and fluff the rice gently.
Also Read:HYDERABADI STYLE EGG BIRYANI RECIPE
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