Hyderabadi Vegetable Dum Biriyani


Hyderabadi Vegetable Dum Biryani – a dish from the land of the nawabs – Hyderabad. Having lived in Hydrabad for a couple of years, it’s only obvious that you will fall in love with this royal dish. The hyderabadi vegetable dum biryani  is made with whole spices and is absolutely aromatic and yum.

The Hyderabadi vegetable dum biriyani is prepared in three main steps – cooking the rice with whole spices, cooking the vegetable gravy, and layering them all and slow cooking on steam or dum. It sounds complicated, but trust me it is not.

There are two pressure points in the cooking process – taking care the rice doesn’t overcook while boiling and taking care the onion is golden and caramelised but not burnt. The texture of rice must be just done but still have a good bite to it (similar to al dente in pasta). The onions takes time to get golden brown, but can burn in seconds once it reaches that stage. So it is important to keep an eye on it and take care not to burn it. Also it is important to use a thick bottom pot with a tight fitting lid for cooking the biriyani.

Cooking the rice, vegetables and spices on dum makes it highly aromatic and full of flavours.

 

 

Ingredients:

For the rice:

Basmati rice – 3 cups
Green cardamom – 4-5
Black cardamom – 1
Cloves – 4-5
Cinnamon – 1 inch piece
Bay leaf – 2-3
Water – 6-7 cups
Salt to taste

For the gravy:

Assorted vegetables – 3 cups (I used potato, capsicum, beans, peas, carrots, and cauliflower)
Onion – 1 large, thinly sliced
Ginger – 2 inch piece, grated or 1 tbsp ginger paste
Garlic – 2-3 cloves, grated or ½ tbsp garlic paste
Oil or ghee – 3 tbsp
Black cumin or shahi jeera – 1 tsp
Cloves – 2-3
Green cardamom – 4
Cinnamon – 1 inch piece
Bay leaf – 2-3
Yogurt – 1 cup, whisked
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp or as per taste
Cashew, raisins and almond flakes – a handful
Salt to taste

To assemble:

Coriander leaves – ½ cup, chopped
Mint leaves – ½ cup, chopped
Milk – 2-3 tbsp
Saffron – a few strands

 

Method:

To make the rice:

  1. Wash the rice thoroughly and soak in sufficient water for 30 minutes
  2. In a large sauce pan, pour water and add the whole spices and salt. Bring to a boil
  3. Once the rice is soaked, drain all the water. Add the drained rice to boiling water
  4. Let the rice cook on high flame. Once the rice is almost cooked but still has a nice bite to it, turn off the heat and drain on a muslin cloth
  5. Spread the rice on a wide plate and set aside. Take care not to cook the rice completely at this stage

To make the gravy:

  1. In a fry pan or kadhai, heat ghee. Add whole spices and fry for a few seconds until it is aromatic
  2. Add onions and fry until golden brown. Take care the onion gets golden and caramilised but doesn’t burn
  3. Add ginger, garlic and fry for few more minutes until the raw smell goes off
  4. Add salt, turmeric and chilli powder and mix well
  5. Add chopped vegetables and saute for 1-2 minutes
  6. Add whisked yogurt and ¾ cup warm water. Mix well
  7. Cover and cook on medium flame until the vegetables are done. Take care not to overcook the vegetables
  8. Remove the cover and increase the flame to dry out any excess moisture
  9. Add cashew, raisins and almond flakes and mix well

To assemble:

  1. Soak the saffron strands in warm milk for a few minutes
  2. Take a thick bottom pan and smear the bottom with some oil or melted ghee.
  3. Add half the vegetables and spread
  4. Add half of the rice on top and spread evenly
  5. Add half of the the saffron milk, coriander leaves and mint leaves
  6. Add remaining vegetables on top and spread evenly
  7. Add rest of the rice, saffron milk, coriander leaves and mint leaves
  8. Put the lid on and seal the sides with an aluminium foil
  9. Heat a griddle/tava on medium flame. Once it is hot enough, place the biriyani pot on top of the tava and reduce the flame to the lowest setting
  10. Let the biriyani cook on low flame for 20-25 minutes
  11. Turn off the heat
  12. Serve biriyani with raita

 

Boil water with whole spices

Boil water with whole spices

 

Cook rice until almost done

Cook rice until almost done

 

Saute whole spices in ghee for gravy

Saute whole spices in ghee for gravy

 

Fry onions till golden brown

Add Onions. Fry till golden brown

 

Add vegetables and saute

Add vegetables and saute

 

Add whisked yogurt and cook

Add whisked yogurt

 

For assembly, add half of the vegetable gravy

For assembly, add half of the cooked vegetables

 

Add half of rice and saffron milk

Add half of rice and saffron milk

 

Add half of mint and coriander leaves

Add half of mint and coriander leaves

 

Add remaining vegetable gravy

Add remaining cooked vegetables on top

 

Add remaining rice, saffron milk, mint and coriander leaves

Add remaining rice, saffron milk, mint and coriander leaves

 

Seal the sides of pan with aluminium foil

Place the pot on a griddle and seal the sides of the pot with aluminium foil

 

Hydrabadi style vegetable dum biriyani served with raita

Hyderabadi style vegetable dum biriyani served with raita

 

Leave a comment

Your email address will not be published. Required fields are marked *