Hyderabadi Veg Dum Biryani
Hyderabadi Veg Dum Biryani — a royal and aromatic rice dish made with fragrant basmati rice, mixed vegetables, saffron-infused milk, and a blend of authentic biryani spices. Cooked using the traditional “dum” method, it’s layered, flavorful, and rich — a true feast for the senses!
2 weeks ago
Ingredients
Main Ingredients
For Vegetable Gravy
Spices & Herbs
For Layering & Dum
Nutrition Facts (per serving)
- Calories320
- Total Fat12 g
- Carbohydrates48 g
- Protein7 g
- Fiber4 g
Instructions
- 1Rinse and soak basmati rice for 30 minutes. Boil in salted water with a bay leaf and cardamom until 80% cooked. Drain and set aside.
- 2Heat ghee or oil in a deep pan. Fry sliced onions till golden and crisp. Remove half for garnishing.
- 3In the same pan, add ginger-garlic paste and sauté for a minute.
- 4Add chopped tomatoes and cook till soft. Then add curd, turmeric, red chilli powder, garam masala, and salt. Mix well.
- 5Add chopped mixed vegetables and cook for 5–7 minutes till they are tender yet firm. Add mint and coriander leaves. Mix and turn off the heat.
- 6In a heavy-bottomed pan, start layering: spread half of the vegetable masala at the bottom, then half of the cooked rice. Sprinkle fried onions, saffron milk, mint, coriander, and ghee.
- 7Repeat layers with remaining rice and toppings.
- 8Seal the lid with dough or cover tightly. Cook on very low heat (“dum”) for 20 minutes to infuse flavors.
- 9Once done, rest for 10 minutes before opening. Gently fluff and serve hot with raita or mirchi ka salan.
Storage Tips
- 1Refrigerate leftover biryani in an airtight container for up to 2 days.
- 2Reheat gently with a splash of water to retain moisture and aroma.
- 3Avoid freezing as it may affect the layered texture of the rice.
Pro Tips
- 1Use good-quality aged basmati rice for long, fluffy grains.
- 2Fry onions patiently till golden — they add authentic biryani depth.
- 3Do not overcook rice; it should be just 80% done before layering.
- 4For a richer flavor, add a few drops of kewra water or rose water before sealing for “dum.”
