Hyderabadi Vegetable Dum Biryani Recipe

Cooking Directions

• STEP 1.To make the dough for sealing the biryani vessel, in a mixing bowl add 1 cup whole wheat flour (atta) and add water and knead to make a firm dough. Keep aside.
• STEP 2.In a large vessel add 2 cup of Jeera samba or Basmati rice, 1 tsp salt and a water to cover the rice level. Bring it to a boil for 3 to4 minutes. Turn off the heat and drain out the water. Check the rice. It should not be soft but hard, grainy and only semi cooked. Keep it aside.
• STEP 3.To cook the biryani use a large vessel/ pot that has a lid to fit. Add 3 tbsp oil, 3 thinly slice onions, 6 cloves chopped garlic, 2 inches chopped ginger, 3 slit green chillies. On low heat to medium heat saute and allow the onions to soften and turn light golden brown. Do not fully catamerlise them.
• STEP 4.Next add the whole spices, 4 cloves (laung), 2 inch cinnamon sticks (dalchini) broken, 4 green cardamom (elaichi) Saute for a minute.
• STEP 5.Add 2 chopped tomatoes, ½ tsp turmeric (haldi) powder, 1 tsp red chilli powder, 1 tsp garam masala powder, 1 tsp coriander (dhaniya). Saute and cook for 3 to4 minutes till tomatoes are soft and mushy. Add 2 torn bay leaves.
• STEP 6.At this stage add 3 halved or quartered potatoes, ½ cup green beans cut into 1 inch pieces, ½ cup carrots sliced,stir to combine. Add ¼ cup mint leaves.
• STEP 7.Add ¼ cup dahi (curd/yogurt) for subtle sourness, salt to taste.. Stir and cook for 3 to4 minutes to ensure that the vegetables are well coated with the masala and curd.
• STEP 8.Then add the semi cooked rice. Spread it over the top of the vegetables. Do not stir it in. Add a few strands of saffron and 2 cups of water and turn the heat to low.
• STEP 9.Cover with the tight fitting lid. Make a long log or rope-like shape out of the dough and fix it along the edge of the vessel to seal the lid shut tight. Press the dough down all round the edges of the lid and vessel.
• STEP 10.Turn the heat to medium and cook the biryani ‘on dum’ for 15 to 20 minutes. Then turn off the what and let the biryani rest for 5 to 10 minutes before opening the lid.
• STEP 11.Gently mix the biryani. Garnish with caramelised onions and serve with tomato onion raita.

Special Comments

• STEP 1.Any flour can be used to make the dough.
• STEP 2.The garlic, ginger and green chilies can be ground to a fine paste and used.
• STEP 3.After about 15 to 20 minutes of cooking on dum, steam will try to escape from the dough and the dough will try to move away from the lid. This could indicate that the biryani is ready.
• STEP 4.Once biryani is cooked stir in a handful of chopped mint leaves for extra flavour. (optional).