Hyderabadi Vegetable Dum Biryani

Hyderabadi Vegetable Dum Biryani Recipe

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About Hyderabadi Vegetable Dum Biryani Recipe:

A delicious homemade vegetable Dum Biryani of rice and vegetables cooked in spices. Alongwith wheat flour, veggies, whole spices, mint leaves and saffron strands.

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  • 45 mins
  • 26 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Hyderabadi Vegetable Dum Biryani Recipe

  • 1/4 cup Whole wheat flour
  • As required Water
  • 1/2 cup Jeera samba or Basmati rice
  • 1/4 teaspoon Salt
  • 3/4 tablespoon Oil
  • 3/4 No.s Onions
  • 1.50 Garlic cloves
  • 1/2 inch Ginger
  • 3/4 No.s Green chillies
  • 1 No.s Cloves
  • 1/2 stick Cinnamon inch
  • 1 No.s Green cardamom
  • 1/2 No.s Tomatoes
  • 0.13 teaspoon Turmeric powder
  • 1/4 teaspoon Red chilli powder
  • 1/4 teaspoon Garam masala powder
  • 1/4 teaspoon Coriander powder
  • 1/2 No.s Bay leaves
  • 3/4 No.s Potatoes
  • 0.13 cup Green beans
  • 0.13 cup Carrots
  • 0.06 cup Mint leaves
  • 0.06 cup Dahi
  • As required Saffron a few strands
  • 1/2 cup Water
  • As required Salt
Nutrition
  • 15g Fat(5.41%)
  • 20g Protein(7.49%)
  • 183g Carbs(67.57%)
  • 51g Fiber(18.95%)
  • Other(0.58%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Hyderabadi Vegetable Dum Biryani Recipe

Cooking Directions

STEP 01

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 02

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 03

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 04

Next add the whole spices, 4 cloves (laung), 2 inch cinnamon sticks (dalchini) broken, 4 green cardamom (elaichi) Saute for a minute.

STEP 05

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 06

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 07

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 08

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 09

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 01

Any flour can be used to make the dough.

STEP 02

The garlic, ginger and green chilies can be ground to a fine paste and used.

STEP 03

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 04

Once biryani is cooked stir in a handful of chopped mint leaves for extra flavour. (optional).