Name: Vegetarian Hyderabadi Dum Biryani Recipe
Total time: 60 min
Yield: 4
Cuisine: Andhra

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Enjoy this wonderful vegetarian hyderabadi dum biryani recipe from preethi vemu.

How to make Vegetarian Hyderabadi Dum Biryani Recipe

Preethi Vemu

Crawler

Andhra

<p>Enjoy this wonderful vegetarian hyderabadi dum biryani recipe from preethi vemu.</p>

Potatoes - 3 , peeled, cube and sauted in of ghee till light brown

Onion -large, finely sliced

Coriander leaves - chopped

Mint leaves - chopped

Ghee

Thick curd/yogurt

Green chillies - , make a small slit in them

Ginger garlic paste

Red chilli powder

Turmeric powder

Coriander powder

Salt

Biryani masala powder -[i use everest shahi biryani masala

Saffrona

Milkc

Basmati rice

Cloves

Cardamoms

Cinnamon

Marathi moggu

Bay leaf

Mint leaves

In a bowl, add green chillies, mint leaves, coriander leaves and ginger garlic paste, red chilli powder, turmeric powder, coriander powder, biryani masala powder and salt and combine well. Add the sauted potato cubes and yogurt and combine. Marinate for 30 min. 

step 1

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, cardamom, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. 

step 2

Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saut for 8-10 min till caramelized. Remove and keep aside. 

step 3

Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens. 

step 4

Next spread the rice over the potato layer, pour  tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice. 

step 5

Place lid and over the lid place a heavy weight (you can put a vessel containing water on this lid, but be careful). Cook on medium high flame for 3 min. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 min. Turn off heat and do not remove lid for 5 min. 

step 6

Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and/or curry of your choice. 

step 7

Honest Cooking