Veg Dum Biryani | Hyderabadi Veg Biryani Recipe

 Hyderabadi Veg Biryani Recipe 

  A popular spice and vegetables mixed favoured rice dish which is typically prepared by layering the biryani gravy and basmati rice in flat bottom vessel. traditionally the dum biryani is prepared with mix of meat, vegetables and rice, however this a vegetarian alternative with only vegetables.

  There are several variation and varieties to the biryani recipes which changes with the region and community. but the hyderabadi dum biryani is the most popular recipe and widely appreciated. it is generally served as primary dish in a meal and is often served with choice of raita and mirchi ka salan.

I had already shared a hyderabadi veg biryani recipe and it was prepared without the dum style of cooking. i had used normal kadai with just one layering of biryani gravy and cooked basmati rice. also i had served it with bhindi ka salan but traditionally it is served with spicy mirchi ka salan and also shahi tukda or double ka meetha dessert recipe. however, i personally like it with bhindi ka salan just because i feel the later one as extra spicy. in addition i serve it with tomato onion raita or mint raita which basically helps to lower the temperature of spice in dum biryani.

TIPS,SUGGESTION AND VARIATION:

  Firstly, i have used long grain basmati rice in this dum biryani recipe, however sona masuri rice can also be used as an alternative. also i have cooked the rice and biryani gravy separately, but it can be cooked together similar to my pressure cooker biryani recipe.

 Secondly, i have added freshly homemade paneer to this recipe, but it is completely optional and can easily skipped. lastly, biryani rice always taste better when served next day. i always prepare it for dinner and for next day lunch and it tastes better for my lunch.

INGREDIENTS:

FOR RICE:

• 8 cups water
• 2 bay leaf / tej patta
• 1 inch cinnamon stick
• ½ tsp cloves
• 1 star anise
• ½ tsp pepper
• 2 tsp oil
• 1 tsp salt
• 1½ basmati rice, soaked for 20 minutes

FOR BIRYANI GRAVY:

• 2 tbsp oil
• 1 tbsp ghee / clarified butter
• 1 bay leaf / tej patta
• 2 inch cinnamon stick
• ½ tsp cloves
• 1 star anise
• 1 tsp shah jeera / caraway seeds
• 4 cardamom
• 1 onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 cups mixed vegetables, carrot, gobi, peas, potato, beans, chopped
• 1 cup curd / yogurt
• 1 tsp kashmiri red chilli powder
• ½ tsp turmeric / haldi
• 2 tsp biryani masala powder
• 1 tsp salt
• 2 tsp coriander-mint paste
• 1 cup water
• 15 cubes paneer / cottage cheese

OTHER INGREDIENTS:

• ¼ cup mint / pudina, chopped
• ¼ cup coriander, chopped
• 1 tbsp ghee / clarified butter
• ½ cup fried onions / barista
• ¼ cup saffron water
• pinch of biryani masala powder
• wheat dough, to seal

INSTRUCTIONS:

1.Firstly, in a thick bottomed deep vessel spread in a layer of prepared biryani gravy.

2.Further layer with cooked rice.

3.Also spread few chopped mint, coriander, fried onions and saffron water.

4.As a third layer, spread biryani gravy.

5.Repeat layering with cooked rice, saffron water, fried onions and biryani masala.

6.Also top with a tbsp of ghee, mint and coriander.

7.Close and seal with dough.

8.Simmer for 15 minutes.

9.Finally, serve hyderabadi dum biryani with raita or mirchi ka salan.

                                                                                                                                          EnjoyFood!