Vegetable Biryani | Dum Biryani

Vegetable biryani | Veg biryani | restaurant style Veg biryani |  veg biryani recipe | easy vegetable biryani recipe | Hyderabad style vegetable dum biryani |  layered veg biryani |   Indian layers vegetable biryani is a tasty layered biryani with mixed vegetables and whole garam spices. Vegetable biryani is exotic vegetarian dish. Dum gives a nice flavor to the rice.

Being a vegetarian, Vegetable Biryani is definitely included in weekend special lunch.  Dum biryani is a tasty rice dish which looks colorful, with vegetables and spices. 

 There are many ways to cook biryani. I  generally make Vegetable biryani the way my amma cooks it, and it is delicious and easy to cook. It tastes slightly different from the restaurant one.

One of my friend is Telugu. One day, while talking to her, she mentioned about Hyderabad dum biryani. As I have never tried before I was excited to know the process.

I always thought Hydrabad biryani was complicated, but after hearing her version I realized it was not. I tried that at home and loved it. Here is my version of Hyderabad vegetable biryani. Serve it with Raita and salna

Vegetable Biryani | Dum Biryani

Flavorful variety rice prepared with mixed vegetables

5 from 2 votes

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Course: Biryani

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 3

Author: Vidya Srinivasan

Ingredients

• Basmati Rice - 2 cup soaked and drained
• Carrot - 1 big
• Beans - 12
• Cauliflower 12 small florets
• Peas - 1/4 cup
• Potatoes - 2 medium
• Onion - 1 big (thinly sliced)
• Mint - 1/4 cup
• Biryani Masala - 1 tbsp
• Kashmiri Chilli powder - 1/2 tsp
• Turmeric powder - 1/8 tsp
• Garam masala - 1/2 tsp
• Ginger Garlic paste - 1 tbsp
• Curd - 1 cup whisked
• Water - 3 cups
• Saffron - few strands
• Saffron color - a pinch
• Cardamom Pods - 2
• Cinnamon Stick - 1/2 stick
• cloves - 2
• Bay leaf - 2
• Fennel Seed - 1/2 tsp
• Poppy seed - 1/2 tsp
• Salt - to taste
• Oil - 1/4 cup
• Ghee - 2 + 1/2 tbsp

Instructions

• Soak rice for 1 hour and discard the water
• In a cooker separator take rice, 3 cups of water, few drops of sesame oil, 1 tsp of ghee, and required salt; pressure cook for 2 whistles and let the pressure subsides naturally
• After the steam comes down transfer the cooked rice into a wide tray and drizzle little oil and fluff the rice
• In a wipe pan add 2 tbsp of oil and add onion, saute the onions till they turn translucent
• Add pinch of salt and sugar and cook till onions are caramelized. Transfer them into a plate
• In the same pan add 2 tbsp of oil and 1 tbsp of ghee and heat
• Add bay leaf, clove, cardamom pods, cinnamon, fennel seeds and poppy seeds and let them splutter
• Furthermore, ginger garlic paste and give a quick saute
• Add potatoes and cook for a minute
• Also add carrots, beans and mix well and cook for one more minute
• Furthermore add cauliflower and salt; mix well and cook for a minute
• Cover and cook until the veggies are cooked and remains crunchy, saute in-between
• Add biryani powder, Kashmiri chilli powder and garam masala and saute for 2 minutes
• Furthermore add green chilli and mix well
• Turn down the flame to low and add mint and give a quick mix
• Furthermore add whisked curd and mix well
• Cover and cook for 2-3 minutes and turn off the stove
• Image
• Take a heavy bottomed pan/pressure cooker/ non stick pan (I took a non stick pan)
• Add 1 tbsp of ghee and add a layer of rice and spread
• Furthermore add cooked vegetables, mint, chopped coriander leaves and caramlized onion on the veggies
• Again add a layer of rice and sprinkle the saffron milk over it
• Furthermore add the vegetable layer with mint, chopped coriander leaves and caramlized onion
• Repeat the layers and close the pan with a lid
• Take little water in a wide pan and place the biryani layered pan over the pan containing water
• Cook it for 25 - 30 minute in a very low flame
• Mix the biryani gently and Serve it with tomato raita / onion raita /Salna

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Notes

1. You could also preheat the oven to 350 degree Fahrenheit  and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof dish
2. Adjust the Biryani masala quantity according to your spice 
3. Turmeric powder is optional
4. You can add fried onions instead of regular onion
5. Can add paneer, bell pepper and mushroom
6. Biryani can also cooked directly but double boiler ensures even cooking and no chance of biryani getting burnt 
7. Alternatively, Place the biryani in a cooker separtor and close the lid, pressure cook for one whistle for dum
8. Roasted bread pieces or croutons  can be added for the biryani like veg pulav
9. Rice can be cooked in intanst pot/rice cooker or in open pan 
10. I added the saffron for two layers. Adjust according to the color you desire

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Ingredients:

Basmati Rice – 2 cup,soaked and drained

Carrot – 1, big

Beans – 12

Cauliflower 12 small florets

Peas – 1/4 cup

Potatoes – 2, medium

Onion – 1, big (thinly sliced)

Mint – 1/4 cup

Biryani Masala – 1 tbsp 

Kashmiri Chilli powder – 1/2 tsp

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tbsp

Curd – 1 cup, whisked

Water – 3 cups

Saffron – few strands

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/2 stick

cloves – 2

Bay leaf – 2

Fennel Seed – 1/2 tsp

Poppy seed – 1/2 tsp

Salt – to taste

Oil – 1/4 cup

Ghee – 2 + 1/2 tbsp

How to make Vegetable biryani with step by step pictures:

• Soak rice  for 1 hour and discard the water
• In a cooker separator take rice, 3 cups of water, few drops of sesame oil, 1 tsp of ghee, and required salt; pressure cook for 2 whistles and let the pressure subsides naturally
• After the steam comes down transfer the cooked rice into a wide tray and drizzle little oil and fluff the rice
• In a wipe pan add 2 tbsp of oil and add onion, saute the onions till they turn translucent
• Add pinch of salt and sugar and cook till onions are caramelized. Transfer them into a plate
• In the same pan add 2 tbsp of oil and 1 tbsp of ghee and heat
• Add bay leaf, clove,  cardamom pods, cinnamon, fennel seeds and poppy seeds and let them splutter
• Furthermore,  ginger garlic paste and give a quick saute
• Add potatoes and cook for a minute
• Also add carrots, beans and mix well and cook for one more minute
• Furthermore add cauliflower and salt; mix well and cook for a minute
• Cover and cook until the veggies are cooked and remains crunchy, saute in-between  
• Add biryani powder, Kashmiri chilli powder and garam masala and saute for 2 minutes 
• Furthermore add green chilli and mix well
• Turn down the flame to low and add mint and give a quick mix
• Furthermore add whisked curd and mix well
• Cover and cook for 2-3 minutes and turn off the stove 

• Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan)
• Add 1 tbsp of ghee and add a layer of rice and spread
• Furthermore add cooked vegetables, mint, chopped coriander leaves and caramlized onion on the veggies  
• Again add a layer of rice and sprinkle the saffron milk over it
• Furthermore add the vegetable layer with mint, chopped coriander leaves and caramlized onion
• Repeat the layers and  close the pan  with a lid
• Take little water in a wide pan and place the biryani layered pan over the pan containing water
• Cook it for 25 – 30 minute in a very low flame
• Mix the biryani gently and Serve it with tomato raita / onion raita /Salna