Traditionally Modern Food

Traditional Recipes with a Modern Twist

Vegetable Biryani | Dum Biryani

By 56 Comments

Flavorful restaurant style variety rice prepared with mixed vegetables and whole garam spices. Vegetable biryani is exotic vegetarian dish. Dum gives a nice flavor to the rice.

Vegbiryani

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.

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One of my friend is Telugu. One day, while talking to her, she mentioned about Hyderabad 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 the case. I tried that at home. Here is my version of Hyderabad vegetable biryani. Serve it with Raita and salna

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Ingredients:

Basmati Rice – 1 cup,soaked and drained

Mixed Vegetable – 1 cups + 1/2 cup (I used carrots, beans, cauliflower and potato)

Mint – 1/4 cup

Biryani Masala – 1 tbsp + 1 tsp

Garam masala – 1/2 tsp

Ginger Garlic paste – 1 tsp

Curd – 1/4 cup

Cashew – 3 tbsp

Water – as needed

Saffron – few strands

Saffron color – a pinch

Cardamom Pods – 2

Cinnamon Stick – 1/2 stick

cloves – 2

Bay leaf – 2

Fennel Seed powder – 1/8 tsp

Salt – to taste

Oil – 2 tbsp

Biryani Masala:

Cinnamon Stick – 1/4 stick

Cloves – 2

Cumin – 1/4 tsp

Pepper Corns – 1/8 tsp

Coriander powder – 1/2 tsp

Green cardamom – 3 pods

Red Chilli Powder – 1/2 tsp

Black Cardamom – 2 pods

Method:

  • Soak rice in warm water for 1 hour
  • Take a blender, add all the spices listed under “Biryani Masala” and make a coarse powder
  • Add little oil to the pan. When the oil is hot, onion and sauté the  onion is translucent. Add a pinch of sugar and cook for a minute or till the onion caramelize. Keep aside
  • Add remaining oil to the pan and when oil is hot add bay leaves,cloves, fennel seeds and let it splutter
  • Add ginger garlic and cook til the raw smell goes. Add vegetables and cook in low flame for 5 minute. Add salt and cook till the vegetables are done. Add  garam masala and biryani masala and sauté for 2 minutes or till the raw smell goes. Turn the flame to low and add curd and mint; cook for 2-3 minutes and switch off

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  • In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is  cooked, strain the rice
  • Take a heavy bottomed pan/pressure cooker/ non stick pan  (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. In between layers add cashew,saffron and saffron color after adding rice and close it with a lid, and cook it for 25 – 30 minute in a very slow flame
  • Garnish Biryani with onion and mint. Serve it with raita/Salna

© TraditionallyModernFood

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Vegetable Biryani | Dum Biryani
 
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Flavorful variety rice prepared with mixed vegetables
Author:
Recipe type: Biryani
Cuisine: Indian
Serves: 3
Ingredients
  • Basmati Rice - 1 cup,soaked and drained
  • Mixed Vegetable - 1 cups + ½ cup (I used carrots, beans, cauliflower and potato)
  • Mint - ¼ cup
  • Biryani Masala - 1 tbsp + 1 tsp
  • Garam masala - ½ tsp
  • Ginger Garlic paste - 1 tsp
  • Curd - ¼ cup
  • Cashew - 3 tbsp
  • Water - as needed
  • Saffron - few strands
  • Saffron color - a pinch
  • Cardamom Pods - 2
  • Cinnamon Stick - ½ stick
  • cloves - 2
  • Bay leaf - 2
  • Fennel Seed powder - ⅛ tsp
  • Salt - to taste
  • Oil - 2 tbsp
  • Biryani Masala:
  • Cinnamon Stick - ¼ stick
  • Cloves - 2
  • Cumin - ¼ tsp
  • Pepper Corns - ⅛ tsp
  • Coriander powder - ½ tsp
  • Green cardamom - 3 pods
  • Red Chilli Powder - ½ tsp
  • Black Cardamom - 2 pods
Method
  1. Soak rice in warm water for 1 hour
  2. Take a blender, add all the spices listed under "Biryani Masala" and make a coarse powder
  3. Add little oil to the pan. When the oil is hot, onion and sauté the onion is translucent. Add a pinch of sugar and cook for a minute or till the onion caramelize. Keep aside
  4. Add remaining oil to the pan and when oil is hot add bay leaves,cloves, fennel seeds and let it splutter
  5. Add ginger garlic and cook til the raw smell goes. Add vegetables and cook in low flame for 5 minute. Add salt and cook till the vegetables are done. Add garam masala and biryani masala and sauté for 2 minutes or till the raw smell goes. Turn the flame to low and add curd and mint; cook for 2-3 minutes and switch off
  6. In a separate wide pan, boil water. Add cinnamon stick, and when the water is boiling hot, add rice and salt. After the rice is cooked, strain the rice
  7. Take a heavy bottomed pan/pressure cooker/ non stick pan (I took a non stick pan). Spread some of the cooked vegetables ,mint and cooked rice over them. Repeat the process, adding layers of vegetables and rice. In between layers add cashew,saffron and saffron color after adding rice and close it with a lid, and cook it for 25 - 30 minute in a very slow flame
  8. Garnish Biryani with onion and mint. Serve it with raita/Salna
Notes
1. You could also preheat the oven to 190 degree Celsius and then bake the biryani in the oven for 15-20 minutes. Please remember to use an oven-proof utensil like the pyrex ones for baking in the oven.
2. This biryani masala powder can be used for any type of Biryani
You can add pomegranate Seeds if needed. store brought biryani powder can be used instead
3. Adjust spice according to your taste
4.Can add turmeric powder
5.You can add fried onions instead of regular onion
6.Can add paneer, bell pepper and mushroom
7.If you are doubtful whether you may have burnt the biryani, use double boil method. place water in wide pan and place the biryani pan over it
8. Place the biryani in a vessel and close the lid, pressure cook for one whistle for dum
9. Roasted bread pieces can be added for the biryani
10 Rice can be cooked in cooker/ intanst pot/rice cooker
11. I added the saffron for two layers. Adjust according to the color you desire

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Comments

  14. cheri says

    this biryani looks wonderful, I have only had this before in restaurants and it was always one of my favorite dishes, not I can make it myself. Thank you!

    Reply

  17. swethadhaara says

    Ha ha I only know how to make biryani by using the MTR or Eastern powders. They taste good. I am very lazy unlike you who makes wonders by having patience. Being a hyderbadi, I am a big big fan of Biryani!!

    Reply

  20. apuginthekitchen says

    I love Biryani and although I am not vegetarian I prefer without meat. So glad that you included the recipe for the Biryani Masala because spicing can be tricky (at least for a spice novice like myself) Do you make your own garam masala? This is a delicious recipe.

    Reply

Trackbacks

  7. […] a days I cook both Amma’s and MIL’s version alternatively. Recently we had vegetable biryani, Shorba and cucumber raita for lunch so next day we needed a light meal and Paruppu thogayal and […]

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