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    Vegetable Biryani | Dum Biryani

    June 25, 2014 By Vidya Srinivasan 49 Comments

    16 shares
    Jump to Recipe Print Recipe

    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
    Print Pin Comment
    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 teaspoon 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 tablespoon 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 tablespoon of oil and 1 tablespoon 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 tablespoon 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
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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 teaspoon 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 tablespoon 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 tablespoon of oil and 1 tablespoon 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 tablespoon 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

    © TraditionallyModernFood

    Image

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    Comments

    1. Namrata

      June 25, 2014 at 10:54 pm

      Vidya, biryani looks so good.. i like the fried bread and onions toppings on my plate of rice!!:)

      Reply
      • Traditionally Modern Food

        June 25, 2014 at 10:55 pm

        Thanks Namrata:) fried onion and bread are my fav too. Happy to know that you like it

        Reply
    2. Foodie Adam & Cookie Eve

      June 25, 2014 at 10:56 pm

      The biriyani masala gives me a warm welcome 😀 I Made my hyderabadi biriyani yesterday:) This is a special treat 🙂 Do we need to fry the bread chunks before adding?

      Reply
      • Traditionally Modern Food

        June 25, 2014 at 11:20 pm

        Thanks Jofy:) waiting for your version. Thanks for mentioning about bread, I have updated my post

        Reply
    3. Gayathri

      June 25, 2014 at 11:14 pm

      Biriyani looks yummy. I love to hav biriyani with bread. My mother makes biriyani with bread.

      Reply
      • Traditionally Modern Food

        June 25, 2014 at 11:19 pm

        Thanks Gayathri:)Nice and happy to know that you mother too prepare biryani in this way

        Reply
    4. Malar

      June 25, 2014 at 11:29 pm

      It looks very nice Vidya!! bread pieces gives more taste I feel......Vegetarians ku idhu most preferred choice 🙂

      Reply
      • Traditionally Modern Food

        June 25, 2014 at 11:35 pm

        Thanks Malar:) ya rightly said

        Reply
    5. apsara

      June 25, 2014 at 11:41 pm

      Yummy, yummy! So well explained, with nice pictures. 🙂

      Reply
      • Traditionally Modern Food

        June 25, 2014 at 11:51 pm

        Thanks Apsara:)

        Reply
    6. Lori

      June 25, 2014 at 11:46 pm

      So much flavor Vidya!

      Reply
      • Traditionally Modern Food

        June 25, 2014 at 11:51 pm

        Thanks Lori:)

        Reply
        • Chitra Jagadish

          June 26, 2014 at 4:02 am

          They look yummy Vidya...

          Reply
          • Traditionally Modern Food

            June 26, 2014 at 10:18 am

            Thanks Chitra:)

            Reply
    7. ela hester

      June 26, 2014 at 12:02 am

      What a plate of goodies!
      ela h.

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 12:05 am

        Thanks Ela:)

        Reply
    8. Shruti

      June 26, 2014 at 2:33 am

      Just read ur post after making bifyani for dinner!!! 🙂

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:20 am

        What a coincidence Shruti:) I wish I could taste your version

        Reply
    9. kurinji

      June 26, 2014 at 2:45 am

      Lunch time enga, so pls pass the plate...

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:19 am

        Kurinji, I wish I could send you:)

        Reply
    10. mysimpledelights

      June 26, 2014 at 3:48 am

      Looks soooo good!!! I've not had my breakfast!!

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:20 am

        Thanks Farianti:) Your are most welcome to join

        Reply
    11. smithakal

      June 26, 2014 at 4:34 am

      yummy biriyani..tempting

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:17 am

        Thanks Smitha:)

        Reply
    12. nimmiafzal

      June 26, 2014 at 5:00 am

      Wowww!!! Super yummy.. I love veg biryani..

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:17 am

        Thanka 🙂 I am happy to know veg biryani is your favorite

        Reply
        • nimmiafzal

          June 26, 2014 at 2:27 pm

          Yeah.. I enjoy it more than non veg biryani's!!

          Reply
          • Traditionally Modern Food

            June 26, 2014 at 2:43 pm

            Thanks for your lovely comment:)

            Reply
            • nimmiafzal

              June 26, 2014 at 2:45 pm

              you are welcome..

    13. Chitra Jagadish

      June 26, 2014 at 7:11 am

      Good one Vidya...liked the idea of bread to biryani..cool pics

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:12 am

        Thanks Chitra:) Crispy bread chunks with biryani add richness to the rice

        Reply
    14. cheri

      June 26, 2014 at 8:35 am

      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
      • Traditionally Modern Food

        June 26, 2014 at 10:15 am

        Thanks Cheri:) I am glad to know that briyani is one of your favorite dish. Let me know if you try

        Reply
    15. Arl's World

      June 26, 2014 at 10:02 am

      This looks so delicious!!

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 10:10 am

        Thanks Arlene:)

        Reply
    16. Ngan R.

      June 26, 2014 at 11:53 am

      Beautiful plate of rice! This looks delicious!

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 1:56 pm

        Thanks Ngan:)

        Reply
    17. swethadhaara

      June 26, 2014 at 2:17 pm

      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
      • Traditionally Modern Food

        June 26, 2014 at 2:44 pm

        Thanks Shwetha:) ya MTR powders are good I have tried them but personal I prefer homemade powder

        Reply
    18. sarahjmir

      June 26, 2014 at 2:37 pm

      What a yummy looking veg biryani! what masala did you use?

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 2:39 pm

        Thanks Sarah:) In my post I have given the recipe for biryani masala I used

        Reply
    19. Ami@NaiveCookCooks

      June 26, 2014 at 4:28 pm

      I had a cauliflower and I was thinking about biryani only and then I came here and saw this!! You read my mind. Looks so so delicious!

      Reply
      • Traditionally Modern Food

        June 26, 2014 at 5:15 pm

        Thanks Ami:)what a coincidence!!

        Reply
    20. apuginthekitchen

      June 26, 2014 at 7:58 pm

      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
      • Traditionally Modern Food

        June 26, 2014 at 11:11 pm

        Thanks Suzanne:) i am glad to know that you like veg biryani. I use store brought garam masala

        Reply
    21. lapetitepaniere

      June 27, 2014 at 1:08 am

      So delicious, love the recipe 🙂

      Reply
      • Traditionally Modern Food

        June 27, 2014 at 10:32 am

        Thanks Linda:)

        Reply
    22. Lily

      June 29, 2014 at 5:51 pm

      I love biryani, I usually have mine with chicken, like your version, thanks for sharing!

      Reply
      • Traditionally Modern Food

        June 29, 2014 at 7:31 pm

        Thanks Lily:) Try this vegetarian version, I am sure you will like it

        Reply
    5 from 2 votes (2 ratings without comment)

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