Traditionally Modern Food

Traditional Recipes with a Modern Twist

  • Home
  • About
  • Recipe Index
  • Postpartum recipes | Pathiya samayal
  • Toddler friendly Recipe
  • Oven/Microwave Oven Recipes
  • Humbly Honored
  • Contact me
  • Privacy Policy

Vegetable Biryani | Dum Biryani

June 25, 2014 By Vidya Srinivasan 56 Comments

2shares
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 1 vote
Print Pin Comment
Course: Biryani
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 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
Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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 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

© TraditionallyModernFood

Image

Filed Under: Entree, Indian, Variety Rice Tagged With: bachelor, basmati, biryani, briyani, carrot, cashew, cauliflower, Dishe, dum, green beans, Hyderabadi, Indian, layer, layered, Lunch box, Mixed, mughlai, peas, pulao, pulav, recipes, rice, s, saffron, Tmf, variety, veg, vegetable, vidya

« Instant Sweet Appam | Godhumai appam
Vazhakkai Podi Curry | Raw Plantain Stir Fry | Vazhakkai Poriyal | Vazhakkai Podi Potta Curry »

Categories

Comments

  1. Namrata says

    June 25, 2014 at 22:54

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

    Reply
    • Traditionally Modern Food says

      June 25, 2014 at 22:55

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

      Reply
  2. Foodie Adam & Cookie Eve says

    June 25, 2014 at 22:56

    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 says

      June 25, 2014 at 23:20

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

      Reply
  3. Gayathri says

    June 25, 2014 at 23:14

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

    Reply
    • Traditionally Modern Food says

      June 25, 2014 at 23:19

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

      Reply
  4. Malar says

    June 25, 2014 at 23:29

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

    Reply
    • Traditionally Modern Food says

      June 25, 2014 at 23:35

      Thanks Malar:) ya rightly said

      Reply
  5. apsara says

    June 25, 2014 at 23:41

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

    Reply
    • Traditionally Modern Food says

      June 25, 2014 at 23:51

      Thanks Apsara:)

      Reply
  6. Lori says

    June 25, 2014 at 23:46

    So much flavor Vidya!

    Reply
    • Traditionally Modern Food says

      June 25, 2014 at 23:51

      Thanks Lori:)

      Reply
      • Chitra Jagadish says

        June 26, 2014 at 04:02

        They look yummy Vidya…

        Reply
        • Traditionally Modern Food says

          June 26, 2014 at 10:18

          Thanks Chitra:)

          Reply
  7. ela hester says

    June 26, 2014 at 00:02

    What a plate of goodies!
    ela h.

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 00:05

      Thanks Ela:)

      Reply
  8. Shruti says

    June 26, 2014 at 02:33

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

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:20

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

      Reply
  9. kurinji says

    June 26, 2014 at 02:45

    Lunch time enga, so pls pass the plate…

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:19

      Kurinji, I wish I could send you:)

      Reply
  10. mysimpledelights says

    June 26, 2014 at 03:48

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

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:20

      Thanks Farianti:) Your are most welcome to join

      Reply
  11. smithakal says

    June 26, 2014 at 04:34

    yummy biriyani..tempting

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:17

      Thanks Smitha:)

      Reply
  12. nimmiafzal says

    June 26, 2014 at 05:00

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

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:17

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

      Reply
      • nimmiafzal says

        June 26, 2014 at 14:27

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

        Reply
        • Traditionally Modern Food says

          June 26, 2014 at 14:43

          Thanks for your lovely comment:)

          Reply
          • nimmiafzal says

            June 26, 2014 at 14:45

            you are welcome..

  13. Chitra Jagadish says

    June 26, 2014 at 07:11

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

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:12

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

      Reply
  14. cheri says

    June 26, 2014 at 08:35

    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 says

      June 26, 2014 at 10:15

      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 says

    June 26, 2014 at 10:02

    This looks so delicious!!

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 10:10

      Thanks Arlene:)

      Reply
  16. Ngan R. says

    June 26, 2014 at 11:53

    Beautiful plate of rice! This looks delicious!

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 13:56

      Thanks Ngan:)

      Reply
  17. swethadhaara says

    June 26, 2014 at 14:17

    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 says

      June 26, 2014 at 14:44

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

      Reply
  18. sarahjmir says

    June 26, 2014 at 14:37

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

    Reply
    • Traditionally Modern Food says

      June 26, 2014 at 14:39

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

      Reply
  19. Ami@NaiveCookCooks says

    June 26, 2014 at 16:28

    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 says

      June 26, 2014 at 17:15

      Thanks Ami:)what a coincidence!!

      Reply
  20. apuginthekitchen says

    June 26, 2014 at 19:58

    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 says

      June 26, 2014 at 23:11

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

      Reply
  21. lapetitepaniere says

    June 27, 2014 at 01:08

    So delicious, love the recipe 🙂

    Reply
    • Traditionally Modern Food says

      June 27, 2014 at 10:32

      Thanks Linda:)

      Reply
  22. Lily says

    June 29, 2014 at 17:51

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

    Reply
    • Traditionally Modern Food says

      June 29, 2014 at 19:31

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

      Reply

Trackbacks

  1. Baked Bread Rolls | Traditionally Modern Food says:
    July 8, 2014 at 22:56

    […] of bread, so thought of trying something with that. I generally bake bread whenever I use them in vegetable biryani, bread upma and other dishes. This time I wanted to keep some stuffing and bake it. Crispy snack […]

    Reply
  2. Kashmiri Pulao | Traditionally Modern Food says:
    July 31, 2014 at 22:07

    […] mixed nuts with fruits. Usually for weekend/special lunch I prepare dishes like Bisi Bele bath or Vegetable Biryani, but this time I wanted to spend less time in kitchen, and still have some exotic dish. Suddenly I […]

    Reply
  3. Thaala Kuzhambu | Traditionally Modern Food says:
    December 3, 2014 at 23:43

    […] Vegetable biryani […]

    Reply
  4. Vegetable Rice | Traditionally Modern Food says:
    December 12, 2014 at 23:46

    […] mixed vegetables, I had already posted Vegetable Biryani Recipe. Ever since our school days, this is my Amma’s style of doing fried rice. My mother […]

    Reply
  5. Pudina (Mint) Rice | Traditionally Modern Food says:
    February 28, 2015 at 18:41

    […] Vegetable Biryani […]

    Reply
  6. Shorba| Sherva| Tomato Kurma | Plain Salna | Traditionally Modern Food says:
    March 1, 2016 at 17:11

    […] me biryani and Bisi bele bath are always weekend specials. Two weeks back I prepared Biryani, Brinjal chops […]

    Reply
  7. Paruppu Thogayal says:
    April 28, 2017 at 20:49

    […] 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 […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Get Recipes to your inbox

Click to follow my blog and receive notifications of new posts by email.

Search for a recipe

About Me!!

Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Follow Vidya's board Traditionally Modern Food on Pinterest.

Traditionally Modern Food

Traditionally Modern Food

Follow me on Twitter

My Tweets

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Popular Post

Ribbon pakoda | ribbon murukku
Chocolate chip cookie | chocolate chip  biscuit
Cashew squares | Cashew bite
Puli milagai thokku | green chilli thokku
Vellai Poosanikai Kootu | White Pumpkin Kootu
Dhaniya Podi | Kothamalli Virai Podi
Paruppu Thogayal | Paruppu Thuvaiyal
Marundhu Kuzhambu | Omam Kuzhambu
Baked Carrot Fries
Kara Kuzhambu | Puli kulambu

Archives

Copyright © 2021 · Traditionally Modern Food · ·