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
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
Notes
- 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
- Adjust the Biryani masala quantity according to your spice
- Turmeric powder is optional
- You can add fried onions instead of regular onion
- Can add paneer, bell pepper and mushroom
- Biryani can also cooked directly but double boiler ensures even cooking and no chance of biryani getting burnt
- Alternatively, Place the biryani in a cooker separtor and close the lid, pressure cook for one whistle for dum
- Roasted bread pieces or croutons can be added for the biryani like veg pulav
- Rice can be cooked in intanst pot/rice cooker or in open pan
- I added the saffron for two layers. Adjust according to the color you desire
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
Vidya, biryani looks so good.. i like the fried bread and onions toppings on my plate of rice!!:)
Thanks Namrata:) fried onion and bread are my fav too. Happy to know that you like it
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?
Thanks Jofy:) waiting for your version. Thanks for mentioning about bread, I have updated my post
Biriyani looks yummy. I love to hav biriyani with bread. My mother makes biriyani with bread.
Thanks Gayathri:)Nice and happy to know that you mother too prepare biryani in this way
It looks very nice Vidya!! bread pieces gives more taste I feel……Vegetarians ku idhu most preferred choice 🙂
Thanks Malar:) ya rightly said
Yummy, yummy! So well explained, with nice pictures. 🙂
Thanks Apsara:)
So much flavor Vidya!
Thanks Lori:)
They look yummy Vidya…
Thanks Chitra:)
What a plate of goodies!
ela h.
Thanks Ela:)
Just read ur post after making bifyani for dinner!!! 🙂
What a coincidence Shruti:) I wish I could taste your version
Lunch time enga, so pls pass the plate…
Kurinji, I wish I could send you:)
Looks soooo good!!! I’ve not had my breakfast!!
Thanks Farianti:) Your are most welcome to join
yummy biriyani..tempting
Thanks Smitha:)
Wowww!!! Super yummy.. I love veg biryani..
Thanka 🙂 I am happy to know veg biryani is your favorite
Yeah.. I enjoy it more than non veg biryani’s!!
Thanks for your lovely comment:)
you are welcome..
Good one Vidya…liked the idea of bread to biryani..cool pics
Thanks Chitra:) Crispy bread chunks with biryani add richness to the rice
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!
Thanks Cheri:) I am glad to know that briyani is one of your favorite dish. Let me know if you try
This looks so delicious!!
Thanks Arlene:)
Beautiful plate of rice! This looks delicious!
Thanks Ngan:)
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!!
Thanks Shwetha:) ya MTR powders are good I have tried them but personal I prefer homemade powder
What a yummy looking veg biryani! what masala did you use?
Thanks Sarah:) In my post I have given the recipe for biryani masala I used
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!
Thanks Ami:)what a coincidence!!
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.
Thanks Suzanne:) i am glad to know that you like veg biryani. I use store brought garam masala
So delicious, love the recipe 🙂
Thanks Linda:)
I love biryani, I usually have mine with chicken, like your version, thanks for sharing!
Thanks Lily:) Try this vegetarian version, I am sure you will like it