Veg Biryani | Hyderabadi Veg Dum Biryani Recipe

This Hyderabadi Veg Biryani is an genuine Indian vegetarian recipe packed filled with your favourite rice, veggies, and spices. Made with endurance and plenty of love, this scrumptious veg dum biryani requires each care and a spotlight to element. The savory flavors in your first chunk are properly well worth the effort and time spent within the kitchen.

What’s Biryani

In easy phrases Biryani is a rice and curry casserole. The curry might be meat based mostly or vegetable based mostly.

Much like some layered and baked pasta dishes, the curry is layered with semi-cooked rice – later to be baked or dum cooked till the rice is totally completed and the curry or gravy has been absorbed by the rice.

Normally the meat is marinated and cooked later for the curry, however for greens marination is just not completed or is required.

Biryani can also be spelled as Biriyani and is well-liked not solely in India however in South Asia as properly.

What’s Dum Cooking

Dum cooking is also called dum pukht or cooking on dum. The dum pukht technique of cooking comes from Persia.

It’s a method or technique of gradual cooking meals in tightly sealed earthen pots. The assorted layers of meals or the elements are stored in a clay pan or pot which is then sealed tightly utilizing wheat flour dough.

Because the pot is tightly sealed, steam can not escape from it. The result’s that the meals elements or layers are gradual cooked within the steam emanating within the pot and in their very own juices which makes the meals very flavorful.

Historically clay pots are used whereas making dum biryani. Vitamins usually are not misplaced on this course of and thus dum cooked meals is nutritious.

About This Hyderabadi Veg Biryani

This Hyderabadi veg biryani is likely one of the greatest vegetarian biryani recipe I make – beloved by buddies, household, and readers alike for greater than 10 years.

There are a whole lot of various variations for making a veg biryani recipe, every having their very own distinctive tastes, elements, and flavors – however my tried and true recipe is loosely impressed from my mother’s model and a Jigg Kalra’s e book that I had bought many years again.

Over time, I’ve experimented with this veg biryani recipe with completely different ratios of elements. And at last I got here to the proper recipe that’s insanely scrumptious and retains you asking for extra.

I’ve forgotten the variety of occasions I’ve made this veg dum biryani recipe for household, buddies and get-togethers. It has at all times been a a lot beloved dish on the eating desk.

For my part, recipes at all times end up even higher when tied to like and care!

This model of veg dum biryani is gentle, a bit spicy and tremendous scrumptious. The refined flavors of the garam masala, caramelized onions and yogurt are completely infused within the vegetable chunks.

Every chunk has the style, taste and aroma of the masala, in addition to the distinctive style of the greens. It really is a wonderfully balanced dish.

What elements ought to I exploit?

Rice: I favor to make use of aged basmati rice, however common basmati rice can also be acceptable.

Water: For soaking rice and for cooking the vegetable gravy and rice. Additionally, you will want kewra water (pandanus extract) or rose water for layering the dish.

Veggies: Veg biryani can truly be made with only one vegetable or a number of completely different sorts of of veggies. I like so as to add a wide range of greens when making this vegetarian dish. On this recipe, I’ve added a mixture of cauliflower, onions, potatoes, carrots, french beans, bell pepper (capsicum), button mushrooms and inexperienced peas. You’ll be able to even add aubergines, cabbage, broccoli, spinach and kale in your veg dum biryani.

Dairy: Ghee or clarified butter, Curd (yogurt) and milk.

Nuts: Cashews and almonds.

Seasonings: Cardamoms, cloves, cinnamon, tej patta (Indian bay leaf), mace and saffron strands, salt, turmeric powder, pink chili powder or cayenne pepper or paprika

Different Components: Shah jeera (caraway seeds), raisins (with out seeds), ginger, garlic, chilies, coriander leaves or cilantro, mint leaves

Step-by-Step Information

The way to Make Veg Biryani Recipe

Soak the Rice

1. First, rinse 1.5 cups of basmati rice (300 grams) in clear water till the water runs away from starch. You should use a bowl or colander to rinse the rice. Be sure to soak the rice grains in water for half-hour after rinsing them.

TIP: If doable attempt to use aged basmati rice or sella basmati rice (parboiled basmati rice) to make this hyderabadi veg biryani.

2. As soon as the rice has been capable of soak for half-hour, drain all of the water and put aside.

Prep the Veggies

3. Whereas the basmati rice is soaking, use that point to prep the opposite elements. First, you’ll want to rinse, peel and chop the entire veggies. This may make the method of cooking go by a lot faster.

What to make use of: I’ve used 3 cups combined veggies together with inexperienced peas. You should use your selection of combined greens to your veg dum biryani.

• Onion: Slice 1 giant onion thinly (about 1 heaped cup thinly sliced onion).
• Ginger: Finely chop or crush 10 grams ginger (2 items of two inch ginger or 1.5 tablespoons finely chopped ginger). It’s best to get 1 tablespoon of ginger paste.
• Garlic: Finely chop or crush 5 grams garlic (10 to 12 medium garlic cloves or 1 tablespoon finely chopped garlic). You have to ½ tablespoon garlic paste.
• Chilies: Slit 3 to 4 inexperienced chilies.
• Cilantro: Chop coriander leaves (cilantro) and mint leaves. It’s best to get ⅓ cup every of chopped coriander leaves and mint leaves.

Cook dinner the Rice

4. After you have got organized and chopped all your greens, it’s time to cook dinner the basmati rice. You should use any technique to cook dinner your rice – microwave, stress cooking, prompt pot or cooking in a pot.

If cooking your rice in a pot, use a deep bottomed pan and add 5 cups water.

Add Spices to Boiling Water

5. When the water is sizzling, add all of the spices and 1 teaspoon salt. Right here’s what you wish to embody to your veg dum biryani on this step:

• 1 tej patta
• 3 inexperienced cardamoms
• 3 cloves
• 1 black cardamom
• 1 inch true cinnamon or 1 inch cassia cinnamon
• 2 single strands of mace

6. After including the elements, carry the water to a boil on a excessive warmth.

Add Rice

7. Now it’s time to add the rice to your veg biryani to the spice combination within the pot.

8. Gently stir with a spoon or fork after you add the soaked basmati rice. Examine the style of water and guarantee it’s barely salty.

TIP: If the water is just not tasting barely salty, then add some extra salt.

9. Don’t scale back the warmth and proceed to cook dinner the rice grains.

Don’t Absolutely Cook dinner the Rice

10. The rice shouldn’t be absolutely cooked, however a bit undercooked or about 75% or ¾ of the way in which cooked.

TIP: Style the rice! The grains ought to nonetheless have a slight chunk to them.

11. Drain the semi-cooked rice in a colander. You may also rinse them gently with water in order that the grains cease cooking.

Make Biryani Vegetable Gravy

12. In a 2-litre stress cooker or a pan, warmth 3 tablespoons of ghee, then add the next spices. Sauté the entire spices till they crackle. You may make the vegetable gravy in a pan as properly.

• 1 teaspoon shah jeera (caraway seeds)
• 1 tej patta
• 3 inexperienced cardamoms
• 3 cloves
• 1 black cardamom
• 1 inch cinnamon

13. Subsequent, add the sliced onions.

Sauté the Onions

14. Stir and sauté the onions on a low to medium warmth. Onions can take a very long time to cook dinner, so add a pinch of salt to quicken the cooking course of. Stirring usually sauté the onions, in order that they cook dinner evenly.

16. When the onions are cooking, take 1 cup recent curd or yogurt in a bowl. Beat the curd with a spoon or whisk till it turns into easy.

17. Sauté the onions till they develop into golden brown or caramelize. Strive to not burn them.

Add Ginger-Garlic Paste and Chilies

18. Add the ginger-garlic paste and sliced inexperienced chilies. You may also finely chop the ginger-garlic and add if desired.

19. Sauté the combination for some seconds till the uncooked aroma of ginger-garlic goes away.

20. Add the ½ teaspoon turmeric powder and 1 teaspoon pink chili powder or cayenne. Stir and blend properly.

21. Subsequent add the chopped veggies.

21. Combine completely and sauté veggies for 1 to 2 minutes.

Add Yogurt or Curd

22. Decrease the warmth and add the overwhelmed yogurt or curd. Stir as quickly as you add the curd.

23. Then add ½ cup of water within the stress cooker. When you determine to cook dinner the veggies in a pot, add ¾ cup water.

24. Season with salt in accordance with style and blend once more.

Cook dinner the Greens

25. Stress cook dinner for 1 whistle or 3 to 4 minutes on medium warmth. If cooking in a pot, then cook dinner till the veggies are completed. Don’t overcook the greens.

26. When the stress settles down by itself, take away the lid and test the gravy.

• If the greens usually are not cooked properly, then preserve the stress cooker on the range high and simmer the vegetable biryani gravy with out the lid, until the greens are tender.
• If there’s an excessive amount of water or inventory within the gravy, then simmer until some water dries up. The vegetable gravy ought to have a medium or barely thick consistency and shouldn’t be watery.

27. Add 2 tablespoons cashews, 1 tablespoons raisins and a pair of tablespoons almonds (blanched or uncooked) to the vegetable gravy.

TIP: Do test the salt and add extra if required. You’ll be able to chop the nuts earlier than including.

28. Combine, stir, and put aside.

Infuse Saffron in Milk

29. Whereas the veggies are cooking, heat 4 to five tablespoons of milk in a microwave or in a small pan on the range high. Add ¼ teaspoon of saffron strands. Stir and put aside.

Assemble and Layer Vegetable Biryani

30. Now in a thick bottomed pan, layer half of the vegetable curry first.

31. Then layer half of the semi cooked rice.

32. Sprinkle half of the chopped coriander (cilantro), mint leaves and saffron infused milk.

33. Layer the remaining gravy.

34. Layer the rest of the rice, and sprinkle the remaining coriander leaves (cilantro), mint leaves, saffron milk on the highest. You may also sprinkle 2 teaspoon of rose water or kewra water (pandanus extract) at this level.

TIP: When you’d like, you may even add ⅓ to ½ cup of golden fried onions (birista) when you have these. You may make 2 layers or 4 layers like I’ve completed. However do keep in mind that rice ought to be the highest layer and the vegetable gravy ought to be the underside layer.

Three Methods to Dum Cook dinner Biryani

Technique 1

35. Seal and safe the pot with aluminium foil.

36. Then cowl the pan/pot with a decent becoming lid.

Technique 2

37. You may also seal the pan with a moist cotton material.

38. Then preserve a lid on high.

39. Then preserve a heavy weight on the lid.

Proceed to Cook dinner Biryani

40. Take a tawa (griddle/skillet) and warmth it on medium warmth. You’ll be able to start to preheat the tava if you begin assembling the hyderabadi veg biryani.

Decrease the warmth when the skillet turns into sizzling, and preserve the sealed veg biryani pan on the tawa. Preserve the flame to the bottom and cook dinner for 30 to 35 minutes.

TIP: You may also dum cook dinner veg biryani for the primary quarter-hour on direct low flame after which for the final 10 minutes, place the pan on the new tawa or skillet and cook dinner on a low flame.

Technique 3 – Baking Veg Biryani

41. Preheat the oven to 180 diploma celsius for quarter-hour after which bake the vegetable biryani in a preheated oven for 30 to 40 minutes.

Keep in mind to make use of an oven secure glass bowl or casserole dish just like the pyrex bowl or use a dutch oven.

It’s a must to assemble the vegetable biryani as talked about above within the casserole dish or your dutch oven. Seal tightly with aluminium foil or an oven secure warmth resistant lid after which bake.

Examine Cooked Hyderabadi Biryani

42. After 30 to 25 minutes, change off the flame, and use a fork or spoon test the underside layer of the biryani. There ought to be no liquids on the backside.

If there are liquids, then proceed to dum cook dinner. After dum cooking, give a resting time of 5 to 7 minutes and later serve hyderabadi veg biryani.

Whereas serving the veg dum biryani, be sure you equally serve the greens in addition to rice layers.

What do you eat with Veg Biryani

There are numerous sides that pair greatest with a veg biryani. Biryani is often accompanied with a raita (yogurt dip). The raita could be a easy onion raita or made with a mixture of onion, tomatoes and cucumber.

Whereas we personally love Cucumber Raita, Onion Tomato Raita and Boondi Raita, you possibly can take pleasure in biryani with any savory raita of your liking.

You may also pair it with Kachumber Salad (onion-tomato salad), plain Curd (Yogurt), Mango Pickle, some lemon wedges or roasted papad.

The Hyderabadi veg biryani is often served with Mirchi ka Salan (Inexperienced Chilly Curry) and raita. If desired you may serve biryani with a easy soupy Shorba gravy.

You may also take pleasure in veg biryani as it’s with none sides or accompaniments.

Storage

Retailer the biryani leftovers in your fridge for a day solely. Whereas reheating steam for five minutes in a pan or On the spot pot. You might even flippantly sauté the veg biryani stirring ceaselessly in a frying pan or skillet till heat or sizzling.

Professional Suggestions for Finest Veg Biryani

Ingredient Notes and Variations

1. Rice: To make a biryani firstly you want good high quality basmati rice – ideally aged basmati rice. Biryani is just not mushy and the rice grains stay completely separate within the dish. For this recipe I included aged basmati rice.
2. Sella Basmati Rice: I additionally make biryani with parboiled basmati rice (often called sella basmati rice in Hindi and transformed basmati rice exterior India) and it really works splendidly and significantly better than aged basmati rice. Biryani made with sella basmati rice has restaurant model flavors as many inns and eating places in India use this rice for making biryani in addition to different rice based mostly dishes like Pulao, Fried Rice and Jeera Rice (cumin rice).
3. Cooking of rice: The rice grains are boiled till they’re ¾ cooked. They are going to have a slight chunk to them and will likely be barely undercooked. Don’t cook dinner the rice 100% as then they’ll develop into mushy by the point the biryani is dum cooked.
4. Spices: The stunning perfume and aroma in a biryani comes from utilizing entire spices. Thus the spices must be recent and in good situation.
5. Curd (Yogurt): The vegetable curry is made with yogurt and so it can be crucial that the yogurt should be recent and never bitter. The curd or yogurt must also be constructed from entire milk. Don’t use fats free yogurt or curd constructed from toned milk as it’ll break up whereas cooking.
6. Biryani gravy: The curry or gravy for the veg biryani ought to have a medium to medium-thick consistency. It shouldn’t be watery like a inventory or broth as it will result in the rice changing into mushy or very smooth after dum cooking.
7. Vegan variation: Use almond milk yogurt or cashew milk yogurt. Change ghee (clarified butter) with oil. You might use any vegetable oil or impartial tasting oil.

Extra Data on Biryani

• One-pot biryani: Although principally biryani is layered and cooked there are a number of one-pot biryani dishes, particularly within the southern elements of India the place the biryani is cooked very similar to the way in which a pulao is made by including all of the elements in a pot and dum cooking them.
• Proteins: Biryani, although often made with meat can also be made with seafood, eggs, paneer (cottage cheese), mushrooms and greens. In some variations of biryani, the curry or gravy is made with each eggs and greens or meat and greens.
• Spices: The spices, aromatics, flavoring elements additionally differ extensively from state to state in India. Instance in South India you will notice the addition of curry leaves, black pepper, coconut milk, cilantro and many others. So no two biryani dishes will style the identical.
• Biryani Masala: Typically biryani is made utilizing a particular kind of floor spice mix often called the Biryani Masala. This spice mix is made by grinding entire spices which are often added to a biryani.On this recipe you don’t want so as to add biryani masala. Simply the entire spices are sufficient.

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This hyderabadi veg biryani recipe is from the archives (July 15, 2010) and has been republished and up to date on January 2023.