Veg Dum Biryani | Hyderabadi Vegetable Dum Biryani
User Reviews
4.8
342 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
5
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Calories
437 kcal
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Course
Main Course
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Cuisine
Indian
Veg Dum Biryani | Hyderabadi Vegetable Dum Biryani
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Veg Dum Biryani is a layered rice dish combining aromatic aged basmati rice with a richly spiced vegetable curry made from cauliflower, potato, carrot, green beans, peas, and optional mushrooms and bell peppers. The rice is partially cooked with whole spices for fragrance, then layered with a curd-based vegetable curry flavored with nuts, raisins, and traditional Indian spices before being slow-cooked (dum) to meld flavors. The result is a vibrant biryani with tender vegetables and subtly spiced rice heightened by saffron and herbal notes from coriander and mint.
Description
Veg Dum Biryani | Hyderabadi Vegetable Dum Biryani offers a classic example of slow-cooked layered rice that balances the textures and flavors of aromatic basmati rice and a spiced vegetable curry. The rice is soaked and cooked until just underdone with a blend of whole spices like cardamom, cloves, cinnamon, and bay leaf for a fragrant base. Meanwhile, a curd-based gravy is prepared with ghee, caraway seeds, and a mix of vegetables including cauliflower, potatoes, carrots, green beans, peas, and optional mushrooms and bell peppers, enriched further with nuts like cashews and almonds and sweet notes from raisins.
The partially cooked rice and the vegetable curry are alternated in layers with fresh coriander, mint, saffron-infused milk, and kewra water before sealing and slow-cooking (dum), allowing the flavors to blend and the rice to fully cook without becoming mushy. This technique preserves the distinct textures of the vegetables and grains while infusing the biryani with floral and nutty accents. The finished dish has a colorful presentation and a harmonious mix of savory, spicy, and slight sweetness brought by the nuts and raisins.
Serve the biryani as a main course accompanied by raita or a simple salad. Its rich layering and aromatic profile make it a satisfying option for festive meals or weekend cooking. The biryani can also be baked in an oven-safe dish tightly sealed with foil for 30-40 minutes as an alternative to stovetop dum cooking.
Use a good quality, preferably aged basmati rice soaked before cooking to achieve the right grain texture. Cook the rice to three-quarters done to prevent it from becoming mushy during slow cooking. Fresh whole spices and thick curd ensure the best aroma and texture. For a vegan twist, replace ghee with a neutral oil and use plant-based yogurt. The biryani gravy should be of medium consistency to avoid overly wet rice.
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Ingredients
For soaking rice
- 1.5 cups basmati rice - 300 grams, preferably aged basmati rice
- 1 cup water for soaking rice
Veggies and herbs
- 1.5 cups cauliflower 150 grams, florets
- 1 cup potato 100 grams or 2 medium-sized, chopped
- ½ cup carrot 100 grams or 1 medium to large carrot, chopped
- ¼ cup green beans 50 grams or 11 to 12 french beans, chopped (French beans
- 8 to 10 white button mushrooms sliced or chopped, (optional)
- ¼ to ⅓ cup bell pepper 50 grams or 1 small to medium (optional, chopped
- ½ cup green peas - fresh or frozen
- 1 cup onion heaped) - 115 grams onion or 1 large onion, thinly sliced
- 1.5 tablespoons ginger 10 grams or 2 pieces of 2 inch ginger or 1 tablespoon ginger paste, finely chopped
- 1 tablespoon garlic 5 grams or 10 to 12 medium garlic cloves or ½ tablespoon garlic paste, finely chopped
- 2 green chilies - slit or sliced
For cooking rice
- 3 green cardamom
- 1 black cardamom
- 3 cloves
- 1 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 mace single strands
- 5 cups water
- 1 teaspoon salt or add as per taste
For biryani curry/gravy
- 3 tablespoons ghee (clarified butter) - use 3 tablespoons oil instead
- 1 teaspoon shah jeera (caraway seeds)
- 1 tej patta (Indian bay leaf)
- 3 green cardamom
- 1 black cardamom
- 1 inch cinnamon
- 1 cup curd (yogurt), whisked - 200 grams
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder or cayenne pepper or paprika
- ½ cup water for pressure cooking and ¾ cup water for cooking in a pan
- 2 tablespoons cashews
- 1 tablespoons raisins (without seeds)
- 2 tablespoons almonds - raw or blanched, peeled and sliced
- salt as required
For assembling and layering
- ⅓ cup Coriander leaves cilantro) - 20 grams, chopped
- ⅓ cup mint leaves 5 grams, chopped
- 4 to 5 tablespoons milk
- ¼ teaspoon saffron strands
- 2 teaspoons kewra water (pandanus water) or rose water
Instructions
Soaking rice
- Pick and rinse basmati rice in running water till the water runs clear of starch. Soak the rice in 1 cup of water for 30 minutes.
- After 30 minutes drain the rice and set aside.
- When the rice is soaking prep all the veggies and other ingredients. Set aside.
Cooking rice
- Take a deep bottomed pan. Add water and heat the water on a high flame.
- When the water becomes hot, add the salt and following spices: tej patta, green cardamoms, cloves, black cardamom, cinnamon, strands of mace.
- Bring the water to a boil. Then add the soaked basmati rice.
- Just gently stir with a spoon or fork, after you add the soaked rice.
- Do not reduce the flame and continue to cook the rice grains.
- The rice has to be ¾ᵗʰ cooked. The grains should have a slight bite to them when cooked. The rice should not be fully cooked.
- Drain the rice in a colander. Gently fluff and keep aside.
Making vegetable curry/gravy
- In a 2-litre pressure cooker or a pan, heat ghee. Add the following spices - shahjeera, tej patta, green cardamoms, cloves, black cardamom and cinnamon. Sauté the whole spices till they crackle.
- Now add the onions. Stir and sauté them on a low to medium flame.
- Add a pinch of salt to quicken the cooking process.
- When the onions are cooking, take 1 cup fresh curd (yogurt) in a bowl and whisk the curd with a spoon or wired whisk till it become smooth.
- Sauté the onions till they become golden brown or caramelize.
- Then add the ginger-garlic paste and sliced green chillies. You can also finely chop the ginger-garlic and add.
- Sauté till the raw aroma of ginger-garlic goes away.
- Add the turmeric and red chili powder. Stir and mix well.
- Next add the chopped veggies. Sauté for a minute or two.
- Lower the heat and add the whisked curd (yogurt). Stir and mix well as soon as you add the curd. Then add ½ cup water in the pressure cooker. For cooking in a pan, add ¾ cup water.
- Season with salt and mix again.
- Pressure cook for 1 whistle on 3 to 4 minutes on medium heat. If cooking in a pot, then cook until the vegetables are tender. Don’t over cook the vegetables.
- Warm 4 to 5 tablespoons milk in a microwave or in a small pan on the stove top. Add ¼ teaspoon of saffron strands. Stir and keep aside.
- When the pressure settles down on its own, remove the lid and check the gravy.
- If the vegetables are under cooked, then keep the cooker on the stove top and simmer the veg biryani gravy without the lid, till the vegetables are tender.
- If there is too much of water or stock in the gravy, then simmer until some of the water evaporates and dries up. Note that the vegetable gravy should have a medium or slightly thick consistency and should not be watery.
- Now add cashews, raisins and almonds (blanched or raw) to the vegetable gravy. Mix and stir. Set aside. Do a taste test and check the salt in the vegetable gravy. Add more if needed.
Assembling and layering
- Now in a thick bottomed pan, layer half portion of the vegetable gravy first.
- Then layer half portion of the semi-cooked rice.
- Sprinkle half of the chopped coriander leaves (cilantro), mint leaves and saffron milk.
- Layer the remaining vegetable gravy.
- Layer the last portion of the rice. Sprinkle the remaining coriander leaves, mint leaves, and saffron infused milk on the top. Sprinkle rose water or kewra water.
- You can make 2 layers or 4 layers like I have done. But do note that rice should be the top layer and the vegetable gravy should be the bottom layer.
Dum cooking
- Now seal and secure the pot with an aluminium foil. Then cover with a lid. You can also seal the pan with a moist cotton cloth and then cover with a lid.
- Take a tava/griddle/skillet and heat it on medium flame.
- When the tawa become hot, then lower the flame. Keep the sealed veg biryani pan on the tawa.
- Keep the flame to the lowest and cook for 30 to 35 minutes. You can dum cook hyderabadi veg biryani for the first 15 minutes on a direct low flame and then for the last 10 minutes, place the pan on the hot tawa/skillet and cook on a low heat.
- Once done using a fork or spoon check the bottom layer of the biryani. There should be no liquids at the bottom. If there are liquids, then continue to dum cook for some more time.
- After dum cooking, give a resting time of 5 to 7 minutes and later serve the hyderabadi veg biryani.
Serving Suggestions
- While serving, make sure you equally serve the vegetables as well as the rice.
- There are various sides that pair best with a veg biryani. Biryani is usually accompanied with a raita (yogurt dip). You can choose to pair it with Cucumber Raita, Onion Tomato Raita and Boondi Raita, or you could enjoy biryani with any savory raita of your liking.
- You can 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 usually served with Mirchi ka Salan (Green Chilly Curry) and raita. If desired you can serve biryani with a simple soupy Shorba gravy.
- You can also enjoy biryani as it is without any sides or accompaniments.
Storage
- Store the biryani leftovers in your refrigerator for a day only. While reheating steam for 5 minutes in a pan or Instant pot. You could even lightly sauté the biryani stirring frequently in a frying pan or skillet until warm or hot.
Notes
- Use aged or parboiled basmati rice for the best texture; soak for 30 minutes to 1 hour depending on rice type.
- Cook rice till it is ¾ done to avoid mushy grains after slow cooking.
- Ensure whole spices are fresh within their shelf life for optimal aroma.
- Use fresh, whole milk curd or full-fat yogurt to prevent splitting during cooking.
- Gravy consistency should be medium-thick to maintain rice texture and avoid sogginess.
- For vegan variation, substitute ghee with neutral oil and yogurt with almond or cashew milk yogurt.
- Biryani can be slow-cooked in a sealed oven-safe dish at 180°C (356°F) for 30-40 minutes as an alternative to stovetop method.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
67g
(22%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
27mg
(9%)
Sodium
836mg
(35%)
Potassium
637mg
(14%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
2712IU
(54%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
37mg
(41%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
17µg
Calcium
152mg
(15%)
Vitamin B9 (Folate)
58µg
Iron
2mg
(11%)
Magnesium
78mg
(20%)
Phosphorus
250mg
Zinc
2mg
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 836mg | 35% |
| Potassium | 637mg | 14% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2712IU | 54% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 37mg | 41% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 17µg | |
| Calcium | 152mg | 15% |
| Vitamin B9 (Folate) | 58µg | |
| Iron | 2mg | 11% |
| Magnesium | 78mg | 20% |
| Phosphorus | 250mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
342 reviews
Excellent
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