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Hyderabadi veg dum biryani

HYDERABADI  VEG DUM BIRYANI

HYDERABADI  VEG DUM BIRYANI

INGREDIENTS

  • Vegetables mixed chopped as per the size u want – 2 cup [carrot,cauliflower,potato,French beans,green peas]
  • Thick Curd – 1/2 cup [ whisked ]
  • Water – 1 cup
  • Ginger garlic paste – 2 tsp
  • Mint + coriander leaves finely chopped – 1/2 cup
  • Slit green chillies – 3
  • Fried onions – 1 big onion
  • Whole garam masala – 1 of each – [ star anise, mace , clove ,black cardamom, cinnamom]
  • Garam masala pwdr – 1 tsp
  • Turmeric pwdr – ½ tsp
  • Red chilli pwdr – 1 or 11/2 tsp or as per taste
  • Lemon juice – 1 tbsp
  • Oil – 3 or 4 tbsp [ use the oil in which the onions were fried
  • Salt as per taste

PREPARATION

  1. Half cook the veges and drain the excess water .
  2. Now add rest of the ingredients and mix well with clean hands and keep aside for sometime.
HYDERABADI  VEG DUM BIRYANI

INGREDIENTS FOR RICE

  • Basmati rice – 250 grms
  • Shahi jeera – 1 tsp
  • Big black cardamom – 1
  • Cinnamom – 1 small piece
  • Cloves – 1
  • Cardamom – 1
  • black pepper corn – – few
  • Nutmeg pwdr – a pinch
  • Mace – 1
  • Salt as per taste
  • Water – 4 or 5 cup

METHOD

  1. Soak the rice for min 30 mins or more.

MORE INGREDIENTS FOR GARNISHING WHILE LAYERING

  • Fried onions – 2 tbsp
  • Chopped mint and coriander leaves – 1 tbsp
  • Saffron soaked in milkor any food colour
  • Ghee – 1 or 2 tbsp
  • Fried cashew
  • Kewra essence – few drops
HYDERABADI  VEG DUM BIRYANI

METHOD FOR ASSEMBLING AND COOKING

Transfer the veges in a thick bottom big pan , layer it at the base .

In a separate pan boil water + whole spices + salt for cooking the rice.

Once the water boils add the soaked rice and mix well.

bring to a boil .

After exactly 5 mins after the first boil [ 50 % cooked ]  take half of the rice in a strainer , drain the excess water .[ let the remaining rice in the pan ,cook for more 1 – 2 mins]

Put this 50 %  on top of the veges and spread it  as the first layer.

Now spread the second layer of rice which is cooked for more time than the first layer.[only 2 layers required ]

Drizzle ghee + food colour + kewra essence over the rice  , also spread the fried onions .

Seal the top of the pan with foil , place the lid on it with a heavy object on the top.

Place the pan on direct medium heat for 10 mins.

After 10 mins , place a tava under the pan and reduce the flame to low.

Cook for 25 – 30 mins on lowest flame.

Once done, off the flame , and allow it to rest for 30 mins.

While serving  , just try taking from the side of the pan [ instead of mixing] . Where you get the plain rice + masala rice + the veges with masala.

Serve with raita.

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Mary Anthony
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